Surinamese cuisine
Surinamese cuisine is the cuisine of Suriname, a country located on the northeastern coast of South America. It is a blend of many international cooking traditions, including East Indian, African, Javanese, and Chinese, among others, due to the country's diverse ethnic makeup.
History[edit | edit source]
The history of Surinamese cuisine is closely tied to the history of Suriname itself. The indigenous peoples of Suriname, the Arawak and Carib tribes, had a diet primarily based on corn, root vegetables, and fish. With the arrival of European colonizers, new ingredients and cooking methods were introduced. The Dutch, who colonized Suriname in the 17th century, brought with them their own culinary traditions, as well as those of their colonies in Asia, particularly Indonesia.
Ingredients[edit | edit source]
Surinamese cuisine is characterized by its use of a wide variety of ingredients. Rice is a staple food, often served with meat, fish, or vegetables. Other common ingredients include roti, a type of flatbread, and pepper, used to add heat to many dishes. Surinamese cuisine also makes use of a variety of fruits, such as bananas, pineapples, and mangoes, both in savory dishes and in desserts.
Dishes[edit | edit source]
Some popular Surinamese dishes include roti with chicken, a dish of Indian origin, and pom, a festive dish of Creole origin made with chicken and root vegetables. Bakabana, or fried plantains, is a popular snack, while bojo is a traditional dessert made with cassava and coconut.
Beverages[edit | edit source]
Surinamese beverages often incorporate tropical fruits. Dawet, a drink of Javanese origin made with coconut milk and rose syrup, is a popular refreshment. Parbo beer, a Surinamese lager, is the country's most popular beer.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
