Sun-drenched flavours of French Guiana

Sun-drenched flavours of French Guiana fr

Visitors to Guiana should not miss out on trying the chicken or fish boucané (smoked), a dish  inherited by pirates, which today  has  many different  variations.

Nearly  400  years as a  European, African, Indian and Amerindian cultural melting pot has given French Guiana’s cuisine inspiration, originality, and passion, with a wide range of tastes and spices. Indeed, spices such as nutmeg,  ginger, cinnamon, pepper and hot pepper are everywhere.

Some typical dishes are blaff (onions, garlic, celery and basil  broth),  pimentade (tomato sauce broth) or roast cougnade (grilled  fish). Bountiful waters also  offer a wide variety  of fish and shrimp, which  are  prepared in marinades or on skewers.

Fricassés are  also a French Guiana specialiti. These  stews are  delicious accompanied by generous helpings of rice and red beans.

Last but  not least, be sure to savour the awara  broth.  The awara  is a palm tree, and the pulp of its fruit is used to make  a stew containing chicken and fish boucanés. This ‘National’ dish is eaten during the Easter and Pentecost celebrations and is a symbol of hospitality for special guests. 

The best way to immerse yourself  in Guyanese culture is to wander through the  fruit  and  vegetable markets of Saint-Laurent-du-Maroni or Cayenne.