French Guiana


Unusual Fact: Devil Island is recognised as infamous island. It was located off the coast of the French Guiana. In fact, it was a penal colony for criminals. The France once sent about 56,000 prisoners to the Island.

people in guyane 2
Image by Alborada Venezuela

French Guiana is like a stealth plane; it sneaks under the radar without anyone noticing. It’s like a tropical France. How that manages to go unnoticed puzzles me.


It was hard to find recipes for French Guiana, but we got there in the end, and I bring you …. Creole sauce with fish. It’s suuuuuper easy, the sauce practically cooks itself. There isn’t exactly a recipe for the fish, I just sort of winged it. Well, I put it in the tray and my mum and grandpa told me what to. I didn’t want to roast it plain, so I made up a spiced butter with typical South American spices like cinnamon, nutmeg, cumin, garlic and cloves. All just mixed with butter and rubbed onto the fish fillet before baking.


This salad was super fruity but still tasted like a main, which is hard when you have three fruits and two vegetables. But the pickled spring onion pulled through and pushed this salad to greater heights.


Fish and Creole Sauce

Mum: 9

Me: 7

Angus: My lasagne is delectable

Pa: Tell them, that this is excellent, I would do it again.

Donna: 8


Me: 8

Mum: 7

Pa: 8

Donna: 8


Creole Sauce recipe by Caribbean Pot

1 medium Onion
3/4 cup celery
3/4 cup green pepper
3 cloves garlic
1 large tomato
1.5 cups chicken stock
1/4 scotch bonnet pepper
2 scallion
1 teaspoon Worcestershire
1 bay leaf
3 sprigs thyme
tablespoon butter
1 tablespoon tomato paste
1/4 teaspoon salt
2 tablespoons chopped parsley.
2 tablespoon olive oil

Start off by chopping/dicing the scallions, green pepper, onion, tomato, garlic (finely), celery, parsley and scotch bonnet pepper. Then heat the olive oil on a medium heat and add the diced celery, onion and green pepper. Turn the heat down to low and let that gently cook for about 8-10 minutes.
Everything will be soft and tender now and you’ll have a wonderful base for this delicious creole sauce. Turn up the heat to med/high and add all the other ingredients, except the chopped parsley.
Stir well, bring to a boil, then turn the heat down so you have a gentle simmer going. Cook for about 25 minutes, with the lid ajar on the sauce pan.
Now remove the lid and let it cook on medium heat to thicken up a bit. Remember to fish out the bay leaf and if you did as I did.. remove the thyme stems and discard. It should only take a few minutes to thicken up. Finish off with the chopped parsley.
This creole sauce is excellent on fish (fried, baked, poached, grilled) and other grilled meats. You can certainly make this in advance and keep it in a sealed container in the fridge for at least a week. Just heat and serve when you’re ready to add a classic French Caribbean flavour to your dishes.DSC_0788

Avocado, Mango and Pineapple Salad with Pistachios and Pickled Spring Onions recipe by Fine Cooking

  • 1 medium shallot (1 to 2 oz.), sliced into very thin rings
  • 2 Tbs. Champagne or rice vinegar
  • Kosher salt
  • 3 Tbs. extra-virgin olive oil
  • 1 tsp. red wine vinegar
  • 2 cups baby arugula or watercress
  • 1/4 cup roasted, salted pistachios, coarsely chopped
  • 1 Tbs. thinly sliced fresh mint
  • 1 Tbs. thinly sliced fresh basil
  • Freshly ground black pepper
  • 3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick
  • 2 kiwis, peeled, halved, and sliced 1/4 inch thick
  • 1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick
  • 1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar.

In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

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