pindasoep.

This is the soup that we should've made an extra 8 liters of. One Italian guy tried it, then immediately came back and ordered another cup, and then proceeded to order everything else on the menu over the next hour. Not braggin', just sayin'. That was one of the nicest compliments of the day because it's what I would've done.

So this is pretty classic Dutchified pindasoep I think, it tastes very much like the one I've eaten the most of, from Soep en Zo in Amsterdam (come to think of it, I may have eaten there more than any other Amsterdam restaurant...can that be true?). This recipe is something I can take very little credit for, it was all Nelson's doing except for the hearts of palm and the seroendeng. If it's not dark enough for you, I'd add a shot of ketjap manis.

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surinamese peanut soup. 

1 onion, diced
1 tomato, diced

1 plantain, more green than brown, diced
1 cup palm hearts, diced
5 allspice berries
1 bay leaf
1 or 1.5 liter water
2 vegetable bouillon cubes
1 madame jeanette/habanero chile, whole
300ml natural, smooth peanut butter


1/2 cucumber, julienned
1 cup dark celery leaves (selderij), minced
seroendeng (an Indonesian condiment that's in every grocery store of any size here, basically toasted coconut, roasted peanuts, salt, sugar, ground coriander and probably a few other things)

Apparently you can just throw everything except the peanut butter in a pot for 45 minutes, turn it off, add the peanut butter, make sure it melts/dissolves, remove the madame jeanette, and serve with the accouterments.

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