with authority.

I should really get a real Surinamese cookbook someday. I had one, but though it was really great-looking inside, or probably because it was really great-looking inside, it fell apart almost immediately, and now I don't know where all of it is. I have two others but they're kind of non-comprehensive and/or super-casual to a fault.

Some Googling has suggested that people make some things like this (callaloo for instance), but I have a feeling it's just one of those homemade improv things that happen b/c you just want something with all these ingredients in it. I also wish I had some lime leaves but I just used them in last week's soto ayam, which is still a really good recipe, actually better than this one, you should try making it next time you want chicken soup. Still, the below was not shabby (and way better the next day, I just never used to trust a shellfish stew the second day, it's a new thing but seems to be working out ok ).


caribbean fish stew.

1 can coconut milk
1 big piece of ginger, peeled and zhoomed (not as big as pictured above, like 2 inches)
2 shallots, zhoomed
6 cloves of garlic, zhoomed
6 allspice berries
1 tsp turmeric
1/2 tsp lemongrass powder
couple grates of nutmeg
2 tomatoes, chopped
1 scotch bonnet or more ideally 1 tbsp of some kind of habanero/shrimp sambal, or sambal trassi
some amount of water, at least 1.5 liters
salt to taste

400g or some healthy yet manageable amount of kale, chopped fine
some amount of fish or seafood, I used 250g wild salmon and 200 grams bag o' death


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