Cooking class
Surinamese.
Four dishes, deep flavors. Saoto soup with bean sprouts, chicken and egg, hand-baked roti bread with kip masala filling, and bojo as a coconut-cassava cake.
What is a Surinamese cooking class at Julia’s?
A Surinamese cooking class at Julia’s Cooking Studio is three hours of cooking, in which you make saoto soup, roti bread you bake yourself, kip masala as the filling, and bojo from cassava and coconut.
This evening is a bit of history too. Indigenous, African, Indian, Javanese and Chinese come together on one plate, and in the dishes you can see where each layer comes from.
Baking roti is timing, not strength.
Off the plate too early and it is chewy, too late and it is dry. After two or three you feel when it is ready. Then the kip masala goes in and you eat with your hands, the way it should be.
The soup is the clear start, the bojo the sweet finish. You go home with the recipes, and usually with a plan to bake roti yourself next week.
Three hours, and this is what’s on your plate.
Saoto soup
Surinamese-Indonesian chicken soup, clear broth, layers of texture. Bright, restorative.
Roti bread, hand-baked
You roll, you stretch, you cook it on the plate. Warm, thin, essential.
Kip masala (chicken masala)
The classic roti filling. Bright yellow, warmly spiced.
Bojo, cassava-coconut cake
Dense, sweet, coconut-rich. The Surinamese dessert that stays with you.
Roughly this rhythm.
Welcome
Chinese tea from Yunnan and a snack. Time to settle in, meet each other.
Recipes
Julia explains what we’re making. You take the recipes home.
Cook and eat
Cook one course, then sit at the table to eat what you just made.
Ready for surinamese?
Four to twenty-two people, in the studio in Bergschenhoek. Julia confirms within 24 hours by email.