french_guiana_cuisine
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french_guiana_cuisine [2025/07/21 01:16] aga created |
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| ====== French Guiana Cuisine ====== | ====== French Guiana Cuisine ====== | ||
| + | ==== Bouillon d’Awara ==== | ||
| + | A celebratory and symbolic dish, especially at Easter. It’s a thick stew made with the pulp of the awara fruit (from the Amazonian palm), slowly cooked with smoked meats, fish, prawns, crab, chicken, and vegetables. Locals say, “If you eat bouillon d’awara, you’ll return to Guyane!” [([[https:// | ||
| - | Interesting fact [([[https:// | + | ==== Calalou ==== |
| + | A hearty leafy green stew made from okra and spinach-like greens (like callaloo), flavored with salt meat or crab, and spiced with hot peppers and garlic. It has roots in African and Caribbean traditions. | ||
| + | |||
| + | ==== Gratin de Banane Jaune ==== | ||
| + | A baked yellow plantain gratin, often layered with béchamel or cheese, and served as a side to meat or fish. Sweet, salty, and comforting. [([[https:// | ||
| + | |||
| + | ==== Kourou Soup (Soupe Kouroucienne) ==== | ||
| + | A flavorful Hmong-inspired noodle soup brought by Hmong refugees. Often made with rice noodles, pork or chicken, herbs, lemongrass, and chilis. [([[https:// | ||
| + | |||
| + | ==== Riz Couac ==== | ||
| + | A crunchy, coarse rice gruel made from fermented cassava flour called “couac” — often eaten with grilled fish, spicy sauces, or meat. A staple of Maroon and Amerindian communities. [([[https:// | ||
| + | |||
| + | ==== Dombrés aux Crevettes ==== | ||
| + | Small flour dumplings simmered in a rich tomato sauce with shrimp, garlic, onions, and thyme. Very comforting — like Caribbean gnocchi in a stew. [([[https:// | ||
| + | |||
| + | ==== Pimentade de Poisson ==== | ||
| + | A fiery, vinegary fish stew with scotch bonnet peppers, onions, tomatoes, garlic, and lime. Often made with snapper or local river fish. [([[https:// | ||
| + | |||
| + | ==== Civet de Pakira ==== | ||
| + | A jungle delicacy: wild boar (pakira) marinated in spices and cooked in a red wine-like sauce. It’s often reserved for festivals or hunting celebrations. [([[https:// | ||
| + | |||
| + | ==== Toum-Toum (or Tomtom) ==== | ||
| + | Mashed green plantains or breadfruit, pounded until smooth, often served with saucy meats or stews. A hearty, starchy base for many meals. [([[https:// | ||
| + | |||
| + | ==== Galette Créole ==== | ||
| + | A sweet-salty bread flavored with anise and vanilla, often served at breakfast with cheese, sausage, or jam. A perfect Guyanese street food snack. [([[https:// | ||
| + | |||
| + | ==== Fricassee de Ouassous ==== | ||
| + | A stew of giant freshwater prawns (ouassous) with onions, garlic, tomato, lime, and pepper — intensely flavorful, especially when eaten with rice and couac. [([[https:// | ||
| + | |||
| + | ==== Tamarinade ==== | ||
| + | A sweet-sour-spicy tamarind chutney made with tamarind pulp, sugar, and chili. Served with meats, fried snacks, or even by the spoonful. [([[https:// | ||
| + | |||
| + | ==== Atipa Boucané ==== | ||
| + | Atipa is a local armored fish (hoplosternum) — here it's smoked (boucané) and cooked with herbs and chili, often over a wood fire. A prized catch in river villages. [([[https:// | ||
| + | |||
| + | ==== Féroce d’Avocat ==== | ||
| + | Literally “Fierce Avocado” — a spicy mash of avocado, cassava flour (farine), codfish, lime juice, and Scotch bonnet chili. Creamy, fiery, and unique. [([[https:// | ||
| + | |||
| + | ==== Blaff de Poisson ==== | ||
| + | A light fish broth made with snapper or shark, steeped in lime juice, garlic, herbs, and allspice, quickly poached and served hot. The name comes from the sound the fish makes when dropped into boiling broth — “blaff!” [([[https:// | ||
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| + | {{tag> | ||
french_guiana_cuisine.1753078584.txt.gz · Last modified: 2025/07/21 01:16 by aga