Every crossroads
on one plate.
Javanese, Hindustani, Creole — Suriname's colonial crossroads simmering in one kitchen. Pull up a chair before it's gone.
What's on the tawa
today.
Every dish carries a passport. One line tells you where it came from. The rest you taste.
Roti met Kip Kerrie
$14Paper-thin dhalpuri wrapped around a slow-cooked chicken curry with potatoes and Madame Jeanette.
Pom
$13Grated pomtajer root baked with salted chicken, citrus, and tomato until caramelised at the edges.
Moksi Meti
$15Mixed meats — pork, chicken, smoked fish — braised with peppers, cassava leaf, and Surinamese spices.
Nasi Goreng Javaans
$12Wok-fried rice with kecap manis, tempeh, crispy shallots, and a fried egg that breaks when you want it to.
Peanut Soup
$10Rich peanut broth with plantain, chicken, and a swirl of sambal — the soup that made regulars into devotees.
Baka Bana
$7Ripe plantain deep-fried until the sugars blister, served with peanut sauce and pickled cucumber.
Behind every plate,
a neighbour.
This food doesn't come from a supply chain. It comes from people two streets over who've been doing this their whole lives.
Miriam Djosetaroeno
Head Cook
In the kitchen since 1994
"My mother taught me that roti should be thin enough to read through. I still hold every one up to the light."
Carlton "Fish" Wijngaarde
Fishmonger
Commewijne River, 4 AM every Thursday
"I bring the fish. Miriam does the rest. We don't need to talk much."
Aunty Priya Ramkhelawan
Backyard Grower
Kousenband & Madame Jeanette, two streets over
"I grow what I grew up eating. The peppers here — same seed as my mother brought from Nickerie."
Know someone who grows, catches, or makes?
We're always looking to add another name to the board. If you're a neighbourhood producer, come talk to Miriam on a Tuesday morning.
The block is always
doing something.
Come learn. Come dance. Come because it's Friday and you need a reason to be outside.
Hands on the tawa
Saturday Roti Workshop
Miriam walks you through making dhalpuri from scratch — the dough, the dal filling, the stretch. You eat what you make.
Barefoot on the patio
Friday Kaseko Night
Live kaseko music, cold Parbo beer, and the full moksi meti spread. Pull up a chair before 7 or stand in the back.
The root of everything
Pom & Pomtajer Deep Dive
A monthly session on sourcing, grating, and baking pom — plus the history of how it became Suriname's Sunday dish.
Come hungry.
Leave full.
Open Tuesday through Sunday. Pickup in 25 minutes. Walk-ins always welcome — just leave room for dessert.