Gudanang by Noni Kooiman and Oma Toemi

Gudanang by Noni Kooiman and Oma Toemi
Gudanang by Noni Kooiman and Oma Toemi
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Food is an important part of Surinamese culture. Cookbook writer and chef Noni Kooiman travels through Suriname and visits in the 6-part series Paramaribo peppers people from different cultural backgrounds to cook and eat together. Behind the recipes, ingredients and culinary habits there appear to be personal family traditions that sometimes go back far in history. She shares Grandma Toemi’s gudanang recipe with us.

Ingredients, for 6 servings

  • 3 teaspoons of trassi
  • 10 cloves of garlic
  • 150 grams of cane sugar
  • salt and pepper
  • 13 pieces of dried kenchur (from the store)
  • 1 adjuma pepper (at the store)
  • 1 kilo of grated coconut
  • 6 eggs
  • 1 large bunch of clarion (from the store, or 400 grams of wild spinach)
  • 300 grams of bean sprouts
  • 1 large bunch of long beans (at the store)
  • Ice water

Preparation of gudanang

Mash the trassi, garlic and cane sugar with a pinch of salt in a bowl. Mash the kentjoer finely on your work surface and add. Place the mixture with the coconut grater and pepper in a pan and add enough water to just cover it. Mix and bring to the boil. Let it boil completely dry over low heat. Stir regularly

In the meantime, hard-boil the eggs for 9 minutes. Rinse under cold water and peel.

Pick the leaves from the clarion. Bring a large pan of water to the boil and prepare a bowl of ice water. Place the clarion in the boiling water and immediately transfer it to the ice water. Drain in a colander and make sure the bowl of ice water is ice cold again.

Bring the water to the boil again and add the bean sprouts. After 15 seconds, scoop into the ice water.

Now do the same with the long beans, but cook the beans for 3 minutes when the water boils again. Let cool in ice water and cut off the ends. Cut them into pieces of about 5 centimeters.

Serve the vegetables with the eggs and the coconut sambal.

Look for more recipes from Time for MAX on our recipe page.

(Source: Noni Kooiman & Toemi Dongen. Photo: Still from Paramaribo Pepers VPRO broadcast)

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