French Guiana recipes
Recipes from French Guiana: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
French Guianese Colombo: Chicken and Vegetables Simmered with Bilimbi and Green Mango
How to make colombo de poulet as cooked in French Guiana: chicken marinated overnight in lime and spices, then simmered with potato, eggplant, two kinds of cucumber and green mango, finished with colombo powder, bilimbi and a last squeeze of lime. Covers how it differs from the Antillean colombo, the honest difference between recipe and regional description, ingredient hunting, and what not to substitute.
Bouillon d'Awara: French Guiana's Easter Stew of Awara Palm Fruit, Vegetables and Smoked Meats (Bouyon Wara)
How to make bouillon d'awara (bouyon wara), the French Guianan stew built on orange awara palm-fruit paste, with salted pig tail, smoked pork belly, gourds, greens, smoked chicken and smoked fish. Follows one home recipe in its own amounts and order, explains the two gourds, the overnight desalting and the long simmer, and covers its place at the Easter table.