Awara broth (Bouillon d'awara in French and Bouyon wara in Guianan Creole) is a typical Guianan Creole stew from French Guiana, made up of many ingredients that are combined with the pulp of the fruit of Awara tree, reduced at length beforehand in a pot.

Il représente, par la complexité des saveurs et des ingrédients qui le composent, un moyen de réunir une population mosaïque autour d’un plat unique dont la finalité festive est recherchée.

bouyon wara, a kind of pot-au-feu made with nearly fifteen ingredients and long to prepare (the broth simmers for 24 to 36 hours), is a symbol of Guianan identity ("guianity").

Through the complexity of its flavors and ingredients, it represents a way to bring together a diverse population around a unique dish, with the goal of creating a festive atmosphere.

[citation needed] Considered a national dish and a sign of hospitality towards guests, it is often prepared for Easter and Pentecost.