SAOTO SOUP
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.
Ingredients
Onion, garlic, lemongrass, galangal, salam leaf, allspice grain, chicken broth cubes, white pepper.
Allergens
Celery, wheat, gluten-containing grains.
Nutritives
KJ
Kcal
Fats
Sat. fats
Carbs
Sugar
Protein
Salt
Per 100g
63,79
37,12
0,43
0,06
5,73
1,18
2,34
0,08
Per Portion
114.83
66,82
0,78
0,11
10,31
2,13
4,21
0,14
Chicken Curry
With white rice, asparagus bean, and sweet sour relish
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, spicy sambal.
Ingredients
Chicken, 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.
Allergens
Mustard, celery, sesame seeds.
Nutritives
KJ
Kcal
Fats
Sat. fats
Carbs
Sugar
Protein
Salt
Per 100g
427,05
112,75
4,72
1,20
2,22
0,06
15,59
0,00
Per Portion
1481,78
353,41
8,42
1,84
42,54
3,72
26,11
0,00