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Surinamese cuisine is a combination of many international cuisines including Indian/South Asian, West African, Creole, Indonesian , Chinese, Dutch, British, French, Jewish, Portuguese, and Amerindian cuisines. This has ensured that Surinamese cooking has spawned many dishes; the different groups were influenced by each other's dishes and ...
Within the Surinamese community, in both Suriname and the Netherlands, pom is the most popular and best-known festive dish. Within the Surinamese community pom is frequently referred to as a dish of Creole or Jewish origin. It was introduced by the Portuguese–Jewish plantation owners as the Portuguese potato ("pomme de terre") oven dish ...
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In Suriname, roti refers mainly to dhalpuri or aloo puri. It is most often eaten with curried chicken. As in Trinidad and the West Indies, roti can also refer to the stuffed roti wrap. This dish is usually eaten out of hand. Due to a mass emigration of Indian Surinamese in the 1970s, roti became a popular take-out dish in the
Soto ayam is a traditional Indonesian dish with ingredients such as chicken, lontong, noodles, and rice vermicelli. Soto ayam is also popular in Singapore, [4] Malaysia [5] and Suriname, where it is made with slightly different ingredients and known as saoto. Turmeric is added as one of its main ingredients which makes the yellow chicken broth.
In Suriname, cassava is widely used by the Creole, Indian, Javanese and indigenous populations. A popular dish is telo, which is salted fish and cassava, where the cassava is steamed and deep-fried. Other dishes with cassava include soups, dosi and many others.
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Distinctive version of nasi goreng has been developed, such as Javanese-Suriname version of the dish. [11] In the Netherlands, nasi goreng has been developed into a snack called nasischijf ( Dutch for "nasi disk"), it is a Dutch deep-fried fast food, consisting of nasi goreng inside a crust of breadcrumbs.