Original Story Published by: Dave Sutor for The Tribune Democrat
Photo Source: ©Todd Berkey/The Tribune Democrat
(Above) Rudy Savory, of Johnstown, fills a plate with his homemade chow mein dish that he serves over the holidays.
Guyanese foods, including holiday favorites such as chow mein, often blend together influences from different cultures.
Native Amerindian, Chinese, Indian, sub-Saharan African and British tastes can all be found in the cuisine of Guyana, a nation of about 780,000 people on South America’s northern Atlantic Ocean coast, which also gives it a touch of Caribbean flair.
“In Guyana, being that we have so many different ethnicities, the food comes from different parts of the world,” said Rudy Savory, a native of Guyana, who now lives in Johnstown’s Moxham neighborhood.
“If you find a Hindu or a Muslim person in Guyana, they will cook the African food just the same as if they were African. We all can cook each other’s food. Each one of them have a different little blend of each ethnicity in the food.
“That makes it unique.”
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