Pinda Soep and Herheri
The Creole peanut soup and herheri: pinda soep (peanut soup with beef, plantains and tom-tom dumplings) and herheri (salt fish with plantains, cassava and sweet potatoes in coconut's absence — a boiled ground-provision plate) — the Afro-Surinamese soul dishes.
What it is
The Creole peanut soup and herheri: pinda soep (peanut soup with beef, plantains and tom-tom dumplings) and herheri (salt fish with plantains, cassava and sweet potatoes in coconut's absence — a boiled ground-provision plate) — the Afro-Surinamese soul dishes. Ingredients: peanuts, beef, ripe plantains, tomatoes, tom-tom (plantain dumplings); herheri: salt fish, green and ripe plantains, cassava, sweet potato, eddoes. Recipe: 1) For the soup: simmer beef; add ground peanuts and plantains; drop tom-tom. 2) For herheri: boil provisions; serve with salt fish and a pepper sauce. 3) Both are eaten communally and heartily. 4) Anana (pineapple) drinks alongside. Serve: at family gatherings and Creole restaurants. Flavor: nutty soup; herheri plain and proud. History: these are Maroon and Creole heritage — African preservation cooking in the Surinamese bush and city. See also: Pom, Saoto Soup.
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