Goedangan

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.