Suriname
Roti and pom, Javanese warungs and Creole one-pots — maybe the most multicultural plate in the Americas.
Few countries eat as many cuisines at once as Suriname. On a single street you'll find Hindustani roti met kip — soft flatbread with curried chicken and long beans, eaten by hand — a Javanese warung ladling out saoto chicken soup and bami noodles, and a Creole kitchen baking pom, the festive dish of grated pomtajer root and citrus-marinated chicken that traces back to the colony's Portuguese-Jewish planters.
This is the legacy of a Dutch colony that imported labourers from India and Java after abolition, layered over Afro-Creole and Maroon river cooking and a lasting Dutch bread culture. The warungs of Paramaribo's Blauwgrond and the Central Market on the river are where it all comes together. Order baka bana fried plantain with peanut sauce, a sweet dawet, and a big 'djogo' bottle of Parbo beer to share.
- Roti met kip (flatbread with curried chicken)
- Pom (Creole root-and-chicken bake)
- Moksi alesi (Creole mixed rice)
- Bami (Javanese fried noodles)
- Saoto soup (Javanese chicken broth)
- Baka bana (fried plantain with peanut sauce)
- Pindasoep (Creole peanut soup)