French Guianan Cuisine or Guianan 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. Guianan Cuisine originally concerned Creole cuisines, bushi-nengues cuisines, and Native American cuisines. All these cuisines have many ingredients in common :
The cassava
The smoked fish
The smoked chicken
Spices and condiments
Bélimbi
Allspice
Cinnamon,
Clove,
Turmeric
Ginger
Kwabio (condiment)
Cayenne Pepper
Green pepper
Roucou
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
Apricot country
Acerola cherry
Cayenne cherry
Mango
Passion fruit
Orange
Clementine
Mandarin
Chadeck
Lemon
Papaya
Apple Cinnamon
Kythira plum
Rambutan
Tomato
Banana
Beef
Chicken
Duck
Goose
Mutton
Pig
Turkey
Veal
Agami
Peccary
Agouti
Maïpouri
Hocco
Iguana
Cingulata
Maraï
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
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.
Ti' Punch (little punch)
Saint-Maurice Rum
Roselle syrup of Roselle (plant)
Planter
punch various (coconut punch, comou punch, maracudja punch ...)
Creole pudding
Shrimp Marinades
Cod fritters
Stuffed crabs
soup z'habitants (creole soup)
Mangrove oysters (from Montsinéry)
Blaff of fish or chicken
Awara broth
Calalou (smoked preparation meat and / or shrimp and pigtails to country basis spinach and Calous)
Lawyer Fierce
Kalawang (green mango salad)
Guianan 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" in creole)
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" in creole)
Smoked dishs
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)
