The correspondent’s kitchen: Christian Durrenberger’s Guyanese broth in WHO

Throughout the year, correspondents provide information on village life. Today they open and reveal their favorite recipe.

Born in Strasbourg, Christian Durrenberger has lived there for 56 years. “My parents had been restaurateurs for three generations. We lived in the city center, 300m from the cathedral. Due to my parents’ work, I was a boarder in Saint-Dié at the age of 10. It was more like a prison than a camp summer As a child I liked to take walks, make huts in the forest, I started taking pictures, I also took part in the work of the restaurant, my parents directed me to the hotel school in Strasbourg to specialize in accounting management. opportunity to escape and go around the world, from restaurant to restaurant, for a year. During my military service, I discovered the PO in commando training in Collioure and Mont-Louis. Then, I joined the family business for 20 years. With 700 seats a day, it was a very active place to live, with extended hours “. Active, entrepreneur, Christian is successfully involved in his professional activities. “When my father retired I set up a laundry, developed it with 47 drop off points and a weekly tour of small towns. After 11 years I sold the business, became manager of a boat sales company. luxury. I’m finishing my career in Guyana “.

Awara broth

Awara broth

Sport and the practice of photography are part of Christian’s life. “I played football up to the CFA while practicing karate. In the French wado team until the age of 40, departmental technical director, speaker at the school for karate leaders of the Alsace league, I also had my own Dojo. I practice also Tai Chi and Katori Shinto Ryu (Japanese weapons). Today I continue but I don’t teach anymore. I discovered photography as a young man. From 1978 to 1983 I did freelance photos for AFP Strasbourg. I particularly like photographic reportage. What motivates me about the more it is to take my photos in black and white. Sport is a valve of my very demanding jobs. I found there the values ​​of respect for others, of the friendship that my parents passed on to me “. Then comes the time of retirement. “We decide to spend it in the sun and disembark in WHO. It’s a great place to live, welcoming, in nature. The people are lovely. With my wife Marceline, we are involved with the volunteers in the updated reprint of a book about WHO. I took the post by Claude Desnos, correspondent for L’Indépendant. I testify to local life in the newspaper “. Christian offers us Awara broth, an emblematic Easter dish in Guyana.

Awara broth

Awara broth

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Recipe

Ingredients: 1 kg of awara pasta, 400 g of spinach, 200 g of green beans, 100 g of eggplant, 1 kg of smoked fish, 1 fresh chicken, 300 g of prawns with head, cabbage, cucumber, loin, 5 spicy cucumbers, water.Recipe: In a large cauldron, dissolve the awara paste with hot water. The batter must remain thick. Leave to simmer for 1 hour over low heat. During this time, peel, wash and chop the cabbage, loin and spicy cucumbers. Put them in the cauldron with the whole spinach. Continue cooking for 30 minutes, mixing all the ingredients from time to time. Add the aubergines cut into pieces, the green beans cut into flakes, broken in half. Continue cooking for 15 minutes. Add the prawns, continue cooking for 2 hours, stirring very often. Then add the smoked fish, continue cooking for 30 minutes. Add the chicken pieces, cook for 40 min. The sauce should be smooth, serve with the rice.