Suriname
Creole, Javanese, Hindustani and Chinese kitchens meet: pom, roti, peanut soup and noodles in one small nation. That is the short version of what Suriname cooks. Look for Pom (baked casserole of grated pomtajer root and citrusy chicken; party centerpiece), Roti (flatbread with curried chicken, potato and yardlong beans, Hindustani staple) and Borgoe Rum (surinamese rum from cane molasses, drunk neat or with cola). Oven dish of grated pomtajer root with citrus and chicken, brought by Sephardic Jewish settlers and now the centrepiece of every Surinamese party. This atlas has 33 Suriname dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Pastei
Creole pot pie of chicken, peas and carrots in flaky crust. Ready in 45 minutes prep and 1 hour cooking.…
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Petjil
Blanched vegetables dressed in thick peanut sauce, Javanese style. Ready in 30 minutes prep and 25 minutes cooking. Serves 6.…
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Pindasoep
Creole peanut soup with plantain dumplings called tom tom. Ready in 40 minutes prep and 1 hour cooking. Serves 6.…
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Sambal
Chili relishes pounded fresh; hundreds of regional variations. Ready in 20 min prep and 20 min cooking. About 300 ml.…
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Saoto
Javanese-Surinamese chicken broth with bean sprouts, egg, crisp shallots. Ready in 40 min prep and 1 hr 30 min cooking.…
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Schaafijs
Shaved ice drenched in coloured fruit syrup, scraped to order. 20 minutes to prepare. Serves 4. A dessert recipe from…
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Telo
Fried cassava chunks with salted fish bakkeljauw. Ready in 20 minutes prep and 30 minutes cooking. Serves 4. A snack…
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Trassi
Pungent dark fermented shrimp paste, pounded into sambals and stews. A fermented & pickled recipe from Suriname.
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Zuurgoed
Vegetables and green fruit soured in vinegar, eaten with rice and roti. Ready in 30 min prep and 10 min…