Awara broth (Bouillon d'awara in French and Bouyon wara in Guianan Creole) is a typical Guianan Creole stew, made up of many ingredients that are combined with the pulp of the fruit of Awara tree, reduced at length beforehand in a pot. The stew can include salt ham, bacon, salt beef, pork snout, salt cod, smoked fish, fresh seafood like crabs and prawns, roast chicken and vegetables like cabbage, spinach, eggplant and chile peppers.[1]

Awara broth

A Pot of Awara Broth
Alternative names	Bouyon wara
Type	Stew
Course	Main course
Place of origin	French Guiana
Region or state	Guiana
Serving temperature	Hot
Main ingredients	Awara dough, smoked fish, smoked chicken, corned beef, shrimp, cod, bacon, spinach, chilli pepper, cabbage, cucumber, green bean, eggplant

A proverb says : "If you eat the broth of awara ... to Guiana you'll come back ..."^{[citation needed]}

Preparation

The dish is prepared from the pulp of the Awara fruit and is typically mixed with smoked chicken and smoked fish.

The stew can take several days to prepare.[2] At the end of the preparation, the awara broth is orange to light brown. It is usually accompanied by white rice.^{[citation needed]}

Christian holidays

Considered a national dish and a sign of hospitality towards guests, it is often prepared for Easter and Pentecost.[3]

See also

• Awara
• French Guianan cuisine

References