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Sample the down-home cooking of Guyana and marvel at the population's ethnic diversity. The weekend favorite called "cook up"-which mixes rice and black-eyed peas with a variety of other ingredients-seems positively African, while fried rice and lo mein are clearly Cantonese. The British colonial strain is ably represented by pastries with effete names like tennis roll, while direct Indian influence is seen in the burrito-like roti, a Bengali flatbread wadded up with a curried filling deposited therein. And Tripee's is one of Brooklyn's friendliest café.