Rice Chicken

http://gosouthamerica.about.com/library/blsur3.htm

Rice chicken is a dish that every Surinamese knows. It tastes almost perfect with any Surinamese food. For a chicken with a absolutely great taste follow this recipe.

Ingredients:

• one natural chicken or chicken legs
• one small onion
• garlic
• laos powder of fresh laos
• ginger powder of fresh ginger
• good soy sauce (not conimex brand)
• chicken cubes
• MSG
• cooking oil

Instructions:

• It is most tasty if the chicken is cut up in small pieces and fried in oil. Afterwards add the onion the garlic and other ingredients. Last but not least the soy sauce and the chicken cube. Add a little bit of water and let the chicken cook well done.
• Serve with...naturally rice! and some vegetables as in chinese string beans or amsoi (like bok choy). Dont forget to serve with a pepper.

Pom

http://gosouthamerica.about.com/library/blsur2.htm

So delicious can pom be!

My wife Gusta bakes me the most delicious pom i have ever eaten. I want every one to enjoy this...so tonight bake this delicious pom!

What do you have to cook now? For the chicken that goes into it see the receipe for rice chicken. For the rest of the pom: Pom root naturally. (1 kg.) salt 1 tomato celery (the most delicious is the rough Surinamese kind) cooking oil and a can of pickles.

A warning before using pom root! For those who do not know this product yet: you can not eat it raw! In Suriname you have to peel the root and grate it your self. I buy it already grated and frozen.

Make the rice chicken as in the recipe on the rice chicken page. Cut the chicken in smaller pieces than you would normally do. Do not use chicken filets; in real pom the chicken bones need to be present. A little bit protruding with the ketjap for the sauce will not do any harm! The sauce goes into the pom root just like the pickles and the celery and salt. There is a little bit of salt necessary to bring it all to taste; for a kilo of pom root a leveled tablespoon will be necessary. Grease a baking dish or caserole dish with oil and put 1/3 of the pom root mixture in it. On top of that put thin layer of tomatoes and pieces of chicken. Add the rest of the pom root; hide the chicken well underneath that. That goes in the oven. put the oven on medium heat and let the pom bake for approximately 2 hours. Not well done pom is inedible! If the temperature is right after all this time the dish should be light brown in color. Otherwise play with the temperature knob to get the best results.

And now enjoy! Pom is delicious with rice or also put between (the Surinamese way) bread.

Translator's note: It does not sound right but it is what is written.

Pom is a root like cassava but from a different family. It is a yellow root plant has big green leaves about 2-3' long. Short plant grows more like a bush.

Patja

http://gosouthamerica.about.com/library/blsur1.htm

Also known as Kokor or npopo.

Patja is a soup that is well known by the Surinamese Bush negro population. To the rest of the Surinamees population this recipe is completely unknown and cannot be found in any of the Surinamees cookbooks.

The basis of Patja is a strong boullion which can be made with meat (red or white) or fish. Beef would be great but if you have fish available that would be great; red snapper tilapia anumara krobia kwikwi jarakaba etc. For those that don't have any of the afore mentioned tropical fish available you can try any other kind of fish. Keep in mind that salt water fish is not recommended for it will change the taste of the broth.

Patja is also delicious with any dried or smoked fish. The bouillon can also be brought up to taste with a bouillon cube or a dash of salt. Spices are not recommended except for half an onion. Another very important ingredient is grated cassava.

In Suriname they use the bitter cassava for this broth. The cassava is cleaned and washed and grated to a bitter mush. This is then put in a special long basket like container which we call a matapi. This basket is structured so that when you pull on the bottom it squeazes all of the cassava together. The liquid of the bitter cassava which is poisonous is getting squeazed out of the cassava* and a solid substance is left over. Outside of Suriname bitter cassava and matapi are usually hard to find. Sweet cassava fresh or frozen would be a good substitute even though the taste would be slightly different. If you are unable to use a matapi a clean strong dishcloth can also be used to squeeze the cassava. After five uses you might want to throw out the dishcloth. In the meantime use a centrifuge to dry the cassava. Separate the cassava in two equal parts in two clean dish cloths for balance in the centrifuge box and start spinning. You wont be able to get it as dry by squeezing it in a towel...dont forget to clean the centrifuge box before and after every use!

Once the grated cassava is dry take out the big rough pieces or put it through the grinder once more. Out of this make thick sturdy balls. If the cassava is too dry add a little bit of water. It is only supposed to have enough liquid so that it breaks apart easy enough (if it does not it is too wet) but if it starts crumbling too easily,(it is too dry); it is just a matter of trying. Out of these big balls make smaller balls about half a centimeter in diameter.

Once this is done take out the fish or meat out of the bouillon and set the flame to high. Then add the cassava balls to this. Carefull! Do not put all the balls in at once it will cool off the soup too fast. Also do not stir immediately because it will break apart the balls too fast because you will get a glazy looking soup that looks like hangovers vomit. Go to work with caution. Once all the balls have been added to the soup lower the flame and continue cooking. After two to three minutes you can start stirring and try getting the balls that have clumped together apart. Also add a pepper for taste preferrably an adyuma (habenero) cayenne pepper or madame janet pepper but if these are not available a spanish pepper will do.

Serve this up with a piece of pepper that can be used at the persons own discretion. So hot that you can just barely eat it. If you like you may also add a dash of vinegar which makes the soup absolutely delicious.

* What happens with the poisonous liquid from the bitter cassava? Throw it away? No absolutely not. This poisonous liquid can be used as an insecticide for lice in your vegetable garden. You can also boil it in a big pan and make a syrup like liquid called kasripo. The poison is hereby taken out and is no longer dangerous. If by any chance you should run out of soy sauce you may use this liquid as a marinade.

Chicken Rendang

http://ezinearticles.com/?Chicken-Rendang&id=581747

In 1890 the first Javanese immigrants came to Suriname (It is about one-tenth larger than Michigan) to work on plantations. Suriname is also one of the most ethnically and culturally mixed countries in the world. The immigrants came from different parts of Indonesia. Over the years about 32,000 people came to Suriname with there own languages, traditions and typical Javanese food. They have to adjust the spices and ingredients using what are available. So this is a Javanese Suriname recipe.

Ingredients:

• 1 chicken, weighing about 1.5kg, clean and cut into 12 pieces
• 2-3 cans of coconut milk
• 1/2 cup of grated coconut
• 5-10 dried chillies (soaked)
• 1-2 fresh chillies
• 8 shallots
• 10 cloves garlic, peeled
• 2 cm galangal (laos) it resembles the flavor of ginger but is more aromatic
• 1 tablespoon sugar
• 4-5cm piece ginger
• 2 cm turmeric root (Although best known as a spice that gives a distinctive flavor and yellow color to curry powder and mustard)
• 1 piece of fresh ginger, 1-inches (2 centimeters) long, peeled
• 4 stalks fresh lemongrass tied into a knot (Lemon grass has an intriguing, lemony perfume without the bite that lemons can add to a dish.)
• 1 tablespoon of tamarind liquid
• 3 tablespoon vegetable oil
• salt to taste
• 1 teaspoon freshly ground fine black pepper

Directions:

• Put every thing, except the grated coconut, lemon grass, the oil, the sugar and the coconut milk into the blender for about 40 seconds.
• Heat the oil in a large wok and add in the paste and fry over medium heat for 5 minutes. Keep adding a little oil a bit at a time if the paste becomes too dry.
• Add the chicken to the pan, cook for 5 minutes, stirring and turning to coat with the spices. Stir in the dry spices (lemon grass), then stir in the coconut milk and add salt and black pepper to taste. Bring to boil then simmer gently for 15 minutes.
• Put 1/2 cup of grated coconut into a dry frying pan and fry till brown.
• After the 15minutes add the second can coconut milk, the fry grated coconut, sugar and leave to simmer for 30 minutes.

Serve hot with white rice or yellow rice and green vegetables.

Duck Curry Suriname Style

http://visualrecipes.com/recipe-details/recipe_id/379/Duck-Curry-Suriname-Style/

Prep Time: 30 minutes or less.
Cook Time: 1 - 2 hours.
Serves: 6.

Ingredients:

• 1 Whole Duck
• Cilantro
• Garlic cloves
• Onions
• Black Pepper
• Salt
• Chicken Buillon Cube
• Tomato Paste
• Curry Powder
• Optional (Mrs.Dash Original)
• Black Soy Sauce

Instructions:

• Remove excess fat and skin from duck. Roast Duck Skin over open fire to golden brown.
• Cut Duck in Bite Size pieces, innards included Wash roasted Duck before cooking.
• Heat 1/4 cup of oil and sautee 1 onions and 6 cloves garlic.
• Once garlic and onion is translucent be ready to add more ingredients.
• Add 2 tablespoon of curry powder.
• Sautee curry powder until curry becomes pasty and aroma is at maximum.
• Then add 1 tablespoon of tomato paste and then stir.
• Add cleaned roasted duck into pot and add black soy sauce.
• Add all of your remaining seasoning. Cilantro, salt, Mrs Dash, Black Pepper and Buillon Cube.
• Stir all ingredients together cook on medium/high for 1 hour covered. Check and Stir occasionally. DO NOT ADD WATER! The meat releases its own moisture.

Murgi Talkari (Chicken Masala)

http://recipes.wikia.com/wiki/Chicken_masala_%28murgi_talkari%29

Ingredients:

• 1 Chicken (cut into small pieces)
• garlic (2 - 3 cloves)
• Onion (medium)
• masala (curry) powder, 2 table spoons
• sunflower (corn) oil, 4 table spoons
• hotpeppers (optional)
• Sugar, half tea spoon
• salt
• water

Directions:

• Heat the oil, add the Onion and garlic, fry until glazed
• Add the masala powder under stirring
• Immediatly after this, the Chicken with the peppers (optional), Sugar and salt (to taste)
• Stir and add water (the Chicken should just be covered)
• Cook with medium heat until tender
• Serve with white rice, Potato masala and string beans, pumpkin or cabbage as a vegetable.

Mixed Rice With Codfish

http://www.tropilab.com/mixedricewithcod.html

Originating from the period of slavery and brought by the slaves from West Africa.
Basically simple dishes served with ingredients to make it spicy such as masusa and or with fish (cod).
Side dishes are vegetables, such as string bean or antrua.

Mixed rice with codfish is a very appetizing and diverse dish; it can be made with meat and / or shrimp.
Various peas such as black-eyed peas or vegetables as in cabbage, can also be used for those, who are vegetarian.

Serves 4.

Ingredients:

• 5 oz. rice
• 2½ oz. shredded codfish
• 1 medium sized onion, sliced
• 2 medium sized tomatoes, diced
• 12 tablespoons oil
• 2 stock cubes, crushed
• 2 tablespoons seasoned soy sauce
• dash of black - or white pepper
• 1 - 2 cloves of garlic, crushed
• ¾ liters coconut milk

Instructions:

• Heat oil; add the sliced onions.
• Also add the garlic, tomatoes, black - or white pepper and the stock cubes.
• Then add the soy sauce, the shredded codfish and stir.
• Let simmer; codfish should be light brown.
• Add the codfish and the coconut milk to the rice and stir.
• Cover the pot or rice cooker and cook.
• Serve with sliced cucumber and / or tomato.

Alu Tarkari (Potato masala)

http://www.tropilab.com/potatomasala.html

A recipe, original from India, brought to Surinam by immigrants from that country, prepared with the typical touch that makes it Surinamese!

Serves 4 - 6.

Ingredients:

• potatoes, 1 lb.
• salt, add to taste.
• sugar, half teaspoon.
• masala (curry) powder 1 table spoon.
• sunflower (corn) oil, 2 table spoons.
• water.
• garlic, 1- 2 cloves.
• Onion, small - medium; diced.

Directions:

• Peel the patatoes and cut into four pieces.
• Heat the oil, add the onion and garlic; fry untill glazed.
• Add the masala under stirring.
• After doing this, add immediately the potatoes and water untill these are just covered.
• Also add the sugar and salt (salt to taste).
• Cook with medium heat untill the potatoes are tender.

Options:

• 10 minutes before the potatoes are done, add a can (15½ oz.)of drained Garbanzo beans (chick peas or ceci beans).
• This is a side dish and can be served with steamy white rice, chicken - or fish curry and string bean, pumpkin or cabbage as a vegetable.
  

Fish (matjeri) Masala

http://www.tropilab.com/fishmasala.html

Surinam has a long border with the tropical Atlantic and also many rivers; so fish is abundantly available, thanks to these rich fishing grounds.
This fish is prepared the Indian way with that typical Surinamese touch!

Serves 4 - 6.

Ingredients:

• Fish filet (e.q. trout) : 2 lbs
• Large onion (diced into cubes)
• Garlic chopped (2 - 3 cloves)
• Masala powder (curry powder), 2 table spoons
• Ketchup 2 - 3 table spoons
• Sunflower oil
• Hot peppers (1 - 2)
• Sugar, half tea spoon
• Salt

Directions:

• First, fry the fish filet in the usual way
• Heat the oil and add the diced onion and chopped garlic
• Fry this until the onion and garlic are glazed
• Add now the masala powder, under stirring

Immediately after this:

• Add the fried fish filet, hot peppers (optional), some water (1 cup), sugar and salt (to taste)
• Let simmer for about 10 minutes

Serve with steamy white rice and string beans as a vegetable.

Saoto (Soto Ayam)

http://www.tropilab.com/saoto.html

A chicken - soup dish originally from Java, Indonesia but with a typical Surinamese touch; it is served in every warung (Indonesian restaurant) in Suriname.
Saoto is usually served with some side dishes that you can add, according to taste.
As is the case with most Surinamese dishes, soato is spicy and if you like you can add the sambal (very hot Cayenne - pepper condiment); only for those who dare!

Serves 4 (four) persons.

Ingredients:

• 2 (two) quarts water.
• 1 (one) lbs chicken breast.
• 9 (nine) oz. white vermicelli.
• 2 (two) big cloves of garlic.
• 2 (two) normal potatoes.
• 2 (two) dry daun salam leaves.
• 0.18 oz. dry or fresh laos.
• 9 (nine) oz. bean sprouts.
• 2 (two) twigs soup greens for the sweet taste.
• 0.07 oz. black- or white pepper.
• 1 (one) onion.
• 3 (three) grains pimento.
• 4 (four) eggs.
• 1 (one) fresh or dry twig lemon grass.
• 0.35 oz. kecap (sweet - or salt soy sauce).
• 4 (four) chicken bouillon cubes.
• Salt.
• Vegetable - or corn oil.

Instructions:

• Start with boiling the water, introduce in this the chicken breast, laos, crushed pimento, black- or white pepper, one chopped garlic, halve chopped onion, daun salam, lemon grass and the chicken bouillon cubes.
• Boil for about 30 minutes or till the chicken breast is tender and take this out of the bouillon.
• Peal the potatoes and slice this into the smallest pieces (French fried style).
• Cook the eggs hard because we need these whole (if you wish, take out
• the egg - yellow).
• Cut the white vermicelli in pieces of four inches (with scissors).
• Chop the soup greens and put this in a cup; slice the rest of the onion and garlic.
• Fry the rest of the sliced onion and garlic.
• When the garlic and onion are brown, take them out and place in a small cup.
• Fry the chicken breast in the oil and when this is light brown, take it out; sift out the chicken breast and place it also in a cup.
• Don't forget to fry also the potatoes and the white vermicelli.
• Mix the potatoes and white vermicelli in the same bowl.
• Pull the roots of the bean sprouts out because it's looks cleaner this way and place in a cup.
• The soup always must be served hot!
• Put the 4 (four) bowls on the table and for each bowl you scoop out:
• First the potatoes and white vermicelli, the bean sprouts, the sift out chicken breast, - the mixed fried onion and garlic and the soup greens.
• For the soup topping we use the cooked eggs.
• Now you can scoop the boiling soup into the bowls, start to eat the saoto and if you like, you can add salt, kecap (sweet - or salt soy sauce) and the sambal!