Last June, I was lucky to cove Taste of the Caribbean held in Puerto Rico. Young chefs from all over the Caribbean competed with exacting standards. I had so many wonderful photos to share, but two of my computers and backup drive froze and I lost them.
It was fortunate for me that the first day of the competition. I had lunch at the table with all the supporters from Suriname. They made me feel so welcome and curious about their country. Embarrassed, I had to admit I didn’t realize where Suriname was located and I’m up on geography. I discovered it is on the North Coast of South America between Guyana and French Guiana.
The Arawak and Carib Indians lived there for centuries. In 1498 it was discovered by the Spanish but became a Dutch colony in 1667.
Back to my new friends. I asked Chef John Chin Ten Koei if he would be kind enough to share a favorite recipe with me. He came through.
Chef John started cooking at 16 and studied in the Netherlands for 4 years. Since 2007, he has been the head chef at Dok 204. Having sat next to Alan Tijseling, owner of Dok 204, I know Chef John has to be good.
John says, “Cooking is really my passion and I can’t think of doing anything else. I just love to try out new things. About year ago I came upon a certain juice. A very special juice made by my mother-in-law. Just watching her make the juice inspired me, because it is a real pain in the behind to make the juice.”
“The juice is made from a little nut from our rain forrest called Awara. It’s pealed (quite difficult), then blended. The skin is very thin and the juice is orange with a lot of nutrients. From this juice I mae Awara-Bavarios. People come from all over to enjoy this.”
Hopefully, Chef John will share some other recipes and photos from Suriname with us. It is always wonderful to learn about somewhere new.
To emphasize how creative Team Suriname (as well as all of the teams participating) at the Taste of the Caribbean, I’m listing the menu they came up with after being handed mystery ingredients. Not only did they have to use some of all of the ingredients, they had to return to the general table what they were not going to use (this shows control for portions to be served).
Suriname’s Menu:
Team Suriname
A Melting Pot of Tastes and Cultures
Appetizer: “A Bit of Africa, A Bit of Asia”
Grit Bana, A creole Soup of Plaintain, Roti, an Indian pancake with Calmari marinated in Passion fruit, served with a Chutney of Pumpkin & Cherry tomato.
Entree:”Bombay Meets Amsterdam”
Lamb Stew with Masala Curry & Mango, Roasted Pork Shoulder, ashed Cassava, Sweet Potato, Turnip “Dutch style” with Corn, Mostered (Kailan) & Grilled Okra
Dessert: “It Ends Where it All Began: The Rainforest”
Bavarois of Awara (Amazone Rainforest Nut), with a Ganache of Chocolate & Maascarpone, Grilled Pineapple Marinated in Honey, Served with a Coulis of Awara
Wines
Beringer Stone Cellars Chardonnay and Beringer Stone Cellars Cabernet
What an exception Suriname and all the teams did. Each menu from each team was just as exciting.
Big Blend Magazine
“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards
