Cassava Soup from Suriname
Surinam has immigrants from all over the World and they have all
brought their different food habits and tastes. They even brought
seeds and planted their own different vegetables, and between all
of them, the Surinam traditional dishes were born. They are a mixture
of flavors, from many different countries, marking thus, the special
Surinam way of cooking.
Cassava (mandioca, manioc) is a root, which is a major source of
carbohydrates and an annual crop.
Making a soup with this root is a specialty of Surinam’s kitchen,
mostly with all the additional ingredients added to give it this special
flavor. You should know that some varieties of Cassava may have important
levels of toxicity, so finding out which type of this root you will
use and its safety indications before cooking it is important.
2 pounds cassava
Chicken broth, I liter
4 cloves of garlic
Olive oil, 4 spoons
1 pound shank
Salt, cumin, bay leaves
1 red pepper
3 Celery stems
1 pound smoked meat
Coconut milk (optional
Water (some 3 litters)
Put the water in a pan, add the shank and the smoked meat cut in
pieces and let it boil for some fifteen minutes.
Add the cassava, the red pepper cut in thin slices, the onion cut
in thin slices also, the garlic cut too and all the other flavors.
The celery cut into small pieces, the chicken broth and let all boil
some 30 minutes. If you choose to add some coconut milk, add it ten
minutes before it is finished cooking.
You can eat this soup with white rice on it, once you serve it on
the dishes add the cooked rice.