Brine cured pork chop with Thai Hom Mali rice and a curry masala of red and brown beans, Caribbean style salted pigtails and smoked pork belly. Masala made with Nandan Hindustani masala, cumin, Malay ketumbar, onions, garlic, coconut milk and madame jeanette peppers). Salad not pictured.
The Nandan Hindustan masala spice blend is used a lot in the Surinam kitchen. They mostly have this spice blend in chicken, beef or lamb/goat curry with Roti (dahlpuri or aloo). Hindustan people came from British India to the West Indies about 150 years ago and are not per se from Hindu religion, but also for instance Islam or atheist and they developed a fusion of foods from different cultures.
Pigtail is a staple in the Surinam and Caribbean kitchen and is mostly used afaik in (kidneybean) soups and “hutsepotten”. I like to use it in freshly soaked bean stews.
I always buy pigtails, salted cod and beef when I am at our local “Toko” here in South Limburg, which is also the largest importer of Oriental foods in Europe, so I have access to most of the home brands of Asia and also the Indonesian, Surinam and Dutch Caribbean kitchens. We don’t eat much of the traditional Dutch food, as it is mostly meat, patato and veg with a gravy. It’s nice but gets boring quick.
Here in the Netherlands we have a large community of Indo, Surinam and Dutch Caribbean people, lovely people, rich culture and great food. I wish it all came to be without us Dutch having historically a monsterous hand in all of this.
I’m going to reread that tomorrow. I guess it’s going to take me a little while to digest all that.
I can get chicken feet and cow feet pretty easily but pigtails are really rare here. I used to find them in Virginia but not where I am at now.
Yes. Colonialism is a huge part of this. But it’s still amazing to see how it all combines. What survives and what doesn’t.