A FOOD TRADITION
Surinamese-Dutch Cuisine
Surinamese-Dutch cuisine refers to the Surinamese food tradition as established and adapted in the Netherlands through migration and community life. It brings together Hindustani, Javanese, Creole, Chinese, Jewish and Maroon influences, with rice, roti, cassava, plantain, legumes, salted fish, chicken and aromatic spice mixtures among its recurring foundations. Curries, stews, filled breads, pickles and hot sauces are important techniques and components. Recognizable examples include roti with curry and vegetables, pom, a baked dish centered on grated pomtayer and chicken, and broodje bakkeljauw, a salted-cod sandwich. Its roots remain Surinamese and multiethnic, while Dutch availability and urban foodways have shaped local expression.
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.