Awara broth
Awara broth (Bouillon d'awara in French and Bouyon wara in Guianan Creole) is a typical Guianan Creole stew, made up of many ingredients that are combined with the pulp of the fruit of Awara tree, reduced at length beforehand in a pot. The stew can include salt ham, bacon, salt beef, pork snout, salt cod, smoked fish, fresh seafood like crabs and prawns, roast chicken and vegetables like cabbage, spinach, eggplant and chile peppers.[1]
| Alternative names | Bouyon wara |
|---|---|
| Type | Stew |
| Course | Main course |
| Place of origin | France |
| Region or state | Guiana |
| Serving temperature | Hot |
| Main ingredients | Awara dough, smoked fish, smoked chicken, corned beef, shrimp, cod, bacon, spinach, chilli pepper, cabbage, cucumber, green bean, eggplant |
A proverb says : "If you eat the broth of awara ... to Guiana you'll come back ..."
Preparation
The dish is prepared from the pulp of the Awara fruit and is typically mixed with smoked chicken and smoked fish.
The stew can take several days to prepare.[2] At the end of the preparation, the awara broth is orange to light brown. It is usually accompanied by white rice.
Christian holidays
Considered a national dish and a sign of hospitality towards guests, it is often prepared for Easter and Pentecost.[3]
See also
References
- Gaudry, François-Régis (2018). Let's Eat France!: 1,250 Specialty Foods, 375 Iconic Recipes, 350 Topics, 260 Personalities, Plus Hundreds of Maps, Charts, Tricks, Tips, and Anecdotes and Everything Else You Want to Know about the Food of France. p. 411.
- Loichot, Valérie (2013). The Tropics Bite Back: Culinary Coups in Caribbean Literature. University of Minnesota Press.
- "Sun-drenched flavours of French Guiana". Atout France. Archived from the original on October 9, 2016. Retrieved October 8, 2016.
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