Entree: French Guiana – Central Culinary Region – Bouillon d'Awara (Awara Broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Total 2 hrs

Ingredients

- 2 cups (480 ml) awara pulp (fresh or canned)
- 4 bone-in pork hocks, approx. 10 oz (280 g) each
- 1 lb (454 g) salted beef, soaked 2–4 hours and cut into 1½-inch (3.8 cm) chunks
- 2 smoked fish fillets (e.g., smoked mullet or smoked trout), approx. 6 oz (170 g) each
- 2 chicken thighs, bone-in, approx. 4.5 oz (130 g) each (optional but traditional for richness)
- 6 cups (1.4 L) water or light beef/vegetable stock
- 1 cup (240 ml) water reserved for adjusting consistency
- 1 lb (454 g) cassava (yuca), peeled and cut into 1½-inch (3.8 cm) pieces
- 2 green plantains, peeled and cut into 1-inch (2.5 cm) rounds
- 8 oz (225 g) sweet potato or yam, peeled and cut into 1-inch (2.5 cm) pieces
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 4 scallions (green onions), sliced
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 1 tbsp (15 g) tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 whole Scotch bonnet or habanero pepper (left whole for heat control)
- 1 tsp (5 g) ground black pepper
- Salt to taste (adjust after accounting for salted beef)
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the salted beef thoroughly and soak for 2–4 hours in cold water, changing the water once; drain and reserve. Trim excess fat from pork hocks and rinse smoked fish lightly.
2. In a large heavy pot or Dutch oven over medium heat, warm the neutral oil and brown the pork hocks and chicken thighs on all sides, 6–8 minutes, then remove and set aside.
3. Add the chopped onion, scallions and minced garlic to the pot and sauté until softened and translucent, about 5 minutes; stir in the tomato paste and cook 1–2 minutes to deepen flavor.
4. Return the browned pork hocks and chicken to the pot along with the soaked salted beef and smoked fish; add the awara pulp, bay leaves, thyme, whole Scotch bonnet (keep whole to moderate heat), ground black pepper, and 6 cups (1.4 L) water or stock.
5. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 45 minutes to 1 hour to allow the meats to begin tenderizing and the awara to infuse the broth.
6. Add cassava, plantains, and sweet potato pieces to the pot; if mixture seems too thick, add up to 1 cup (240 ml) additional water to reach a stew-like consistency. Continue to simmer, partially covered, until roots and meats are fork-tender, about 30–40 minutes more.
7. Remove the whole Scotch bonnet and taste the bouillon; adjust seasoning with salt if needed (remember salted beef contributes salt), and skim any excess fat if desired. Break up a portion of the awara pulp with the back of a spoon to help thicken and homogenize the broth.
8. When meats and tubers are fully tender and the flavors have melded, remove thyme sprigs and bay leaves. Transfer pork hocks and large bones to a cutting board, shred or chop the meat into bite-sized pieces and return to the pot; flake the smoked fish into large pieces.
9. Gently stir to combine, heat through, garnish with chopped parsley or cilantro, and serve hot, ladled with a mix of meats, fish, plantains and cassava in each bowl.