Bouillon d'awara

Name: Bouillon d'awara
Total time: 300 min
Yield: Serves 8
Cuisine: French Guiana
Ingredients: 800 g (1¾ lb) awara paste; 400 g (14 oz) smoked chicken; 300 g (10½ oz) salt fish (cod); 300 g (10½ oz) smoked pig's tail; 250 g (9 oz) shrimp; 200 g (7 oz) green beans; 200 g (7 oz) green cabbage; 2 eggplants; 4 garlic cloves; 2 onions; 1 Caribbean seasoning pepper (piment végétarien)

Bouillon d'awara, Guianese Easter stew

⏱ 300 minServes 8Hard490 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

800 g (28 oz)awara paste
400 g (14 oz)smoked chicken
300 g (11 oz)salt fishsalt cod
300 g (11 oz)smoked pig's tail
250 g (9 oz)shrimp
200 g (7 oz)green beans
200 g (7 oz)savoy cabbage
2eggplants
4 clovesgarlic
2onions
1mild seasoning peppers

800 g (28 oz) awara paste
400 g (14 oz) smoked chicken
300 g (11 oz) salt fish salt cod
300 g (11 oz) smoked pig's tail
250 g (9 oz) shrimp
200 g (7 oz) green beans
200 g (7 oz) savoy cabbage
2 eggplants
4 cloves garlic
2 onions
1 mild seasoning peppers

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot, 10 L (10 qt)

1 colander, 30 cm (12 in)

1 wooden spoon (30 cm / 12 in)

1 cutting board (40 cm / 16 in)

03 — Method

The day before, desalt the salt fish by soaking it in plenty of cold water, changed several times, then poach 10 min and set aside.
Mix the awara paste with 1 L (1 qt) hot water in the large pot, bring to a simmer and cook very gently 1 hour, stirring often with a wooden spoon.
Add the smoked pig's tail and smoked chicken, cut into pieces, and cook 1 more hour.
Wash and cut the cabbage, green beans and eggplants into large pieces and add to the pot with the crushed garlic and finely sliced onions.
Add the desalted fish and peeled shrimp and the whole seasoning pepper (don't pierce it), then cook down 2 hours, stirring the bottom often.
Check the seasoning, remove the pepper and serve hot with its brown sauce and fluffy Creole white rice.