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

Acar sandwich

Spices and condiments

Vegetables

Red beans and rice dish

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

Acerola Cherry fruit

Meats

Chicken with creole rice

Game (hunting)

Seafood

Creole crab

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.^[1]

A 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 served with salad

Creole pudding
Shrimp marinade
Cod fritters
Stuffed crab
soup z'habitant(s) (popular creole soup)
Mangrove oysters (from Montsinéry)

Dishes (food)

Beef fricassee with creole rice

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)