
Giraumonade

This recipe comes from French Guyana. French Guyanese cuisine is a mixture of French, indigenous cuisine and the cuisine of former slaves of different ethnicities. Many dishes have their roots in Africa, Asia, India and Europe, but are prepared with local products from the Amazon. The Caribbean location also has a great influence on the cuisine, and the proximity to the West Indian islands makes itself felt.
Giraumonade is a dish of Creole-French cuisine. It is usually made with bacon, but the smoked tofu also brings a delicious smoky flavour to the dish. The dish can be kept in the refrigerator for up to 3 days.

Giraumonade
Ingredients
- 1 kg pumpkin
- 200 g smoked tofu
- 4 twig chive
- 1 twig thyme
- 1 onion
- 2 cloves of garlic
- 1 tsp frying oil
- 1 Jamaica pepper
- salt
- pepper
Instructions
- Halve, core, peel and dice the pumpkin. Cut the tofu into even pieces. Chop the herbs and set aside. Peel and finely chop the onion and garlic.
- In a pot, fry the tofu, herbs, garlic and onions with a little oil. Add the pumpkin and pimento seeds and mix.
- Cover and cook over medium heat for about 20 minutes, stirring regularly. Then remove the lid and finish cooking until the remaining liquid has evaporated. Remove the pimento seeds.
- Mash the mixture coarsely with a fork and season with salt and pepper. Coarser pieces may still remain.
Nutrition
