Entree: French Guiana – National Cuisine – Bouillon d'Awara (Hearty stew of Awara palm fruit with mixed smoked and fresh meats and starchy vegetables)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 8 hrs

Total 9 hrs 30 min

Ingredients

- 3 cups (720 ml) awara pulp (awara palm fruit puree)
- 1 smoked ham hock, approx. 1 lb (454 g)
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) salted cod, soaked overnight, drained and flaked
- 8 oz (225 g) smoked sausage (andouille or similar), sliced
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 1 large onion, chopped (about 1 1/2 cups / 240 g)
- 1 large green bell pepper, chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 cups (480 ml) diced fresh tomatoes (or canned)
- 8 cups (1.9 L) water or unsalted chicken stock
- 2 medium yams or cassava, peeled and cut into 1-inch (2.5 cm) chunks
- 2 green plantains, peeled and cut into 1-inch (2.5 cm) slices
- 2 tsp (10 ml) dried thyme or 4 sprigs fresh thyme
- 2 bay leaves
- 1 whole scotch bonnet or habanero pepper (optional, leave whole for mild heat)
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for finishing

Instructions

1. If using salted cod, soak it in several changes of cold water for 8–12 hours, then drain and flake; reserve.
2. In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Brown the pork shoulder pieces and ham hock on all sides, then remove and set aside.
3. Brown the chicken thighs briefly in the same pot, then remove and set aside with the pork.
4. Add the sliced smoked sausage and sauté until lightly caramelized, then add the chopped onion, bell pepper, and garlic and cook until softened, about 5 minutes.
5. Stir in the diced tomatoes and cook 2–3 minutes, then add the awara pulp and stir to combine, letting it sizzle briefly to release its aroma.
6. Return the ham hock, pork, chicken, and flaked salted cod to the pot. Pour in the water or stock and bring to a gentle boil.
7. Add the yams (or cassava), plantains, thyme, bay leaves, whole scotch bonnet (if using), salt, and pepper. Reduce heat to a simmer, partially cover, and cook until meats and starchy vegetables are tender and flavors are melded, about 1 to 1 1/2 hours.
8. Toward the end of cooking, remove the ham hock, shred any meat from the bone and return the meat to the stew, discarding the bone. Adjust seasoning with salt and pepper.
9. Simmer uncovered 10–15 minutes to thicken slightly if needed. Stir in chopped parsley just before serving.
10. Serve hot with white rice or crusty bread and offer lime wedges or hot sauce at the table.