Culture of Suriname - Cuisine

Cuisine

The Surinamese cuisine is extensive, since the population of Suriname came from many countries. The Surinamese cuisine is a combination of so many international cuisines including Hindustani (India), Creole (Africa), Javanese (Indonesia), Chinese, Dutch, Jewish, Portuguese, and Amerindian cuisines.

The above has ensured that the Surinamese cooking has many dishes that spawned, the different groups were then each other's dishes, and ingredients to use and influence which new Surinamese cuisine originated include roti, fried rice, noodles, pom, snesi foroe, moksi meti, and losi foroe; from this blending of many cultures with the Surinamese, Surinamese cuisine is a unique creation. Basic foods include rice, groundnuts, and cassava fruits such as tayer (Creole) and roti (Hindi). Usually, this is a chicken on the menu in many variations of the Chinese and Hindu snesi foroe, chicken masala to pom, a very popular party dish of Creole origin. Also, salt and meat (bakkeljauw) are widely used. Beans, okra, and boulanger are examples of vegetables in the Surinamese kitchen. For a spicy dishes taste, Madame Jeanette peppers are used.

Besides the dish is also pumping roti (often served with a filling of chicken masala, potato and vegetables), often served on festive occasions with many guests. Other famous dishes are moksi-alesi (boiled rice mixed with salted meat, shrimp or fish, and any vegetable) and the original Javanese fried rice and noodles, which in the Western Hemisphere have developed their own.