ACT 4-Suriname

Suriname1_Fotor_CollageSuriname is one of lesser known, lesser traveled South American countries. Last night, I was re-watching an episode of River Monsters, in which extreme angler Jeremy Wade was tracking the giant wolf fish in Suriname. River Monsters aside, the diverseness of Suriname’s cuisine is impressive, so here were are.

Destination: Republic of Suriname
Where: South America, on the Atlantic coast sandwiched between French Guiana and Guyana.
Snapshot: Suriname gained independence from the Netherlands in 1975, and is a member of CARICOM (Caribbean Community). The smallest SA country, Suriname has a northern lowland coastal region (where most of the settlement is), and a sparsely inhabited southern rainforest region.

Time for dinner!
Amerindians, Indian, Indonesian, Dutch, Chinese, Creole–all blend to form a distinct Surinamese cuisine. Staples include rice, cassava root, salted fish, okra, long beans, chicken, curries.

Specialties: bami (noodles with meat),pepre watra (spicy soup), her’heri (plantains and cassava with salt fish), pom.
Drink up! Kasiri (processed cassava), Dawet (coconut), Gemberbier (ginger beer)

Bakkeljauw Balletjes (Cod balls)

1 lb salt cod
4 medium yellow fleshed potatoes, chopped
1 medium egg, lightly beaten
1 large yellow onion, chopped
2 garlic cloves,chopped
1 teaspoon finely chopped celery
2 tablespoon tomato ketchup
2 teaspoons seeded and chopped red chile pepper
1 teaspoons freshly ground black pepper
1/2 teaspoon salt
1 teaspoon finely chopped parsley
1/2 cup breadcrumbs
2 tablespoons vegetable oil

Soak the salt cod 3-4 hours in cold water, changing water once.

In a a large pot, boil potatoes for 20 minutes or until cooked. Drain and mash.
While potatoes are cooking, prepare fish.
In a large saucepan over medium heat, bring fish and fresh water to boil; reduce heat and simmer 5-6 minutes.
Drain well, flake the cod into small pieces.
In a large bowl, combine potatoes, cod, egg, onion, garlic, celery, ketchup, chili pepper,pepper, salt, parsley,and bread crumbs.
Gently form mixture into balls.
Heat oil in frying pan. Cook cod balls over medium heat until browned, turning so that all sides are cooked.
Serve warm.


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