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Guyanese gastronomy in the spotlight.

Par 03/06/2022#!30Thu, 20 Jun 2024 15:36:15 -0300-03:001530#30Thu, 20 Jun 2024 15:36:15 -0300-03:00-3America/Cayenne3030America/Cayenne202430 20pm30pm-30Thu, 20 Jun 2024 15:36:15 -0300-03:003America/Cayenne3030America/Cayenne2024302024Thu, 20 Jun 2024 15:36:15 -0300363366pmThursday=446#!30Thu, 20 Jun 2024 15:36:15 -0300-03:00America/Cayenne6#June 20th, 2024#!30Thu, 20 Jun 2024 15:36:15 -0300-03:001530#/30Thu, 20 Jun 2024 15:36:15 -0300-03:00-3America/Cayenne3030America/Cayenne202430#!30Thu, 20 Jun 2024 15:36:15 -0300-03:00America/Cayenne6#- Culture3 min. de lecture
La gastronomie Guyanaise mise à l’honneur.

The University of French Guiana's culture committee took part in the 7th edition of the Taste and Flavour of French Guiana days, an event initiated by the local authority of French Guiana. To mark the occasion, a number of activities highlighting Guyanese gastronomy ohave been proposed to our university community.

L he Taste and Flavour Days event took place from 1 April to 05 June 2022. The aim of the event is to promote and preserve Guyana's culinary heritage. It's an opportunity for many people to discover local know-how, thanks to a well-organised programme that includes transmission workshops, conferences, culinary discovery workshops for students at the University of Guyana, tourism, meetings with leading figures from Guyanese society and interaction with players from the socio-cultural world.

On 19 May, students took part in workshops on how to cook with local produce, led by chef Théïvan LUCE. The aim was to give young people new recipes and tips on how to cook locally and cheaply. These colourful, flavourful dishes were a great success.

On 27 May 2022, the association Gastronomie Guyanaise organised a workshop to make awara broth. Students and the entire UG community were invited to taste the broth while listening to live music.

Another highlight of this 7th edition.

On Thursday 2 June 2022, around a hundred students from the University of French Guiana were welcomed by the commune of Iracoubo and the inhabitants of the village of Bellevue, for an immersion in Amerindian culinary traditions. An Amerindian association organised a cassave-making workshop, giving each student a chance to try their hand at this traditional recipe.

A morning full of enriching discoveries for the students of the University of Guyana. The Amerindian association gave them the opportunity to discover some typically Amerindian recipes. On the menu: smoked fish and chicken with cachilipo, wassai cream, cassava or awara flour and pineapple cachiri.

In addition to the warm welcome they received from the town hall, they were able to learn about the history of the village and surrounding area during a guided tour of Bellevue, Iracoubo and Degrad Savane.

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