Stews
Guyanais Pimentade
Pimentade
French Guiana
A court-bouillon with tomato base, enhanced with lime, chili, onions, and garlic; typically made with local fish (acoupa, atipa, machoiran) or sometimes beef (pimentade de bœuf is a Sinnamary specialty); served with rice or couac.
Original eatfuls sticker artwork
What it is
A closer look at Guyanais Pimentade.
A court-bouillon with tomato base, enhanced with lime, chili, onions, and garlic; typically made with local fish (acoupa, atipa, machoiran) or sometimes beef (pimentade de bœuf is a Sinnamary specialty); served with rice or couac.
What to look for
Know it when you find it.
A tangy, spicy tomato-based fish broth; the lime and chili give it brightness; served with rice or couac; a Creole coastal specialty; the beef version is from Sinnamary.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Guyanais Pimentade.
Names around the table
One food, more than one name.
Keep exploring
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Rwanda
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