The saoto soup is the Surinamese variant of the traditional (Javanese) Indonesian soto soup. Where in Indonesia they make the soto with turmeric, lontong and potato, in Suriname they make it with chicken eggs and allspice grains. Many people think that allspice grains are spicy, but this is a type of gooseberry that gives Surinamese dishes a typical taste. Most spices were not available in Suriname after the colonization. That is why different variations of the original dishes exist.
Onion, garlic, lemongrass, galangal, salam leaf, allspice grain, chicken broth cubes, white pepper, chicken thigh.
Celery, wheat, gluten-containing grains.
For the chicken curry we use curry masala. The curry masala is not the same as the curry spice used in India, these two spices are often mistaken for one another. When the indentured laborers moved from India to Suriname, they did not have the curry leaves they used back in their homeland. For this reason, a curry masala was created with a spice mixture similar to the curry leaves, but with the resources available in South America.
The chicken curry is best eaten with white basmati rice (slightly longer grain) and in Suriname this dish is served together with asparagus beans, sweet sour relish and, if desired, a spicy sambal.
Chicken thigh fillet, onion, garlic, sunflower oil, chicken broth cubes, black pepper, tomato paste, curry, madame jeanette peppers, cucumber, vinegar, red onion, rice, asparagus bean, five spices powder.
Optional: Madame jeanette spicy sambal, made with tomatoes, onions and pepper.
Mustard, celery, sesame seeds.
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