Javanese food probably impacted Goedangan. It is quite similar to Gado-gado, which was the inaugural Participant Observer Recipe of the Month and is a personal favorite of many of our readers. Goedangan calls for a little spicy yogurt and coconut cream sauce instead of a hot peanut sauce. The sauce, together with the crisp parboiled veggies and cucumber, combine to make this a refreshing summer dish.

Goedangan is a delicious Surinamese salad made out of blanched green cabbage, green beans, bean sprouts, hard-boiled eggs, cucumber slices, and shredded coconut. Typically, the veggies are put on a tray and topped with cucumber slices and hard-boiled egg slices. Coconut milk, yogurt, lime juice, brown sugar, and chile peppers are always used to season the salad. Extra dressings should be offered on the side so that visitors may serve themselves based on their unique tastes.

The majority (but not all) of the veggies in this dish must be parboiled. This will necessitate the use of a big kettle of salted boiling water. After parboiling, it is important to quickly chill the veggies in cold water to retain them somewhat crisp.

Indian food served as inspiration Murgi Talkari is a popular Surinamese meal these days. It's a curry made with chicken cooked with savory spices like pepper, "garam masala," chili peppers, and so on. Murgi Talkari is typically served with rice and veggies on the side and is a culinary delight!

Murgi talkari is a typical chicken dish from Suriname that is influenced by Indian cuisine. Chicken, onions, garlic, garam masala, oil, salt, sugar, and spicy peppers are common ingredients in this chicken curry. The ingredients are sautéed in oil before being covered with water and cooked on medium heat until the beef is tender. Murgi talkari is often served with rice, potato masala, pumpkin, string beans, or vegetables.

Surinamese Bojo Dessert is a simple cake that has become a favorite among many people. Bojo, like the cornflour biscuits, was offered at every family gathering, and it was always one of the first cakes to be completed. Suriname's bojo cake is a flourless cake. It's prepared with cassava and coconuts, and it's exceptionally moist and flavorful.

Bojo cake is a soft and silky Surinamese confection. Raisins, rum, cassava, coconut, sugar, cinnamon, eggs, coconut milk, butter, almond extract, and vanilla flavor this flourless cake. Typically, the mixture is placed into a baking pan and cooked until golden brown in color. Bojo cake is sliced into squares when presented. It may be eaten warm or cold, and it is best served with a dab of whipped cream.

Pepre watra is a hot Surinamese soup full of heat from chilies and umami from the seaweed broth. The light, delicious soup is typically served over rice and is an ideal supper for a cool summer evening. Plus, this soup takes absolutely little preparation; simply combine all of your ingredients in a saucepan and let them boil for a few minutes — it's that simple!

Suriname's traditional soup is called pepre watra. White fish, onions, tomatoes, celery, bouillon cubes, salt, black pepper, and Madame Jeannette spicy peppers are commonly included in the soup. The ingredients are simply combined in a saucepan of water and cooked until the fish soup is ready.

This light and spicy soup is generally served over rice and is particularly popular on hot summer evenings. Pepre watra is frequently served with a side of handmade cassava bread.

Moksi alesi has a fascinating backstory. During the time of slavery, slaves made this dish with leftover chicken, beef, dried fish, beans, and vegetables such as white cabbage, red onions, sliced cucumber, and anything else they could find, with rice as a basis. Nowadays, it's a delicacy that can be found at almost any party, meeting, or event. Plantain, oven-roasted or baked chicken, and garter, a native green bean, are the main ingredients in Moksi Alesi. This mixed rice is truly the ideal meal for every occasion.

It can be topped with sliced tomatoes, crispy white cabbage, red onions, sliced cucumber, fried plantains, and spicy sauce. The meal is often served for lunch and is frequently seen at Surinamese birthday parties.

Pom is a famous Surinamese dish cooked with chicken and root vegetables that dates back to the Dutch colonial era. It is often made up of chicken chunks, chicken sausages, tomatoes, onions, celery, orange and lemon juice, and taro root or pomtajer, hence the dish's name. Garlic, spicy peppers, salt, pepper, sugar, and nutmeg are common flavors for pom. The meal, which is frequently served for special occasions, is so famous in Suriname that there is a saying: "Without pom, there are no birthdays."

The basic process of preparation is Sautéed chicken pieces are sandwiched between two layers of raw, grated pomtajer, combined with citrus juice and a sauce consisting of oil or margarine, onions, tomatoes, salt, pepper, and nutmeg, and cooked in an oven until the pom turns golden brown.