In Guyana's vast interior, where rainforests stretch endlessly and rivers carve through ancient landscapes, wild meat isn't just food. It's culture, heritage, and survival. For the nine Indigenous nations who have called these lands home for millennia, and for the generations of Guyanese who grew up in the hinterland, bush meat represents a connection to the land that no supermarket can replicate.
This guide explores Guyana's traditional wild meat cuisine with cultural respect and conservation awareness. We'll cover what's eaten, how it's prepared, where visitors can try it responsibly, and the important ethical considerations surrounding this ancient food tradition.
This age-old saying captures the almost mystical significance of wild meat in Guyanese identity. To eat labba and drink from the pristine interior creeks is to experience Guyana at its most authentic, creating a bond with the country that lasts a lifetime.
Understanding Wild Meat Culture
Before diving into specific animals and dishes, it's important to understand the context. In Guyana, the wild meat sector is legal and regulated. Unlike many countries where bush meat operates entirely in black markets, Guyana has established a framework for sustainable wildlife use that balances tradition, nutrition, and conservation.
For coastal Guyanese, wild meat is considered a luxury — prices are higher than domestic meats, and demand peaks during special events, holidays, and celebrations. In the interior, however, wild meat remains an essential protein source for communities with limited access to markets and refrigeration.
Legal Framework
Wildlife trade in Guyana is regulated through the Wildlife Conservation, Management and Sustainable Use Regulations. Hunters need a wildlife collecting licence, while sellers require a wildlife commercial licence. Indigenous communities have traditional hunting rights under the Amerindian Act for subsistence purposes. Some species are fully protected, while others can be legally harvested with proper documentation.
The Wild Meats of Guyana
The following animals represent the most significant wild meat species in Guyanese cuisine. Each has its own cultural significance, taste profile, and conservation status.
Labba (Cuniculus paca) Legal to Hunt
The labba, also known as lowland paca or spotted paca, is undoubtedly the most celebrated wild meat in Guyana. This large rodent, weighing up to 13 kg (29 lbs), is recognizable by its reddish-brown coat with distinctive white spots arranged in horizontal lines along its sides.
Found throughout Guyana's forests, labba is nocturnal and feeds on fallen fruits, seeds, and leaves. Its reputation for exceptional flavor has made it the gold standard of Guyanese wild meat, featured in the nation's most famous culinary proverb.
Agouti (Dasyprocta leporina) Legal to Hunt
The agouti (also spelled acouri) is a smaller relative of the labba, resembling an oversized guinea pig with longer legs. These nimble rodents are famous for being the only animals capable of cracking open Brazil nut shells, making them vital for forest ecology.
Agouti are diurnal (active during the day) and can often be spotted foraging on the forest floor. They've been hunted throughout the Caribbean and South America for centuries, and Charles Darwin reportedly called agouti the best meat he ever tasted.
Peccary (Bush Hog) (Tayassu pecari / Dicotyles tajacu) Regulated
Guyana hosts two peccary species: the white-lipped peccary and the smaller collared peccary. Known locally as "bush hog," these pig-like animals travel in herds and are prized for their pork-like meat. The white-lipped peccary is recognizable by the white fur around its mouth and can be detected by its strong musky scent.
Peccaries are top game throughout South and Central America, and their meat is featured in the traditional Amerindian dish called tuma pot. However, overhunting has made the white-lipped peccary endangered in many regions.
Capybara (Watrash) (Hydrochoerus hydrochaeris) Legal to Hunt
The capybara is the world's largest rodent, and in Guyana it goes by the wonderfully percussive name "watrash" (derived from "water hog"). These semi-aquatic giants can weigh up to 66 kg (145 lbs) and are found near rivers, lakes, and marshes throughout the Rupununi.
Capybara meat has an interesting religious history: because they live in water, the Catholic Church once classified them as fish, allowing their consumption during Lent. In Venezuela, capybara remains popular during Holy Week for this reason.
Iguana (Iguana iguana) Legal to Hunt
The green iguana has been a food source in the Caribbean and South America for thousands of years. In Guyana, iguana meat is considered "one of the sweetest meats," and the eggs are described as absolutely delicious. Leguan Island, located in the Essequibo River, is even named after these reptiles.
In communities like Leguan, "iguana nites" were traditional social events where families would gather to share big curries of iguana meat. Female iguanas with eggs are particularly prized, with the eggs adding richness to curries and stews.
Bush Deer (Mazama americana / Odocoileus virginianus) Regulated
Guyana is home to multiple deer species: the red brocket deer (bush deer/koshara) found in forests, and the white-tailed deer (savannah deer) in open grasslands. Deer hunting has deep roots in Guyanese culture, with families traditionally growing up eating wild venison.
Traditional hunting rules among Indigenous communities include not killing "sowai" (the grandfather of the deer), reflecting the sustainable practices that have preserved deer populations for generations.
Tapir (Bush Cow / Maipuri) (Tapirus terrestris) Conservation Concern
The tapir, known locally as "bush cow" or "maipuri," is Guyana's largest land mammal. This prehistoric-looking animal can weigh up to 250 kg (550 lbs) and has a distinctive prehensile snout. Tapir meat was historically considered exceptional eating and featured in pepperpot at restaurants like Tuma Sala.
However, tapir is now classified as vulnerable globally, with populations declining over 30% in recent generations due to hunting and habitat loss. Their loud whistling call makes them easy targets for hunters, contributing to their decline.
Protected Species - Do Not Consume
The following species are fully protected in Guyana and their hunting, possession, or consumption is illegal:
- Jaguars and Pumas — All wildcats are protected
- Giant Otters — Endangered, protected since recovery efforts began
- Harpy Eagles — Protected as Guyana's national bird
- Sea Turtles — All four nesting species protected
- Manatees — Endangered aquatic mammals
Other Wild Meats
Beyond the main species, Guyanese wild meat cuisine includes:
- Armadillo (Tattoo/Tattou) — Nocturnal and armored, with meat similar to pork
- Powis (Curassow) — Large game bird, considered excellent eating
- Wild Duck — Various species, popular among hunters
- Caiman — Crocodilian meat, though conservation concerns apply to black caiman
- Turtle — River turtles (land turtle/wurada), though many species face pressure
Traditional Preparation Methods
Wild meat in Guyana is prepared using techniques perfected over generations. The preparation method often depends on the animal's characteristics and the setting (bush camp vs. home kitchen).
Curry
The most popular preparation. Meat is marinated, then slow-cooked with curry powder, garlic, onion, peppers, and coconut milk. Served with rice or roti.
Pepperpot
Guyana's national dish. Wild meat slow-cooked with cassareep, cinnamon, cloves, and peppers. The cassareep preserves the meat and deepens flavor over days.
BBQ / Roasted
Common in the bush. Meat roasted over open fire, often on a makeshift spit. Simple preparation that highlights the natural flavor.
Stew
Slow-cooked with local vegetables, herbs, and sometimes coconut milk. Tenderizes tough game meat while building rich flavors.
Tenderizing Tip
Wild meat can be tough, especially from older animals. Traditional cooks use green papaya (paw paw) as a natural tenderizer. The enzyme papain breaks down tough muscle fibers. Meat is often marinated overnight with grated green papaya before cooking.
Where to Try Wild Meat Responsibly
For visitors wanting to experience this culinary tradition, here are the most responsible options:
Community Eco-Lodges (Best Option)
The Rupununi region's community-owned lodges offer the most ethical way to experience wild meat. These communities have traditional hunting rights, practice sustainable wildlife management, and your visit directly supports conservation efforts.
- Surama Eco-Lodge — Makushi community, may include traditional foods
- Rewa Eco-Lodge — Known for arapaima conservation, traditional meals
- Caiman House (Yupukari) — Community lodge with authentic local cuisine
- Wichabai Ranch — Working ranch with traditional Rupununi food
Georgetown Restaurants
Some Georgetown restaurants occasionally serve wild meat, though availability varies. Establishments that have featured bush meat include:
- Backyard Cafe — Farm-to-table approach, occasionally features game
- Traditional restaurants — Ask about seasonal availability
Interior Towns
In towns like Lethem and communities throughout the Rupununi, wild meat is more commonly available at local eateries and markets. However, quality and sourcing vary.
Special Events and Festivals
Heritage Month (September) and Amerindian Heritage celebrations often feature traditional foods including wild meat dishes prepared by Indigenous communities.
Ethical Guidelines for Tourists
If you choose to try wild meat in Guyana, consider these principles:
- Ask about sourcing — Choose establishments that can explain where meat comes from
- Avoid protected species — Never consume tapir, jaguar, giant otter, or sea turtle
- Support community tourism — Indigenous communities practicing traditional hunting are the most sustainable source
- Respect local customs — Wild meat has cultural significance; approach with respect, not just curiosity
- Consider the experience, not volume — A small taste is enough to appreciate the tradition
- Don't create demand for unsustainable hunting — If something seems off, decline politely
Conservation Concerns
While Guyana's wild meat sector is legal, it faces genuine conservation challenges:
- Commercial hunting pressure — External hunters from the coast illegally entering indigenous lands
- Mining and logging — Workers in remote areas create demand and hunt locally
- Population decline — Some species like white-lipped peccary and tapir face significant pressure
- Enforcement gaps — Regulations exist but monitoring vast forest areas is challenging
However, there's reason for optimism. Research shows that Indigenous subsistence hunting is largely sustainable when communities control their traditional lands. The South Rupununi District Council has adopted hunting guidelines that balance family consumption with conservation. Programs like the FAO's Sustainable Wildlife Management initiative work with communities to develop management plans for commonly traded species.
Sustainable Practices
Indigenous communities in Guyana have maintained sustainable hunting practices for millennia through traditional knowledge and customs. Village councils can set their own rules — some prohibit selling wild meat outside village lands. This self-regulation, combined with low population densities (less than 1 person per km2), helps ensure that traditional hunting remains sustainable.
The Cultural Significance
Wild meat in Guyana is far more than protein. For Indigenous communities, hunting connects them to ancestral practices, ecological knowledge, and spiritual relationships with the forest. The act of hunting, sharing meat with the community, and preparing traditional dishes reinforces social bonds and cultural identity.
For coastal Guyanese who grew up in the interior or whose families came from hinterland communities, wild meat evokes powerful memories and homecoming. The saying about labba and creek water captures this perfectly — it's not just about the taste, but about belonging to a place.
As Guyana develops rapidly with its new oil wealth, preserving these food traditions becomes increasingly important. Wild meat represents a sustainable, local protein source that doesn't require industrial farming, maintains connections between people and their environment, and keeps traditional ecological knowledge alive.
Experience Indigenous Culture Responsibly
The best way to experience wild meat is through community-based tourism that supports local livelihoods and conservation.
Indigenous Communities GuideFrequently Asked Questions
Is wild meat (bush meat) legal in Guyana?
Yes, wild meat is legal in Guyana and the sector is regulated. Species like labba, agouti, peccary, capybara, and iguana can be legally hunted and sold with proper licenses. However, some species (jaguars, pumas, giant otters) are fully protected. Indigenous communities have traditional hunting rights under the Amerindian Act.
What does labba taste like?
Labba is described as tender and succulent with a mild gamey flavor. Many compare it to a cross between chicken and beef, while others note similarities to rabbit or lean pork. The meat has a slightly sweet undertone from the animal's forest fruit diet. It's considered the finest wild meat in Guyana, which is why it features in the famous proverb.
What is the saying about labba and creek water?
"If you eat labba and drink creek water, you will always return to Guyana." This age-old proverb suggests that experiencing this quintessentially Guyanese meal creates an unbreakable bond with the country. It reflects the deep cultural significance of wild meat and the pristine interior waterways.
Where can tourists try wild meat in Guyana?
The most responsible option is community eco-lodges in the Rupununi region (Surama, Rewa, Caiman House), where Indigenous communities have traditional hunting rights and practice sustainable management. Some Georgetown restaurants occasionally serve game, and interior towns like Lethem have local eateries with wild meat. Heritage Month events also feature traditional dishes.
Is it ethical to eat wild meat as a tourist?
It can be, with careful choices. Support community-based tourism where Indigenous peoples practice traditional sustainable hunting. Avoid protected or threatened species (tapir, white-lipped peccary). Ask about sourcing. Consider it a cultural experience rather than novelty consumption. Your tourism dollars can support conservation when directed to the right communities.
What is bush cow (tapir)?
Bush cow is the local name for tapir (Tapirus terrestris), Guyana's largest land mammal weighing up to 250 kg. While historically eaten and featured in traditional pepperpot, tapir is now classified as vulnerable globally with declining populations. Conservation-minded visitors should avoid consuming tapir.
How is wild meat prepared in Guyana?
Traditional preparations include curry (slow-cooked with spices and coconut milk), pepperpot (with cassareep, the national dish), stew, and BBQ/roasting. Tough game meat is often tenderized with green papaya before cooking. Each method has evolved over generations to bring out the best in different animals.
What wild animals are hunted for food in Guyana?
Common species include labba (paca), agouti, peccary (bush hog), capybara (watrash), deer, iguana (and eggs), armadillo (tattoo), and game birds like powis (curassow). The top five traded species are labba, bush deer, tapir, peccary, and capybara — though tapir and white-lipped peccary face conservation concerns.
Last updated: January 2026. Wild meat is an important part of Guyanese heritage that deserves respect and responsible engagement. For more on traditional foods, see our Guyanese Cuisine Guide or explore Indigenous Communities for cultural experiences.