Cooking a Surinamese bakmi with Haitian piman

by Rashmee

Posted on July 28, 2013



hqdefaultWe did a bakmi (or bami) today, inspired by our neighbour’s excellent (and plentiful) signature dish of Surinamese noodles last night.

He’s promised to give us a lesson but till then, we did a taste approximation using Surinamese cuisine’s signature boiled soy sauce and brown sugar mix.

Bakmi literally means meat noodles and the Surinamese version appears to bear traces of all the different population strains that make up the country – Hindustani, Creole, Javanese, Chinese, Dutch, Jewish, Portuguese and Amerindian.

Being in Haiti, we used the hot local piman rather than the Surinamese Madame Jeanette.

Our bakmi/bami looked like the real thing. We’ll know for sure after our first Surinamese cooking lesson.

Jack Kerouac
“Our battered suitcases were piled on the sidewalk again; we had longer ways to go. But no matter, the road is life”
– Jack Kerouac

Rashmee has lived and worked in several countries in the past decade, including Afghanistan, India, Haiti, Tunisia, the UAE, US and UK

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