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Surinamese cuisine is extensive, since the population of Suriname came from many countries. 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 ...
Pholourie (Pronunciation ⓘ), also spelled phulourie or phoulourie, is a snack food commonly eaten in Trinidad and Tobago, Guyana, Suriname and other parts of the Caribbean. It consists of fried, spiced split pea and flour dough balls that are served with a chutney.
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The average resort is about 2,600 square kilometres (1,000 sq mi) and has almost 8,000 inhabitants. According to article 161 of the Constitution of Suriname, the highest political body of the resort is the resort council. Elections for the resort council are held every five years and are usually at the same time as the Suriname general elections.
Food and drinks are much more expensive than average. Hot food can become cold before delivery to the room. The guest may be less likely to experience local food. Guests cannot observe the food being prepared. Room service menus are often limited so that items can be cooked at all times by cooks on different shifts with common skills. [24]
Kasiri, also known as kaschiri and cassava beer, is an alcoholic drink made from cassava by Amerindians in Venezuela, Suriname and Guyana. The roots of the cassava plant are grated, diluted in water, and pressed in a cylindrical basketwork press to extract the juice. The extracted juice is fermented to produce kasiri.