From Pepperpot to Main Street lights: A Trinidadian’s 1st taste of Christmas in Guyana

Whether it was the thick, dipping sauces of the flavourful cassareep making its way through the cylindrical surface of his friend’s pot or the freshly homemade garlic bread, Christmas in Guyana left a lasting impression on one Trinidadian.
Twenty-year-old Mishael Henry, a Venezuelan-born man who resided in Trinidad and Tobago for 17 years, set foot on the shores of the Republic of Guyana earlier this year. His first Christmas in the country was a journey of food, lights, and unique traditions.
Main Street lights
Every good story needs a prelude, and for Henry, it was the dazzling lights on Main Street, Georgetown. Before the season officially began, he joined his family to marvel at the display, an experience that, according to him, showcased the beauty of Guyana.
“The people who created these lights and set them up surely spent hours working on them. It’s no wonder so many Guyanese come out to see it—they took their time to make it, and it looks amazing,” he shared.

Along Main Street, Henry also sampled an array of street food, offering him a preview of the festive foods Guyana had in store for him.

Christmas morning
Watching the countdown of Christmas morning keenly, Henry was invited by friends who prepared an impressive spread of dishes, many of which he had never tasted before.
The standout was the iconic Guyanese Pepperpot, a dish he had heard about but never experienced.
“The smell of the Pepperpot was so good. This food is addictive—if the smell alone is that amazing, you can imagine how it tastes,” he said.
Though initially concerned about why the dish required such a long cooking time, he admitted it was worth the wait.
Acting as a dip for the Pepperpot was freshly baked bread, oven made that same morning.
“When the food was ready, my tongue had a Christmas of its own,” Henry remarked.
His friend taught him the proper way to enjoy the meal, showing him how to break the bread and dip it into the rich Pepperpot sauce.
He also told this news publication that his friends told him that whenever he is making pepper pot to make sure and use cassareep and not ‘burnt sugar’.
“The bread was dark, but the taste with the Pepperpot was incredible. There were so many different types of meat inside—cow heel, beef, pork—you name it… it was in the pot,” he recalled with enthusiasm.
As Christmas passed, Henry began to worry that the vibes in the festive season would come to an end.
However, Boxing Day came in landing punches of more traditional Guyanese dishes.
This time, the table was dressed with fried rice, baked chicken, macaroni pie, and potato salad.
Henry even took the opportunity to learn how to prepare one of these classic dishes.
“I’ve had fried rice before, bought from the streets, but I always wanted to learn how to make it the Guyanese way. Every time I tried back home, it never came out right, and it was frustrating,” he admitted.
New Year’s Eve brought an entirely new experience for Henry. Back in Trinidad, his tradition involved going to church and then heading home to sleep. In Guyana, however, he was introduced to the concept of a “true New Year’s lime.”
Similar to Trinidad, he attended church, but upon returning home, he was greeted with the aroma of “cook-up rice,” another beloved Guyanese dish.
Reflecting on his first Christmas season in Guyana, Henry observed that food plays a central role in celebrations.
“Guyanese love to celebrate with food. I don’t know why, but for every occasion, there’s always food, and it all tastes so good,” he said.