My mother is originally from a country in South America that used to be a Dutch colony before 1977, Suriname. My mother isn't such a kitchen princes but she's excellent in organizing parties. I learned a lot of the Surinamese kitchen by peeking over my cousin's shoulder who always catered my mother's parties. And when I received my first Surinamese cookbook (the only one) I was so excited that I couldn't wait to start experimenting.
This is my absolute favorite dish. It takes forever to make but trust me, you'll gain a lot of friends serving it!
For the stuffing:
- 500 grams Chicken filet
- salt
- pepper
- nutmeg
- butter
- 1 chicken stock cube
- 1 large union
- 2 tomatoes
- ½ a pot of peas
- ½ a pot of carrots
- parsley
- 3 boiled eggs
For the crust:- 500 grams flour
- a pinch of salt
- 1 teaspoon baking powder
- 200 grams butter
- 2 battered eggs
- a dash of milk
Sprinkle the chicken with salt, pepper and nutmeg. Steam the chicken in butter, water (just enough to fill the bottom) and the chicken stock. Don't fry the chicken!! Cut the chicken in small pieces and fry the cut union in the same pan (with the leftover water, butter and chicken stock) When that's done add the cut tomatoes and chicken and stir well.
Turn off the heat and add the carrots, peas and the cut parsley.
Boil eggs, slice them and store them for later.
Mix the dough, butter, milk, eggs, salt and baking powder in a mixing bowl and knead until the dough is firm and smooth. Use a rolling pin and flatten the dough to about 1 cm thick.
Grease your pie dish (I prefer Emile Henry) Put the dough in your pie dish and fill it up with the stuffing. Put the sliced eggs on top and cover it with dough. Paste egg for a brown crust!
Bake for 45 min. (200 °C) in a preheated oven.
Click here for photo's and let me know if you like it! |
