French Guianese Cuisine
French Guianese Cuisine is rich of different cultures that blend in French Guiana, Chinese restaurants alongside Creole restaurants in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni. French Guianese originally concerned Creole cuisines, bushi-nengues, and Native American. All these cuisines have many ingredients in common :
- The cassava
- The smoked fish
- The smoked chicken
Ingredients
Spices and condiments
- Bélimbi
- Allspice
- Cinnamon,
- Clove,
- Turmeric
- Ginger
- Kwabio (condiment)
- Cayenne Pepper
- Green pepper
- Roucou
Vegetables
- Garlic
- Onion
- Shallots
- Eggplant
- Lawyer
- Yellow and green banana (cooking banana)
- Calou (pepper)
- Zucchini
- Chestnut
- Pumpkin
- Cucumber
- Dachine
- Spinach
- Breadfruit
- Yardlong bean
- Red bean
- Yams
- Cassava
- Turnip
- parépou
- Sorossi
- Yam
- Pigeon peas
- Pea
- Tayove
- Green bean
Common Fruits
- Apricot country
- Acerola cherry
- Cayenne cherry
- Mango
- Passion fruit
- Orange
- Clementine
- Mandarin
- Chadeck
- Lemon
- Papaya
- Apple Cinnamon
- Kythira plum
- Rambutan
- Tomato
- Banana
Meats
Game (hunting)
Seafood
- Sardines
- Tuna
- Machoiran
- Acoupa
- Snapper
- Mangrove crab
- Mangrove oyster
- Shrimp
- Atipas
- Aymara
- Pirai
- Coumarou
- Pacou
- Pacoussine
- Tiger torch
- Snail
- Shark
- Line
- Mule
- toadfish
- Palika
- Croupia
- Ti-Djol
- Patagaï
Local Cuisine
Creole cuisine blends flavors of tropical products Amazonian many from the forest as cassava, awara the comou and game. But many dishes have their roots deep in Africa, Asia, India and Europe. What gives it that spicy and subtle flavor. On the local market, instead of obligatory passage, the Creole merchant advise and make taste their products. This ranges from couac, cassava flour, essential for the realization of fierce lawyer, which draws all its power from the cayenne pepper. The cassava, long reserved for the poor, becoming a sought-after commodity, it is used in the stuffed restaurants in the cod chiquetaille or sweetened either with coconut jam, or with grated coconut or guava paste. As for cod fritters, which consume a starter or an aperitif, they accompany the famous Ti' Punch.[1]
Drinks
- Ti' Punch (little punch)
- Saint-Maurice Rum
- Roselle syrup of Roselle (plant)
- Planter
- punch various (coconut punch, punch comou, punch maracudja ...)
Input
- Creole pudding
- Shrimp Marinades
- Cod fritters
- Stuffed crabs
- soup z'habitants
- Mangrove oysters (of Montsinéry)
Dish (food)
- Blaff of fish or chicken
- Awara broth
- Calalou (preparation boucanées meat and / or shrimp and pigtails to country basis spinach and Calous)
- Lawyer Fierce
- Kalawang (green mango salad)
- Guianese colombo (stew of meat and vegetables with curry: potato, green arricot, etc.)
- Fricassee of pig, chicken, beef ...
- Lizard or iguana fricassee
- Giraumonade (mashed pumpkin)
- Gratin couac
- Gratin various (papaya, ti-concombe, dasheen etc.)
- Pig-tails Beans haricot rouj ké la tcho cochon
- Pimentade (fish in tomato sauce)
- Fish sauce maracudja
- Yam puree
- Salad couac
- Creole steack
- Smoked Fish
- Smoked Chicken
- Pork ribs smoked
- Lenses with pig-tails "lanty ké la tcho cochon"
- Smoked dishs
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Smoked fish
-
Smoked chikens
-
Smoked porks ribs
Desserts, sweets, pastries
- Angou (desserts)
- Coconut Jam,
- Sweet potato jam,
- Conserve (coconut tablet)
- Couac coconut (sweetened semolina)
- Creticus (candied coconut)
- Frozen sorrel
- Lotcho (sweet pulp coconut)
- Pistachio Nougat (black nougat)
- Ramiquin (pulled candy sugar)
- Barley Sugar
- Wang (sweet or savory powder)
- Zoa (semolina sugary cereal)
- Zorey Milat (fruit in syrup jam)
- Coconut sorbet
- French toast
- Sispa
- Banana salad
- Eggs with milk
- Lanmou chinwa (cake)
- American (cake)
- Bindingwel,
- Countess (shortbread),
- Dizé milé (donut)
- Dokonon (poached cake in foil)
- Cramanioc cake (pudding)
- Marzipan,
- Banana pulp (slipper)