Surinamese cuisine

Surinamese bakmi

The Surinamese cuisine is extensive, since the population of Suriname coming from many countries, the Surinamese cuisine is a combination of so many international cuisines including Hindoestaans (India), Creole (Africa), Javanese (Indonesia), Chinese, Dutch, Jewish, Portuguese, Amerindian.

The above has ensured that the Surinamese cooking many dishes has spawned, the different groups were then each other's dishes and ingredients to use and influence which new Surinamese cuisine originated include: roti, fried rice, noodles, pom, snesi Foroe, moksi meti , Losi Foroe; from this blending of many cultures with the Surinamese, Surinamese cuisine is a unique creation. Basic food include rice, groundnuts and cassava fruits such Tayer (Creole) and roti (Hindi). Usually this is a chicken on the menu in many variations of the Chinese and Hindu snesi Foroe masala chicken to pom, a very popular party dish of Creole origin. Also, salt and meat bakkeljauw are widely used. Beans, okra and Boulanger are examples of vegetables in the Surinamese kitchen. For a spicy dishes taste as Madame Jeanette peppers are used.

Besides the dish is also pumping roti (often served with a filling of chicken masala, potato and vegetables) often served on festive occasions with many guests. Other famous dishes are moksi-alesi (boiled rice mixed with salted meat, shrimp or fish and any vegetables) and the original Javanese fried rice and noodles, which in the Western Hemisphere have developed their own.