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French Guiana Cuisine
 
 
 

French Guiana cuisine is a blending of cultures because immigrants from all parts of the word brought with them their ethnic food customs. Cuisine in French Guiana is born out of local traditions borrowing methods and recipes from Dutch, Indian, West African, Indonesian, Chinese, Lebanese and Jewish kitchen.

In French Guiana the regional dishes include a lot of corn, pork, beans, and local soft ripened cheeses. French Guianase traditional recipes include meat, fish and vegetables and are prepared in a variety of ways: fried, grilled, roasted, barbecued, and stewed and as a filling for various dishes.

Seafood plays a major part of French Guianase cuisine and can be served cooked or uncooked and is very tasty served with potatoes and chili. African influences on French Guiana cuisine are obvious through diverse type of dishes such as Bacalhau and Feijao.

A favourite dish is pepper pot, a stew made with bitter cassava juice, meat, hot pepper and seasoning. Other popular foods are roti and curry, garlic pork, cassava bread, chow mein, and "cook up", a one-pot meal that can include any favourite meats or vegetables.

Popular homemade drinks are mauby, made from the bark of a tree, sorrel, made from a leafy vegetable used in salads and ginger beer.

French Guianase people eat three meals and one or two snacks daily. milk is usually not consumed as a drink, but is used in creams and in coffee. Fruits, vegetables, and nuts are eaten in abundance. cassava flour and meal are common in many areas of French Guiana.

Breakfast is normally a light meal with coffee or tea; bread with butter and jam; and sometimes fruit or fruit juice. Meat and cheese are usually eaten in French Guiana. A favourite dish is pepper pot, a stew made with bitter cassava juice, meat, hot pepper and vegetables.

Other important ingredient of French Guianase cuisine is beans which is served with different meats, but is especially with fish. An important ingredient throughout the country, it is also coconut which is used in soups, cocktails, poultry, fish, and shellfish recipes, as well as desserts and sweets.

There are many fried dishes, as frying seems to be the most frequent preparation method of the French Guianase cooking: fried puff squares, fried plantains, fried cheese puffs and various kinds of fried meat. The frying is done in vegetable oil, which is pre-heated in a pot. The traditional French Guianase dough requires mixing the ingredients in wide bowls and then rolling them.

Some meals, like the chicken based soups, require marinating the meat. The marinating is done a day before making the soup and garlic and salt are added in the water. Some of the French Guianase recipes require sacrificing a lot of time; this is the case of the traditional dessert, which must be mixed for many hours until it gets thick.

French Guianase use many herbs and spices, which are usually dried before cooking and chopped. Almost all onions and garlic’s included in the meals are chopped, as well and tomatoes are peeled and then mashed for sauces.

 

 
 

 



 


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