A Surinamese sandwich is somewhat in between all other sandwiches: they look a bit like pistolets, but they are rounder and fluffier. The crust is also a middle ground – it's not quite soft, but it's not hard either.
If you live in a village, just like us, it is not always easy to find Surinamese sandwiches at the bakery. That is why we like to make them ourselves.
In this recipe we make everything 100% 'from scratch'. Even the mayonnaise is homemade. Of course you are free to use mayonnaise from a jar. And if you want to cover the sandwiches with something else, that's fine too!
Prefer a video?
If you don't feel like reading, you can also watch our video! In about 8 minutes, Linda explains how to make the Surinamese sandwiches and salad:
From this recipe you make 8 Surinamese sandwiches with salad
For the Surinamese dots
- 500 gr wheat flour
- 275 ml water
- 10 g salt
- 8 g dried yeast
OR 24 g fresh yeast
- 20 gr sugar
- 25 g melted butter
- semolina, for dusting
For the mango chicken curry salad
- 350 gr chicken thigh fillet
- 1 stock cube
- 2 tbsp curry (massala)
- 2 tl paprika
- 1/2 finely chopped Madame Jeanette pepper
- 1 mango, cubed
- 3 onions
- 75 ml of oil
- 1 el vinegar
- 1 egg yolk
- mustard, salt and pepper to taste
Preparation of Surinamese dots:
Mix the flour with the salt, yeast and sugar in a large bowl. Add the melted butter and water to this. Knead this into a light dough. With a mixer this takes about 5 minutes. It is best to knead the dough by hand for XNUMX minutes.
Now let the dough rise in a warm place for an hour, until it has doubled in volume.
After an hour, beat the dough flat and divide it into 8 equal pieces. Now make balls of these pieces and then roll them out into dots. Roll the Surinamese dots through the semolina for their special layer.
Line a baking tray with baking paper and place the dots on it. Push in a big fold with the handle of a spoon.
Let the rolls rise in a warm place for another hour.
After the second proof you can preheat the oven to 210 degrees Celsius. Make another (careful) fold in the Surinamese dots with the handle of your spoon.
Finally, bake the buns for about 15 minutes until they are soft, fluffy and golden brown. Let them cool on a grid and then top them with the salad (or your favorite topping)
Preparation of mango chicken curry salad:
Bring half a liter of water to the boil and dissolve the stock cube in it. Boil the chicken pieces in 15-20 until tender and let them cool. The broth is no longer used.
To make the mayonnaise, take a large bowl and put the egg yolks in it. Beat the egg yolks well with a whisk. Now add the oil drop by drop, while you continue to beat well.
If all goes well, the egg yolk will absorb all the oil and together they turn into a thick, white sauce. When you have added and mixed all the oil in this way, the mayonnaise is so thick that it almost looks like a dough. To give it the right texture and flavor, add the vinegar now. This makes it a bit softer and whiter again.
Season the mayonnaise with the curry, paprika and Madame Jeanette pepper. You can now also add salt, sugar, mustard or pepper to taste if you like.
Then cut the mango into small cubes and cut the chicken into strips. Add this to the mayonnaise. Cut the spring onions into rings and add them too. Stir well and the salad is ready!
Investing Surinamese dots
Cut open each bun and add some of the mango chicken curry salad. I also did some sour goods (from our previous recipe) at. Enjoy your meal!
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