In Surinane we know the world’s largest citrus fruit as the “pompelmoes.” I always thought this was a Dutch word but when I googled the name, I found out that it is indeed called “pamplemousse,” (different spelling, same phonetics), as well as pomelo.
Suriname has a rich variety of tropical fruits and pomelo is one of my favorites. My dad worked at the Department of Agriculture and used to bring fruit home every day. Growing up in the country later on, I was surrounded by at least 10 different fruit trees so there was never a lack of fresh fruit. I learned early on how to pick and peel fruits including “pompelmoes.”
When peeled, the fruit looks like a giant mandarin with large, pink parts. The skin peels off easily, revealing firm, dark pink droplets similar to pomegranate seeds. Very refreshing, this fruit is usually sweet, sometimes tangy. The skin and peel are bitter like that of a grapefruit.
If you ever get a hold of this food at the farmers market, here are the instructions on how to peel it.
1. Cut a cap off the top.
2. Cut 4-6 scores from top to bottom.
3. Grab each part from the top and pull the skin down to the bottom.
4. Pull the pomelo apart from the bottom.
5. Peel the skin off of each part to reveal the pink droplets inside.
Additional facts: A pomelo contains Vitamins A, D, C, B-6 and B-12 as well as Calcium, Iron, and Magnesium.
During the past couple of months, I have been busy working on various projects and today, I am proud to present the publication of my first eBook in the series of mini recipe books of international favorites. Isn’t it fitting to start with Savory Snacks, since appetizers are what start off most meals?
Savory Snacks from Suriname includes 12 delicious recipes to make your next party somewhat exotic. Recipes are based on traditional cooking from Suriname, a diverse cuisine with Asian, African and European roots.
Why only a dozen recipes?
That way you can try a new snack every month without being overwhelmed by choices. In my experience, many recipe books on my shelves never made me want to try each one. Truth be told, I keep going back to my favorites and I hope the recipe books in this series will do the same for you. Some recipes in Savory Snacks from Suriname are simple, others have a bit more steps, but this brings some balance. Each one is a personal favorite that I’ve cooked many times. I know you will find them delicious too.
Why sell the eBooks here in PDF format and not for Kindle on Amazon?
Not everyone has or uses a Kindle device and I was asked a couple of times, when my books would be published in another format. Some people even requested a printed version of my spice books. By creating eBooks in PDF, the recipe books are available to a larger group and if someone still wants a printed version, they can print at their convenience.
Special sale of Savory Snacks from Suriname
For a limited time only you can get the book at a special discount! Hurry, use coupon code: DISC2 for $2.00 off, before it expires in 2 weeks.
Spring is here and the weather is getting warmer! With that comes cooler food, like salads, especially salads with a twist.
Came across the recipe of a Cuban salad (ensalada cubana) when I was looking for something original for a potluck. My husband has this awesome Cuban cookbook, where I got the inspiration for this recipe. This was different because the dressing is made with hot oil, to soften the onion and garlic flavor. That is one technique I had never used before, a “stir fry” approach to a salad! The original recipe included shrimp, but I left out the shrimps and bell pepper, and gave it my own spin. The result? A delicious salad, without the pungent onion smell or flavor. I know, onions are great for cooking and salads, but raw onions upset my stomach so this was the perfect solution for me. Definitely making this again!
1 green bell pepper cut in chunks (left out in my version)
4 large red ripe tomatoes sliced thin or
(1 cup baby tomatoes, halved)
1 cup cucumber, cubed or sliced
(Optional: 1 cup chick peas)
Heat oil (don't let it smoke), add onion, garlic and juice. (Add chick peas if using.) Remove pan from heat and stir for two minutes. Let the mixture cool off, season with salt & pepper and refrigerate until ready to use.
Blanch bell pepper, arrange with tomatoes and cucumber on a platter, drizzle (or toss) with dressing, sprinkle some cilantro on top before serving.
December was, as usual, THE party month of the year, with lots of food everywhere and it was the perfect time to experiment with a new one: Cheesy Chicken Alfredo dip… Yes, it was yummy! You’ve gotta try it, but only if you want your guests to clean it out ASAP!!
As I was multi-tasking during Thanksgiving, I cooked some chicken breasts in the soup base of this Colombian corn soup I wanted to try out. You could also use rotisserie chicken and chop the chicken breast up. Anything goes when you’re really busy!
This recipe is super easy and I think the hardest part was cooking/chopping the chicken, and maybe slicing the bell peppers and cucumbers. I also served crackers, but everyone liked the peppers and cucumbers best. They’re a perfect balance to the rich Alfredo dip.
Too easy not to try! You and your guest will really enjoy it!
It’s cold outside and I can’t think of anything better than soup to stay warm and cozy during Winter time.
I often make the Ginger Carrot soup for Thanksgiving, but last November I went looking for something different, that was equally good. I found two different recipes that both looked yum, yet easy to make. I choose the Crema de Mazorca, or Creamy Corn Soup, from the website of My Colombian recipes. It is one of my favorite sites and I’ve tried many dishes, some of them multiple times.
Who wouldn’t like a subtle creamy soup, enhanced by cilantro, avocado and potato sticks? The latter went surprisingly well with the soup!
I used frozen corn and added more garlic than the original recipe called for. I also used a bit more potatoes to make the soup a bit heavier. You can experiment any way you like. Hey, it’s your kitchen and your soup 🙂
Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
Remove from the heat. Purée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.
Pour into bowls, garnish with cilantro and potato sticks.