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Suriname (Surinamese Recipes)

World Cuisine Recipes

 

   People in Surinam are Dutch, so they eat Dutch foods like rice, pasta dishes and they have exotic vegetables and fruit in Surinam. The Surinam people eat three times a day like people in the United States. Their traditional soups are the heavy erwtensoep (pea soup) and bruine bonensoep (kidney bean soup). Also the lighter kippesoep (chicken soup) and tomatensoep (tomato soup) are quite common. Their very traditional main dishes are really the one-pot dishes known as stamp-pot (hotch-potch), ingredients are mashed up before serving. These dishes are a mixture of potatoes and some vegetable and are normally eaten with sausage or bacon. The most popular ones are zuurkool (with sauerkraut), hutspot (with carrots and onions), boerenkool (with kale, a kind of green cabbage), and hete bliksem ('hot lightning', with apples).
Chicken Curry
Servings: 4-6
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
Cooking Instructions:
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.
Sambal Badjak
Ingredients:
Fresh peppers
2 Cloves of garlic, minced
2 med Onions, minced
1 Full teaspoon Laos powder
3 Salam leaves, (Indonesian bayleaf), up to 4
1 Serehroot, (lemon grass) in 3-4 pcs
Salt, lemon juice en sugar to taste
Cooking Instructions:
Wash the peppers and put them in a kitchen machine or meat mincer and mince until you have a paste. Put 4-5 spoons peanut oil in a frying pan and ad the minced onions and garlic and bake until lightly colored, than add the pepper paste and the rest of the spices. and I added 3 spoons of lemon juice and approx. 2 full spoons of cane sugar. Bake until done (which will take approx. 10 minutes more) by frequently stirring, be careful that it doesn't burn, you can add some water if you like (I did). Be sure you have enough ventilation. The result was a very nice hot brown and smooth paste, and it even astonished my friend from Suriname who didn't believe that this heat could come from Dutch grounds. By the way Sambals are very good to spread on bread and put a slice Dutch cheese on it.
Rice with Cod Fish
Servings: 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
Cooking 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.
Chicken with Chilaquiles and Salsa Verde
Ingredients:
1 cup sour cream
3 to 4 tablespoons milk
1 3/4 cups Mexican salsa verde such
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 1/2 to 3 cups coarsely shredded cooked chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups coarsely crushed tortilla chips
1/2 cup crumbled feta (2 oz)
1/4 cup chopped fresh cilantro
Cooking Instructions:
Stir together sour cream and just enough milk to get a thick pourable consistency. Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute. Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.
Cassava Soup
Servings: 4-6
Ingredients:
64 oz. water
1 lb. shank
2 stems celery
5 grains pimento
1 fresh whole pepper
4 oz. pickled meat (option: smoked or dried fish)
3-4 cubes bouillon (depending on the individuel taste)
2 medium cassavas (about 1 lb.), cut into bite - size cubes
1 small whole union
Coconut milk, option, for a smooth texture.
Cooking Instructions:
Boil the water for ten minutes together with the shank. (take away any foam that occurs). Add to this, the unsalted pickled meat, the whole onion, cellery stems, pimento grains, the whole pepper (do not pierce!), and the cassava. The soup is ready when the cassava, pickled meat and shank are tender. At the end, add the bouillon cubes and as option; the cocunut milk. Boil for an additional 5-10 minutes.
Beef and Avocado Fajitas
Ingredients:
1 1/2 lb flank steak, trimmed if necessary
1 tablespoon ground cumin
1 tablespoon chile powder
3/4 teaspoon black pepper
3/4 teaspoon cayenne
1 1/2 teaspoons salt
1 heart of romaine
2 firm-ripe avocados (8 to 10 oz each)
12 (6-inch) flour tortillas (not low-fat)
1 cup loosely packed fresh cilantro sprigs
Cooking Instructions:
Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil. While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak. Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes. Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices. While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes. Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro.
 
Fish (Matjeri) Masala
Servings: 4-6
Ingredients:
Fish filet (c.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
Cooking Instructions:
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. Immediatly 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.
Broiled Chicken and Roasted Pepper Sandwiches
Ingredients:
1 large red or yellow bell pepper
1/2-pound Parmigiano-Reggiano
2 skinless boneless chicken breast halves
1 tablespoon balsamic vinegar
4 tablespoons olive oil
freshly ground black pepper
a round loaf of crusty bread (about 8 inches in diameter)
1 large garlic clove
1/4 cup packed fresh basil leaves
Cooking Instructions:
Quick-roast and peel bell pepper and cut into 1-inch-wide strips. With a vegetable peeler shave enough Parmigiano-Reggiano to measure about 1/2 cup. Put chicken between 2 sheets of dampened plastic wrap and with a rolling pin or flat side of a meat pounder lightly pound to about 1/4 inch thick. Arrange chicken on lightly oiled rack of a broiler pan. In a small bowl whisk together vinegar, 1 tablespoon oil, pepper, and salt to taste. Brush chicken with vinaigrette and broil 2 to 3 inches from heat 5 minutes. Turn chicken over and brush with vinaigrette. Discard any remaining vinaigrette and broil chicken until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, loosely covered with foil. Cut four 1/2-inch-thick slices from middle of loaf and lightly brush both sides of each slice with remaining 3 tablespoons oil. Toast bread slices on broiler pan under broiler. Halve garlic clove crosswise and rub over 1 side of each slice of toast. Assemble sandwiches with chicken, peppers, cheese shavings, and basil and season with salt and freshly ground pepper.
Nappi Soup
Servings: 4-6
Ingredients:
2½ oz. shank
1 oz. pickled meat
2 liters water
1 medium sized onion, sliced
6 medium sized nappi's, cubed
1 bay - or daun salam leaf
2 3 stock cubes, crushed
2 twigs of parsley
4 pimento grains
Cooking Instructions:
One twig of parsley chopped into 1" pieces. In the pressure cooker: add water, pickled meat, pimento grains, onions, the chopped parsley, the bay - or daun salam leaf and the stock cubes. Close pressure cooker and do not open anymore. Cook the ingredients over moderate heat for approximately 1hour 31mins.
5. Make certain that the meat is tender. When the stock is done, add the cubed nappi and cook until it has melted. If the soup becomes too thick, add water. When it is finished add the thinly cut parsley.

Surinamese Mixed Rice (Moksi Alesi)
Ingredients:
1 lb Brown rice
1/3 lb Yellow split beans
1 1/2 pt Water
1 Big onion, in small pieces
1 Tomato
2 Spoons of tomato paste
1 Hot pepper
1 Vegan bouillon cube, optional
1 cup Cubed pumpkin
1 cup White cabbage, coarse cut
Salt, optional
Black pepper
Cooking Instructions:
Cook the yellow split beans half done. Throw the cook water away. Simmer the onion a few minutes, add the small cut tomatoe and the bouillon cube, simmer about five minutes. Add, if neccesary a bit of water. Add the half cooked split beans and the tomato paste. Add the water. Stir, and simmer another five minutes. Add the pumpkin and cook till pumpkin is half done. Taste the sauce. Add black pepper. The sauce should taste rather strong. Add the drained rice. The sauce level should be a phalanx above the rice. If necessary, add some water. Taste the gravy again! Stir, let the sauce cook, and put cabbage and hot pepper on top, and put the pot on the lowest possible gas. (The pepper gives a special flavour). Simmer for about half an hour. Taste if the rice is nearly done. Sprinkle if necessary a bit of hot water over the rice and cook another five minutes. Take the hot pepper out of the pot and stir the cabbage carefully - with a fork - through the rice. Put the pepper back. Simmer for another five minutes. The rice should be dry and tasty. Take the pot of the stove, take the lid of the pot and leave the rice five minutes untouched. Cut the hot pepper in very small pieces (with a fork and knife, so that you don't burn your hands). Serve with cucumber, onions and tomatoes in vinegar.

World Cuisine Recipes

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