French Guiana
Madou
A fruit juice from macerated local fruits; served with comtesses biscuits; a refreshing Creole beverage of French Guiana; made from seasonal tropical fruits.
south-america
French Guiana
Explore 48 foods connected to French Guiana, from everyday staples to rare local specialties.
48 foods12 leading categories1 Essentials guides
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French Guiana Essentials
12 editor-selected foods for understanding the place through what people eat.
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Traditional foods from French Guiana.
48 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Martinique
Martinican Infused Rum
Rhum Arrangé
Rhum agricole macerated with fruits, spices, or vanilla; a Martinican tradition; vanilla and cinnamon is a popular combination; each family has their own recipe; the rhum arrangé that is a Martinican tradition.
Brazil
Passion fruit
Maracudja
Passion fruit, the seedy aromatic fruit of a climbing vine native to South America, ubiquitous in Brazilian juices, mousses and desserts.
Hanoi, Vietnam
Pho Bo
Phở bò
Vietnamese beef noodle soup with flat rice noodles in a clear, slowly simmered bone broth, topped with thinly sliced beef, herbs, and lime.
Cayenne, French Guiana
Piment végétarien
A mild, aromatic French Guianan pepper used fresh or preserved as a fragrant seasoning alongside Creole dishes.
Martinique
Planteur
A rum-based cocktail with sugar cane, passion fruit, guava, pineapple, banana, kiwi, lime, cinnamon, and vanilla; sometimes offered to tourists arriving at the airport; the local cocktail reference; the planteur that is Martinique's fruity rum punch.
French Guiana
Pumpkin pone
Poné de citrouille
A traditional dessert cake of pumpkin and coconut in a cornmeal, water, and sugar batter with spices (cinnamon, nutmeg, vanilla); baked until golden; a Creole sweet of French Guiana.
Martinique
Smoked Chicken
Poulet Boucané
Chicken marinated in a blend of Creole spices then smoked over sugarcane wood; a specialty with a distinctive smoky flavor; often served with local vegetables or rice; the poulet boucané that is a Martinican smoked specialty.
Brazil
Suco de Açaí
A thick, deep-purple Amazonian açaí drink, thinner than the bowl but still rich and earthy. Traditionally consumed sweetened or unsweetened in Belém and the north.
Brazil
Tapioca Crepe
Tapioca
A crepe made from hydrated cassava starch that is sifted and cooked on a hot plate until the edges fuse, then filled with sweet or savory toppings.
Guadeloupe
Ti Punch
Guadeloupe's signature cocktail; prepared with rhum agricole, lime, and a little cane sugar; served as an aperitif to awaken the taste buds; simplicity and freshness define this blend; enshrined in the region's traditions; the ti punch that reflects the warm, friendly spirit of the island.
France
White Sausage
Boudin blanc
White sausage made without blood, smooth and mild, often served at Christmas.