with a variety of vegetables, salted and smoked meat and fish, mixed with the pulp of the fruit of the awara palm tree, which is slowly reduced in a pot. It takes up to 36 hours to make, at the end of which it has become a beautiful orangey-brown creamy sauce.

The story goes that a young indigenous woman fell head over heels in love with a white man. Her family did not approve of the relationship and in order to test the couple, the girl’s parents asked her to prepare a dish that would contain the whole of French Guiana. If her suitor liked it, he would be deemed worthy. And so she made the first “awara broth”, which he loved.

Ever since then, there is a Guianese proverb that says: “If you taste the “broth of awara”, you’ll come back to Guiana.”

“Awara broth” is traditionally made over Easter, but our Bailli Délégué Bernard Newton decided that it should be showcased as part of on World Chaîne Day on April 21, 2024.

So, on Saturday, April 20th, under the guidance of our Bailli Délégué, no fewer than 18 people gathered to start preparing the pulp and the ingredients and get them cooking over a wood fire.

The result was described as “exceptional” by the 40 participants who met on Sunday 21st at the home of our Bailli Délégué Honoraire Georges Nouh Chaïa and his wife Liliane, Dame de la Chaîne.

A big thank you to everybody for this wonderful weekend of fun, friendship and camaraderie of the table for this year’s World Chaîne Day celebration in our Bailliage.

Patrick Delphin
Chancelier