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This has ensured that the Surinamese cuisine has produced many dishes; the various population groups are then affect each other's dishes and ingredients, and from which new Surinamese cuisine arose among other things: roti, fried rice, fried noodles, pom, snesie foroe, moksimeti, losi foroe. From this mixing of cultures with the Surinamese, is the unique Surinamese cuisine emerged.
Stapl e foods include rice, nature fruits such as tayer and cassava (Creole) and roti (Hindi). Often there is chicken on the menu, snesie foroe in many variations of the Chinese and Hindu masala chicken to pom, a particularly popular party dish of Creole descent. Also salt meat and bakkeljauw are widely used. Garter, okra and eggplant are examples of vegetables in the Surinamese cuisine. To give a spicy flavor to dishes as Madame Jeanette peppers are used.
In addition to the oven dish pom is also roti (often served with a dressing of masala chicken, potato and vegetable) often eaten at festive occasions with many guests. Other famous dishes are moksi-alesi (mixed boiled rice with salt meat, shrimp or fish and possibly vegetable) and the originally Javanese fried rice and noodles, which in the Western hemisphere have gone through its own development.
he Surinamese cuisine is very extensive, since the population of Suriname is from a large number of countries; the Surinamese cuisine is a combination of a large number of international cuisines among other things to Indian (India), Creole (Africa), Javanese (Indonesia), Chinese, Dutch, Jewish, Portuguese .
This has ensured that the Surinamese cuisine has produced many dishes; the various population groups are then affect each other's dishes and ingredients, and from which new Surinamese cuisine arose among other things: roti, fried rice, fried noodles, pom, snesie foroe, moksimeti, losi foroe. From this mixing of cultures with the Surinamese, is the unique Surinamese cuisine emerged.
Stapl e foods include rice, nature fruits such as tayer and cassava (Creole) and roti (Hindi). Often there is chicken on the menu, snesie foroe in many variations of the Chinese and Hindu masala chicken to pom, a particularly popular party dish of Creole descent. Also salt meat and bakkeljauw are widely used. Garter, okra and eggplant are examples of vegetables in the Surinamese cuisine. To give a spicy flavor to dishes as Madame Jeanette peppers are used.
In addition to the oven dish pom is also roti (often served with a dressing of masala chicken, potato and vegetable) often eaten at festive occasions with many guests. Other famous dishes are moksi-alesi (mixed boiled rice with salt meat, shrimp or fish and possibly vegetable) and the originally Javanese fried rice and noodles, which in the Western hemisphere have gone through its own development.