Nasi
Nasi with chicken.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Farida Surinaams restaurant
Nasi, or Surinamese fried rice, is a testament to Suriname's diverse cultural heritage. Its origins lie in the influence of Javanese immigrants who arrived in Suriname during the late 19th and early 20th centuries. They brought with them their culinary traditions, including variations of fried rice, which were then adapted using local Surinamese ingredients and flavors, resulting in the distinct dish known today.
Nasi is a staple dish in Surinamese cuisine and holds significant cultural importance. It's often served during family gatherings, celebrations, and festive occasions, representing hospitality and togetherness.
Communal Dish
Nasi is frequently prepared in large quantities and shared amongst family and friends, emphasizing the communal aspect of Surinamese culture.
Celebratory Food
It's a common dish served at birthdays, weddings, and other important life events, symbolizing good fortune and prosperity.
Everyday Meal
While often reserved for special occasions, Nasi is also a popular and satisfying everyday meal, easily customizable to individual preferences.
Nasi boasts a complex and savory flavor profile, characterized by a balance of salty, sweet, and umami notes. The use of various spices and ingredients creates a unique taste that sets it apart from other fried rice variations.
The dominant flavors in Nasi are derived from ingredients like soy sauce (often a dark, sweet variant), garlic, onions, trassie (fermented shrimp paste), and various spices such as cumin, coriander, and turmeric. The inclusion of meats like chicken, beef, or shrimp adds a savory depth, while vegetables like carrots, bell peppers, and peas contribute sweetness and texture. Madame Jeanette peppers provide a fiery kick, and some variations incorporate peanut butter or ketjap (sweet soy sauce) for added richness and sweetness.
Use Day-Old Rice
Day-old rice is drier and less sticky than freshly cooked rice, making it ideal for fried rice. It prevents the rice from clumping together and ensures a better texture.
Don't Skimp on the Trassie
Trassie (fermented shrimp paste) is a crucial ingredient that adds a unique umami flavor to Nasi. Use it sparingly at first, as it has a strong aroma and taste, and adjust to your preference.
Madame Jeanette Pepper Caution
Madame Jeanette peppers are extremely hot. Use them with caution, and remove the seeds and membranes if you prefer a milder flavor. Consider using a small piece of the pepper instead of the whole pepper.
Sweet Soy Sauce is Key
Using ketjap manis (sweet soy sauce) is essential for the correct flavor profile. It provides a sweet and savory depth that regular soy sauce cannot replicate.
Explore additional Rice Dish dishes and restaurants
Explore Rice DishDiscover top dining spots and culinary experiences in Almere.
Explore AlmereLearn more about the food culture, restaurant scene, and culinary heritage of Netherlands.
Explore Netherlands