Entree: French Guiana – Northern Culinary Region – Bouillon d'Awara (Hearty Creole palm fruit stew with smoked meats, fish, and root vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 2 cups (480 g) awara palm fruit pulp
- 10 cups (2.4 L) water or light stock
- 1 lb (450 g) smoked pork shoulder, cut into 1-inch pieces
- 1 smoked ham hock, about 1 lb (450 g)
- 8 oz (225 g) salted cod, soaked, drained, and flaked
- 2 green plantains, peeled and cut into 1-inch pieces, about 1 lb (450 g)
- 1 lb (450 g) cassava (yucca), peeled and cut into 1- to 2-inch chunks
- 1 cup (150 g) pumpkin or sweet yam, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2 tbsp (30 ml) vegetable oil
- 1 Scotch bonnet or habanero pepper, left whole for heat control
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 cup (240 ml) coconut milk (optional, for richness)
- Salt and freshly ground black pepper to taste
- 1/2 cup (15 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse and soak the salted cod for 2–4 hours, changing water once; drain and flake. If using very salty smoked meats, parboil them 10 minutes and discard the water to reduce excess salt.
2. In a large heavy pot, heat the oil over medium heat and brown the smoked pork shoulder pieces briefly to render flavor, then add the ham hock and sear all sides for 4–5 minutes.
3. Add the chopped onion and garlic and sauté until softened and translucent, about 3 minutes. Stir in the chopped tomatoes and cook 2 minutes.
4. Pour in the water or stock and bring to a simmer. Add the awara pulp, whole Scotch bonnet pepper, thyme, and bay leaves. Reduce heat to low and simmer, covered, 30 minutes to let the pulp meld with the broth.
5. Add cassava, plantain, and pumpkin (or yam) to the pot. Continue simmering until the root vegetables are tender, about 25–30 minutes.
6. Stir in the flaked salted cod and coconut milk if using; simmer gently 8–10 minutes more to combine flavors. Taste and adjust salt only after testing for saltiness from the smoked and salted proteins.
7. Remove the ham hock, shred any tender meat and return it to the pot; discard bones. Remove the whole Scotch bonnet if you prefer less heat.
8. Ladle into bowls, garnish with chopped parsley or cilantro, and serve hot with crusty bread or steamed rice.