Dish

Kondre

Kondre is made by cooking chicken in a mixture of coconut milk, onions, garlic, and spices. Okra is then added to the pot and cooked until tender. The dish is typically served over rice or with roti bread.

Cuisine of the Americas› South American cuisine› Surinamese cuisine

Stew

Origins and history

Kondre is a traditional dish from Suriname, which is located on the northeastern coast of South America. It is a melting pot of cultures, with influences from African, Indian, and Indonesian cuisine.

Dietary considerations

This dish is gluten-free and dairy-free, making it suitable for people with dietary restrictions. It is also high in protein and healthy fats from the coconut milk.

Variations

There are many variations of Kondre, but the basic ingredients remain the same. Some recipes call for the addition of other vegetables such as tomatoes or bell peppers, while others use different types of meat such as beef or goat.

Presentation and garnishing

Kondre is typically served in a large bowl, with the chicken and okra arranged on top of the rice or roti bread. A sprinkle of chopped cilantro or scallions can be used as a garnish.

Tips & Tricks

To save time, canned coconut milk can be used instead of fresh coconut milk. This will reduce the cooking time and make the dish easier to prepare.

Side-dishes

Rice or roti bread are the perfect side dishes for Kondre, as they can be used to soak up the flavorful sauce. A simple green salad can also be served on the side to balance out the richness of the dish.