Kaieteur Kitchen

From Trini Banter to a Curry Revolution: The Story of Kaieteur Kitchen
It all started with a joke—one that would spark a culinary movement.
Levar Saul, a proud Guyanese food enthusiast, was sitting around a table with his Trini friends in Edmonton, debating (as usual) whose curry reigned supreme. As they playfully argued over the perfect blend of spices, Levar smirked and dropped the line that would change everything:
“Listen nah, all y’all does do is add coconut milk and call it ‘curry chicken.’ But in Guyana? We keep it real—it’s chicken curry, and it’s superior. Point blank.”
His friends erupted in laughter and mock outrage, but the seed was planted. What if he could show them—and the rest of the world—just how powerful Guyanese flavors truly were?
Driven by that playful rivalry and a deep love for his culture, Levar decided to turn the joke into something bigger. In 2025, he launched Kaieteur Kitchen, a pop-up experience dedicated to bringing the bold, unfiltered taste of Guyana to the diaspora. His first major appearance? Cariwest 2025 in Edmonton—the perfect stage to settle the curry debate once and for all.
The response was electric.
From the first fragrant whiff of his chicken curry—slow-cooked with just the right heat, no shortcuts—to the crispy, golden bake and saltfish, crowds couldn’t get enough. Even his Trini friends had to admit: “Alright, Saul… yuh got something here.”
But Kaieteur Kitchen wasn’t just about proving a point; it was about connection. For Guyanese far from home, each bite was a taste of memory. For newcomers to the cuisine, it was an unforgettable introduction. And for Levar? It was the start of a mission—to share Guyana’s flavors, one pot of curry at a time.
So next time someone asks, “Why ‘chicken curry’ and not ‘curry chicken’?” Just smile and say:
“Because in Guyana, we do it right.” 🇬🇾🔥
#KaieteurKitchen #ChickenCurrySuperiority #Cariwest2025