Suriname

🇬🇫French Guiana

Awara

A bright orange palm fruit with a thin, oily, fibrous flesh scraped from the stone and cooked rather than eaten raw.

🇬🇫French Guiana

Awara Soup

Awarasoep

Pulp scraped from the orange awara palm fruit, cooked for a day with smoked fish, salted meat, chicken and vegetables into a thick Easter stew.

🇸🇷Suriname

Bakabana

Slices of ripe plantain in a light batter, deep fried and served with peanut sauce.

🇸🇷Suriname

Bakkeljauw

Salted dried cod sold in stiff planks, soaked and shredded for sandwiches, telo and heri heri.

🇸🇷Paramaribo, Suriname

Bakkeljauw Roll

Broodje bakkeljauw

Salt cod shredded and stewed with onion, tomato and madame jeanette pepper, stuffed into a soft white roll.

🇸🇷Paramaribo, Suriname

Borgoe Rum

Borgoe

Rum distilled and aged in Paramaribo, sold in numbered bottlings and drunk long with cola or over ice.

🇸🇷Paramaribo, Suriname

Boyo

Grated cassava and coconut baked with sugar, butter, raisins and rum into a dense, sticky, almost pudding-like cake.

🇸🇷Suriname

Bravoe

A Creole soup of salted meat, cassava, plantain and tayer leaf, thin and heavily peppered.

🇸🇷Suriname

Brown beans with rice

Bruine bonen met rijst

A Surinamese Creole one-pot of brown beans, salted meat, smoked pork, chicken, sausage and spices, served over white rice.

🇸🇷Suriname

Dawet

Green rice-flour jelly noodles in sweetened coconut milk with palm sugar syrup, served over crushed ice.

🇬🇾Guyana

Dhalpuri Roti

Dhalpuri

Flatbread stuffed with a dry, seasoned ground split-pea filling before rolling, so the pea layer is sealed inside.

🇸🇷Suriname

Fernandes

Brightly coloured fruit sodas bottled in Suriname since the 1940s, in flavours — green, red, orange — named by colour as much as fruit.

🇸🇷Suriname

Fiadoe

A layered pastry cake filled with almond paste, raisins, currants and candied peel, baked for Christmas and weddings.

🇸🇷Suriname

Goedangan

Goedangan is a Surinamese vegetable salad of blanched bean sprouts, cabbage, cucumber and other crisp produce dressed with a savory coconut or peanut sauce.

🇬🇫French Guiana

Guyanais Tasso

Tasso

Dried, salted meat (beef or pork); beef sliced thin, salted thoroughly, sun-dried 4-5 days; can last months without refrigeration; an indigenous Amerindian preservation technique; used in stews and sauces.

🇸🇷Suriname

Heri Heri

Boiled cassava, sweet potato, plantain and green banana served with salted fish or bakkeljauw and a hard-boiled egg.

🇮🇩Indonesia

Indonesian Vegetable Salad with Peanut Sauce

Gado-Gado

Boiled vegetables with peanut sauce dressing, tofu, tempeh, and eggs, one of Indonesia's national dishes.

🇸🇷Intérieur (Maroni / Oyapock / Bushinenge-Amerindian), Suriname

Kasiri

Cassava fermented into a cloudy, sour, mildly alcoholic beer made by Indigenous communities in the interior.

🇸🇷Suriname

Kokosbrood

Grated coconut boiled with sugar and spice until it stiffens, poured out and cut into bars, often coloured pink.

🇸🇷Suriname

Lapis

Surinamese lapis is a layered spiced cake baked in thin alternating layers until the crumb is dense, moist and darkly aromatic.

🇸🇷Suriname

Loempia

Surinamese spring rolls of thin pastry wrapped around a savory filling of cabbage, long beans, chicken or shrimp, fried until crisp and served with chili or tomato chutney.

🇸🇷Suriname

Madame Jeanette Pepper

Madame Jeanette

A pale yellow lantern-shaped chilli, fruity and very hot, that goes whole into soups and is ground into the country's sambals.

🇸🇷Suriname

Maizena Cookies

Maizena koek

Cornstarch biscuits made with butter and vanilla that dissolve on the tongue almost immediately.

🇸🇷Suriname

Masala Chicken

Masala kip

Chicken pieces rubbed with a garam-heavy Surinamese masala and fried dry, served with roti or rice rather than in a gravy.

🇸🇷Suriname

Moksi Alesi

Rice cooked in one pot with salted meat, smoked fish or shrimp, beans and vegetables until everything takes the same colour.

🇸🇷Suriname

Murgi Talkari

Murgi talkari is Surinamese chicken simmered with onion, tomato, garlic and masala until the sauce clings to tender pieces.

🇸🇷Paramaribo, Suriname

Parbo Bier

Parbo

A pale lager brewed in Paramaribo since 1955 and sold in the one-litre bottle known as a djogo.

🇸🇷Suriname

Peanut Soup

Pindasoep

Ground peanuts cooked into a thick brown soup with chicken or salted meat, hot pepper and tom tom — pounded plantain dumplings.

🇸🇷Suriname

Pepre Watra

Pepre watra is a clear Surinamese fish soup sharpened with Madame Jeanette pepper, herbs and a light broth, often eaten with rice.

🇸🇷Suriname

Petjil

Blanched kangkung, beansprouts and long beans dressed in a thick peanut sauce sharpened with tamarind and chilli.

🇬🇾Guyana

Pholourie

Phulourie

Split-pea batter dropped in spoonfuls into hot oil and fried into soft balls, eaten with tamarind or mango chutney.

🇸🇷Suriname

Pom

Grated pomtajer root baked with chicken, orange juice, onion and nutmeg into a dense casserole with a browned top.

🇸🇷Suriname

Roti

A soft, thin Surinamese flatbread served wrapped around curry chicken, potato and vegetables at home and in roti shops.

🇧🇳Brunei

Sambal

Surinamese Sambal

Sambal is a chilli condiment made across Indonesian and Malay kitchens, with ground aromatics, oil, and regional ingredients

🇬🇵Guadeloupe

Samosa

समोसा

A crisp South Asian pastry is folded around spiced potato, peas, onion, or meat, then fried and served with chutney

🇧🇳Brunei

Satay

Marinated meat skewers grilled over charcoal, served with peanut sauce and cucumber