What’s the worlds largest citrus fruit?

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.

Potato one-pot meal with cabbage and smoked sausage

Does this sound familiar? You come home late and you’re starving. There are no leftovers or frozen meals, and instead of ordering pizza or chinese, you want to have a quick, healthy meal. That was me, for the past two days! Glad I know some quick and easy recipes that get dinner on the table in less than 1 hour. This recipe is for a one-pot meal that has your starch, vegetables and meat, all in one! And yes, it’s tasty too!


Cabbage-sausage-potato meal


If you do the food prep the night before, it will take you even less than 30 minutes to have dinner on the table, fresh and yummy! Boil the potatoes, slice and dice the rest the night before, so all you do when you come home is cook (combine) everything in the order listed below. Go try it!

Cabbage-Sausage-Potato dish


Ingredients:1 smoked sausage, sliced4 potatoes, peeled and cooked

1 cabbage, cut thin, wide or in big squares

1 onion, sliced

2 cloves garlic, chopped

1 tomato, chopped

3 bouillion cubes

1 tsp sugar

black pepper

2 tsp oil

1/2 cup water


  1. Heat oil in a wok or pot big enough to hold all ingredients.
  2. Add onion, garlic and stir for a few minutes.
  3. Add tomato, bouillion, sugar and stir for 2 minutes.
  4. Next add smoked sausage, stir, then add cabbage with half of the water, turning over the mixture. Cover the wok or pot and cook for about 5 minutes.
  5. Turn over the mix then cover again, cooking until cabbage softens. If it’s really firm, you can also pre-cook the cabbage for 5-10 minutes in boiling water.
  6. Cut the cooked potatoes in large chunks and add to the cabbage and sausage, stir and cover with mixture for better blending of flavor. Add the rest of the water and cook for a few more minutes until the sauce thickens a bit.

There! Dinner is ready in less than one hour. Wasn’t that easy?

Simple as this meal is, it’s one of my family’s favorite and I hope you’ll like it too.

If you don’t like sausage, you can substitute for any smoked meat. Yes, the smokey gives this dish the special flavor.




Mushroom chicken with noodles (Chinese)

Brown chicken with mushrooms and chinese noodles, served on steamed rice… another one of my favorite dishes. My Mom would always cook something special for our birthday and this was on my list of favorites.

Mushroom chicken with chinese noodles

  • 1 lb chicken, cut up
  • 1 lb mushroom, sliced
  • 1 pk beanthread or rice noodles (chinese vermicelli)
  • 1/2 onion, sliced
  • 2 cloves garlic, chopped
  • mushroom chicken1 tsp fresh ginger, crushed
  • 1 bouillon cubes
  • 1/2 tsp black pepper
  • 1/2 tsp chinese ‘five spices’
  • 2 tbsp soy sauce
  • 2 tbsp oil
  • 1 dl water
  • 1 tbsp parsley, chopped
  • 1 tbsp green onions, chopped

Heat the oil. Fry the onion, garlic and ginger briefly, add cubes, pepper, five spices and stir for a few minutes. Add the soy sauce, chicken and mushrooms, turning over until covered with the sauce. Cook for a few minutes. Once the liquid has evaporated, add some water and stir again. Turn the heat down to medium-low and let it simmer with the lid on.

Boil some water to cook the beanthreads/noodles for a few minutes, then drain. Since the noodles are so thin, use a strainer with small holes to avoid noodles going down the drain.

Stir or turn over chicken-mushroom mix once or twice, adding a little bit of water if it’s getting too dry. After cooking for about 45 minutes (or until chicken is no longer pink inside), add the noodles, turning over so the sauce gets absorbed as well, giving the noodles an even brown color. Add more water if you prefer a saucy dish, because the noodles will absorb the moisture. Taste the sauce and add some salt if desired.

Sprinkle parsley and green onion over the mixture, turn over once more and turn off the heat.  Serve with steamed rice and enjoy!

Saté or Satay

SatayChicken or beef saté is a very popular Indonesian snack or appetizer, which can also be used to “dress up” a Bami or Nasi Goreng dish.

Meat chuncks are marinated in a (warm) marinade of several spices that include ground coriander and cumin seeds. I usually prepare the marinade a day ahead, and skewer the meat on the day of grilling.

Saté can be served with a hot peanut sauce (pindasambal) or hot soy sauce (sambal ketjap), but is often eaten without any because the marinade tastes good on its own.

I got the following recipe from my mom and it’s always a hit when served at parties or dinners.

  • 4 lb skinless chicken or beef, cut in cubes
  • 1/4 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp sugar
  • 1/2 tsp salt
  • black pepper
  • 1/2 tsp coriander (ketoembar)
  • 1/2 tsp cumin (djiera)
  • 1/2 tsp galanga (laos) powder
  • 1 tbsp soy sauce
  • 1 tbsp oil
  • bamboo skewers, soaked in water for 30 minutes

Wash and cut the meat in chunks of 1 – 1.5 inches. Heat the oil, adding onion and garlic. Stir for a few minutes (don’t brown it), then add all other ingredients and cook until it bubbles. Turn off the heat, let the marinade cool for a few minutes then pour over the meat, turning it over until all pieces are covered. Immediately refrigerate, leaving overnight or just for an hour or two, before skewering. (The bamboo skewers are soaked in water to avoid burning during grilling.)

Depending on the length of the skewers, put 2 to 4 pieces of meat on and gently squeeze with one hand to make the saté look like it’s made from one piece of meat. This helps to keep the meat together as it will shrink during grilling, making it twist around when turning the skewers over during grilling.

Grill on each side for a few minutes on medium heat on a charcoal or gasgrill, or in the oven. Cover the skewer ends with foil if working with flames (gasgrill or broiler). It is more work, but you’ll get the best flavor from a charcoal grill. Just make sure the chicken (or pork) meat is fully cooked (but not dry).

Ready to serve your satés with ‘pindasambal’ or ‘sambal ketjap?’ Here’s the recipe for peanut sauce.


Use plastic or latex gloves when skewering the meat to keep your fingers from smelling like saté hours or days later. I do this any time when I am handling raw meat of seafood.

Depending on your purpose, you could use short skewers with only 2 pieces of meat for appetizers, or 4 pieces to complement a meal.

Bruine bonen met rijst (beans & rice)

Also called “B.B. met R” which is the Dutch abbreviation for “Bruine Bonen met Rijst” (Brown/Kidney Beans with Rice).  The closest thing to this Surinamese national dish I have had in the States, is the Cajun “Beans and Rice,” with Andouille (Cajun sausage) and ground meat (recipe coming soon). You could add these too, but if you want the original, just stick to the recipe below. This one is a true favorite in our family!

  • 100 g salted (cured) beef
  • 100 g ham
  • 200 g boneless pork
  • 1/2 tsp nutmeg
  • salt
  • black pepper
  • 2 onions, chopped
  • 1 leek
  • 1 small green bell pepper (paprika)
  • 1 carrot
  • 30 g butter
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1 can (840 g) red kidney beans
  • 1 can (140 g) tomato puree
  • 1 bouillon cube
  • 1 tbs celery, finely chopped
  • 2 tsp mushroom sauce
  • 1 tsp worcestersauce
  • 1 whole pepper
  • 1 tsp sugar

Boil the salted/cured beef in water for about 10 minutes. Cut the meat in small chuncks. Cut the ham in small strips and the pork in 3 cm cubes. Sprinkle with nutmeg, salt, black pepper.

Cut the onions and leek in rings, paprika in strips and slice the carrots. Heat the butter and add the minced garlic. Fry the ham brown on all sides. Add the cured beef, pork, onion, leek, paprika, carrot and 2 dl water. Let simmer for 15 minutes.

Peel and cube the tomato. Drain the beans. Add the tomato, beans, tomato puree, bouillon cube, celery, mushroom sauce and worcester sauce. Put the whole pepper on top.

Let everything simmer another 10-15 minutes. Take the pepper out add add sugar to taste, or salt and black pepper.

Serve with rice, pickles and hot sauce if desired.  SMAKELIJK ETEN!

Boiling the tomato for a few minutes in water, will make it easier to peel