This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "French Guianan cuisine" – news · newspapers · books · scholar · JSTOR (March 2021) (Learn how and when to remove this template message)

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

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

Starters

Creole pudding served with salad

Dishes (food)

Beef fricassee with creole rice

Desserts, sweets, pastries

Countess (cake)
French toast

See also

References

  1. ^ "Gastronomie en Guyane française". Archived from the original on 2012-02-18. Retrieved 2016-10-11.