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Suriname Kitchen

Hosted by the Consul of the Istanbul DinnerNations Group
Event Cover Photo
Took place 2 months ago
Sat 15 Sep 20:30 - Sun 16 Sep 01:30

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For one night only. This event is already nearly full-up with only 4 places left. I put that down to the fact that many want to try new ingredients (like casava and pomtayer) or revisit a cuisine they love. I'm opening this event to allow 10 to sign up (to cope with the happy clickers), but confirmation can only happen through private message on a first come, first serve basis. Now in case you don't know much about Suriname, here's a little insight:
Although now considered a Caribbean country, Suriname was a Dutch colony until the Protected content . During the 'occupation' the Dutch brought Indonesian and East Indian labourers to work on their plantations. These new inhabitents adapted their food from home with ingredients available. Over time these recipes blended into each other to also incorporate tastes from other cultures: Chinese, African, Indonesian, Jewish, Portuguese, Native Americans and the Dutch settlers. All have contributed to what is now Surinamese cuisine.

We begin with:
Bara balls with Suriname mango chutney (Indian and African influence).

STARTER ONE:
Peanut soup (chicken stock and vegetables) (Javanese influence) with roti. (Gluten free except roti).

STARTER:
Pom with salt beef and piccalilli (Jewish Portugese influence). Made with the Tayer root. (Gluten free).

MAIN COURSE:
Chicken curry (Indonesian influence) with nasi goreng (fried rice) (Indonesian/Chinese influence). (Gluten free)
Bakkaljaw sambal (Portugese influence) (salt cod fish) (Gluten free).

Bojo cake with coconut, cinnamon, rum and raisins. (Dutch/portugese influence) made with Cassava root. (Gluten free).