Suriname is located in the continent of South America. It has the Atlantic Ocean to the north, French Guiana (France) to the east, Brazil to the south and southwest, and Guyana to the west.
The capital is Paramaribo.
The official language is Dutch.
The climate is tropical and has four seasons. Minor rainy season December to early February, minor dry season from February to late April, a major rainy season from April to mid-August, and a major dry season from August to early December.
The staple foods are cassava, sweet potato, maize, beans, pineapple, peanuts, peppers, seafood, meats and so many more interesting foods (https://theculturetrip.com/south-america/suriname/articles/taste-of-suriname-a-feast-of-cultures/).
PASTEI (Surinamese Chicken Pie) (https://thekitchenin6l.com/pastei-surinamese-chicken-pie/):
For the pastry:
- 2-1/2 C plain flour
- 6.7 oz. of cold unsalted butter, cubed
- Pinch of salt
- 4-5 TBSP ice-cold water
- Combine the flour and a good pinch of salt in a medium bowl. Rub the butter into the flour until it has consistency of sand.
- Add the water and briefly knead the dough by hand until it comes together. If the dough looks too dry, carefully add a little more water. Cover tightly with plastic wrap and let rest in the fridge for at least 30 minutes.
For the filling:
- 10-1/2 oz. chicken breast or thigh filet
- 1 small onion, chopped
- 1 clove garlic, chopped
- 2 tsp tomato paste
- 2 (14 oz) cans peas and carrots, drained
- Small handful cocktail onions (about ¼ C), drained and chopped
- Small handful cornichons (about ¼ C), drained and chopped
- 1 TBSP capers, drained and chopped
- 2 TBSP margarine (preferably I Can’t Believe It’s Not Butter! Brand)
- Maggi chicken bouillon cubes to taste
- Black pepper to taste
- 2 hardboiled eggs, sliced
- 1 egg, beaten with water to make egg wash
- Season the chicken with the crumbled Maggi chicken bouillon cube and some black pepper.
- Heat a heavy-bottomed pot or Dutch oven over medium-high heat and add 1 TBSP of margarine. Add the chicken and brown on both sides. Add a splash of water, cover the pot, and cook until the chicken is cooked through. Set the cooked chicken aside to cool slightly before shredding.
- Wipe off the pot, if necessary, then reheat over medium-high heat and add another TBSP of margarine. Add the onions and garlic, cooking until softened. Stir in the tomato paste, taking care to mix well.
- Add the peas and carrots, cocktail onions, cornichons, and capers. Season with the crumbled Maggi chicken bouillon cube and some black pepper. Return the shredded chicken to the pot and mix everything well. Turn off the heat and set the filling aside to cool.
Assemble the pastei:
- Preheat the oven to 400F and grease a 10 x 7-inch roasting tin.
- On a lightly floured surface, roll out half of the pastry into a large rectangle (large enough to line the bottom and sides of the roasting tin) about ¼-inch thick. Ease the dough into the roasting tin, trim the edges, and prick the bottom with a fork.
- Add the filling to the prepared tin and lay the sliced eggs over the top. Roll out the rest of the pastry and lay it over the top. Tuck the edges under themselves and crimp with a fork. Brush the top of the pastry with the egg wash and cut a couple of slits in the top of the pastei for steam to escape.
- Bake for about 45 minutes, or until the pastei is golden brown. Let cool for about 30 minutes. Serve with rice and sauteed vegetables (I like string beans) or by itself.
STEAMED ASPARAGUS, BROCCOLI AND MUSHROOMS
SURINAMESE BOJO CAKE MADE VEGAN (https://cakieshq.com/recipe/surinamese-bojo-cake-recipe/):
- 5 C grated cassava
- ½ C grated coconut
- 1 C sugar
- 2/3 C raisins
- 13.66 fl oz. coconut milk
- ¼ C coconut oil
- 1 tsp almond essence
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp salt
- 1 C water
- Preheat the oven to 350F.
- Grease a 12 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.