A cuisine that keeps evolving

In their OSO study, Jolijn van Duijnhoven and Yvon van der Pijl describe public food culture shaped by different histories and international connections. Roti, pom, bami, saoto and filled rolls can cross social settings. A home kitchen, warung, food stall or restaurant brings its own context. Our brand vision leaves room for different family versions rather than naming one as the only authentic recipe.

Sources: Van Duijnhoven & Van der Pijl — Surinaamse publieke eetcultuur, OSO 2010 / DBNL

Pom and its multiple histories

Pom is a Surinamese oven dish associated with pomtayer. The OSO study discusses both Jewish and Creole connections and the debate about its origins. We recognise the Jewish contribution while avoiding a simple claim that one community or individual exclusively invented the dish.

Sources: Van Duijnhoven & Van der Pijl — Surinaamse publieke eetcultuur, OSO 2010 / DBNL

Ingredient stories: cassava, ginger, coconut and peppers

Cassava is botanically named Manihot esculenta. VIDS connects cassava knowledge with traditional agriculture and food security. Preparation matters because cassava may contain cyanogenic compounds; follow reliable product and processing instructions. This site does not provide unverified methods for detoxifying raw cassava.

Kew lists ginger as Zingiber officinale and coconut as Cocos nucifera. A plant, extract, oil and drink concentrate are different product forms. Our planned ginger syrup and coconut oil still require confirmed specifications. A photograph or botanical name does not establish ingredient origin or certification.

Likewise, a pepper name alone does not tell you a sauce’s heat level, pepper percentage, allergens or recipe. We publish those details only once confirmed for the actual product, without adding health claims.

Sources: Kew / Plants of the World Online — Manihot esculenta · VIDS — cassave, kennisoverdracht en voedselzekerheid · FAO AGRIS — onderzoek naar verwerking van cassave

Sources: Kew / Plants of the World Online — Zingiber officinale

Sources: Kew / Plants of the World Online — Cocos nucifera

Our seven product groups

These are development directions, not tested instructions or confirmed ingredient and allergen declarations.

• Ketjap: table use and savoury or sweet-savoury dishes; flavour and dosage still to be confirmed.
• Marinades: barbecue, oven and other preparations; instructions and product-specific applications still to be tested.
• Sauces: dips and accompaniments; composition, allergens and storage guidance still to be confirmed.
• Sambals and chutney: condiments alongside a dish; heat, composition and portion guidance remain open.
• Coconut oil: intended use follows confirmation of the product form and specifications.
• Syrups: concentrates for further preparation; dilution instructions are not yet confirmed.
• Saoto mixes: composition, use and the difference between the two mixes still need confirmation.

From inspiration to a usable recipe

A finished recipe needs servings, precise quantities, preparation steps, equipment, timings and the exact product variant. It must then be checked for flavour and repeatability, with allergen information based on the ingredients actually used.

Our six concepts are ketjap chicken with rice, oven-baked BBQ chicken, spicy tofu with vegetables, satay skewers with peanut sauce, grilled aubergine with mango chutney and roasted potatoes with a spicy dip. Quantities and times remain open until developed and tested. These are not allergen-free claims.

Later: the recipe book

We intend to use approved recipes on the website and in a future recipe book. No publication date, final contents, price or ordering terms have been set. Cooks, makers and business partners are welcome to suggest practical applications.