Flavors of French Guiana

The cuisine

Traditional food of French Guiana

The cuisine of French Guiana is Creole and was born from the meeting of peoples over four centuries. Indigenous peoples knew the fruits, cassava and fish of the forest and rivers. Enslaved Africans, the maroons who escaped the plantations and settled in the forest, Europeans and, later, immigrants from India and other parts of the world added their recipes.

The dish that best summarizes this blend is bouillon d'awara, a stew made with the paste of the fruit of a local palm, prepared over several days for Easter. Historical research describes it as a communal good, made by multiple communities. A popular saying goes that whoever tastes it returns to Guiana.

Rum also has a long history. The first was tafia in the 17th century. Today only one distillery remains active, in Saint-Laurent-du-Maroni, producing rhum agricole from the juice of cane harvested in the region. Like any alcoholic beverage, it should be enjoyed in moderation.

Everyday tables feature fish and shrimp, smoked meats (boucanées), couac, a cassava flour, and peppers, nutmeg, ginger and cinnamon. The markets of Cayenne and Saint-Laurent-du-Maroni are good places to see the region’s produce.

Each specialty page gives the origin as reported by sources, the ingredients and the recommended way to taste it.