Stews
Guyanais Fricassée
Fricassée
French Guiana
Meat or fish seared then simmered in a fragrant sauce; variations include fricassée of paca, wild pig, iguana, or atipa in coconut milk; a Creole dish from Roura and Macouria for game; served with rice.
Original eatfuls sticker artwork
What it is
A closer look at Guyanais Fricassée.
Meat or fish seared then simmered in a fragrant sauce; variations include fricassée of paca, wild pig, iguana, or atipa in coconut milk; a Creole dish from Roura and Macouria for game; served with rice.
What to look for
Know it when you find it.
Tender meat or fish in a rich, fragrant sauce; game versions (pacas, wild pig) are specialties of Roura and Macouria; served with rice; a versatile Creole preparation.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Guyanais Fricassée.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Antigua and Barbuda
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Rwanda
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