Surinamese stew with chicken and egg

If you’re in the mood for something cozy, flavorful, and a little out of the ordinary (in the best way), this Surinamese chicken and egg stew is calling your name!

This dish is like that one friend who’s always full of surprises – warm, a little spicy, and totally comforting. It comes together surprisingly fast (yes, weeknight dinner fast), but the taste? Deep, rich, and full of bold, beautiful flavors that’ll have you licking the spoon.

Think of it as a flavor-packed adventure for your taste buds, with zero passport required.

Serve it with rice, roti, or just a big spoon and a smile. This dish doesn’t ask for much, but it delivers big.

Ingredients: (serves 4)

For a vegetarian version, omit the meat and increase the amount of eggs.

For a vegan version, omit the meat and eggs and increase the amount of vegetables, according to taste and preference.

• 3-4 eggs
• 300 g kidney beans
• 1 chili pepper
• 2 cloves of garlic
• 1 carrot
• 2 regular potatoes
• 1 sweet potato
• 2 large onions
• 1 red bell pepper
• 1 leek
• 300 g chicken breast
• tortilla wraps
• mix spices from: 1 tablespoon turmeric, 1/2 teaspoon ground galangal, 1 teaspoon onion powder, 1 teaspoon dried coriander, 1 teaspoon garlic powder, 1 teaspoon nigella sativa seeds, 1/2 teaspoon ground pepper, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1 teaspoon fennel seeds, 1/2 teaspoon cumin seeds, 1 teaspoon cumin seeds, 1 teaspoon salt and 1 teaspoon paprika.
• a few tablespoons of olive oil
• Fresh parsley or coriander for serving

Preparation:
Wash and peel the vegetables, then cut them as needed. Slice the carrots lengthwise and then cut them into half-moons. Trim the ends of the green beans and cut them in half. Rinse the chicken breast and cut it into cubes. Slice the garlic, cut the leek in half lengthwise, and then into thin slices. Finely chop the chili pepper, and dice the potatoes, onion, and bell pepper.

Heat the oil in a wok or a large pot. Once hot, add the chicken breast and cook until it’s nicely browned. Next, toss in the onion, garlic, chili pepper, and bell pepper. Stir everything together and sauté over high heat for about 2–3 minutes.

Add the carrots, potatoes, and green beans, and cook for another 3–4 minutes, stirring occasionally. Then, add the spices and pour in about 300 ml of water. Give it a good mix, cover with a lid, and let it simmer over medium heat for 20–25 minutes, stirring from time to time.

If the liquid reduces too much while cooking, feel free to add another 200 ml of water as needed.

Meanwhile, in a separate pot, hard-boil the eggs. Once cooked, peel them and cut them into quarters. Cut the tortillas into quarters as well, then lightly toast them on both sides in a dry pan, without any oil.

If you try the recipe, let me know how you liked it! 😊

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