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Surinamese culture has strongAsian,African andEuropean influences. The population is mainly composed of the contribution of people fromIndia,Africa,China,Europe, andIndonesia, as well asindigenous peoples who lived in the area, before the arrival of European settlers.
Suriname is known for itskaseko music andBaithak Gana as well as otherIndo-Caribbean music traditions.
The termkaseko is probably derived from the French expressioncasser le corps ('break the body'), which was used during slavery to indicate a very swift dance. Kaseko is a fusion of numerous popular and folk styles derived from Africa, Europe and the Americas. It is rhythmically complex, withpercussion instruments includingskratji (a very large bass drum) andsnare drums, as well assaxophone,trumpet and occasionallytrombone. Singing can be both solo and choir. Songs are typicallycall-and-response, as are Creole folk styles from the area, such askawina.
Kaseko emerged from the traditional Afro-Surinamese kawina music, which was played since the beginning of 1900 by street musicians inParamaribo. It evolved in the 1930s during festivities that used large bands, especiallybrass bands, and was calledBigi Poku (big drum music). In the late 1940s,jazz,calypso and other importations became popular, whilerock and roll soon left its own influence in the form of electrified instruments.[1]
The biennial music festivalSuriPop is the country's largest music event.[2]
Surinamese cuisine is extensive, since the population of Suriname came from many countries. Surinamese cuisine is a combination of many international cuisines includingIndian/South Asian,West African,Creole,Indonesian (Javanese),Chinese,Dutch,British,French,Jewish,Portuguese, andAmerindian cuisines. This has ensured that Surinamese cooking has spawned many dishes; the different groups were influenced by each other's dishes and ingredients. This new Surinamese cuisine includedroti,nasi goreng,bami,pom,snesi foroe,moksi meti, andlosi foroe. Basic foods includerice, plants such astayer andcassava, and roti. Usually, there ischicken on the menu in many variations of the Chinesesnesi foroe, the Indianchicken curry andpom, a very popular party dish of Creole origin. Also,salted meat andstockfish (bakkeljauw) are widely used.Yardlong beans,okra, andeggplant are examples ofvegetables in the Surinamese kitchen. For a spicy taste,Madame Jeanette peppers are used.
Besides the casserolepom, roti (often served with a filling of chicken curry,potato and vegetables) is also often served on festive occasions with many guests. Other well-known dishes aremoksi-alesi (mixed boiled rice withsalted meat,shrimp orfish, and any vegetable),rice and beans,peanut soup, batteredfried plantain,bara and the original Javanese nasi goreng andmie goreng.
Desserts includeboyo, a sweet cake made withcoconut and cassava, andfiadu, a cake containingraisins,currants,almonds, andsuccade.Maizena koek arecornstarch cookies made withvanilla.
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