A FOOD TRADITION
Maroon Surinamese Cuisine
Maroon Surinamese cuisine encompasses foodways maintained by communities descended from Africans who formed autonomous societies in the interior, including Saramaka, Ndyuka, Matawai, Aluku, Paramaka, and Kwinti peoples. Practices vary among communities, but cassava, plantain, rice, maize, fish, smoked or salted meat, leafy greens, and forest products are recurring foundations. Cooking commonly uses wood fires, boiling, roasting, smoking, pounding, and preparation in leaf or wooden vessels. Recognizable examples include cassava bread, apapá, and peanut- or fish-based stews. Riverine geography, subsistence farming, fishing, and intergenerational preservation are central to the tradition.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.