Surinamese Bakabana with Peanut Sauce – Sweet Plantain Fritters

Thank you for sharing!

Last Updated on January 12, 2020 by Chef Mireille

Surinamese Bakabana with Peanut Sauce – Sweet Plantain Fritters is a delicious addition to your Super Bowl Menu or any party!

Surinamese Bakabana with Peanut Sauce

Ramadan started on Friday and will continue until June 24th. There are many rituals that are included during Ramadan. One of the most important is daily fasting sunup to sundown. The fast is broken every day with the Iftar meal and at the end of the month’s fast, a large feast is usually prepared and eaten. There are no particular foods associated with Ramadan as it differs from country to country. Foods associated with Ramadan in Indonesia will be different from the foods in Lebanon or Pakistan.

As I’ve mentioned before, I come from one of the most multi-cultural families on the planet with every race and religion represented. I have Christian, Hindu, Jewish and Muslim cousins. Somehow we are all able to coexist and respect each other’s religious differences. In fact, I think it has enriched my family in that we are able to have intimate knowledge of all the traditions of the world’s major religions, which make us a rather unbiased group of people. I celebrate Rosh Hashanah with one part of my family, Christmas with another and Ramadan with another.

Suriname, where my grandfather, many uncles, aunts and cousins were born is one of the most multi cultural countries with large communities of peoples of African, Indian, Chinese, Indonesian and Arab ancestry. All of these cultures are included within 2 generations of my family.

When your grandfather has 25 children and your great grandfather has 12, marriage across cultures is very common. Instead of cross cultural marriages being the exception, in my family it is the norm. If someone is getting married in my family to someone of the same religion and race, we are actually quite surprised. With that said, I have a branch of Surinamese Indonesian family who are Muslim and one year I was able to celebrate the end of Ramadan with them in the Netherlands, where they now live.

READ  Spinach Pesto Cheddar Bread Pudding

What foods are part of the Surinamese end of Ramadan feast? Here is a list of a few of the foods I enjoyed!

Suriname Ramadan Recipes

  • Pindakaas Soep met Kip en Tom Tom (Peanut Butter Soup with Chicken and Green Plantain Balls) – my aunt makes her own peanut butter!
  • Bruine Bonen (Red Bean Stew)
  • Bami Goreng (Stir Fried Noodles)
  • Nasi Goreng (Stir Fried Rice)
  • Kip Kecap Manis (Chicken stewed in Kecap Manis – sweet soy sauce)
  • Kauseband (Long Beans cooked with dried shrimp and shrimp paste)
  • Sopropo (sauteed Bitter Melon aka karela) – the one thing I refused to eat!
  • Accras (black eyed pea fritters) with Sambal
  • Pom (Chicken & Taro Root Casserole)
  • Chicken & Shrimp Satay
  • Bojo (Cassava Coconut Cake)
  • Bakabana
  • Dawet (Lemongrass Coconut Milk drink)

Wow, if nothing this has inspired me to present some Suriname cuisine I have yet to make for this site!

Today I am presenting my Bakabana recipe.

Even if you don’t celebrate Ramadan, what would you like to dig into after spending a day fasting? Walking through my neighborhood last night with its large Pakistani/Bangladeshi community, it was so nice to see everybody out and about – kids playing, everybody enjoying their Iftar meal at restaurants open late, people enjoying friendly conversation as they wait for their Papa John’s pizza. Papa John’s does more business during Ramadan than any other time of year. Despite their being a slew of Pakistani restaurants along Coney Island Avenue, the kids are American kids and what do they love – PIZZA – just like any other American kids.

READ  Spinach Dhokla - Indian Gluten Free Savory Cake

Surinamese Bakabana with Peanut Sauce

Bakabana with Peanut Sauce is very common in Suriname from restaurants to street side vendors. One of my biggest pet peeves, however, is when I see other bloggers/food writers use Thai peanut sauce interchangeably with Indonesian because they have a totally different flavor profile.

Indonesian sauce is spicier and smokier due to the use of Kecap Manis, a molasses like sweet soy sauce which is a uniquely Indonesian ingredient and prevalent in most of Suriname’s Indonesian cuisine. Our satay sauce is not the mild, tan colored sauce the Thai’s use. My family’s satay sauce recipe has a list of about a dozen ingredients including the ever present Kecap Manis for an intense, spicy and smoky sauce with a deep brown color.

While the peanut sauce served with Bakabana is not as complicated as satay, it still must have the ever present Kecap Manis. I made a super simplified version of the peanut sauce as I wasn’t in the mood for chopping, however if you want to add a little lemongrass or ginger, please feel free.

I am partial to Smuckers Natural Peanut Butter whenever I make these recipes, as it doesn’t have added sugars like the other brands.

Other Plantain Recipes

Since most of my regular readers know I have a plantain obsession, don’t forget to check out some of my other plantain recipes:

IN THE MAKING

Bakabana 3

With the sauce that is both sweet and savory at the same time, it’s an awesome snack!

Bakabana 4

The airy and light texture of the batter is achieved because of the soda water. It’s very important that you do not use regular water.

READ  Best Homemade Mango Chutney
Bakabana 2

Surinamese Bakabana with Peanut Sauce - Sweet Plantain Fritters
Print Recipe Pin it for later!
4 from 2 votes
SAVE THIS RECIPE

Surinamese Bakabana with Peanut Sauce – Sweet Plantain Fritters

Course: Appetizer
Cuisine: Surinamese
Servings: 8
Calories: 219.44kcal

Ingredients

  • Sauce Ingredients:
  • ½ cup natural peanut butter
  • 1 teaspoon galangal powder
  • 1/3 cup Kecap Manis
  • 1 tablespoon lime juice
  • Fried shallot garnish
  • Bakabana Ingredients:
  • 3/4 cup self rising flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ cup + 3 tablespoons club soda
  • 2 ripe plantains skin should be black
  • Oil for deep frying

Instructions

  • To make sauce, combine peanut butter, galangal powder, Kecap Manis, lime juice and 2/3 cup water in a saucepan.
  • Simmer for 10 minutes until sauce is smooth and thick.
  • Meanwhile, let’s make our Bakabana.
  • In a bowl, combine flour, cornstarch, salt. Whisk to remove any lumps.
  • Add club soda and mix until you have a thick, smooth batter.
  • Peel plantains. Slice once horizontally. Cut each half into 3 slices, so you will have a total of 12 slices.
  • Heat enough oil for deep frying in a deep skillet.
  • Dip plantain slices one at a time into the batter so that it is evenly coated on all sides.
  • Place in the hot oil and fry until golden brown on both sides. Remove to a paper towel to absorb excess oil.
  • Garnish peanut sauce with crispy fried shallots.
  • Serve Bakabana with peanut sauce.

Nutrition

Calories: 219.44kcal | Carbohydrates: 29.12g | Protein: 6.2g | Fat: 10.1g | Saturated Fat: 1.86g | Sodium: 732.49mg | Fiber: 2.27g | Sugar: 8.51g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

    • Chef Mireille

      yes Asians use soda just like if you make tempura – keeps the batter light and airy so it is not so thick eventhough the batter is quite thick when you are dipping.

  1. Mayuri Patel

    Mireille what a wonderful family you have. It definitely helps you to understand other cultures and more importantly, makes you more tolerant. Bakabana look so delicious. Thanks for inviting me to the link up party.

    • Chef Mireille

      thanks and yes I agree. so much of the world’s problems could probably be solved if they could sit down and share a meal together and share each other’s culture

  2. Pavani

    Loved reading about your multi cultural family Mir. All your dishes reflect your diversity.
    Bakabana looks like a very addictive dish. Love that simple peanut sauce.

  3. Renu

    What a delicious snack this is and specially during the month of fasting. I am curious about the ingredients, hopefully I get this in Asian shops, as in loved this recipe

  4. Priya Srinivasan

    5 stars
    Wow, this looks very similar to pazham pori from kerala! That sauce sounds yumm mireille! perfect party pleaser snack!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.