The national flag known as the ‘Golden Arrowhead’ was instated as the flag of Guyana in 1966 when the country gained back their independence from the British colonial empire.
DishesGun Oil
Time 1 hr
Effort 3/10
Rough cost £4
Capital Georgetown
Population 743,700 (164th largest)
Land mass 214,970 km2 (83rd largest)
Languages English (official), Guyanese Creole (vernacular language)
Religions62.7% Christianity, 24.8% Hinduism


The FINAL ‘G’! Guyana is a small northern nation in South America bordered by the Atlantic Ocean, Brazil, Suriname and Venezuela. Nine indigenous tribes have inhabited Guyana for centuries past, but sadly the Guyanese people suffered under Dutch and British colonial rule for around 200 years. Since winning back its independence, Guyana has remained a stable, happy and fairly prosperous nation thanks to the abundance of minerals, oil and sugar. It remains, however, the only South American country in which homosexual sex is still illegal.

Bridget made gun oil, which is a traditional Guyanese dish of coconut milk – stewed corn cobs. Apparently, it is thought to improve the fertility of men?! To note, there are different ways of preparing this dish so we recommend that you check a few recipes out! Regardless of its symbolism, the dish was super tasty. We left it over-night to stew, just by coincidence, but it meant that the flavours got really rich and strong. A great recipe for using up late-summer corn!


Gun Oil


  • 4 corn cobs (serves 4 people)
  • 3 cups of greens (traditionally eddo leaves)
  • 1 tin coconut milk
  • 1 large yellow onion, roughly chopped
  • 3 gloves garlic, finely chopped
  • 1 red chilli, kept whole
  • 1 veg stock cube (Maggi)
  • 1 cup of hot water (for the stock)
  • salt + pepper to taste
  • veg oil (for frying)


  1. Blanch the corn cobs by boiling them for 5 minutes in a pan of boiling salted water.
  2. Heat some veg oil in a large saucepan on a medium heat. Fry the onion until golden for about 8 minutes. Then add in the garlic and chilli and mix for a few minutes.
  3. Mix the stock cube into the hot water in a mug and then pour it into the pan, along with the greens. Mix this well and allow to cook for a few minutes.
  4. Then add in the tin of coconut milk and season to taste with salt + pepper. At this point, add in the par-boiled corn cobs and pop the lid on.
  5. Lower the heat and simmer the gun oil for about 30 minutes. Serve the gun oil straight up with some fresh bread to dip in the sauce or some mashed grains. YUM!

Thank you and see you in Haiti! M + B x

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