emmes edition 01
DESCRIPTION
In this inaugural issue of Emmes we want to put emphasis on a variety of classic and trendy street food bites.TRANSCRIPT
DISCOVER CREATE ENJOY
01
Through the lens of
emmesIRVIN
NGARIMAN
See the Sport & Spices
in this editionJOSHUA DENDOE
REBEKKA SALDIWINSTON BALANSI
All about STREET FOOD
*Grilled Spam sliders, Popsicles, Empana’s and more
Quick Lunch with Chef Sherwin Alexander
Letter from
discover create enjoy.
Back in the days, when you wanted to surprise your mom making her favorite Tiramisu dish, you could count on your grandma or aunt to get a recipe for that delicious dessert. Then, thousands of cook books were published and when the Food Network became a hit in the 90’s, hundreds of food magazines were introduced. Magazines became specialized in certain topics to please the readers’ choice. From Italian to Southern cooking, celebrity chefs cooking to food truck bites, appetizers to full Asian meals. In the last couple years when smartphones and tablets became a must-have household item, paper magazines were converted into online-magazines. With a click of the button you can subscribe to your favorite magazine, or download a recipe from a site giving you instant information on how to make an authentic mouth watering Tiramisu.
After drinking a few glasses of Penfold Shiraz and munching on some Tuscany style tapas, two friends decided to build a food e-magazine based on the local and international food culture. The e-magazine would not be printed but rather downloaded for free from our website. Everyone would have access to subjects we feel are important to broaden their food cultures and taste buds. Knowing we could not do it all alone we invited great friends to join us and become a columnist, photographer, model, writer, editor, chef celebrity, stylist, kitchen aid and taster.
We hope EMMES can take you to the next level of how to look at food. How, when and where it should be prepared and consumed.
We want you to enjoy food with the company of loved ones, friends but also strangers, no matter where you are and at any oc-casion.
Let us take you into our world of EMMES where food is the glue to happiness and love.
It was fun working on
emmes!Thanks
everyone!!!
Colophon & Credit Page
Editorial DirectorsMax ResomardonoSamantha Soehandi
Final EditingDebbie Fung-A-WingDr. Ismay Resomardono Campbell, B.S., D.C.Malcom Campbell, B.A.
Writers & ColumnistsSharon Singh, Consuela Prade, Maya Matawlie, Saby de Bies, Mario Wijngaarde
PhotographersIrvin R.Photography Moments
LayoutSamantha Soehandi
Styling Through the lens of emmesSport & SpiceDebbz CherPhone: 597 - 07184281
Makeup ArtistThrough the lens of emmesSport & SpiceGillian CalorPhone: 597 - 7119797 / 597 - 8746433
Special thanks toIrvin NgarimanSherwin AlexanderRebekka SaldiJoshua DendoeWilson Balansi
VERY SPECIAL THANKS TO
Give them a click!
© emmes
contents
18 Through the lens of emmes:Irvin Ngariman
23What’s in the Kitchen Sink?
24Lolo Breakfast Sandwich
25Spam Sliders
26 Grilled Curry Chicken & PineappleRice Burrito
27 Pork Belly, Udon Noodle Soup
28 Asian Surf & TurfBeef Short Rib & Lobster Tail
29 Pommerak & MintIced Tea
contents
30 ColumnConsuela PradeRecipe: Puff Pastry with Egg Salad
32 RecipeMorjon SardinesSpring Rolls
33Kitchen Equipment: Knives
35 Quik Lunch:Sherwin AlexanderRecipe: Pepperpot & Melasses Bread
42 What’s for Bontot?
44 ColumnMaya MatawlieRecipe: Banana Loaf
47 Fruitpops for Kids Sour Green Monster Popsicle
48 Fruitpops for Kids Watermelon & Kiwi Popsicle
49 Fruitpops for KidsCoconut, Pineapple,Kiwi & Starfruit Popsicle
50 ColumnSaby de BiesRecipe: Empana’s
53 Food for Medicine
54 Sport ColumnMario Wijngaarde
56 Acai (podosiri) Smoothy
57 Carrot, ginger Smoothy
Sport & Spice59 Joshua Dendoe61 Rebekka Saldi63 Wilson Balansi
Dolan Dolan64 Souposo65 Tout Tout Petit
Sun Mon Tue Wed Thu Fri Sat
1 2 3 4Indepence
Day
5Revive
(Torarica)14.00u - 19.00u
6 7 8 9 10Torarica 53 jaarLive Music
20.00uPool Terrace
Free Entrance
11Yoana
Pool TerraceLive Music
20.00u
12Revive
(Torarica)14.00 - 19.00
13 14 15 16 17Sunset Breeze
Eco Resort Pool Deck
17.00 - 18.00u(Happy Hour)
Ied-Ul- Fitre
18Cuban Night
withYoana
Pool TerraceLive Music
21.00u
19Revive Special
Illuminate Yourself
(Torarica)14.00u - 20.00u
20 21 22 23 24 25Yoana
Pool TerraceLive Music
20.00u
26Revive
(Torarica)14.00 - 19.00
27 28 29 30 31
Lunch @
Souposo
4th of July
july
START OF VHJI PASAR MALAM
Hotel Krasnapolsky Pool BBQ - Poolterras 19.00-23.00u
Morjon
Spring Rolls by
Cirkel
See the recipe
pg 32
Clean your closet
Emmes LiveRead,
Like & Share!!!
XXXEmmes Crew
“
#Irvinisme
His followerscreated a link on Instagram for him“
Live for the moment, why not enjoy now“ “
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Sun Mon Tue Wed Thu Fri Sat
30 31 1
2Inter-
national f r iendship
day
3 4 5 6 7 8
9
Dag der Inheemsen
Herdenking Javaanse
Immigratie
10 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26Suriname Fashion Week
27Suriname Fashion Week
28Suriname Fashion Week
29Suriname Fashion Week
august
Cinnamon buns @Tout Tout
Petit
Don’t forget to like
our page
Run a mile
Wash your running
shoes
Have a week full of FRUITS
Hotel Krasnapolsky
Pool BBQ hosted by
Guno Karters19.00-23.00u
Hotel Krasnapolsky
Rumors,Single’s party 22.00-02.00u
*Note:
Dagschotels Rumors (Hotel Krasnapolsky) - 11.30- 14.30uMaandag t/m zaterdag serveert Rumors een verse dagschotel. BBQ night restaurant Kiskadee (Bergendal Resort)Elke zaterdag 19.00-22.00u Dinner by Design (Bergendal Resort). Dineren op een unieke locatie naar keuze op Bergendal Resort onder de sterrenhemel. Dag + tijdstip: Op aanvraag
Visit
Instyle and
Optiek Ninon
www.surinamefashionweek.com
Buy flowers for someone
special
Start a herb garden
Make a salad!
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Photography, the beginning of a new world
Through the
lens of emmes
Ngariman
Adrenaline junkie“Do I really have to reveal my age, damn I’m getting old,” sighs Irvin Ngariman. “I’m twenty-eight years old but I still feel young. Growing old can sometimes be stressful, “he adds enigmatically. He is single and literally a busy bee. “In-deed, I’m a busy bee. Fortunately. I cannot sit still very long. I get bored easily, which is why I often get compared to an “adrenaline junkie.” Scratching behind his ear, he describes his passion: “I like out of the box thinking and doing. Sky diving in the interior for example, is a perfect outlet for me. With all the buzz I have, I really need nature for a good bal-
Everywhere he goes he is associated with food. No, he is not a top or master chef but a modest photo-grapher, with a passion for shooting artistic pictures. His culinary photos on Facebook and Instagram have made him extremely popular. His enthusiasm and creativity have earned him a job at one of the largest newspapers in Suriname. As a photojournalist a whole new world, full of challenges opened up for him.
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ance in my life. It has a healing effect on my body and soul. You could describe me best as a free spirit.”
Photography opens up a new worldBecause of his job as a photojournalist another world opened up for him. He travels from east to west and from north to south of Suriname to retread items [could this be: remote locations?]. “That’s the fun part of my job. You prac-tice your hobby and at the same time you earn from it. Every day is fun.”
In addition to his native coun-try, he also traveled several times to foreign countries for his work. In August 2014 he and fellow photographer Ken Pardi went on behalf of “Photo Artis-tique” as official photographers to Cuba to photograph Fiesta del Fuego for the Directorate for Culture. He has also been able to deliver some pictures to the newspaper De Ware Tijd. He describes this opportunity as a highlight in his career. An-other milestone in his life was his participation in the Exhibition Fifty Fifty in May 2014. This exhi-bition was a photo exhibition of selected Carifesta XI photos (50%) and 50% other work. In this exhibition trendsetters like Rudi Moeridjan, Mario C. Castil-lion, Ingrid Moesan and Sirano Zalman also participated. He was the youngest exhibitor and was very proud to be part of it, because he is an autodidact.
Through the lens of emmes
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see what he is eating at once. Maybe you should give it a try... And since he has a per-fect metabolism he is still run-ning at full throttle.
That’s why his motto is: Live for the moment, why not enjoy now.
He explains further: “I eat very exuberantly. And since I am not a morning person, I skip my breakfast most of the time. My day starts with lunch and the quantity and diversity goes on until dinner.”
Most of the time the photo-grapher is on the streets for his work, so he eats a lot of street food. This varies from junk food to Surinamese food. He is often found at the Surinamese res-taurant, Brasa, at the Heerenstraat. “You can eat very extensively over there.”
Working in a warungThat the photographer makes outstanding culinary photo-graphs is not so surprising. He had some jobs at his uncle’s warung to gather money for college. “This way I also learned to cook all the basic things: vegetables, meat, fish. My specialty is making Santen, Curry with coconut milk and Kluwé (siri bredebon) with meat.” However, you will not find him behind the stove regu-larly. Because of his fame he is often invited by friends to have lunch or dinner.
Quick Toughts on the following:
Through the lens of emmes
Social media savior“It was very close, or I would be stuck with a job as an of-fice clerk. In 2009, I worked on my thesis to graduate from the Anton de Kom University. In retrospect I wonder why I chose that direction. Now it seems very boring. That same year I made a profile on Face-book. Because of my friends who were into photography, I became more and more interested in the profession,” says the photographer. Those pictures encouraged me to step into this field. He bought a cheap camera and at first took pictures of animals and plants. It was not long before models made contact with him for photoshoots.
His success was not handed out to him. Hard work, pa-tience, concentration and creativity were the foundations of his career. And social media did the rest... He posts the most mouthwatering, tantalizing photographs of simple warungs to haute cuisine on his profile. He often does this purposefully, to tease his followers. “They obviously do not take it for granted.” Just like foodporn, his fans (followers) created a link on Instagram for the photogra-pher #Irvinisme, and currently it contains more than 500 pic-tures.
Live to eatIrvin has the reputation of a food lover. It is impossible to
Favorite junk food & drink? Juicy burger and iced coffee
What’s for lunch (Bontot)? White rice with beef and tayer-blad (family of taro leaves)
Favorite hangout spot? Mango Bar & Grill at Dijkveld
Favorite Under SRD 4.50 snack? Bakabana
Do you eat past midnight? Yes, frequently
Best dishes (local & international): Roti/ rice with duck meat and cheesecake from Miami. That’s not really a dish but it’s a delicious dessert
Name your favorite local res-taurant? Jakarta Restaurant at Picas-sostraat. They have different types of dishes. Authentic Asian dishes, quality of the food, service and price makes this place worthwhile
Are you an internet addict? Nope, but I am 24 hours a day online. Can’t help that, I need it for my work. It’s the way you get things done nowadays
Favorite food TV-show? Bizarre Foods
Weird pictures? My extreme selfies, for example my under water selfies
Favorite celebrity? Definitely Beyonce
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Four years ago, Max Resomardono, decided to return back to Suri-name, South America. After living for more than 20 years in various cities in the United States, including NYC, Boston, Chicago, Miami and San Diego, he saw an opportunity to bring international street food to Suriname. Therefor he established Lolo Koekroe as the premium caterer, consultancy, kitchen and soon to open event center Lolo Rooftop.
What is street food? Street food is ready-to-eat food sold in big cities around public ar-eas with high traffic. In most cases authentic food is prepared from a portable food cabin, food cart or food truck. Owners are able to sell their food at lower prices because of low overhead and primi-tive cooking equipment. The key to success is preparing easy food quickly. In most cases this is consumed by hand or fingers without any plates or forks; just a stack of napkins to wipe off that sauce.
In New York City you will find at every block on 5th Avenue a hot dog or pretzel cart. And in Vietnam people use small river boats to weave through other boats or stop at the riverbanks to sell their food to tourists. Locally we can describe the food stands at Water-kant as our street food vendors, including those shaved iced with tropical syrup carts. Currently famous restaurants in big cities throughout the USA are going small by preparing and selling their signature dishes off food trucks. These are mobilized kitchen with almost everything pend-ing the menu and cooking requirements. They may even cost as much as a normal restaurant kitchen. Key is that they are mobile and they can move wherever a big crowd of hungry people are expected.
Nowadays at kids, house and birthday parties people also wel-come street food bites. Some huge weddings don’t have the budget to offer big plates. Instead, the bridal party may choose multiple street food items where their guests can enjoy different cuisines and authentic food all to enhance their special day.
In this inaugural issue of Emmes we want to put emphasis on a variety of classic and trendy street food bites and introduce a local Pommerak fruit iced tea to wash it all down.
What’s in theKitchen Sink?
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Lolo Breakfast SandwichINGREDIENTSSesame Buns, Fresh Eggs, Smoked Bacon, Tomato Herb Cheese, Pumpkin Seeds, Fresh Baby Spinach, Red Bell Peppers, Red Onions, Tjapar, Sriracha Sauce MISE & PLACERoast Red Bell Pepper on your stove until skin is black. Remove skin and cut in julienne. Cut the bun in half and toast if you prefer. Toast Pumpkin Seeds. Pan fry your Bacon or put in the microwave with paper towel on top and bottom for 4-5 minutes until crisp. Fry your egg sunny up (seasoned with kosher salt, crushed peppercorn). And then start building yoursandwich with care.
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Grilled Spa m!
INGREDIENTSSpam, Pineapple Mayo Spread, 6 Hawaiian Sweet Buns, Sambal Cheese, Fresh Chives, Cucumber, Red Onions Rings, Fresh Cilantro, Jalapenos, Butter, Bamboo Stick & Pickle
Grilled Hawaiian Spam SlidersMISE & PLACEPrepare your toppings by slicing Sambal Cheese, Chives, Red On-ions, Jalapenos and Cucumber. Pan fry the Bacon until crisp. Grill your Fresh Pineapple and cut in small blocks, mix with Mayo and season to taste. Toast your buns with Butter. Take out the Spam out of the can, cut in 6 even sizes. Pan sear or grill with Butter. Start buil-ding your slider in any order you like. Insert a small pickle in the bamboo stick and use it to hold slider together.
What’s in the Kitchen Sink?
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Curry Chicken, Pineapple Rice BurritoINGREDIENTSChicken Breast, Long Grain Rice, Chick Peas, Green Peas, Curry, Cumin Powder, Garlic, Pineapple, Fresh Cilantro, Chopped Tomato, Red Onions, Large Tortilla WrapExtras: Sour Cream, Shredded Mozzarella & Cheddar Cheese, Cilantro
MISE & PLACEMarinate Chicken Breast in Curry and your favorite season-ing, grill, cut in julienne. Pre-pare the Rice and add Curry powder, Chickpeas, Pineapple and Green Peas. Warm up your wrap and smear Sour Cream. Add Shredded Cheese, Cilan-tro and Red Onions. Insert mix on your wrap, roll and fold.
What’s in the Kitchen Sink?
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INGREDIENTS PORK BELLY: Marinate Pork Belly with Ponzu, Hoisin, Soy, Green Onions, Sesame Oil, Sesame Seeds, Garlic, Sriracha sauce, Fresh Red Chili, Peppers, Fish Sauce.
Place in fridge overnight. When ready grill, cool off and slice.
Pork Belly Udon Noodle SoupINGREDIENTS BROTH: Beef Bones, Hoisin, Soy, Green Onions, Carrots, Celery, Fish Sauce, Lime Juice.
Bring water to a boil and place all ingredients in.
What’s in the Kitchen Sink?
BUILD THE SOUP: Udon Noodles, Place Pork Belly on side, Boiled Egg, Tjapar, Thai Basil Leaves, Thin sliced Chili Pepper, Carrots, Cilantro, Wonton Chips, Limes and more Sriracha sauce. Fill broth in soup bowl.
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Asian Surf & TurfBeef Short Rib and
Lobster Tail
INGREDIENTSBeef Short Rib Marinate overnight with Sesame Oil, Soy, Oyster Sauce, Scallions, Fresh Ginger, Carrots, Onions, Fresh Parsley.When ready, grill.
Homemade Coleslaw:Purple & White Cabbage, Carrots,Mayonaisse, Fresh Ground &Salt
Lobster TailMarinate Lobster Tail with Lemon grass, Laos Powder, Butter, Lemon Slices, Anise Star, Scallions, Fresh Parsley, Sesame Seeds. Boil the Lobster with the ingredients. Each has plenty of taste and season-ing. For a sauce: just add melted Garlic with Terragon Butter.
Sweet Potatoes: Boil Sweet Potatoes and smash. Add Butter and Cheese to make fluffy. Green Peas, Snap Peas, Carrots
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IngredientsCan or fresh Rambutan Juice,Fresh Local Pommerak Juice, Fresh Mint, Cubed Ice, Fresh Brewed Hot Tea (Preferred Regular Tea)
Mis en PlaceCut Pommerak in square blocks, brew hot tea, mix one part Rambutan Juice, two part Pommerak Juice and 3 part iced tea. Add ice blocks and garnish with fresh mint.
Pommerak, Mint Iced Tea
What’s in the Kitchen Sink?
An old Irish proverb says “Laughter is brightest when food is best.” We
can’t say they lied when they first wrote it down. Let’s be honest, good food puts a smile on your face. And whether you cook it yourself, buy it, eat alone or enjoy it with a group of friends, no one can deny the power of a good cooked meal.
When I think back at my child-hood, I, including a lot of peo-ple who know me now, can’t imagine that I used to hate eating outdoors. I don’t know exactly when it all changed, but I do recall being very hungry after a trip to Nickerie. We missed the ferry and had to wait an hour for the next one. We hadn’t brought any food with us so my dad bought me her’heri at a small shop at the
I’m a young woman who loves good food and cooking. I grew up in the kitchen, where my mother and grandmother were always cooking or baking, as we still do. As long as I can remember, the stove and the oven were always on at my grandmother’s house. Some people even said that you could smell her house from the street. Needless to say that I learned to cook at a very young age. And no, it was not gourmet cooking but simple, tasty home cooked meals. I love watching cooking shows and experimenting with recipes. The best part is that I can gently force my friends and family to try out what I’ve made.
river bank. Twenty years later I am still searching to find that taste again.
That experience changed my way of thinking about food and eating outdoors. It’s not all bad after all, plus you taste way more than just your mother’s cooking. Because of our cultural diversity, different kinds of foods are available almost anywhere in Suriname. In the past you could only eat a good saoto soup or moksi alesi at home or at a party. Now you can get a warm bowl of soup or a good home cooked meal at a variety of places. Not that I just eat any-thing anywhere, but I do enjoy stopping at a small warung at Tamanredjo for a quick sate. Or taking a road trip on Sundays with a few friends to Domburg or Saramacca for some hot
bakabana with peanut sam-bal, sitting on the side of the road, just indulging.
I love to go out for a bite to eat with friends. Sharing food with others somehow always adds to the flavor. Just simple finger foods and beer are more than enough to keep me satisfied. I’m not the type for a fancy restaurant and hard to pronounce dishes. Not that I don’t enjoy it once in a while, but open air sidewalk café’s with good music are my ideal dinner spots. The casual envi-ronment where no one would judge you if you lick sauce off your fingers, or laugh out loud at two in the morning, always wins from those where I’m rack-ing my brain if I took the right fork for the salad.
“Laughter is brightest when food is best”
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The recipe for a simple Homemade Egg Salad on Puff Pastry
Ingredients For the salad:3 hard boiled eggsMayo (about 2 table spoons)Mustard (just a little)A piece of Cucumber (chopped)Sweet peppers (chopped)Finely chopped basil (just for the tasteSalt and pepper
Preperation Egg salad:Finely chop the eggs and add all the ingredients. Mix until blended. Add some mayo if you see it is a little dry. Store in the refrigerator
Ingredients For the Puff pastry200 gr margarine (cold)½ cup of cold water2 cups of flour
Preperation Puff Pastry :Using your hands mix together the margarine and flour until it’s a consistent ball of dough. Add water if it’s too dry. Roll
out the ball and fold the pastry 4 times over. Roll it out and fold it again. Coninye rolling and folding over as many times as possible. The more you do it, the more layers you get. Cut the rolled out dough in squares or circles. Place on a buttered baking sheet, glaze with some butter and Bake in a pre-heated (330 degrees) oven for about 15 minutes or until golden brown.
Let the puff pastry cool and serve the egg salad on top
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One item that is a must in any kitchen, bbq patio deck, picnic cookout or any place you are about to prepare your favorite dish is a knife. Wait, i am talk-ing about a sharp knife. We believe in 7 out of 10 kitchens in Suriname, kitchen knives are not sharp. Buy yourself a knife sharpener. You should sharpen your knife everytime before you use them. The reason why, is because you are not the only one in the kitchen cooking. So by the time you pick up a knife again, sharpen it.
Knives can be made by stain-less steel, titanium, carbon steel, ceramic and plastic. Knives can have serrated or straight edge. Japanse and german knives lead the way of manufacturing knives. Some knives are hand made for private chefs to fit their hands and may run into $100’s in price.
There are different knives for different cutting jobs. We will
not be going over all knives in the world but just the basic ones.
CHEF KNIFEThe chef’s knife is an all-pur-pose knife. Great for chopping and cut or dice at a quicker speed using the curved blade and rock it back and forth. Chefs carry a large and medi-um size chef knife in their bag.
PARING KNIFEThe smallest knife is the paring
Here is how to hold a chef knife
knife. It is for peeling or small slicing/ cutting jobs. From expe-rience chef keep these sharp all the time for the finest cuts.
UTILILY KNIFEThe utility knife is a multipurpose knife that can be used to do the jobs just small for the chef knife and to big for a paring knife.
OTHER KNIVES ARE: bread, carving, boning, butter, steak, fillet and cleaver.
KNIVESEquipment
segment
NO NO YES
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Quick Lunch
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“They are a reflection
and part of my story and that’s what I
love most. It’s like being an artist; you
try to tell your story through
flavors”
AlexanderSherwin
Who are you? A brief biography of yourself I am Sherwin Alexander, 29 years of age and working as the Executive Chef of Torarica Hotel & Casino. I was born in Suriname, but left the country at a young age. During the years away from Suriname I developed skills as a cook & chef. I lived in Curacao and the Netherlands, where I developed a passion for Modern Western Cuisine and gastronomy techniques. Beside this, I also have a great interest for Asian cuisine, especially Indonesian and its modern contemporary dishes. I started to study Economics after secondary school, but as I was progressing I realized that cooking was still my passion. So by the next year of school, I transferred to Tourism & Hospitality where I studied the culinary basics and started immediately as an intern for one of the American Applebee’s restaurants. From there on I worked my way up into working on the Island’s best high-end restaurants, developing my gastronomic skills and passion for fine dining cuisine. I became an Executive Sous Chef and at the age of 21, I was one of the youngest chefs in Curaçao. Today, nine years later, I’m back to my roots to incor-porate Surinamese flavors and taste in my cooking style and soon continue the journey towards my own concept and signature cuisine.
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What would you prepare for yourself as a healthy meal? Raw vegetable salads with self-made fusion dressings and trendy garnishes.
What’s your favorite ingre-dient to cook with? And why? Mmm… there are many. But I have a thing for a zest of orange and other citrus fruits as a touch in my dishes. I do be-lieve that the natural aroma of citrus oils add a mind blowing dimension of flavors and expe-rience to the pallets. The other ingredient would be star anise. I always have it in my kitchen and just love the kick it gives to proteins and sauces such as demi-glace.
What’s the one kitchen utensil you can’t live with-out? My Knife
Favorite food website/ food TV show? I don’t really have a favorite, but I love to browse through classic and modern French & Western gastronomic food trends. I believe that great cooks and chefs can only continue to develop by willing to learn and seek inspiration from others, combined with the trends from abroad.
What do you consider the perfect dish? I always ex-perience a lightbulb moment, where the concept spontane-ously and suddenly appears in my mind, often when I am working on something else.Thinking about multiple dishes and trying to re-match
“elements” or components of each dish with one another, for instance taking the flavors to enhance the dish. Being inspired by a single ingredient and finding a few other flavors that complement or contrast that core flavor. For example, complementing a sweet corn soup with lemon grass, fresh crab meat and melted smoked paprika butter, garnished with basil and toasted pistachio nuts. Taking a dish and trying to do something different with a single element, component or flavor.
Who is your local or inter-national favorite chef? Sergio Herman. One of his most inspiring quote: “Looking every-where, at any time as a starting point to create and to make it visible again.”
What is so special about these recipes you are sharing? They are a reflection and part of my story and that’s what I love most. It’s like being an artist; you try to tell your story through flavors.
What will you be cooking?My Grandmother’s Caribbean Classic.I will be making an English Old Fashioned bread, served with Veal Pepper pot.
What or who inspired your love for food? First of all, it started with my beloved grand-mother Yvonne Alexander. I was behind her, following every step she made in the kitchen, poking around in her recipes and always trying my own twist. She has a passion for Carib-bean cuisine and always knew how to create amazing flavors in her stews, casseroles and mostly homemade breads.
Where did you learn to cook? The Mermaid Boat trips, Klein Curaçao. No one ever believes it when I say this, but it all started on the island Klein Curaçao, a small white sand beach about 10 km south-west of the shore of Curaçao, Wil-lemstad. Not a living soul on the island. Only tourists who get there by boat trips to enjoy the island breeze, sun, and crystal clear blue waters.At the age of 15, I was lucky to get a job offer from the boat owners who, today, are like my mom & dad, and so proud of what I achieved so far. They offered me a job to work on the weekends as a help in the kitchen, preparing salads, marinating meats, making sauces and sandwiches. When we got on the island after two hours sailing, I would start up the BBQ, get the salads ready and set up the buffet. What I enjoyed most was the garnish-ing of all the food and buf-fet; it’s where I learned to be creative in the kitchen. This is what really gave me the boost in my life to follow my dreams to become a chef someday.
Quick Lunch
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Prep time: 2 hoursCooking time: 30 minsTotal time: 2 hours 30 minsServes: 8Yield: 1 loaf
INGREDIENTS• 3 ½ cups all purpose flour• 1 tbsp dry yeast• 1 ¼ cup plus 1 tbsp warm
water at 110 degrees• ¼ cup melted butter (unsalted)• 1 tsp salt• ¼ cup sugar• 1 egg yolk + 1 tsp water
INSTRUCTIONSPreheat oven to 375 degrees.Place warm water and sugarin a large bowl, then sprinkle yeast on to water and let sit for 10 minutes to allow the yeast to proof.Add flour, melted butter and salt in the mixture with the yeast and mix to form a dough. The dough will be sticky. Add just enough flour (about 2 tablespoon) and knead for 5 to 10 minutes. A stand up mixer with the dough hook attachment would be an excellent alternative to hand-kneading the dough. Cover bowl with a cloth then set in a warm place and allow to rise for 45 minutes. Then remove the dough from the bowl and place on a lightly floured surface. Knead for 2 minutes to form a smooth ball, this shouldn’t take long. Cut the dough into 3 even pieces then roll each piece into equal logs about 14 inches. Braid the 3 logs to form the loaf. Make sure both ends are secure by pressing them together firmly then tucking under. Let rise for 45 minutes in a warm place. On the cooktop of the preheated oven would be perfect. In a small bowl mix egg yolk and water with a fork then brush on the top of the bread. This will create a golden brown crust. Place in preheated oven and bake for 30 minutes. Remove from oven and allow to cool, then place in a bag, seal it to keep moist.
Bread
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Growing up, as everyone in the family started to speak about Christmas, the conversation always headed in the direction of Pepper Pot. You have to love the passionate manner in which my fellow Caribbean people speak about this lovely meat stew most Guyanese serve on Christmas morning with a thick slice of their traditional bread. The tender pieces of meat falling of the bones and the rich gravy…. oh that rich gravy! You’d rip a piece off the bread and dunk it into that lovely gravy spiced with cinnamon, herbs and cassareep (a thick molasses like reduction made from cassava). Other than that, what goes into making the Pepper Pot, patience is key… low and slow and you’ll be rewarded.
Pepper Pot
Have your butcher cut the meat into the same size pieces and try your best to trim off as much fat as you can. I personally like using a combination of meat with bone and boneless.
In a large/deep pot, heat the oil and add the pieces of meat (wash and drain first) and try to brown it a little. Then add all the other ingredients (except the water) and give it a good stir. Add the water next (make sure everything is cov-ered) and bring to a boil. Add the beefbones.
As it comes to a boil you’ll need to skim (and discard) the froth at the top of the pot and during the 3-hour braising process, you’ll want to do the same for any oily fats you see on the surface. Now that it’s boiling, reduce to a very gentle simmer, cover the pot and let it cook for three hours. Yes, you can use a pres-sure cooker to help with the lengthy cooking time, but to be quite honest, you’ll lose some of that lovely flavor you ONLY get with slow cooking.
After three hours the liquid should be reduced by about 3/4, so it will be intense in both color and flavor, for what I believe is one of the tastiest Caribbean gravy you’ll ever enjoy. Guyanese pepper pot is something cooked a day ahead be-fore Christmas. Personally, I much prefer my Pepper pot with cassava dumplings or ground provisions (that’s probably the country boy in me).
To serve this dish as an Executive Chef, I serve it in a Contemporary style, which means that I use modern preparation and plating skills. This brings the dish to a whole new dimension in technique, while maintaining the traditional flavors.
• 4lbs of meat (beef, goat, pork or chicken; a mix is also possible)• 4 beefbones (6-7cm)• 1 cup cassareep• 2 cinnamon sticks• 2 inch piece orange peel• 4 cloves garlic• 4 wiri wiri peppers or madame
Jeanette• ½ cup brown sugar
• 1½ tsp salt• 8-12 cups water• 4 springs thyme or fresh oregano• 6 cloves (optional)• 5 star anise • 2 small onions• 4 bay leaves• Fresh lemon basil or flat parsley
for garnish• *tablespoon veg oil
INGREDIENTS
Quick Lunch
When you have passionYou have an open mindYou take risksYou dreamYou exceed your own expectationYou make it workYou shareYou loveYou ask when you’re not sureYou createYou open your doors for those in needYou prepare a meal with loveYou take notes To one day have it as a MEMORY... That’s why we share Emmes with you
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(Lunch)BONTOT?what’s for
We just want to know what you had for bontot :)
Conny, Recipe
P.L.E.A.S.E!!!
Consuela Prade
Guillo Grant
VeggieBabyback Ribs
Guillo next time you
should share your bontot
43
Just a Surinamese nasi
where I replaced the rice
with cauliflower.
So good, low carb
Safira Doel
Goedangan (veggie coconut mix) with fried chicken
Irvin Ngariman
Kwie kwie with eggplant
Claudett de Bruin
Shaprisky Kartowikromo
“I Always wanted to bake cookies & cook”
Since in this issue of Emmes we are talking about quick and easy ingredients and recipes, I decided to go with bananas. Bananas are always readily available and relatively cheap. Bananas are naturally packed with vitamins and nutrients. They are the best and easiest snack. Not only do they have no form of sodium or choles-terol in them, they are also high in potassium. The health benefits that can be derived from bananas include helping to protect your cardiovascular system, reducing high blood pressure, overcoming depres-sion (due to the high level of tryptophan which the body converts in the mood elevating serotonin), helping with weight
loss (since they are very filling), keep you regular (due to the fi-ber contents), maintain healthy vision and maintaining healthy bones. Bananas are also high in antioxidants. So all in all this yellow power packed fruit is the way to go.
Now here are some banana facts you probably didn’t know: Bananas are actually considered berries. A bunch of Bananas are called a hand and a single banana is called a finger.
Bananas are also used as an in-gredient for various recipes. For example most smoothies have a banana base. They are also used in puddings, pancakes,
muffins, toast, ice-cream, cookies, pies, salads, breads and many more. The banana is so versatile yet so easy to con-coct into something yummy you can even just bake them with some cinnamon.
We are going to use banana as an ingredient for bread. Since I like to work with exact amount my recipes are always in the metric system. So whip out your scale and let’s get baking.
The riper the bananas the less sugar you have to add. You can also leave out the sugar completely and it’ll still be amazing (since bananas are naturally very sweet)
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My name is Maya Matawlie. As a kid I always wanted to bake cookies and cook for a living yet my family didn’t think that was such a good idea. So after working in other professions for some years I thought it was time for me to make my childhood dream come true. After becoming a certified patissier and Boulanger here I am getting my bake on in my bakery , located on Costerstraat 52, Paramaribo, Suriname.
INGREDIENTSYIELDS: 1 LOAF• 315 gr of plain white flour• 125 gr of brown sugar• 5 gr of baking soda• 5 gr of ground cinnamon• 75 gr of melted butter• 3 gr of salt• 300 grof ripe bananas
(mashed)• 100 gr eggs ( 2 eggs)• 5 gr of vanilla extract• 75 grams of chopped walnuts (optional)
DIRECTIONS Preheat oven to 350°F (175°C). Grease a 9x5 inch (23 x 13 cm) loaf pan.
In a large bowl, mix together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, bak-ing soda and salt, stir into the butter mixture until smooth. Finally, fold in walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350°F (175°C) for 35 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Now here is an idea: Instead of using a loaf pan use a cupcake pan, fill the cavities two third and bake for 20 minutes. There is a healthy snack
Banana Loaf
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INGREDIENTS:HoneydewMintCucumberLimesSour Wurms
INSTRUCTIONSIf you don’t have special pop-sicle mold purchase 8-10 oz plastic cups and wooden popsicle sticks.
Cut the fruits and put in a blender. Fill mix in a cup about 50% full. Place them in the freezer. Once harden, add Sour Wurms and Fill again 80%.
After 1-1½ hours once it har-dens, stick wooden stick in the middle, add more Sour Wurms and mix. Let it freeze at least 20-30 hours before consump-tion.
Serve as it is or take out of cup and serve in a plastic sandwich bag.
SourGreen MonsterPopsicle
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INGREDIENTS:Watermelon
MintLime zest
Lime juiceSliced Kiwi
INSTRUCTIONSIf you don’t have special
popsicle mold purchase 8-10 oz plastic cups and wooden
popsicle sticks.
Basically cut fruits and put in blender. Fill mix in cup
about 90% full. Place them in the freezer.
After 1-1½ hours once it hardens, stick wooden stick
in the middle, add more Sour Wurms and mix. Let it freeze at
least 20-30 hours before consumption.
Serve as it is or take out of cup and serve in a plastic
sandwich bag.
Watermelon Kiwi
Popsicles
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INGREDIENTS:Crushed Pineapple & JuiceCoconut MilkStarfruit JuiceSliced Kiwi
INSTRUCTIONSIf you don’t have special popsicle mold purchase 8-10 oz plastic cups and wooden popsicle sticks.
This one must be made in layers. Layer 1: Crushed Pine-apple with some Coconut Milk. Fill 30% and place in freezer. Once harden fill Layer 2: Sliced Kiwi with Coconut Milk and Starfruit Juice for the next 30%. Once harden then top with Layer 1 mix again.
After 1-1½ hours once it har-dens, stick wooden stick in middle. Let it freeze at least 20-30 hours before consump-tion.
Serve as it is or take out of cup and serve in a plastic sandwich bag.
Coconut, Pineapple, Kiwi & Starfruit Popsicles
In this edition of Emmes the theme is street food. I would define that as anything you can grab and eat while on the run. That’s street food to me, snacks or small plates that are ready for take-out. What can be simpler than that, right? Wrong! Some street food offers complicated dishes, or dishes that are difficult to make, sòpi marisko (seafood soup) for example. However fanatics like me like street food because it’s quick, and nor-mally you can see exactly what you’re ordering.
In Curaçao our best known street food is “Trùk di Pan” (bread truck) which is actually a food truck. Yeah, we don’t
Hi peeps, I’m Saby de Bies a self-proclaimed foodie from Curaçao. I’m not a great cook, I’m not a connoisseur... nopes. I’m just a food fanatic, like a lover of a great match is a sports fanatic, or a lover of good movies is a film fanatic. I just love tasty meals, strong cocktails and sweet desserts. I rarely cook, but I’m always the one people call upon to check if the flavors are, well, YUMMY. I can tell you where to go for mouthwatering food, well shaken cocktails and good ambience, but I can’t teach you how to make any restaurant quality dish. So if you’re into simple but delicious recipes, I’m your go to person.
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“I’m the
not the maker”taster
call it bread from the truck but we tell you where to get the bread, at the truck. These trucks open commonly around eight in the evening, and stay open all night. They sell bread with... you name it, though the most popular fillings are chicken, pork chop, and tenderloin, all from the grill. Most trucks also sell ribs, and soup. Instead of bread you can get almost everything with fries, and the never to be missed sous di pinda (peanut sauce). They offer a variety of choices for late night indulgence.
But during the day there are also many street food options to choose from. On every corner you’ll find a snèk (selling window
that sells food and drinks like a little convenient store).
Almost every snèk sells, amongst other things, the Curaçaon ver-sion of: lumpia (eggroll), paste-chi (pastry), krokèt (croquette), and empana (patty), all snacks that have become traditional to the island. These options are ob-tainable at every corner and ev-ery event. It goes without saying that they’re also party favorites, usually in the smaller variant.
Furthermore most moms, grandma’s, aunts/ uncles, and cousins can make these, except for me of course. I’m the taster not the maker, remember!
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• 1 lb ground beef• 2 tablespoons oil• 1 onion minced• 2 tomatoes chopped• 1 paprika chopped• ½ teaspoon cumin powder• 1 tablespoon soy sauce• 2 teaspoons tomato pasta• 1 teaspoon capers• ¼ cup raisins• ½ hot pepper chopped • Salt and pepper to taste
Directions: Heat the oil in a large pan and fry the onion, tomato and hot pepper for a few min-utes. Add the ground beef to the vegetable mixture and stir well for a few minutes. Add pep-per, salt, soy sauce and cumin powder and fold into the mixture well. Then add capers, raisins and tomato paste and keep stirring Tip: cook for about 15 minutes. Let it cool while you prepare the dough.
• 2 ½ cups of water• 1 ½ teaspoon anise seed• 1 ripe plantain• 1 teaspoon of salt• 1 tablespoon of sugar• 2 cups of precooked cornmeal (preferably white)• cheese
Directions: Peel the plantain and cut into 4 or 5 pieces. Bring water, anise seed, the plantain pieces, salt and sugar to a boil. Cook until the plantain is soft, and can be mashed easily. Then let cool till the mixture is lukewarm. Mash the mixture. Add cornmeal and mix to a smooth consistency. Add grated cheese and mix well. Tip: the dough is done when it’s soft but doesn’t stick to your hands. If still watery add corn-meal in small portions.
1
2
3FILLING INGREDIENTS
DOUGH INGREDIENTS
Make balls from the dough. The size depends on how big you want your empana. Dampen a clean kitchen cloth and wring it out well. Tip: use a clean plastic bag instead of a cloth. Put the dough on the damp cloth, fold the cloth over the dough and roll out the balls flat. Tip: it should look like a thick pancake. You can use the palm of your hand or a rolling pin.
Put 1 tablespoon of stuffing in the middle of the flatten dough. With the damp cloth fold the dough, make sure the edges stick together. Cut off the edges with a cup or soupbowl. You are aiming for a half moon shape. Tip: how much depends on the size. Heat oil in a frying pan (be generous) and fry the empana’s golden brown on both sides. Let them drain well on paper towels. Serve warm.
The empana’s can also be stuffed with cheese, tuna, cod, chicken etc. As long as the filling is dry, you can make your own creations. You can also fry only the dough (empty). Instead of balls make small rolls.
not the maker”
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HYGIENE SOMETIMES IS JUST A PRIORITY FOR SOME PEOPLE...
Call for more information or send us an e-mailDr. J. F. Nassylaan #24 Paramaribo, Suriname, South AmericaPhoneFax e-mail
: (597) 411211 - 426740 - 424257: (597) 410611: [email protected]
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FOOD as MEDICINE
BANANAFree of fat, cholesterol and sodiumHas fiber, potassium, vitamin C and B6 to support heart health
PASSION FRUITHigh in vitamin A & C, antioxidantLower blood pressureHigh in potassium, colon cleanserEnhance eye vision, improves digestion
COOKING WITH OLIVE OILLowers heart disease riskPrevents strokeReduces breast cancer riskMaintains healthy cholesterolProtect against Alzheimer’s diseaseProtects the liver
STAR FRUITTreats sore eyesHas lots of fiber, vitamin A, B, C, and B-complexCure hair lossDelays the natural ageing processPurifies the blood and makes the skin glow
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Mario Wijngaarde
Our body needs fuel to provide sufficient energy. Just like there are different kinds of gas/ fuel that cars need to move, there are also different kinds of food to ensure that our body has enough energy (fuel) to per-form optimally.
A normal healthy person (without excess weight) needs an average of 1600 - 2000 cal. (female) and 2000 - 2500 cal. (male) daily.
It is almost impossible to con-sume all the nutrients in the right amount every day. That is not necessary at all. The point is that on an average scale, over a period of about 1 - 2 weeks, you need to get enough of all nutrients.
Basic healthy meals provide our body with all the basic nutrition it needs to stay in good condition. Basic nutrition includes: carbohydrates, pro-teins, fats, vitamins, minerals, water and fiber.
Everyone needs these nutrients.When the basic diet is correct, then you have set a good foundation for optimal sports performance. The best option for everyone, including ath-letes, is eating according to the food pyramid. You choose healthy products, enough variation and balanced por-tions of meals.
Fueling to
SPORT
55
MARIO WIJNGAARDE
1. Fruits and vegetables to get essential nutrients such as vitamin C and A, folic acid, fiber and potassium. Vary as much as possible between dif-ferent kind of fruits and vegeta-bles. That way you make sure you get all the nutrients your body needs to stay healthy.
2. Eat food that provides the following essential nutrients: carbohydrates, protein, fiber, vitamin B, calcium and iron. These nu-trients can be found in bread, potatoes, legumes, cereals and cereal products such as rice, pasta and couscous.
3. Moisture absorption is needed to maintain the fluid balance of the body healthy. Your body needs moisture everyday to replen-ish moisture loss through urine and sweat. Different kind of beverages such as water, coffee, tea, milk, juices and sodas count towards daily fluid intake. Calories vary in all kind of drinks.
4. Fats (unsaturated) and oils to get essential nutri-ents such as vitamins A, D, E and the vital fat ac-ids that the body cannot make on its own.
5. Meat, meat products, meat substitutes, fish, milk, and milk products,
cheese and eggs. Con-sumption of these pro-ducts will help you get the essentials nutrients such as protein, fish fat acids, iron calcium and vitamin B.
It is crucial to ensure that we get the right amount of energy to keep going all day. Consum-ing too much or not enough food during a meal, may cause the body to dysfunction.That is the primary reason why nutritionists are almost unani-mous in their advice to eat small meals -preferable six meals- throughout the day.
It really is very simple. If you re-fuel (having a meal) regularly, then you make sure that the constant “full - empty cycle” can be avoided. This allows the body to function optimally and thus you do not have to have a big meal because you are starving.
The timing, the combination, what exactly to eat and how consistently you eat, are all very important when it comes to how much energy we are left with to perform well.
You will get enough from a healthy diet if you are a re-creational athlete. Do you want to improve your per-formance, train longer on an intense level or recover
faster after a heavy training? A proper sports nutrition will surely be helpful. Personal advice from a (sports) dietitian can be helpful for athletes who train at least three times a week for 1 - 2 hours.
The general rules for a diet of an athlete are:• Eat plenty of food with a
lot of carbohydrates such as bread, potatoes, pasta, rice and legumes. Candy and sodas are rich in car-bohydrates (sugars), but they are less desirable.
• Be careful of fat. Choose the right types of fat (un-saturated fats in oil, low fat margarine, and fish)
• Sufficient amount of pro-teins
• Have varied food • Drink a lot (preferably water), approximately 2 - 3 liters per day• Ensure proper timing of
meals.
However, not all sports are the same. Every sport sets its own demands on the energy supply and requires the right amount of food intake. Various sports can be clustered. Some sports may fall partly in one, and partly in another category.
Our theme in the next edition will be “Special sports nutrition”. Until then, be happy and stay healthy.
EATING FOR SPORTS
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Fresh PodosiriBlueberriesPineappleWhole bananaCoconut MilkIceFresh Mint
As garnish Lemon Zest
Acai (podosiri), Pineapple, Banana, Coconut Milk Smoothy
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CarrotsAsian apple
Teaspoon Fresh GingerLemon zest
Lemon juice
All in a blender, add ice to make it smooth
Garnish with Lemon Zest
Carrot, Ginger, Asian Apples,
Lemon Smoothy
5959
WHAT GOT YOU STARTED? Through my parents. I needed to learn self-defense and that’s how I started with Judo. However, due to a surgery in the colon area, I couldn’t do Judo anymore. As soon as I stopped with Judo I started gaining weight, so I had to find something else that would cause less stress on my body after surgery. That’s how I stumbled onto badminton. After playing Badminton for a while, I left for the USA to chase my dream of entering the Army. But again due to my surgery, I failed the medical test and wasn’t accepted (even though I nailed my ASVAB and physical test). The doctor suggested going to the gym would help me with the after-effects of the surgery (it messed up my liver). Because of the liver malfunction I had too many toxins in the blood, so i needed to “sweat out” everything. That’s how I started with fitness in the gym.
WHAT IS YOUR BIGGEST ACCOMPLISHMENT IN SPORTS? First place in Men’s Double Badminton and 3rd place in the Truck pulling competition (Cars ‘n More).
WHAT IS CURRENTLY THE KEY TO SUCCESS IN YOUR TRAINING? I work on the five motor skills of the body and constantly try to push it to the limit.
WHAT DOES YOUR TRAINING SCHEDULE LOOK LIKE? Because of work I currently don’t have one. I use any free time I have for training.
HOW DO YOU SET YOUR GOALS? To compete in different kinds of competitions and focusing on the tools needed to win.
WHAT WAS YOUR BIGGEST CHALLENGE IN LIFE OR SPORTS? My biggest challenge in life was to recover from the disappointment of not being accepted in the US Army even though I gave it my all.
WHAT DOES YOUR DAILY FOOD CONSUMPTION LOOK LIKE? I see food as fuel for the body, so I kind of eat everything (keeping in mind what’s healthy).
WHAT WAS THE BEST ADVICE GIVEN TO YOU? Give it your all in what ever you do, if you don’t want the “What if” feeling.
JoshuaDendoe Sport & Spice(24)
Home location: Paramaribo, SurinameSports, participated in: Judo, Badminton, Thai-box and Weightlifting
RebekkaSoraya Saldi (30)
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WHAT GOT YOU STARTED? As a teenager I was too heavy, so I started taking swimming lessons. Because I was perfect at swimming, the coached asked me to assist him. Teaching sports was something that came naturally. I also did fitness at my local gym, where I lost 10 kg in six months. After a while I studied physical education and did studies in swim coaching. I’m currently doing an international study as a fitness trainer. I also worked at the doping authority in Suriname. For the past three years I have been working as a physiotherapist, teaching fitness. I love chal-lenging myself and my body and started participating in swim marathons (already did 5), triathlons and aquathlons.
WHAT IS YOUR BIGGEST ACCOMPLISHMENT IN SPORT? Finishing my first swim marathon.
WHAT IS CURRENTLY THE KEY TO SUCCESS IN YOUR TRAINING? I try to participate in any kind of sports. It’s not succeed in one kind of sport, but to challenge my body.
WHAT DOES YOU TRAINING SCHEDULE LOOK LIKE? Monday, Wednesday and Friday, swimming from 05:30 hr till 07:00 hr (before going to work). At work (Boeroeswing Paramedische Praktijk) my cycling training is mostly on a spinningbike (3 times a week). And on Tuesday, Thursday and Sunday I’m running from 21:00 hr till 22:00 hr.
HOW DO YOU SET YOUR GOALS? To stay on track with my trainings schedule.
WHAT IS YOUR BIGGEST CHALLENGE IN LIFE OR SPORT? My biggest challenge is taking care of my little sister and being a good role model.
WHAT DOES YOUR DAILY FOOD CONSUMPTION LOOK LIKE? I don’t have a special food schedule. I keep in mind that consumption must be healthy, or try to do so.
WHAT WAS THE BEST ADVICE GIVEN TO YOU? Train like a beast look like a beauty.
Home Location: Paramaribo, SurinameSports, participated in: Swim marathon, Aquathlon and Triathlon
Sport & Spice
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Pants ALL STAR
63
WilsonBalansi (31) Sport & Spice
Home Location: Paramaribo, SurinameSports participated in: Power Lifting/ Strongest Men Event
WHAT GOT YOU STARTED?Just watching a sport program on TV and got motivated
WHAT IS YOUR BIGGEST ACCOMPLISHMENT IN SPORTS?Winning the Strongest Men event and the Power lifting competition several times...
WHAT IS CURRENTLY THE KEY TO SUCCESS IN YOUR TRAINING? Legs workout and lower back exercise (Lower body workout).
WHAT DOES YOUR TRAINING SCHEDULE LOOK LIKE?Off season I train 3 times a week and do cardio. Midseason I train twice a day and 6 days a week. Pre-competition season I train once a day and 5 days a week. Competitionday I go for 200% intensity.
HOW DO YOU SET YOUR GOALS?Lifting heavier weight then my last competition.
WHAT WAS YOUR BIGGEST CHALLENGE IN LIFE OR SPORTS?Sport, money and time.
WHAT DOES YOUR DAILY FOOD CONSUMPTION LOOK LIKE?I make sure I get in enough nutrition & protein.
WHAT WAS THE BEST ADVICE GIVEN TO YOU?
“Never give up on your dream. As long as you are breathing, you can still reach your goals”
6464
SOUPOSO (Translated as Soup House) is a hip joyful soup bar in the middle of Paramaribo and it’s famous for being amazing, honest and fresh. In a colonial building on Coster Street 20A everyone can enjoy fresh made soups and Suri-namese dishes with a twist. With beyond imagine combinations, SOUPOSO will introduce you to surprise recipes and unknown taste palates. Furthermore, you will find fresh fruit shakes, tamarind juice, orgeade, hot cappuccino and our authentic peanut cookies.
SamPle menU
SweetS & SnackS
aunt Patty’s Bojo - Surinamese cake made of cassave and coconut with Borgoe Rum raisins. Topped with a vanilla ice cream ball
SPIcY GInGeR BROwnIe - OSO-made pure dark brownie with local Madam- Janette pepper and fresh ginger. Topped with a vanilla ice cream ball
POetS Patat - A mix of thick local sweet potato, potatoes and cas-sava fries. Served with a spicy mayo
BReDe SanI - Brown and white bread with OSO-made tajerblad Pesto and hummus
BReakfaSt/ lUnch/ DIneR
Soups are served with rice or bread
everyday - Crunchy peanut, chicken and salt-brined meat Soup, Gritbana, chicken and local smoked fish Souptuesday: Indian Dal Soupwednesday: Local Pumpkin Soupthursday: Mushroom Soupfriday: Okra, Chicken and local smoked fish SoupSaturday: Mustard Soup *ask the chef for vegetarian soup dish.
as topping choice of chicken, salted-brined meat, local smoked fish, local smoked Bang Bang (Golden Corfina)
BReakfaSt
Smoked Bang Bang SandwichLocal smoked Bang Bang with red onions, pickle and spicy mayo
hummus Veggie SandwichGrilled eggplant, sundried tomato, feta cheese, fresh mint and OSO-made Hummus
DInneR
kwak kwa Duck- Prepared in local masala, confit duck with sweet beets salad and local kwak (Cas-save rice)
Penne Pasta - Penne with a OSO-made tayerblad pesto, sundried tomato, smoked Bang Bang and fresh grated Parmesan cheese
Breakfast, Lunch, Dinner
Costerstraat 20a, Paramaribo, Suriname
Phone: (597) [email protected]
Open: Tue - Sat: 10:00 am - 10:00 pm
Cuisine: Vegetarian
Attire: Casual
Services: Walk-Ins Welcome, Good For Groups, Good For
Kids, Take Out, Delivery and
Waiter Service
Dolan Dolan
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Hardly noticeable as a bakery from the street, you will be surprised what you will find inside. All breads are freshly baked daily. You should be lucky to find a mouthwatering Cinnamon Bun or Brownie with burned crust after 10:00 am. Lo-cal restaurants put in their orders and so should you. Looking for special breads or cakes for a special occasion? Walk in with your imagination and explain it to the baker. If you have time to spare come in, relax and enjoy on a piece of cake and coffee. Ask for our detox water if that suits you better. Be surprised!
SAMPLE MENU
TOUT TOUT PETITCosterstraat 52,
Paramaribo, Suriname
Phone: (597) [email protected]
Open: Tue - Sat: 8:00 am - 12:00 pm
Dolan Dolan
COOKIES & CAKE
Danish butter cookiesChocolate chip cookies BrowniesLemon cakeCarrot cake
BREAD
Whole wheat loafsWhite loafsRollsPistoletsHamburger bunsSlider bunsBanana bread
DRINKS
CoffeeHot TeaCappuchinoLatteDetox WaterLocal BeerLocal Juices
6565
Hardly noticeable as a bakery from the street, you will be surprised what you will find inside. All breads are freshly baked daily. You should be lucky to find a mouthwatering Cinnamon Bun or Brownie with burned crust after 10:00 am. Lo-cal restaurants put in their orders and so should you. Looking for special breads or cakes for a special occasion? Walk in with your imagination and explain it to the baker. If you have time to spare come in, relax and enjoy on a piece of cake and coffee. Ask for our detox water if that suits you better. Be surprised!
SAMPLE MENU
TOUT TOUT PETITCosterstraat 52,
Paramaribo, Suriname
Phone: (597) [email protected]
Open: Tue - Sat: 8:00 am - 12:00 pm
Dolan Dolan
COOKIES & CAKE
Danish butter cookiesChocolate chip cookies BrowniesLemon cakeCarrot cake
BREAD
Whole wheat loafsWhite loafsRollsPistoletsHamburger bunsSlider bunsBanana bread
DRINKS
CoffeeHot TeaCappuchinoLatteDetox WaterLocal BeerLocal Juices
What’s in theKitchen sink?Entertainment Food
Coocking with Sriracha Hot SauceCooking with beer
Preparing homemade baby food
Traveling to Curacao, Miami & NYC?
Visit these restaurants
And Emmes’ columnistswill be back again with
their delicious recipes
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