Suriname

A Surinamese street snack of very ripe plantain slices coated in a lightly sweetened flour batter, deep-fried until golden, and served with a savory-sweet peanut dipping sauce.

A soft, deep-fried flatbread leavened and seasoned with ground split peas, eaten as a street snack and as the bread of doubles.

Deep-fried fritters of skinned, ground black-eyed peas whipped into an airy batter, an Afro-Surinamese street snack.

Bojo is a dense, moist Surinamese Creole celebration cake made from grated raw cassava and coconut, baked until firm with a golden caramelized crust.

A thick, smoky Surinamese soup built on long-simmered brown kidney beans and smoked pork, enriched with plantain and aromatic vegetables until the beans partially dissolve into a stew-like body.

A chilled Javanese-origin sweet drink of green pandan rice-flour jellies in coconut milk sweetened with palm-sugar syrup, brought to Suriname by Javanese migrants.

A Surinamese composed plate of boiled starchy root vegetables and plantain arranged with salted cod and a coconut sauce, traditionally eaten on a Friday or as a weekend meal.

A Surinamese-Javanese side of yardlong (string) beans stir-fried or braised with a chili-based sambal paste.

A Surinamese deep-fried spring roll of wheat wrapper stuffed with pork, bean sprouts and glass noodles, born of Javanese-Chinese influence.

A Surinamese Creole one-pot dish in which long-grain rice is cooked by absorption together with desalted saltfish and chicken alongside root vegetables and celery-leaf aromatics, producing a unified plate where the rice is inseparable from the preserved-protein broth it cooks in.

A Southeast Asian wok-fried rice dish built on day-old rice caramelised with kecap manis, shallots, garlic, chilli, and shrimp paste, crowned with a sunny-side-up fried egg.

A rich, creamy soup built on ground peanuts or peanut butter simmered into a savoury broth, commonly with chicken and starchy roots, found in Surinamese and West/East African cooking.

A fiery Surinamese Maroon fish broth — literally 'pepper water' — simmered with hot peppers and served with ground provisions from the interior.

A Surinamese baked casserole in which finely grated tayer root (tannia) forms both the base and top crust around a citrus-braised chicken filling, yielding a dense, savoury-tart, sliceable dish regarded as the country's national feast food.

A soft, lightly enriched Surinamese bread roll eaten as the carrier for pom, the country's baked grated-tuber and chicken casserole.

Roti is an unleavened whole‑wheat flatbread cooked on a hot griddle, traditionally served as a daily staple accompaniment in Indian diaspora communities across the Caribbean, Pacific and East Africa.

A Surinamese-Javanese soup of clear, aromatic chicken broth poured over rice and garnishes such as bean sprouts, vermicelli, egg, fried chicken and crispy shallots, served and assembled at the table.

A Surinamese plate of fried cassava (telo) served with pan-fried salted dried cod and sautéed onions.