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Guiana Cooking Guiana

 
 
Area : 35135  sq.mi - Population 209000 hab.
Guiana

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Cooking Guiana

 Gastronomy

The 'savannah palm fruit pulp' stews for several hours with vegetables, smoked fish, crabs, shrimps, chicken or smoked bacon and cucumbers. This is the Awara stew, a symbol of the Guianese gastronomy and a dish of African origin which is made at Easter and Whitsun and which is usually served for a newcomer. Less spectacular, the specialty of meat fricassees is cooked all year long, as are the famous 'blaff' shrimps (shrimps cooked in a spicy and flavoured stew). Cod fish marinades, chicken or smoked fish, sausage and acras are often served as first courses, with the famous ti-punch as a cocktail.