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Pâte d'awara (Awara paste)

Pâte d'awara (Awara paste) is a traditional French Guianan (Guyane) recipe for the soup base made from awara palm nuts that are boiled, pounded, washed and then boiled to reduce for three days. The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Awara paste (Pâte d'awara).

prep time

60 minutes

cook time

30 minutes

Total Time:

90 minutes

Additional Time:

(+3 days cooking to reduce)

Makes:

1.5l

Rating: 4.5 star rating

Tags : Sauce RecipesFrench-guiana Recipes

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Method:

You need to begin with the awara paste: Wash the awara fruit, place in a large pan, cover with water then bring to a boil and cook for about 30 minutes, or until the palm fruit are tender. Drain the palm fruit and place (whilst still hot) in a large mortar (you may need to do this in batches).

Pound the awara fruit with a large wooden pestle to turn it into awara paste. The objective is to separate the central seed (black in colour) from the flesh and skin of the awara.

Discard the seeds and retain the flesh, skin and fibres. Now it's time to separate the fibres away from the awara pulp. Add warm water to the mixture then knead with your hands. Continue working the mixture with your hands so that the fibres separate, releasing the pulp.

Squeeze the mixture so that the pulp comes separates from the fibers completely. Set aside the juice, which should be strained through a fien-meshed sieve. The juice will be the base of your broth. Pour into a large pot, put over a low flame and cook for up to 3 days until reduced to a thick consistency (this is the awara paste the forms the base of Awara Broth).

This is the South American equivalent of African palm soup base.