Awara broth
 | This article possibly contains original research. (October 2016) |
| File:Photo du Bouillon d'Awara.jpeg | |
| Alternative names | Bouyon wara |
|---|---|
| Type | Main course |
| Place of origin | France |
| Region or state | French 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 |
Awara broth, (Bouillon d'awara in French and Bouyon wara in Guianese creole), is a typical guianese creole dish, made up of many ingredients associated with dough of the fruit of Awara, reduced length beforehand in a pot.
The dish is prepared from the pulp of the Awara fruit and is typically mixed with chicken and fish boucanés. Considered a national dish and a sign of hospitality towards guests, it is often prepared for Easter and Pentecost.[1]
Preparation takes up to 36 hours. At the end of the preparation, the awara broth is orange to light brown. It is usually accompanied by white rice.
A proverb says : "If you eat the broth of awara ... in Guiana you come back ..."
Legend
According to a legend, a Creole Princess (Guianese) was in love with a white man. His family not wanting the latter, she offered to make a dish where it would all Guiana. If the boy loved the dish, the two lovers could unite. The family agreed, the boy loved the food and the girl and the young man got married.
See also
References
- ^ "Sun-drenched flavours of French Guiana". Atout France. Retrieved October 8, 2016.
