- Source: French Guianan cuisine
French Guianan cuisine or Guianan cuisine is a mixture of Creole, Bushinengue, and indigenous cuisines, supplemented by influences from the cuisines of more recent immigrant groups. Common ingredients include cassava, smoked fish, and smoked chicken. Creole restaurants may be found alongside Chinese restaurants in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni.
Common ingredients
= Spices and condiments
=Bélimbi
Allspice
Cinnamon
Clove
Turmeric
Ginger
Kwabio (condiment)
Cayenne pepper
Green pepper
Roucou
= Vegetables
=Garlic
Onion
Shallots
Eggplant
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
=Beef
Chicken
Duck
Goose
Mutton
Pig
Turkey
Veal
= Game (hunting)
=Agami
Peccary
Agouti
Maïpouri
Hocco
Iguana
Cingulata
Maraï
= 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 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 Kalawanng or sweetened either with coconut jam, or with grated coconut or guava paste. As for Kontès, which consume a starter or an aperitif, they accompany the famous Ti' Punch.
Drinks
Ti' Punch (little punch)
Saint-Maurice Rum
Roselle syrup of Roselle (plant)
Planter
punch various (coconut punch, comou punch, maracudja punch ...)
Comou or Açaí juice
Starters
Creole pudding
Shrimp marinade
Cod fritters
Stuffed crab
soup z'habitant(s) (popular creole soup)
Mangrove oysters (from Montsinéry)
Dishes (food)
Fish or chicken blaff
Awara broth
Calou (smoked meat and/or shrimp and pig tails with spinach)
Kalawang (green mango salad)
Guianan colombo (stew of meat and vegetables with curry: potato, green arricot, etc.)
Pig, chicken, beef, or iguana fricassee
Giraumonade (mashed pumpkin)
Pawpaw, cucumber, dasheen, or couac gratin
Pig-tails and beans ("haricot rouj ké la tcho cochon" in creole)
Pimentade (fish in tomato sauce)
Fish sauce maracudja
Yam puree
Couac salad
Creole steak
Smoked fish, chicken, pork ribs...
Lentils with pig-tails ("lanty ké la tcho cochon" in creole)
Smoked dishes
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
Dizé milé (donut)
Dokonon (poached cake in foil)
Cramanioc cake (pudding)
Marzipan,
Banana pulp (slipper)
See also
Couac
Cassava
Buccaneer
References
Guyane sur le cuisine à la française
Kata Kunci Pencarian:
- French Guianan cuisine
- French cuisine
- List of cuisines
- Awara broth
- Cassava
- Countess (cake)
- Creole cuisine
- Dizé milé
- Duckanoo
- Galette
