Ingredients
For the Dressing
1/3 cup coconut cream
1/2 cup plain unsweetened Greek yogurt
4 tablespoons dark brown sugar
1 small jalepeño, minced
1 1/2 teaspoons ground coriander
Juice of 1-2 limes, to taste
Pinch of salt
For the Salad
½ small head of green cabbage, sliced thinly
½ small head of red cabbage, sliced thinly
8 ounces fresh green beans, trimmed
1 cup mung bean sprouts
3-4 hard boiled eggs, peeled and quartered
1 cucumber, sliced thin
¼ cup fresh cilantro leaves, chopped
kosher salt and freshly ground black pepper
Directions
1/3 cup coconut cream
1/2 cup plain unsweetened Greek yogurt
4 tablespoons dark brown sugar
1 small jalepeño, minced
1 1/2 teaspoons ground coriander
Juice of 1-2 limes, to taste
Pinch of salt
For the Salad
½ small head of green cabbage, sliced thinly
½ small head of red cabbage, sliced thinly
8 ounces fresh green beans, trimmed
1 cup mung bean sprouts
3-4 hard boiled eggs, peeled and quartered
1 cucumber, sliced thin
¼ cup fresh cilantro leaves, chopped
kosher salt and freshly ground black pepper
Directions
To Make the Dressing
Whisk together the coconut cream and yogurt. Stir in the sugar, coriander, lime juice, and salt. Add the minced jalapeño to desired spiciness. Chill until ready to serve.
To Make the Salad
To Make the Salad
Prepare a large bowl of ice water.
Bring a pot of salted water to a boil and add the green cabbage and bean sprouts for 30 seconds. Transfer the cabbage and bean sprouts to the ice water bath then drain in a colander. Bring the water back to a boil and cook the green beans for 2-3 minutes or until just crisp-tender. Add the green beans to the ice bath, then transfer to the colander to drain. Bring the water to a boil and cook the purple cabbage for 30 seconds, plunge into the ice bath then transfer to another colander or paper towel covered plate to drain.
Arrange the vegetables on individual plates or a platter with the quartered hard boiled eggs. Drizzle with the dressing and garnish with cilantro. Season with kosher salt and freshly ground black pepper.
Wheat Roti
Ingredients
1 kg wheat flour
Directions
Directions
Mash potatoes, mix in garlic, pepper, and cumin. Make 4 balls of 100g of dough. Create a bowl of dough and add 2tbs of potato filling in to the bowl. Pinch the dough closed around it. Let ball rise 5min. Roll out balls flat and thin.
Pom (Chicken and Root Vegetable Casserole)
Ingredients
Chicken Filling
6 tablespoons olive oil, divided
2 small onions, roughly chopped (about 2½ cups)
1 lb skinless, boneless chicken breasts, cut into 2-inch chunks
2 teaspoons salt
1 teaspoon freshly ground white pepper
2 cups tomatoes, chopped
2 cups chicken stock
1 tablespoon tomato puree
1/2 cup coconut milk
Juice and zest of 2 oranges
1 tablespoon coconut sugar
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/4 cup piccalilli or spicy relish (optional)
2 tablespoons sambal oelek (optional if you like spicy)
1 cup chopped flat-leaf parsley (about 1 large bunch)
Grated Potato Topping
1 pound russet potatoes, peeled and grated
1 white onion, peeled and grated (optional, but helps keep the potato from oxidizing)
3 eggs
1 teaspoon paprika powder
1 teaspoon ground black pepper
1 teaspoon salt
Directions
Bring a pot of salted water to a boil and add the green cabbage and bean sprouts for 30 seconds. Transfer the cabbage and bean sprouts to the ice water bath then drain in a colander. Bring the water back to a boil and cook the green beans for 2-3 minutes or until just crisp-tender. Add the green beans to the ice bath, then transfer to the colander to drain. Bring the water to a boil and cook the purple cabbage for 30 seconds, plunge into the ice bath then transfer to another colander or paper towel covered plate to drain.
Arrange the vegetables on individual plates or a platter with the quartered hard boiled eggs. Drizzle with the dressing and garnish with cilantro. Season with kosher salt and freshly ground black pepper.
Source: Yes and Yes, by Heidi, https://yesandyes.org/2015/05/kitchen-globetrotter-suriname-vegetable-salad-with-coconut-dressing.html
Wheat Roti
Ingredients
1 kg wheat flour
About 750 ml lukewarm water
2 tablespoons sunflower oil
1 teaspoon baking soda
1 teaspoon baking powder
Directions
The following recipe is enough for about 15 to 20 roti, you
can easily freeze them!
ADD 500 grams of wheat flour in a large bowl and make a
donut hole in the middle. ADD baking powder, baking soda, sunflower oil and
lukewarm water in the middle. Mix everything together by hand, it should be
very sticky!
KNEAD for about 5 to 10 minutes, keep adding the remaining
wheat flour until the dough is smooth and elastic. COVER the bowl with some
plastic film (or tin foil) and let rise for about 30 minutes. Put the bowl
somewhere where it’s at room temperature and let the bacteria to their thing!
After the dough has risen, form 15 to 20 balls from the
dough. Make them about the same size of a large egg. FLATTEN each dough ball
using a rolling-pin. Lightly dust your working area before rolling them. REPEAT
this step for each roti. HEAT up the roti pan (or large pan) on high heat, and
bake the roti. Lightly coat the top with some sunflower oil, then turn it
around. COAT again and turn around, repeat this 3 times or until nicely
browned.
400g self-rising flour
Flour for dusting
½ tsp baking soda
1/2tsp olive oil
3 potatoes, peeled, salted, and boiled soft
1 clove garlic
1 half blended pepper
1 tsp ground cumin
Directions
Mix flour and baking soda.
Mix in olive oil. Mix in water
slowly until mixture pulls away from the sides of the bowl. Cover and let rise 30min. Dust counter with flour. Pull off pieces of dough and roll into flat balls. Let rise 5min. Roll the balls out flat and
thin.
Mash potatoes, mix in garlic, pepper, and cumin. Make 4 balls of 100g of dough. Create a bowl of dough and add 2tbs of potato filling in to the bowl. Pinch the dough closed around it. Let ball rise 5min. Roll out balls flat and thin.
Heat the pan. Coat with
olive oil on both sides. Flip the roti
every 3min until brown on both sides.
Make sure you keep the roti lubricated to keep from sticking.
Source: YouTube, by MaharajaXpress Menu, https://www.youtube.com/watch?v=9r4MGEOHKLU&feature=youtu.be
Recipe pending...
Pom (Chicken and Root Vegetable Casserole)
Ingredients
Chicken Filling
6 tablespoons olive oil, divided
2 small onions, roughly chopped (about 2½ cups)
1 lb skinless, boneless chicken breasts, cut into 2-inch chunks
2 teaspoons salt
1 teaspoon freshly ground white pepper
2 cups tomatoes, chopped
2 cups chicken stock
1 tablespoon tomato puree
1/2 cup coconut milk
Juice and zest of 2 oranges
1 tablespoon coconut sugar
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/4 cup piccalilli or spicy relish (optional)
2 tablespoons sambal oelek (optional if you like spicy)
1 cup chopped flat-leaf parsley (about 1 large bunch)
Grated Potato Topping
1 pound russet potatoes, peeled and grated
1 white onion, peeled and grated (optional, but helps keep the potato from oxidizing)
3 eggs
1 teaspoon paprika powder
1 teaspoon ground black pepper
1 teaspoon salt
Directions
Step 1 - Pre-Cook Onions and Chicken
Take the juice of one orange, a dash of salt and your chicken pieces into a mixing bowl. Massage the salt and citrus juice into the chicken, then let sit for several minutes while you tend to your onions
Next, heat 2 tablespoons of your olive oil in a large wok or saucepan over medium-high heat.
As the oil reaches its smoke point (but doesn't hit it!), add in your onions and stir around.
Cook your onions for 5-6 minutes as they turn translucent, then take a slotted spatula to remove them from the saucepan for now.
Drain the orange juice from your mixing bowl of chicken, then add your chicken into the same wok/saucepan with two more tablespoons of olive oil and salt and pepper
Sear your chicken for 2-3 minutes each side as the outside starts to brown.
Sear your chicken for 2-3 minutes each side as the outside starts to brown.
Step 2 - Prepare Your Pom Filling
As your chicken browns (but it doesn't yet have to be fully cooked), add back in your onions as well as your chopped tomatoes, chicken stock and tomato puree. Stir well.
Next, add in your coconut milk, orange juice, piccalilli (or relish), sambal, sugar, allspice and nutmeg into the pan. Again, stir well.
Finally, add in some freshly chopped parsley and take the pan off of direct heat. Stir the parsley in well, then transfer the entire mixture into a nonstick (or pre-oiled) casserole dish.
Step 3 - Create and Layer Pom Crust
Start by preheating your oven to 375 degrees Fahrenheit.
Next, begin grating your peeled potatoes into a large mixing bowl. If you're grating an onion as well, grate it interchangeably with your potato so that they mix well together.
Add in your eggs, paprika powder, pepper and salt and mix thoroughly. In cases like this, using your hands might be easiest.
Once your potatoes are well mixed and coated in eggs and spices, carefully spread the grated mixture over top of your casserole dish. You want to cover every possible square inch of surface area so that the chicken is encapsulated in the casserole dish.
Place your pom in the oven and bake for 45 minutes or until your potato crust is golden brown and has a nice crunch to it.
Serve your pom with rice, stir fried green beans or just eat it on its own. Enjoy!
Source: Araouzng Appetites, by Dom Lorenzo ans Vanessa Able, https://blog.arousingappetites.com/pom-surinamese-chicken-pomtajer-potato-root-vegetable-casserole/
Bojo Cake
Ingredients
5 cups grated cassava 1 kg (a.k.a. yuca, manioc)
1/2 cup grated coconut 50 g - you can use dry coconut
1 cup sugar 200 g - you can use cane sugar as well
2/3 cup raisins 100 g - a mixed variety. optionally soaked in rum
13.66 fl oz coconut milk 400 ml - one can
1/4 cup coconut oil 50 g - melted
1 tsp almond essence
1 tsp vanilla extract
1 tsp cinnamon
1 tsp salt
1 cup water 250 ml
Directions
Preheat the oven to 175 °C / 350 °F.
Grease a 30cm x 20cm / 12 inch x 8 inch baking tray.
Add all the ingredients into a bowl and using a spatula, mix until combined.
Pour the mixture into the baking tray and bake for roughly an hour and a half to 2 hours until the cake is golden brown and firm at the top. When you put a skewer it shouldn't come out sticky but clean.
When the cake is done, take it out of the oven and leave to cool in the baking tray. Once cooled cut into squares and serve.
Source: Cakies by Rachel, https://www.cakieshq.com/recipe/surinamese-bojo-cake-recipe/
Source: Araouzng Appetites, by Dom Lorenzo ans Vanessa Able, https://blog.arousingappetites.com/pom-surinamese-chicken-pomtajer-potato-root-vegetable-casserole/
Bojo Cake
Ingredients
5 cups grated cassava 1 kg (a.k.a. yuca, manioc)
1/2 cup grated coconut 50 g - you can use dry coconut
1 cup sugar 200 g - you can use cane sugar as well
2/3 cup raisins 100 g - a mixed variety. optionally soaked in rum
13.66 fl oz coconut milk 400 ml - one can
1/4 cup coconut oil 50 g - melted
1 tsp almond essence
1 tsp vanilla extract
1 tsp cinnamon
1 tsp salt
1 cup water 250 ml
Directions
Preheat the oven to 175 °C / 350 °F.
Grease a 30cm x 20cm / 12 inch x 8 inch baking tray.
Add all the ingredients into a bowl and using a spatula, mix until combined.
Pour the mixture into the baking tray and bake for roughly an hour and a half to 2 hours until the cake is golden brown and firm at the top. When you put a skewer it shouldn't come out sticky but clean.
When the cake is done, take it out of the oven and leave to cool in the baking tray. Once cooled cut into squares and serve.
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