French Guianan cuisine is a flavorful fusion of French, Creole, African, Brazilian, and Indigenous influences. One of the most popular local dishes is bouillon d’awara, a rich stew made from the awara fruit pulp, meats, and smoked fish, traditionally eaten during Easter. Blaff, a spicy fish broth, and Colombo-style chicken or goat, seasoned with curry spices, are other common choices. Cassava bread and farine, made from manioc, are staple accompaniments in many homes. Sweet treats include Montjoly coconut tart and local fruit sorbets made from soursop or passion fruit. For drinks, travelers can enjoy fresh coconut water, ti’punch (a local rum-based cocktail), or bush teas brewed from medicinal forest herbs.