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French Guianan cuisine orGuianan cuisine is a mixture ofCreole,Bushinengue, and indigenous cuisines, supplemented by influences from the cuisines of more recent immigrant groups. Common ingredients includecassava, smokedfish, and smokedchicken. Creole restaurants may be found alongside Chinese restaurants in major cities such asCayenne,Kourou andSaint-Laurent-du-Maroni.
Creole cuisine blends flavors of tropical products Amazonian many from the forest as cassava, awara the comou and game. But many dishes have their roots deep in Africa, Asia and Europe. What gives it that spicy and subtle flavor. On the local market, instead of obligatory passage, the Creole merchant advise and make taste their products. This ranges fromcouac, cassava flour, essential for the realization offierce lawyer, which draws all its power from thecayenne pepper. Thecassava, long reserved for the poor, becoming a sought-after commodity, it is used in the stuffed restaurants in theKalawanng or sweetened either with coconut jam, or with grated coconut or guava paste. As forKontès, which consume a starter or an aperitif, they accompany the famousTi' Punch.[1]
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