Awara broth
Awara broth (Bouillon d'awara in French and Bouyon wara in Guianan Creole) is a typical Guianan creole dish, made up of many ingredients that are combined with the pulp of the fruit of Awara tree, reduced at length beforehand in a pot.
| Alternative names | Bouyon wara |
|---|---|
| Type | Main course |
| Place of origin | France |
| Region or state | Guiana |
| Created by | Guianan Creoles |
| Serving temperature | Hot |
| Main ingredients | Awara dough, smoked fish, smoked chicken, corned beef, shrimp, cod, bacon, spinach, chilli pepper, cabbage, cucumber, green bean, eggplant |
The dish is prepared from the pulp of the Awara fruit and is typically mixed with smoked chicken and smoked fish. Considered a national dish and a sign of hospitality towards guests, it is often prepared for Easter and Pentecost.[1]
Preparation takes up to 36 hours. At the end of the preparation, the awara broth is orange to light brown. It is usually accompanied by white rice.
A proverb says : "If you eat the broth of awara ... to Guiana you'll come back ..."
Legend
According to a legend, a (Guianan) Creole Princess was in love with a white man. His family not approving of the union, she offered to make a dish that would represent all of Guiana. If the boy loved the dish, the two lovers could unite. The family agreed, the boy loved the food and the girl and the young man got married.
See also
References
- "Sun-drenched flavours of French Guiana". Atout France. Archived from the original on October 9, 2016. Retrieved October 8, 2016.
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