My Global Food Challenge


Suriname Chicken (Suriname)

Yields: 4 Servings


500 grams chicken thighs or wings
2 large onions
1 leek
1 green or yellow pepper
2 tablespoons ketjap manis
3 tablespooons tomato ketchup
1 tablespoon sambal oelek
plain flour to coat chicken


Fry the onions, leeks and peppers in the casserole pot. Once slightly softened remove from pot, as this will now be used to brown off the chicken. Using the same pot, fry the floured chicken until slightly golden on the outside. Then put the onions, leeks and peppers back into the pot.

Now add the ketjap manis, tomato ketchup and sambal oelek to the pot. Add water until the chicken is just covered and stir. Now leave to cook on a low heat for 1 and a half hours.

If you are unable to find ketjap manis, you can substitute with a sweet soy sauce.
For the sambal oelek, look for an Indonesian chili sauce if you need to substitute.

Link to My Post on Suriname:

Cuisine :   Surinamese    

Main Ingredient :   Chicken

Sambal Olek is a traditional Indonesian recipe for a classic chili-based condiment that’s used either as an accompaniment to, or as a basis for a range of Indonesian dishes. 

Click link to view Sambal Olek recipe:

Ketjap Manis (Suriname)

Yield: 3 Cups


1 cup dark brown sugar packed
1 cup water
1 cup soy sauce
7 tablespoons dark molasses (treacle for my Aussie friends!)
1 teaspoon grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper


Combine sugar and water in 2 quart saucepan.

Bring to simmer over medium heat, stirring constantly just until sugar dissolves. Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes. Reduce heat to low.

Stir in remaining ingredients and simmer 3 minutes. This will keep 2-3 months tightly covered in the refrigerator.

Link to My Post on Suriname:

Cuisine :   Surinamese     

Main Ingredient :   Spices

Suriname on map of South America

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