French Guiana - Comité du Tourisme de la Guyane

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Gastronomy in French Guiana
400 years of a blend of cultures have made Guianese cuisine a rich and
original art. Creole gastronomy is the result of input from Europeans,
Africans, Indians, Amerindians, etc.
Spices
Nutmeg, ginger, peppers, cloves, cinnamon
and pepper. Once produced in French
Guiana, these spices are key elements in
local recipes.
Methods
“Blaff”: court-bouillon that draws its flavour from
onions, garlic, celery and basil.
“Pimentade”: sort of tomato flavoured courtbouillon.
“Rôti cougnade”: grilled fish.
“Colombo”: meat and vegetable based curry
stew. The fish-filled waters of French Guiana also
offer a huge variety of fish and shrimps – from the
small “sea-bob” shrimp to the giant shrimp – that
are prepared in a multitude of ways: marinades
(fritters), kebabs, etc.
Fricassees: specialities
of French Guiana cuisine
These stews can be made with white or red meat.
All of these dishes are served in generous portions
with rice, red kidney beans or couac (sort of roasted
manioc semolina).
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Desserts
Creole pastries are made with cream or exotic
fruits. For example, the “œuf mulet” is a cream
turnover.
Sorbets come in multiple exotic
flavours, such as coconut,
peanut, bacaba palm, maracuja,
corossol, etc. So many new
flavours to try!
Other specialties
Smoked chicken or smoked fish: smoked chicken
or fish eaten cold in a salad.
Awara broth: the Awara is a palm tree whose
fruit pulp is used as a binder in a chicken or
smoked fish stew. This dish is served at Easter
and Pentecost.
It is a sign of welcome for important visitors.
You can also try Brazilian, Chinese and Javanese
cuisine in French Guiana.
For a list of restaurants:
• French Guiana Tourist Board,
• Syndicat des Hôteliers, Restaurateurs
et Cafetiers de Guyane,
• French Guiana Tourist Offices.