French Guiana
Awara Soup
Awarasoep
Pulp scraped from the orange awara palm fruit, cooked for a day with smoked fish, salted meat, chicken and vegetables into a thick Easter stew.
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French Guiana
Calalou Guyanais
An Easter dish with smoked meat and/or shrimp, pig tails, and spinach (siguine/taro leaves); made with land crabs; served with white rice; different from Caribbean callaloo; a Creole tradition of French Guiana.
French Guiana
Colombo Guyanais
A slow-simmered stew of chicken, pork, goat, or fish with colombo spice blend (turmeric, coriander, cumin, mustard), potatoes, green beans, and vegetables; different from Martinique colombo; a Creole nationwide dish of French Guiana.
French Guiana
Guyanais Fricassée
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.
French Guiana
Guyanais Pimentade
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.
Intérieur (Maroni / Oyapock / Bushinenge-Amerindian), French Guiana
Kasilipo
A traditional Amerindian dish; grated cassava heated gently in its own juice for 24 hours to create a sauce; fish, meat, or poultry (fresh, smoked, or boucané) cooked in this sauce with herbs (ansoï) and chili; served over cassava flatbreads (cassaves).