Embark on a culinary journey to the heart of French Guiana with our exquisite Bouillon d'Awara. A cherished traditional dish, Bouillon d'Awara encapsulates the rich tapestry of flavors that define the region's gastronomic identity. This hearty broth, simmered to perfection, features tender morsels of awara fruit, complemented by an array of aromatic herbs and spices. With each spoonful, savor the essence of the Amazon rainforest as it blends harmoniously with French culinary influences. Whether enjoyed as a comforting meal on a cool evening or as a celebration of local culture, Bouillon d'Awara offers an unforgettable taste of this vibrant corner of the world.

Here's a recipe for French Guiana Bouillon d'Awara:

Ingredients:

• 1 large awara fruit (also known as peach palm fruit), peeled and seeded
• 500g of your choice of meat or fish (common options include chicken, beef, or fish such as cod or snapper), cut into bite-sized pieces
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tomatoes, chopped
• 1 bell pepper, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 scotch bonnet pepper or other hot pepper (optional, adjust to taste)
• 2 tablespoons vegetable oil
• 1 liter of water or broth
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant and translucent, about 2-3 minutes.

2- Add the chopped tomatoes, bell pepper, carrot, and celery to the pot. Stir and cook for another 5 minutes until the vegetables begin to soften.

3- Add the meat or fish pieces to the pot, along with the peeled and seeded awara fruit. Stir to combine all the ingredients.

4- Pour in the water or broth until all the ingredients are just covered. If you prefer a thicker soup, you can add less liquid.

5- Season the soup with salt and pepper to taste. If using, add the whole scotch bonnet pepper for heat, but be cautious as it can be very spicy. You can pierce the pepper with a knife to release its flavor without making the soup overly spicy.

6- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the meat or fish is cooked through and tender, and the flavors have melded together.

7- Taste the soup and adjust the seasoning if necessary.

8- Once the soup is done, remove the scotch bonnet pepper if used, and discard it.

9- Serve the Bouillon d'Awara hot, garnished with fresh parsley or cilantro. Enjoy this delicious and comforting soup, rich with the flavors of French Guiana!

Nutritional Values:

Providing exact nutritional values for ingredients can vary based on factors such as preparation methods, portion sizes, and specific varieties of ingredients used. However, I can offer approximate nutritional information for some of the main ingredients commonly used in Bouillon d'Awara:

Awara Fruit (per 100g):

• Calories: 150 kcal
• Carbohydrates: 31 g
• Protein: 2 g
• Fat: 3 g
• Fiber: 5 g

benefits:

• Rich in vitamins A and C, which support immune function and skin health.
• High in dietary fiber, aiding digestion and promoting a feeling of fullness.
• Contains antioxidants that help reduce inflammation and protect against chronic diseases.

Chicken Breast (skinless, boneless, cooked, per 100g):

• Calories: 165 kcal
• Protein: 31 g
• Fat: 3.6 g
• Carbohydrates: 0 g
• Fiber: 0 g

benefits:

• Excellent source of lean protein, essential for muscle growth and repair.
• Low in fat and calories, making it a healthy choice for weight management.
• Provides essential nutrients such as niacin, vitamin B6, and selenium, supporting metabolism and immune function.

Beef (lean ground, cooked, per 100g):

• Calories: 250 kcal
• Protein: 25 g
• Fat: 16 g
• Carbohydrates: 0 g
• Fiber: 0 g

benefits:

• High-quality protein source, vital for muscle building and tissue repair.
• Rich in iron, necessary for oxygen transport in the blood and preventing anemia.
• Contains zinc, important for immune function and wound healing.

Cod (cooked, per 100g):

• Calories: 105 kcal
• Protein: 23 g
• Fat: 0.9 g
• Carbohydrates: 0 g
• Fiber: 0 g

benefits:

• Low in calories and fat, making it a lean protein option for weight management.
• Excellent source of omega-3 fatty acids, which support heart health and reduce inflammation.
• Provides vitamin D, essential for bone health and immune function.

Tomatoes (per 100g):

• Calories: 18 kcal
• Carbohydrates: 3.9 g
• Protein: 0.9 g
• Fat: 0.2 g
• Fiber: 1.2 g

benefits:

• Rich in vitamin C, an antioxidant that boosts immune function and promotes skin health.
• Good source of lycopene, a powerful antioxidant associated with reduced risk of chronic diseases such as heart disease and cancer.
• High in potassium, which helps regulate blood pressure and fluid balance in the body.

Bell Pepper (per 100g):

• Calories: 31 kcal
• Carbohydrates: 6 g
• Protein: 1 g
• Fat: 0.3 g
• Fiber: 2.1 g

benefits:

• Excellent source of vitamin C, supporting immune function and collagen production for healthy skin.
• Contains antioxidants such as beta-carotene and quercetin, which help reduce inflammation and protect against cell damage.
• Low in calories and rich in fiber, aiding digestion and promoting satiety.

Carrot (per 100g):

• Calories: 41 kcal
• Carbohydrates: 10 g
• Protein: 0.9 g
• Fat: 0.2 g
• Fiber: 2.8 g

benefits:

• High in beta-carotene, a precursor to vitamin A, which is essential for vision health and immune function.
• Rich in antioxidants that help protect against chronic diseases and promote healthy aging.
• Good source of fiber, supporting digestive health and promoting feelings of fullness.

Celery (per 100g):

• Calories: 16 kcal
• Carbohydrates: 3 g
• Protein: 0.7 g
• Fat: 0.2 g
• Fiber: 1.6 g

benefits:

• Low in calories and rich in water content, making it a hydrating and refreshing snack.
• Contains antioxidants such as flavonoids and phenolic acids, which have anti-inflammatory and neuroprotective properties.
• Good source of dietary fiber, aiding digestion and promoting bowel regularity.

Please note that these values are approximate and can vary based on factors such as cooking methods and specific varieties of ingredients used.