3 dishes people actually cook in Suriname: what they are, how long they take, and what you need to buy.
What can you cook from Suriname? 3 traditional Suriname dishes, from Bami (30 min, the quickest) to Pom (950 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Suriname on the map. Drag to spin the planet.
Surinamese bami is the fried noodle dish of Suriname's Javanese community, darkened with ketjap manis and sharpened with trassi, served with chicken, Madame Jeanette sambal and pickles.
A Surinamese oven casserole where grated pomtajer root, soured with orange and lemon juice, encloses a layer of chicken and salted beef.
The Surinamese roti sheet is a dhalpuri: a thin flatbread sealed around a dry, garlicky powder of ground yellow split peas.
Copper documents three dishes from Suriname: Bami, Pom and Roti. Garlic and chicken stock cube each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 3 are shared by more than one dish. Chicken stock cube the hardest to find: of the 586 dishes in Copper's atlas, 2 use chicken stock cube. Every ingredient list on this page is complete, with quantities, and free to read.
Bami is the quickest at 30 minutes. Pom is the longest at 950 minutes, most of it unattended. The median is 110 minutes — a weekend dish rather than a weeknight one.
Bami is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Suriname is part of South American.
Countries close to Suriname on the globe — and close on the plate.
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