Guyanese Cook-Up

Guyanese Cook-Up

Guyanese Cook-Up is a delightful one-pot meal that brings together the rich and diverse flavours of Guyana. Traditionally prepared on weekends and special occasions, this dish combines rice, meat, and a variety of peas or beans, all simmered in coconut milk and infused with fragrant spices. The addition of cassareep, a thick black sauce made from cassava root, adds a unique depth of flavour and richness to this comforting dish. Whether you're new to Guyanese cuisine or a seasoned cook, this recipe will guide you through creating a hearty and comforting meal that's perfect for sharing with family and friends.


Prep Time: 30 minutes  Cook Time: 90 minutes Serving Size: 6-8  Difficulty: Medium


  • 2 cups long-grain rice, washed and drained
  • 1 lb chicken or beef, cut into bite-sized pieces
  • 1 cup dried black-eyed peas, soaked overnight
  • 1 cup dried pigeon peas
  • 1 can (400 ml) coconut milk
  • 4 cups chicken or beef broth
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 wiri wiri pepper 
  • 2 green onions, chopped
  • 2 tsp thyme
  • 1 tsp ground allspice
  • 1 tsp ground black pepper
  • 2 tbsp vegetable oil
  • 2 tbsp cassareep
  • Salt to taste


  • Prepare the Ingredients: Drain and rinse the soaked peas. Set aside. Season the meat with salt, black pepper, ground allspice, and cassareep.
  • Cook the Meat: In a large pot, heat the vegetable oil over medium-high heat. Add the seasoned meat and brown on all sides. Remove the meat and set aside.
  • Sauté Aromatics: In the same pot, add the onion, garlic, and green bell pepper. Sauté until the vegetables are soft and fragrant, about 5 minutes.
  • Combine Ingredients: Return the meat to the pot and add the peas, rice, coconut milk, and broth. Stir to combine.
  • Add Spices and Herbs: Add the thyme, green onions, and scotch bonnet pepper (if using). Bring the mixture to a boil.
  • Simmer: Reduce the heat to low, cover, and simmer for about 1 hour, stirring occasionally. The liquid should be absorbed, and the rice should be cooked through. Add more broth if necessary.
  • Adjust Seasoning: Taste and adjust the seasoning with salt and additional pepper if needed. Remove the scotch bonnet pepper and thyme sprigs before serving.
  • Serve: Fluff the Cook-Up with a fork and serve hot, garnished with extra chopped green onions if desired. 

Enjoy your Guyanese Cook-Up, a true taste of Guyanese culture and hospitality, enriched with the unique flavour of cassareep. 

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