Entree: French Guiana – Southern Culinary Region – Bouillon d'Awara (Hearty Creole stew of awara fruit pulp with smoked and salted meats and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (700 g) awara pulp
- 1 smoked ham hock, approx. 1 lb (450 g)
- 8 oz (225 g) salted cod, soaked and desalted
- 1 lb (450 g) cooked smoked chicken, shredded
- 2 tbsp (30 ml) red palm oil or neutral oil
- 2 large onions, chopped, about 10 oz (280 g)
- 4 cloves garlic, minced, about 0.42 oz (12 g)
- 2 red bell peppers, chopped, about 8 oz (225 g)
- 2 cups (300 g) cassava (yuca), peeled and diced
- 2 cups (300 g) sweet potato, peeled and diced
- 2 firm green plantains, sliced, approx. 12 oz (340 g)
- 4 cups (960 ml) chicken stock
- 2 cups (480 ml) water
- 1 cup (240 ml) coconut milk
- 2 bay leaves, approx. 0.035 oz (1 g)
- 2 sprigs fresh thyme, approx. 0.071 oz (2 g)
- 3 scallions, chopped, about 2 oz (60 g)
- 1 scotch bonnet pepper, pierced, approx. 0.35 oz (10 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- Juice of 1 lime, about 1 tbsp (15 ml)
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish

Show original ingredient measurements

- 3 cups (700 g) awara pulp
- 1 smoked ham hock, approx. 1 lb (450 g)
- 8 oz (225 g) salted cod, soaked and desalted
- 1 lb (450 g) cooked smoked chicken, shredded
- 2 tbsp (30 ml) red palm oil or neutral oil
- 2 large onions, chopped, about 10 oz (280 g)
- 4 cloves garlic, minced, about 12 g
- 2 red bell peppers, chopped, about 8 oz (225 g)
- 2 cups (300 g) cassava (yuca), peeled and diced
- 2 cups (300 g) sweet potato, peeled and diced
- 2 firm green plantains, sliced, approx. 12 oz (340 g)
- 4 cups (960 ml) chicken stock
- 2 cups (480 ml) water
- 1 cup (240 ml) coconut milk
- 2 bay leaves, approx. 1 g
- 2 sprigs fresh thyme, approx. 2 g
- 3 scallions, chopped, about 2 oz (60 g)
- 1 scotch bonnet pepper, pierced, approx. 10 g
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- Juice of 1 lime, about 1 tbsp (15 ml)
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish

Instructions

1. In a large Dutch oven or heavy pot, heat the palm oil over medium heat. Add the chopped onions, garlic, and bell peppers and sauté until softened and fragrant, about 5–7 minutes.
2. Add the smoked ham hock to the pot and brown briefly on all sides, about 3 minutes, to develop flavor.
3. Stir in the awara pulp, desalted salted cod, and shredded smoked chicken. Mix well to coat proteins in the pulp.
4. Add the cassava, sweet potato, plantain slices, chicken stock, water, coconut milk, bay leaves, thyme, scallions, and the pierced scotch bonnet. Bring to a gentle boil.
5. Reduce heat to low, cover, and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until the root vegetables are tender, meats are falling apart, and flavors are deeply melded. Skim any excess fat from the surface as needed.
6. Taste and adjust seasoning with salt and black pepper. If the stew is too thick, add a little hot water or stock to reach the desired consistency.
7. Remove bay leaves and scotch bonnet before serving if a milder heat is preferred. Finish with lime juice and sprinkle chopped parsley or cilantro over each bowl. Serve hot with crusty bread or steamed rice.