Entree-01

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
88,14
92,72
0,16
0,01
21,56
0,14
2,48
0,04

Main Dish-01

TEMPEH CURRY

With white rice, asparagus bean, and sweet sour relish

For our vegan chicken curry, we use Tempeh. Tempeh originates from Indonesia and is made by fermenting soybeans. Tempeh has a slightly more pronounced taste and is much firmer than tofu. The nice thing about this product is that, in addition to the many proteins, it also has a fairly neutral taste, which makes it easy to absorb the different condiments and spices.

Ingredients

Tempeh, 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
1538,34
366,04
10,36
1,75
47,88
4,01
17,85
0,00

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