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Meat, Africa and overseas

Awara bouillon with chicken, pork and plantain

Awara bouillon is a traditional Easter dish from French Guiana, for 4 people, ready in 2 hours, with medium difficulty, for about €4.50 per person. Chicken, salt pork and vegetables simmer together in an orange broth made with awara paste. The key to success is whisking the awara paste into warm broth before adding it, so it doesn't clump.

Tonight we're celebrating Easter the Guianese way with awara bouillon, chicken, salt pork, vegetables and rice simmered in an orange colored broth.

Awara bouillon with chicken, pork and plantain
Total time
2 h
Difficulty
Medium
Cost per person
€4.50
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall
The kids
They generally like it

Awara bouillon gets its name and orange color from the paste of the awara fruit, which grows on a palm tree in French Guiana. The broth turns rich and fragrant, almost creamy, carried by salt pork and chicken that simmer slowly with the vegetables. Every bite mixes different textures, soft eggplant and plantain, lightly crisp cabbage, tender meat.

This is a festive dish, traditionally served at Easter in French Guiana, that takes some time but very little hands on work once the pot is simmering. Mon Chou suggests making it on a Sunday, with family or for guests, with the rice served separately alongside each bowl. Kids usually love the soft plantain and the broth's mild flavor.

The ingredients

4 people

Butcher

  • Chicken thighs 4
  • Salt pork belly 300 g

Pantry

  • Awara paste 150 g
  • Riceoften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Eggplants 2
  • Green cabbage 0.5
  • Plantain 2
  • Onion 2
  • Garlic 3 cloves
  • Chile pepper 1

The step by step recipe

  1. Soak the salt pork belly in cold water for 1 hour, then cut it into large cubes. 1 h

    Change the water once, the salt pork releases a lot of its salt.

  2. Put the pork and chicken in a large pot with the onions, garlic, whole chile and 2 liters of water, then let it simmer gently. 40 min

    Skim the broth regularly for a clear bouillon.

  3. Mix the awara paste into a bowl of warm broth, then pour it into the pot.

    If you can't find awara paste, blend cooked butternut squash with a spoonful of oil and a bit of paprika.

  4. Add the carrots, eggplants, cabbage and plantain in large chunks and let everything cook. 30 min

    Put the hardest vegetables in first.

  5. Cook the rice separately, then serve the bouillon in large deep bowls with the rice. 11 min

    Add the rice to the bowl at serving time, it won't soak up all the broth that way.

Our tips to get it right

  • Pick a good quality awara paste, it gives the broth all its color and flavor, a bland product will leave you with a flat tasting dish.
  • Don't cut the vegetables too small, they need to hold up through the long simmer without turning to mush in the broth.
  • Taste the broth before adding salt, the salt pork and the awara paste already bring plenty of saltiness.

The variations

  • Swap the salt pork for smoked pork for a stronger flavor, adjusting the soaking time to the product you use.
  • For a meatless version, replace the chicken and pork with cooked pigeon peas or red beans, the broth stays flavorful thanks to the awara paste.
  • For kids, serve a milder portion of broth on the side before adding the whole chile to the adults' pot.

What to serve it with

  • Plain white rice
  • Sauce chien for extra kick
  • Fresh local fruit juice

Storage

Awara bouillon keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the rice, for up to 2 months. Reheat gently on the stovetop, adding a splash of water if the broth has thickened.

Questions about this dish

Where can you find awara paste?

Frozen awara paste is sold in Caribbean and Guianese grocery stores, or online. If you can't find any, blend cooked butternut squash with a bit of oil and paprika for a similar color and texture.

Can you make awara bouillon ahead of time?

Yes, the bouillon tastes even better reheated the next day, once the flavors have had time to blend. Just cook the rice fresh right before serving so it stays tender.

Do you really need to soak the salt pork?

Yes, an hour in cold water is necessary, otherwise the broth turns out too salty. Change the water once during soaking for the best result.

Can you substitute the plantain?

You can use cooked green bananas instead, which are traditionally used for similar bouillons in other regions. The flavor will be less sweet but the texture will stay just as soft.

How long does it take to make an awara bouillon?

Count 2 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an awara bouillon?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an awara bouillon cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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