Awara broth, (Bouillon d'awara in French and Bouyon wara in Guianese creole), is a typical guianese creole dish, made up of many ingredients associated with dough of the fruit of Awara, reduced length beforehand in a pot. The dish is prepared from the pulp of the Awara fruit and is typically mixed with chicken and fish boucanés. Considered a national dish and a sign of hospitality towards guests, it is often prepared for Easter and Pentecost. Preparation takes up to 36 hours. At the end of the preparation, the awara broth is orange to light brown. It is usually accompanied by white rice.