Surinamese-style Black Pudding with Spiced Rice

Ingredients

In this Surinamese adaptation, the traditional British black pudding is infused with Surinamese spices and served alongside fragrant spiced rice. The addition of aromatic spices like cumin, turmeric, and coriander in the rice enhances the flavors and gives it a vibrant yellow color. This fusion dish combines the richness of black pudding with the aromatic and diverse flavors of Surinamese cuisine. We alse have the original recipe for Black Pudding, so you can check it out.

• 500g (1.1 lb) Surinamese black pudding 500g (1.1 lb) Surinamese black pudding
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat some vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the ground cumin, turmeric, and coriander to the pot and stir well to combine with the onions and garlic.
4. 4.
   Add the rice to the pot and stir to coat it evenly with the spices. Cook for a couple of minutes, stirring occasionally.
5. 5.
   Pour in the water and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   While the rice is cooking, heat some vegetable oil in a frying pan over medium heat. Slice the Surinamese black pudding into thick rounds and add them to the pan.
7. 7.
   Fry the black pudding slices for about 3-4 minutes on each side until they are crispy and heated through.
8. 8.
   Serve the Surinamese-style black pudding slices on a bed of spiced rice and garnish with fresh herbs if desired.

Treat your ingredients with care...

• Surinamese black pudding — Ensure the black pudding is fully cooked before serving. It should be crispy on the outside and heated through on the inside.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or cayenne pepper to the spiced rice.
• For added freshness, squeeze some lime juice over the black pudding before serving.
• If Surinamese black pudding is not available, you can substitute it with blood sausage or another type of black pudding.

Serving advice

Serve the Surinamese-style Black Pudding with Spiced Rice as a main course for lunch or dinner. Accompany it with a fresh salad or steamed vegetables for a complete meal.

Presentation advice

Arrange the crispy black pudding slices on top of the vibrant yellow spiced rice for an appealing contrast of colors. Garnish with fresh herbs like cilantro or parsley to add a pop of green.