Recipe: Surinamese papaya salad
In her new cookbook Paramaribo, Judith Cyrus returns to her Surinamese roots. Judith shows you how the diversity of Suriname’s population has created a versatile cuisine, featuring well-known dishes such as saoto soup and this recipe for a fresh papaya salad. Lesser-known dishes such as gritbâna with tomtom (grated banana soup), sopropo (a bitter fruit in vinegar) and hêrhêri (salted fish with root vegetables) are also featured in this colorful and informative book.
Judith: “This salad always receives a lot of praise during my workshops. To me, this salad is the perfect example of a good team; the individual members bring out the best in one another. Or in culinary terms: the various ingredients enhance one another’s flavors. For those flavors to blend properly, you need to let the salad stand for at least 15 minutes. Feel free to make the salad a few hours or a day before serving. Leave the salad to chill overnight and serve it at room temperature. With one small team change, the salad is vegetarian and vegan: replace the fish sauce with salt. Want to bring in a new star player? Use salt flakes from Zeeuwsche Zoute or Maldon.”
How to make the papaya salad
- Grate the papaya into thin strands using a fine grater or spiralizer. Mix with all the sliced ingredients and leave to stand for at least 15 minutes.
Title: Paramaribo
Author: Judith Cyrus
Price: €34,99
Publisher: Fontaine
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