DISCOVER CREATE ENJOY

03

Sjoeroe Recipes

The Rutu Story

Yve de pè Surinamese

Jewelry designer

Is Yoga for everyone

GLOBAL CONCEPTS N.V.Anamoestraat 121 Paramaribo, Suriname (South America)

Phone: +597-453656 / +597-8204388 | website: www.globalconceptsnv.com

MOBILE SYSTEM CABINETS

WALLS

ALUMINUM CEILING SYSTEM

SIDING

OFFICE FURNITURE OFFICE FURNITURE

LED-LIGHTING ANDCEILING SYSTEM

FLOORCOVERING

PLASTER WALLS

GLOBAL CONCEPTS N.V.VISION: Global partner for your home and business

MISSION: Offering the best solutions to make your life and your work environment comfortable and enjoyable!

A part of ourReference Projects

GLOBAL CONCEPTS N.V.Anamoestraat 121 Paramaribo, Suriname (South America)

Phone: +597-453656 / +597-8204388 | website: www.globalconceptsnv.com

MOBILE SYSTEM CABINETS

WALLS

ALUMINUM CEILING SYSTEM

SIDING

OFFICE FURNITURE OFFICE FURNITURE

LED-LIGHTING ANDCEILING SYSTEM

FLOORCOVERING

PLASTER WALLS

GLOBAL CONCEPTS N.V.VISION: Global partner for your home and business

MISSION: Offering the best solutions to make your life and your work environment comfortable and enjoyable!

A part of ourReference Projects

Colophon & Credit Page

EDITORIALMax Resomardono & Samantha Soehandi

FINAL EDITINGDebbie Fung-A-WingDr. Ismay Resomardono Campbell, B.S., D.C.

WRITERS & COLUMNISTS

About EvyText Consuela PradeStyling Debbz Cher | Phone: +597 7184281

What's in the kitchen sink?

Photography Irvin R.

Is yoga for everyone?Text Riim van den Berg

Interview Yoga InstuctorsRiim van den Berg |Afanaisa Lazo | Phone: +597 8802556Makeup artist Tanielle Seauw

Photography Irvin R.

Column Consuela Prade Food for 2

How to start a healthy lifestyle; Switch up a few daily eating habits

Photography Irvin R.

Food as Medicine: GarlicText Debbie Fung-A-WingAuthor of “Hidden Powers of Asian Spices & Herbs” published on Amazon for Kindle.

Sjoeroe/ Sorrel/ SjorengText & Recipes Farrell Rampersad - LigeonPhotography Irvin R.

RutuText Jethro WirthPhotography Irvin R.

LayoutSamantha Soehandi

© emmes

Recipes Lolo Koekroe

www.sankalpayogi.com

www.sankalpayogi.com

FB Page Makeup by Tanielle

Jewelry Yve de pè | Phone: +597 8802556Make-up by RagnaPhotography Hedwig -PLU- de la Fuente

Clothes Max-N-Co

Text Renate Lakens - Motiv-Eet

www.consuelaprade.blogspot.com

Letter from emmes

discover create enjoy

The economy here in Suriname hasn’t been great in the last four months. It has affected everybody, every business, every restaurant and every household. People made adjustments to keep their busi-ness or restaurant open, and in some cases to survive.

In Emmes 3rd edition we wanted to see where we could have influ-ence or make a difference to our readers. In “What’s in the kitchen sink?” we made dishes with a common ingredient: noodles. We use instant, udon, and flat egg noodles. The idea was to show that you could add ingredients to an affordable base ingredient and make it look and taste like restaurant quality food. We even used duck and seafood to enhance the dishes. Use your imagination when preparing a dish. In one of the recipes we used macaroni, pasta with a Surinamese twist by using chicken “worst” from Jammie Worst.

While other restaurants may be struggling, we still have our good friend Chef Jethro, who opened his doors to give locals his taste of cuisine art. Definitely a restaurant I would recommend, especially the Rutu Burger.

Speaking of friends, we are ecstatic to showcase Evy de la Fuente’s handcrafted jewelry. Each earring, wristband and even a bridal bouquet has a story behind it. There is no doubt that we have talented and crafty jewelry makers among us. Are you in need of a jewelry piece? Give her your inspiration and she will make one just for you as well.

With all the latest negativity actions around us, we need something to calm and clear our minds. We immediately contacted Riim and Afanaisa, yoga lovers. They told us their stories, explaining why we could all benefit from yoga.

On a Sunday morning we drove towards Paranam and stopped at the Rogom Egg Farm. We were delighted to taste and drink sjoeroe, made of a red colored flower plant. The cake was perfect and we washed it down with crisp sjoeroe juice. A must try. It definitely replaces my cranberry juice and who knows the cosmopolitan just might taste a lot better and healthier.

We believe that Emmes will inspire our readers to stay positive, find a cozy place to read and share recipes you can’t find anywhere else. It is in these difficult times we all have to bond, give a hand, donate and show our love to loved ones and strangers. So do your share today. We hope we did ours.

You and the Secret of Great Surinamese Flavour

You and the Secret of Great Surinamese Flavour

53 SJOEROE/ SORREL/ SJOERENG55 Sjoeroe Recipes: Sjoeroe Syrup Sjoeroe Jam Sjoeroe drink56 Sjoeroe Cake

58RUTU by Jethro Wirth, also known as Chef Thro

62 What’s For Bontot?

Dolan Dolan64 Above & Beyond65 Jurmic

15Yve de pè byEvy de la Fuente-Modiwirijo

25What’s in the Kitchen Sink?NOODLES & PASTA

27Instant Noodle JURMIC CHICKEN WORSTINSTANT NOODLE SOUP

28 Rice Noodle BEEF AND TRIPE RICE NOODLE SOUP

30Udon NoodleRED CURRY COCONUT SEAFOOD UDON NOODLE SOUP

32Flat NoodlesCRISP DUCK BREAST WITHFLAT NOODLES

34 MacaroniSTUFFED MAC AND SAM-BAL CHEESE CUPCAKES

36Is Yoga For Everyone?

41Yoga InstructorRIIM VAN DEN BERG

42Yoga InstructorAFANAISA LAZO

45 ColumnConsuela PradeFood for 2

46How to start a healthy lifestyle; Switch up a few daily eating habits

48HEALTHY RECIPECHILI CON CARNE WRAP WITH TOMATO SALSA

51 FOOD AS MEDICINE GARLIC

contents

8

MODERN BRIDE BOUQUETbyEvy de la Fuente-Modiwirijo

Read her storypage 15

PhotographyHedwig - PLU - de la Fuente

Facebook: Yve de pèInstagram: yve_de_pe

Facebook: Pics by PLUInstagram: picsbyplu

9

Sun Mon Tue Wed Thu Fri Sat

1 2 3NATIONAL

DONUT DAY

4

5 6

BEGIN OF

RAMADAM

7 8

BEST FRIEND

DAY

9 10 11

12 13 14Check

for outdated

can goods

15 16 17 18PICNIC DAYTake a trip to

Nieuw Amsterdam

or Nickerie Zeedijk

19INTERNATIONAL

YOGA DAY

FATHER'S DAY

20 21 22 23

RUN A

MILE

24 25

26 27 28Plan an

appointmentwith Evy!

Just Go check out her jewels

29 30

june

Call/ Skype a friend

abroad

RUN A

MILE

10

I love the reactions I get from my customers. It inspires me to keep on making beautiful unique jewelry

BCBGMAXAZRIA DRESS BY: MAX-N-COFacebook: Max-N-CoInstagram: Max-N-Co

JEWELS BY: YVE DE PÈ Facebook: Yve de pèInstagram: yve_de_pe

11

Sun Mon Tue Wed Thu Fri Sat

31 1KETI-KOTI

2 3 4

3 4Indepen-

dence Day

(U.S.A.)

5End of

Ramadan

6

Eid al Fitr

7 8 9DON'T

FORGET:RUN

A MILE

10Defrost

your freezer&

Clean your fridge

11

DON'T FORGET:

RUN A

MILE

12VISIT A

CHILD CARE CENTER

13 14 15 16

17

18Nelson

Mandela Day

19 20Wash your parents car

21DON'T

FORGET:RUN

A MILE

22 23National

Hot Dog Day

24National Tequi la

Day

25Spend time

with your sibling

26 27 28Feed

your plants with

nutr i t ion

29Lasagna

Day

30National Cheese-

cake day

july

Ice Cream Day

RUTU Time

Something

Healthy?

Recipe Page.48

Give Yoga a Try

Surinaamsch RumhuisCornelis Jongbawstraat 18ParamariboTel (+) 597) 473344, toestel 6Info@rumhuis.srwww.rumhuis.sr

COCKTAILWORKSHOPS

Guest PhotographerHedwig 'PLU' de la FuenteGraphic designer/photographer in Paramaribo, Suriname. Phone+597 8815235

Farrell Rampersad-LigeonAbout Sjoeroe & Sjoeroe Recipes

page53

Is Yoga for everyone?Oh Yes it is for everybody.

Riim Van Den Berg, Hatha Yoga Teacher & Holistic Health Coach at

SankalpaYogi, told us more about it.page36

RiimVan Den Bergpage41

AfanaisaLazo

page42

Evy de la Fuente-Modiwirijo,is an amazing Surinamese multi-talented

jewelry designer, with her own jewelry line, Yve de pè. Now it's time to

read her inspiring story.page15

Guest List

RUTU, Taste the love and passion where roots are not only cooked but also telling you a story. by Jethro Wirth, also known as Chef Thropage58

Facebook: Pics by PLU

Facebook: Yve de pè

Instagram: picsbyplu

Instagram: yve_de_pe

Facebook: SankalpaYogiwww.sankalpayogi.com

Evy

BCBGMAXAZRIA DRESS BY: MAX-N-CO

Facebook: Max-N-CoInstagram: Max-N-Co

JEWELS BY: YVE DE PÈ Facebook: Yve de pè

Instagram: yve_de_pe

15

The moment you walk into Evy’s studio, which she shares with her husband who is a graphic designer and photographer, you feel welcome. There is an air of Zen, combined with cozy chaos hanging around the place. Evy and PLU, as her husband is called, greet you with the warmest smile and immediately make you feel at home. She is a multi-talented woman. Most people know her from the beautiful wire wrapped jewelry and tie-dye meditation blankets she creates, but there is so much more behind that pixie haircut and big smile.

ModiwirijoEach earring, wristband and even a bridal bouquet from this amazing Surinamese multi-talented jewelry designer has a story behind it. Now it's time to read her inspiring story...

Evyde la Fuente--

16

make jewelry, using string and beads, to match my outfits. I would work all weekend on my outfits for the next week, and colleagues and friends were so impressed by my jewelry that they would buy them right off me. Some people started ordering clothes and certain pieces of jewelry and one thing led to another. Nowadays people not only order for themselves, but my jewelry is a very popular gift item. In the beginning I used to make my jewelry with plastic and glass beads and always loved experimenting with colors and new methods.

Where did you learn jewelry making, or did you teach yourself? Stringing beads became a therapy exercise and I would sometimes string up a few necklaces a day. I experiment a lot, but I took one workshop on basic techniques, like making clasps for neck-laces, at the Venezuelan Embassy. I am always

Evy is always busy with her hands. While we sit down for this interview, she starts wrap-ping a beautiful rose quartz which is part of

a new collection she is making especially for this edition of Emmes magazine. This collection is one inspired by yoga and spirituality, and very close to her heart.

Her jewelry line is called "Yve" which comes from "Yve de pè". She starts laughing when asked what that means. She told us it was a name a friend gave her years ago and that name stuck with her. Yve is her name Evy backwards and de pè means the Javanese, in that friend’s own little made up language.

When and how did you start making jewelry?She fondly thinks back to the early years of jew-elry making and gets a sentimental twinkle in her eyes. It all started because I like to wear some-thing unique. I was making my own clothes to wear to work and to go out, and I would always

eager to learn new things and I wanted to per-fect my jewelry.

We see that you use a lot of wire in your jewelry. What is that and how did that start?It is called wire wrapping and is one of the oldest techniques for making handmade jewelry with-out soldering and heating. The possibilities are endless if you have a creative mind.

One day I was experimenting and did a fusion of wire wrapping with gemstone, beads and fabric which lead to a beautiful work of art. I began to make wrap-on bangles in 2009 and they were sold before I could finish them. People loved them so much and wanted other pieces to go with them, so then came the necklaces and rings. A while later I went online and found out that wire wrapping is an actual thing and since I was doing it already I was very glad to see that people were making all kinds of jewelry using wire. I wrapped up a stone for my husband and

my customers went wild. A friend showed me a “Tree of life” design and asked if I could wrap something like that for her. I never say no and started working on her piece. It took a while to perfect it, but the result was so beautiful and the customer was more than happy.

Tell us about the Bruya Club."Welcome to the Bruya club" is the first thing I say to my new customers. Bruya is Surinamese for going wild about something. Every time I make something new, my friends go bruya for the items, sharing the picture and more people want to order. New customers say that there are so many beautiful creations that it makes them “bruya” and then they don’t know what to choose. I get some really nice reactions to my jewelry, like: “Evy is world famous here in Surina-me” or “I get greedy when I see your stuff”. I interact personally with my customers and love

"New customers say that there are so many beautiful creations that it makes them “bruya” and

then they don’t know what to choose"

Necklace and

cuff finished w

ith Coral and

Jade

Rose quartz necklace, ring and earring

Jad

e m

ala

Nec

klac

e w

ith R

hine

ston

e cl

uste

r pen

dan

t

Cotton necklace w

ith Gold

stone Tree of Life pendant

Am

ethyst necklace with Rose quartz pend

ant

Lep

idol

ite n

eckl

ace

Turq

uoise

nec

klac

e, c

uff a

nd ri

ng

21

the reactions I get from them. It inspires me to keep on making beautiful unique jewelry.

Each piece Evy makes is different and unique and we asked if she does that on purpose or if there is a story behind that. “Each stone wraps itself differently and my hands listen to the stone” was her reaction. When you work with natural materials you have to under-stand that they sometimes have a mind of their own. It can happen that it takes days to wrap a stone but sometimes half an hour is enough to have a perfect design. Each gemstone has its own natural powers and if you believe, it will work for you. Therefore her customers always receive a description of the stone and the pow-ers that stone possesses. Most of the time people ask me for a specific stone, because it means something to them, but every once in a while a customer asks me to choose one for them that fits their personality or a stone that can help with

something they are dealing with. Each time this leads to beautiful artwork and heartwarming re-actions from customers.” Everything can be wire wrapped and sometimes it’s a challenge, but I love challenges. Signature pieces for Evy are Tree of Life wrappings on gemstones, Yin-Yang pen-dants and Malas. Malas are a traditional strand of beads used in East Asian cultures and religions. They are like rosaries Catholics use to keep count of the amount of prayers. It’s practically the same concept.

Your new collection is Yoga inspired. Tell us a little bit about Evy and Yoga.Spirituality is very important to me. My husband started doing yoga about 6 years ago and in-spired me. Yoga shaped me spiritually and since I’ve been doing yoga there is a certain tranquili-ty in my life. I am less restless and it helped me shape my personality.

Reflecting upon life is really important. Mindful-ness, celebrating the good things, and giving the less pleasant memories a place in your heart are essential for spiritual growth. That is one of the reasons I gave some kids’ workshops during the past Easter vacation. I wanted to practice mindfulness with these kids so I did gratitude necklaces with young girls between 8 and 13 years old. They had to choose 8 different beads, each symbolizing something or someone they are grateful for. I may say that the results were amazing and I decided to have these workshops on a regular basis.

Evy is known for more than jewelry making. Tell us more about your other creative activities.I love to write poetry. Poetry is another way to express my feelings. When I was younger, I was member of a Leo club and for some rea-son they always choose me to do impromptu spoken word. I still write down some things now

and then, to keep that part alive. I am also a qualified hairdresser and makeup artist. I don’t do that so often anymore. On to the next chap-ter of my life, other things to explore. I also do tie-dye. It started with pangi scarves in 2011. Jewelry making took the overhand and I set tie-dye aside for a while. After 3 years I picked it up again and I now do a lot of meditation blankets. They each are unique in coloring and design. I made one for myself and someone saw it, wanted one and by word of mouth they have become so popular now that I almost don’t have enough hands to make them.

You make a lot of jewelry for people, but what is the most meaningful piece of jewelry you own?My wedding ring, because it has 3 dia-monds in it, each representing the 3 men in my life, my husband and my 2 sons.

"Each stone wraps itself differently and my hands listen to the stone"

22

Now tell us a little bit more about you. Who is Evy?I would describe myself as humble, patient and playful; love to love and love to dance! My greatest aspiration is to keep blooming with content and therefore be a better person, wife, mother, friend and as an artist this will only result in many beautiful creations. Music has always played an important role in my life and I used to hang out a lot with the artsy music types. The name Yve de pè comes out of that group of friends.

Besides your work, we know that your family is very important too. Tell us about them, and how do they react to your work.My husband PLU, is a graphic designer and pho-tographer. He is my partner through thick and thin. Each piece is photographed and tagged before we deliver it. That way I know exactly what pieces were made for who. This way I can trace each piece back after many years. I have 2 sons. Giorgio, my firstborn, is a talented musician and shares his father’s love for cam-

eras, working as a freelance cinematographer. Fierme, my second son, is a junior chef and cur-rently part of the Suriname Culinary Team. They are a tremendous support to me and my work and all 3 proudly wear my jewelry.

My top 3 all-time favorite songs are: “Let the Music Play” by Shannon (1983)“Show me love” by Robin S. (1993) and “I wanna Dance with Somebody” by Whitney Houston (1990).

I love to eat and I have a crazy sweet tooth. I am so happy my son decided to become a chef.

My favorite food is:

Djangan bening and you will always find pepper in my refrigerator.What’s next for Evy?I would like to finish my yoga teacher’s training and would like to help others find that place where they can be at peace with themselves.There are also a few nice concepts in the mak-ing for my jewelry line, and I’m working on a few personal projects for customers. I also love to paint. I have painted a few mandalas at home and a few people asked me to make them at their homes too, so that’s also in the pipeline.I am so grateful I have two right hands, as a mat-ter of speaking, and a creative mind.

If you could only pass one piece of advice, what would it be and why?

Do what you love and love what you do! Because only then you will be true to yourself!

Email : yvedepe@hotmail.comPhone: +597 8802556

Facebook: Yve de pèInstagram: yve_de_pe

Choker w

ith Fuschia Agate pend

ant finished w

ith glassbeads

Twotone C

uff with Sod

alite stone

What’s in the

Noodles & PastaKitchen Sink?

In this edition we would like to use different types of noodles or pastas for our dishes. We will not go into details how many types of noodles and pastas there are available in the world. We just want to highlight some.

In the past years, numerous health experts have conclud-ed that instant noodles may not be the best food item to eat. It is proven that it does not break down within the first two hours in your stomach. We definitely recommend not to use the packaged seasoning that comes with it. Use your own blend of dry and fresh herbs. Our recommendation is to substitute instant noodles with rice noodles or pasta made from vegetables such as spinach, beets, carrots and fresh herbs.

Did you know we now have gluten free pasta available, made from corn or rice? In my experience they do dry faster than regular pasta. So add some extra sauce.

Both noodles and pasta come in different sizes, types, flavors, shapes and taste. It will be up to you, which one to use for your favorite dish. We have decided to come up with a va-riety dishes using a Surinamese twist and international flavors. To give that Surinamese twist we used some of Jurmic Worst-waren (sausage) products in our dishes.

We hope you will enjoy our selection and once again, feel free to use any other noodles and pastas. Think. Explore. Taste. Enjoy.

Recipes by: Lolo Koekroe

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26

Inst

ant N

oodl

es: J

urm

ic C

hick

en W

orst

Inst

ant N

oodl

e So

up

Instant Noodles

Jurmic Chicken Worst Instant Noodle Soup IngredientsInstant noodles (do not use the packaged seasoning)Jurmic Chicken WorstSmall red peppersKouseband (String Beans)Tjapar (Bean Sprout)Fried onions & garlicFried potato & rice noodlesBoiled eggFresh thai basil and green onions

Ingredients of chicken stock: Chicken bones, onions, ginger, lemon grass, garlic, sesame oil, Soepgroente (like parsley), laos (galangal), Madame Janette pepper, black pepper, salt, water and “lont ai” (Allspice)

PreparationGrill the Jurmic chicken worst first, then slice. Make your chicken stock with fried onions, soup groenten, laos. Boil your eggs. Boil your instant noodles and drain.Clean the tjapar. Blanch the kouseband. Either make your own fried onions garlic & potato & rice noodles or buy ready made.

Build your soup by placing all ingredients in mason jar starting with instant noodles, kouseband, red chili pepper, Jurmic worst, tjapar, fried items, and half boiled egg. Once ready to serve, pour the chicken stock in the bowl. Use Indo sambal and spicy black soy as condiment. A couple thai basil leaves and cut green onions will enhance the dish.

Rice Noodles

Short Rib Beef and Chicken Sosis Bakar Rice Noodle Soup

IngredientsRice Noodles Grilled Beef Short Ribs Grilled Sliced Beef ChuckJurmic Sosis Bakar Green onions, tjapar, Fresh thai basil leavesLime wedges, sliced jalapeno Pepper, fresh cilantroFresh baby bok choy

Ingredients of Beef Broth: Cow feet bones, fresh ginger, star anise, white onions, cinnamon stick, beef chuck (use this later to slice thin beef), fish sauce, sugar, salt, laos, fresh basil leaves, lemon grass PreparationMake your beef broth first com-bining all in large pot of water.Boil rice noodles. Grill the mari-nated beef chuck in thin slices. Slice Jurmic Sosis Bakar. Make fresh ingredients platter with limes, tjapar, fresh thai basil leaves, fresh cilantro, jalapeno pepper. Use krupuk as garnish.

Building soup bowlAdd rice noodles, meats, green onions and ladle beef broth on top.

Serve with fresh ingredients platter

29

Rice Noodles: Beef and Tripe Rice N

oodle Soup

30

Udon Noodle

Red Curry Coconut Seafood Udon Noodle Soup

IngredientsUdon noodles, Red curry paste,Coconut milk, Large shrimp, Mussels , Clams Red bell peppers, Fresh ginger Fresh lemon grass Fresh cilantro leaves Kaffir leaves, Green beans

PreparationPlace in a pot: water, red curry, bell pep-pers, ginger, lemon grass, kaffir leaves. Bring to boil. Then add shrimps, mussels, clams, udon noodles, green beans and coconut milk. Add more red curry for taste. Use crushed pistachio as garnish.

Serve with lime wedges

31

Udon Noodle: Red C

urry Coconut Seafood Udon N

oodle Soup

32

IngredientsFlat noodles, Crisp duck breastTamarind paste, Oyster sauceCranberry relishOrange zest and juiceDried red chili peppers Fresh chinese cabbage White and green onions Crushed peanuts, Fresh gingerDried mushroomsTjapar, Lime

PreparationMarinate duck breast with skin with cranberry relish, orange juice and orange zest overnight. Grill until crisp from outside, let it sit and then slice.Boil flat noodles and drain. Put dried mushrooms in water and slice later. Add olive oil to pan and saute chopped white onions, fresh gin-ger, tamarind paste, oyster sauce, vegetables and some of the duck marinade. Then add noodles and last, the sliced duck breast.Put on a plate and garnish with tjapar, fresh lime wedge, orange zest and crushed peanuts.

Flat Noodles

Crisp Duck Breast with Flat Noodles

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Flat Noodles: C

risp Duck Breast with Flat N

oodles

34

Mac

aron

i: St

uffe

d M

ac &

Sam

bal C

hees

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upca

kes

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IngredientsMacaroniSambal cheesePanko bread crumbsMilk and eggJurmic chicken worstFresh cilantro

PreparationGrill Jurmic chicken worst. Let it sit. You can either leave as is or cut in two. Boil macaroni and drain. Shred the sambal cheese.

Place the following in mixing bowl: Macaroni, sambal cheese, milk, panko crumb, egg and fresh cilantro. Spray cupcake baking pan with oil first, then scoop mix in. Insert Jurmic worst and top with shredded cheese and panko bread crumbs. Bake in oven until golden brown.

Macaroni

Stuffed Mac & Sambal Cheese Cupcakes

36

IS YOGA FOR EVERYONE?

Yoga is so much more than just the practice of postures (asanas) and this is what I will always emphasize to my students, when they join the monthly intensives that we host, or when we teach our intro-duction yoga courses in Paramaribo, Suriname.

Of course I will also do my best to share this in regular yoga classes. Most of us will know yoga as being a physical practice where you will wring yourself into the most impos-sible postures, or where you

37

will stretch the body in forward and backward bends.

Yoga in fact is a multifaceted method of bringing the mind and consciousness to stillness. It is all about controlling the mind and our negative habits or habitual patterns. The best way to describe yoga is that it is a way of life or tools you can apply in daily life, to calm and control the complex mind and our habitual pat-terns. Because of our mind we often live in the past or in the future, or that we worry so much. It can be quite frustrat-ing how our minds drive our-selves crazy. We can also ex-pose ourselves to a lot of stress in the form of this worrying. This is where yoga can help and for that very reason yoga is really for everyone and every body!

Yoga teaches us how to live happy and healthy lives. The way you will apply it in daily life can be different for each one of us, depending on how you will be introduced to yoga or how it comes in your path.

I believe it is important to men-tion that there is no single yoga philosophy, no one method-ology. One form of yoga is not better than the other. People may be drawn to a certain style based on their nature.

For example I practice Ashtanga Vinyasa Yoga. A very dynamic practice where we will move on the rythym of the breath. To gain a better understanding of yoga I really encourage people to try the physical form (postures and breathing) of yoga: Hatha Yoga. It is a great start. Al-though for some people it may be quite a challenge to start a physical practice due to limita-

IS YOGA FOR EVERYONE??

IS YOGA A RELIGION?People often wonder if yoga is a religion. It is not! It is a multifaceted method of bringing mind and

consciousness to stillness. You do not have to give up your religious beliefs to practice yoga.

DO YOU HAVE TO BE FLEXIBLE?Obviously it looks like you have to be flexible

to practice physical form of yoga, but this is not true. Just come as you are and you will notice that you

can work on your flexibility in classes. Furthermore, you will balance that by gaining

strength, becoming more focused, and overall feeling much better in body and mind.

tions of the body, like injuries or disease.

In that case, I suggest to find a teacher that can teach you one on one and adapts a practice to what you need. The teacher will know whether to focus more on breathing or gaining strength in the body, or working on your focus or concentration. The teacher will guide you. Once you start a physical practice, if you have an interest, you will start want-ing to know more about the background and its philosophy and how you can really apply it. The 8 limbs or steps of yoga cover the yoga way of life.

WHAT IS YOGA?“Yogah citta vrtti nirodhah” –

Yoga is the cessation of the turnings of the mind.

38

WHAT ARE THE 8 LIMBS OF YOGA?The 8 limbs or steps of yoga cover the yoga way of life.

These eight steps are explained in ancient texts called the Yoga Sutras. They basically act as

guidelines on how to live a meaningful and purposeful life. They serve as a prescription for moral and ethical conduct and self-discipline; they direct

attention toward one’s health; and they help us to acknowledge the spiritual aspects of our nature.

They are:

YAMASelf-restraints

NIYAMAThings to do, coming to terms with yourself

ASANAControl of body through postures and movement

PRANAYAMA Control of the breath and life force;

breathing techniques

PRATYAHARAControl of senses through detachment from

the world, sitting quietly aware of the breath

DHYANAConcentration through contemplation and

mindless attention

DHARANA Steadying the mind through meditation

SAMADHI Deep realization and union

Paramaribo, SurinameSouth: Abraham P.H. Samsonstraat 14North: Ming Doelmanstraat 56www.sankalpayogi.com

IS YOGA FOR EVERYONE??

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At our yoga studio SankalpaYogi in Paramaribo we introduce physical yoga (hatha yoga) through pos-tures (asanas), combined with breathing and controlling the breath (pranayama). If one were only to breathe well, you already practice yoga.

It is through proper breath-ing that we can calm down our nervous system and release tension and stress. That is why I believe yoga is really for everyoneThrough our 4 week Intro to yoga course we introduce people to yoga. You will learn the most common postures, we will work on breathing and we will cover some yoga philoso-phy to emphasize that yoga is more than just postures. For those that want to dive deeper we offer a 6 day (3 weekends) yoga foundation course where we will teach how you can ap-ply yoga in your daily life.

For most people just breathing and relaxing will really improve their quality of life. We invite you to come for a trial class at our studio and experience that yoga is for everyone.

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WHAT IS THE MAIN FOCUS OF YOUR WORK?The main focus of my work is to teach people how they can calm the mind, relax and connect with themselves and with others. I do this through teaching yoga and coaching people through my holistic health practice.

WHAT IS THE BIGGEST PERSONAL LESSON YOU'VE LEARNED FROM YOGA?The biggest personal lesson I have probably learned from yoga is that my mind and habitual patterns can be a great obstacle. But through being more conscious of this I can reach my goals in life.

HOW DO YOU STAY HEALTHY?By maintaining and cherishing relationships with my friends and family. By practicing yoga. by making sure I feed my spirituality through reading, conversations, reflections and learning more about myself. By doing work that I love and that feeds me and of course by eating healthy.

WHAT ARE YOUR BIGGEST PASSIONS?Travelling, connecting with people, yoga, my family and friends.

WHAT ARE SOME OF THE MOST IMPORTANT THINGS TO YOU?The most important things in my life are: loving myself, continu-ously developing myself and practising being grateful for the beautiful people in my life like my husband Dennis, my daug-ther Gaia, my mother and two sisters, my yogini sisters and beautiful other souls like my friends and other family.

Hatha Yoga Teacher & Holistic Health Coach at SankalpaYogi

Riim Van Den Berg

Paramaribo, SurinameSouth: Abraham P.H. Samsonstraat 14North: Ming Doelmanstraat 56www.sankalpayogi.com

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Afanaisa Lazo

WHAT IS THE MAIN FOCUS OF YOUR WORK? To increase consciousness about ourselves, others, the world and every-thing around us. In the west there is quite a lot of emphasis on the yoga postures (asanas), but that is just a small part of yoga. It's just one of the eight steps. For instance, concentra-tion and meditation are also part of these steps. Teach-ing the asanas is a doorway to introduce people to yoga and it’s philosophy... which can be a way to live life (art of living). I believe that working with the body is a good way to increase body awareness. The thoughts and sensations that arise while doing the postures during a yoga practice, tells a lot about how you are. Ac-cording to my teacher you are a reflection of your everyday life on your yoga mat. The way you deal with difficult postures is the same way you deal with difficult situations in daily life. That makes yoga incredibly interesting.

WHAT IS THE BIGGEST PERSONAL LESSON YOU'VE LEARNED FROM YOGA? That's a tough ques-tion, because I learned a lot and I’m still learning every single day. My biggest per-sonal lesson and challenge is to surrender and trust that

everything that happens in my life, happens for a reason and therefore to accept which way it may go. Yoga also teaches me to be calm and ok with who I am now and to be more in the moment. As I said, it is still a challenge, but I continue to learn and practice, which is fine.

HOW DO YOU STAY HEALTHY? I’m actually always been a pretty healthy person, I’m hardly ever sick, despite the fact that I ate whatever I wan-ted. Loads of sugar, fried stuff, chocolate, coffee, meat, alco-hol. Now that I’m more aware of the effects it has on my body and mind I choose my food more carefully and consciously. I try to limit my sugar intake (I’m in rehab ;)), I stopped eating meat, manufactured food and I do not drink alcohol. Be-sides that I’m more conscious about what I consume, I am also aware of what I mentally pickup, the people I choose to be around, what movies I watch, what environment I’m comfortable in. I also try to be aware of what I think and say, so it doesn’t hurt me or others. I’m not a saint yet (haha), I just started learning, but I can feel it makes me more healthy, be-cause I’m more happy. O, and of course I practice the yoga-

asana’s and meditation daily and I frequently run.

WHAT ARE YOUR BIGGEST PAS-SIONS? My biggest passion is to keep searching for my true self. I don’t really believe in the term "personal development", there’s nothing to develop, because I believe that we’re already complete. But we lose track of that through expe-riences, beliefs, society… life. What we need to do is redis-cover our true nature. Now I realize that it's what I’ve been wanting to do all my life, and now it gets more concrete forms. Yoga is a suitable way for me to do so. My second biggest passion is to inspire and support others to do the same. I can feel the power within my-self more and more and I be-lieve everybody has a power within to shine. I would be very grateful if I could contribute to that, so we can be more con-nected to ourselves and each other. It sounds very idealistic, but I’d like to make the world, or maybe I should say ‘my world’ a better place.

WHAT ARE SOME OF THE MOST IMPORTANT THINGS TO YOU? (Self)compassion, love, silence, humor, connection, honesty.

I teach group lessons, but I also enjoy giving private lessons. In these private lessons I combine yoga and it’s philosophy with my background as a psychologist and lifecoach. Contact: lazoafanaisa@gmail.com

Yoga Instructor at SankalpaYogi and BoeroeSwing Paramedic Practice

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Yoga Instructor Afanaisa Lazo

Afanaisa Lazo

EMMES, YOUR FREE SURINAMESE ONLINE-MAGAZINEStories of great people ● Stories behind great food ● Delicious Recipes

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Monday, May 30, 2016 3:01:25 PM

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I’m a young woman who loves good food and cooking. I grew up in the kitchen, where my mother and grandmother were always cooking or bak-ing, as we still do. As long as I can remember, the stove and the oven were always on at my grandmother’s house. Some people even said that you could smell her house from the street. Needless to say that I learned to cook at a very young age. And no, it was not gourmet cooking but simple, tasty home cooked meals. I love watching cooking shows and experimenting with recipes. The best part is that I can gently force my friends and family to try out what I’ve made.

Consuela PradeColumn

They say that the way to a man’s heart is through his stomach. I have taken this saying very serious for as long as I can remember. The fact that I love cooking and experimenting in the kitchen has helped a lot in that area. Whether it’s a 3 course meal, a simple pasta dish or pan-cakes for breakfast, I like to keep my guy’s belly full.

I'm a sucker for romance. I'm known for trying too hard, doing too much and spoiling men till they are rotten. I have been warned by my friends that I need to stop spoiling guys so much. I go out of my way to make them comfortable and stuff them with my culinary experi-ments and it’s happened a time or 2 that my efforts were not let’s say appreciated. Not asking a guy if he has allergies before cooking him a meal, can lead to your romantic evening ending up in the Emer-gency Room or your date being stuck in the bathroom all night. Not every dinner date ends badly and I have to say that making breakfast is one of my favorite activities, but let’s be honest, no one remembers the sappy love stories. It’s the funny disasters that add spice to your girl’s night in with homemade cocktails and snacks. It’s been a few years now, but my best friend has to bring up my disastrous pasta night every time we hang out with our crazy bunch. The story goes as fol-lows. I was seeing this guy I met through a friend. We both love pasta so naturally most of our dates were at a very popular pasta restaurant. I love me some public display of affection and don’t mind getting some attention from other diners, so we would order a large dish with 2 forks and romantically cuddle up and eat. After going out a couple of times I was comfortable enough to invite him over to my place for dinner. I went out of my way to go buy supplies and slaved away in front of the stove to prepare a nice meal. There I sat in my pretty dress with dinner prepared, and he was 2 hours late. I tried calling, he didn't answer. I was just about to throw it all away and call it a night, when I saw a car pulling up. It wasn't my date, but my best friend. I told her the story, we had a good laugh and a tasty dinner. After that night I still saw Mr. Pasta, as he is known by my friends, a few times, but he never explained what happened that night, never said sorry or why we never went out again.

But no matter how disastrous things end with one guy I always jump back in the kitchen for the next. Eating out will never go out of style, but I’m a little tired of the same old dining experiences. I’m more of a burger and beer girl anyway, so making reservations at a fancy restaurant does not impress me at all. But a cozy little place, a back-yard BBQ or a picnic in the living room would steal my heart for sure. I’m so happy that there are a few nice hole in the wall restaurants nowadays that serve up some great food. They don’t get too crowded and you get excellent service. Also popular is having a chef come over to your home and prepare a good meal for you and your friends or a nice dinner for 2. I’ve learned that cooking together can be loads of fun. Unless your guy cuts himself while peeling potatoes, trying out something new in the kitchen can be a very romantic experience.

FOOD FOR 2...

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I’m sure you can name a lot of healthy products such as vegetables, fruits, whole grain bread. But by only eating these products doesn’t mean that you are eating com-pletely healthy.

It is also difficult to say if a product is healthy. For example: You’ve skipped breakfast, for lunch you ate a large portion of fried rice with some vegetables, in the afternoon you’ve made yourself a smoothie and in the evening you went out with your friends and ordered a salad. It was a great night out so you drank 3 cocktails. Before going to bed you were a little bit hungry so you ate 2 slices of whole grain bread with cheese. As you can see, you’ve had some healthy products, but there were also products containing a lot of fat and sugar.

Can we say that you are eating healthy by only eating a few healthy products a day? It depends… The food we eat and the beverages we drink contain nutrients. We need those nutrients to stay healthy. We need energy, building materials, vitamins and minerals, but if we eat too much energy we can gain weight. If you want to maintain your weight, you must match your calorie intake with your expenditure through physical activity. When you eat more calories than the body needs, your body does not get rid of them. Instead, your body saves those calories as fat for later use. If weight loss is your goal, then tipping the balance toward a daily caloric deficit is necessary. Eating less than your body uses, forces your body to use its stored energy, burning fat and reducing your weight. So you need to learn how many calories to eat a day. You can read the nutritional facts or use a calorie counter app.

Change doesn't happen overnight and it takes a lot of dedication and hard work. So where do we start? For most people their resolution for the New Year is to lose weight, but this goal has no real meaning or direction

Switch up a few daily eating habits

HOW TO START A HEALTHY LIFESTYLE;

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and doesn’t help lose any of those pounds. That’s why most people quit after three weeks (blue Monday). It is important that you set a goal that is completely clear and realistic to you. For example, you don’t fit in your favorite dress and in 3 (three) months there will be a party where you would love to wear that perfect dress to. Your goal could be to lose weight so you can fit in that dress again. There are steps you can take right now that will make today healthier than yesterday, and pave the way for healthy living tomorrow, too.

MEAL PLANNINGWe have a hectic life. We

work, have kids, go to the gym, and visit friends, so how does healthy food fit in? Well, it is not that hard. Make a weekly schedule of what you like to eat. Meal planning lets you decide, before you go to the grocery store, what healthy meals to eat during a week, so that you will only purchase healthy foods, knowing that they’ll be used. If you go to the supermarket and you don’t know what your dinner will look like, most of the time you end up with bags of food you like (but are not that healthy). Also, planning your day can help to make healthy choices. Think before you go out how long it’s going to take; do you need to bring something? Or is there a place where you can buy

something healthy to eat. Another benefit of meal plan-ning is that you don’t waste food. You can use the leftovers the day after. And by mak-ing a list you will buy the exact amount of products.

CHEAT MOMENTWhoever followed a diet

knows that it’s tough to hold out and restrict yourself 100% of the time. There are always temptations like birthdays, fam-ily barbecues and many of us will crave fried rice, chips or ice cream. By allowing yourself to eat something unhealthy every week, you take away the crav-ings for a while, which enables you to get back on track the

Healthy living is a long-term commitment, not a flash-in-the-pan fad

next week. Enjoy some indul-gent foods, but keep your por-tions moderate.

BURN THOSE CHEAT CALORIES

As you can see, it is important to exercise more. You have to burn calories! Try to exercise at least 30 minutes a day. Find something that you like. If you push yourself into something you absolutely hate doing, your commitment will very soon wear off. You need to try and find the right thing for yourself, an activity you’ll love or can learn to love. Perhaps running will be the thing for you, or box-ing, or dancing. Only by trying will you know what you might like. So go for a run or sign up for swimming lessons until you

stumble upon the right activity for you. The more you try, the higher the chances of finding the one activity that suits you. It may also help to find someone who can join you. If you find someone as motivated as you are, it will be easier to com-plete a daily exercise because you can motivate each other, work harder and set next goals together.

STOP DRINKING CALORIESWe are drinking a lot of

sugar these days; soda drinks and also fruit juices contain a lot of sugar. Sugar gives us energy, but if you want to lose weight you have to decrease your energy intake. One glass

of soft drink contains about 100 calories, the same amount as 1 slice of bread with low fat top-ping. After drinking one glass of a soft drink you may still be hungry, but by eating 1 slice of bread you’ll feel less hun-gry. Our average daily calorie intake from drinks is around 350 calories. For some people, the easiest way to lose weight is simply to kick the soda habit. Instead of drinking sugar you can try: (sparkling) water, tea, coffee and light soda drinks (cola zero) or make your one sugar free drink homemade ice tea with lemon.

Healthy Recipe by Motiv-Eet on the next page!

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Ingredients (4 persons)

240 g kidney beans240 g chickpeas200 g string beans(kouseband)2 yellow bell peppers4 spring onions2 cloves of garlic1 chili pepper200 g ground beef/chicken, minced4 teaspoons paprika powder1 can of diced tomatoes (400 g)4 small whole wheat tortilla wraps

Preparation

Soak the kidney beans and the chickpeas for 24 hours in water (the beans must be completely covered with water). Boil the kidney beans and the chickpeas for 45-60 minutes. Wash the string beans, bell peppers and spring onions. Cut the string beans and bell pep-pers into pieces. Chop the spring onions. Boil the string beans for 5 minutes in a pan with water. Peel the garlic and wash the chili pepper. Chop the garlic and chili pepper. Brown the ground beef without oil in a wok. Add the garlic, chili pepper and spring onions. Sprinkle some paprika powder on the ground beef. Shortly af-ter, add the bell peppers and stir fry for a few minutes. Add diced tomatoes and kousenband to the wok. Wait until mixture cooks and add the drained kidney beans and chickpeas to the pan. Warm the wraps in a microwave and fill them with chili con carne.

Recipe: Chili con Carne wrap

CHILI CON CARNE WRAP WITH TOMATO SALSA

Recipe: Tomato salsa

Ingredients (4 persons)

3 big tomatoes1 onion1 clove of garlic1 chili pepper2 teaspoons coriander ½ lime

Preparation

Wash the tomatoes and cut into halves. Remove the seeds and cut the tomatoes in little pieces. Peel and chop the onion and garlic. Wash the chili pepper and cut in small slices. Juice the lime. Mix tomato, onion, garlic, chili pepper, coriander and lime juice together in a bowl. Let the salsa rest for at least 30 minutes.

Tip: Serve the dish with a few slices of cucumber and some lettuce

Text & Recipes byRenate Lakens, Dietician & Nutritionist at Motiv-eetwww.motiv-eet.com

Nutrition facts per portion:Calories:435 calories | Carbohydrates: 39.2 grams | Protein: 30.3 grams Fat: 14.5 grams | Salt: 1.42 grams

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Homebaked50 years of

Happiness

Ons bakboek

broodnodig

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Food as Medicine

Garlic

Written by Debbie Fung-A-Wing, author of “Hidden Powers of Asian Spices & Herbs” published on Amazon for Kindle.

Garlic belongs to the onion family and is native to central Asia. It has been in use all over the world for more than 7000 years. China is the largest pro-ducer in the world, followed by India and South Korea. Garlic is not only used for cooking, but also for medicinal/religious purposes, as an adhesive to fix glass, a preservative for meat and fish. Because of its chemi-cal properties, this spice has also been used as an insecti-cide and people throughout history have used garlic to keep away insects such as mosquitoes and slugs.

HEALTH BENEFITSGarlic has antifungal, anti-bacterial, antiviral, antimicro-bial, anticancer, and immune boosting properties. It can be used as a remedy for cold, cough, bronchitis, fungal

dermatitis and skin infection. This spice may be effective to lower cholesterol, stop blood clots from forming in the arter-ies, reduce blood pressure, reduce blood sugar levels, and slow atherosclerosis. Garlic has to sit 10-15 minutes after chopping or crushing before cooking, to allow time for a chemical reaction to activate beneficial enzymes.

SPICEThe garlic bulb is the most com-monly used part, but some-times leaves and flowers, which have a milder flavor, are eaten too. Garlic is used to flavor veg-etables, meat, bread, pasta or oil, and comes in crushed, roasted, pickled or raw form.

OTHER INFOStore garlic outside the fridge in a basket or on a string in a cool

space. Freezing does not work well, as it changes the texture of garlic and affect the flavor.The well-known "garlic breath" is said to be alleviated by eat-ing fresh parsley. That’s why this herb is included in many garlic recipes, such as garlic butter spread used in garlic bread.Garlic is popular all over the world and there are even garlic festivals held in different countries. Imagine sampling such diverse creations as garlic flavored ice cream or garlic beer... (I think I’ll just stick to using it in my cooking).

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SjoeroeSorrel

Sjoereng

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Sjoeroe is a fascinating herb that is used all around the world and is cultivated for a wide variety of uses. Although it is primarily grown for use in food, due to its sharp, tangy taste, it also has a wide array of health benefits associated with it. There are a number of vari-eties of sjoeroe that grow in different regions of the world, and while many of them have slightly different characteristics and associated health benefits, they are generally the same.

SjoeroeSorrel

Sjoereng Some of the health benefits of sjoeroe include its ability to boost eyesight, strengthen the immune system, improve di-gestion, build strong bones, increase circulation, increase energy levels, help prevent cancer, reduce certain skin conditions, lower blood pressure, increase appetite, slow the aging process, protect against diabetes, strengthen hearts health, and improve kidney health.

Along with being a unique flavor in your dishes, sjoeroe also provides significant amounts of fiber, very few calo-ries, almost no fat, and a small amount of protein. In terms of vitamins, it is rich in vitamins C and also contains vitamin A, vitamin B-6, iron, magnesium, potassium and calcium.

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Sjoeroe/ Sorrel Syrup

Sjoeroe/Sorrel Jam

Sjoeroe/ Sorrel drink

INGREDIENTS• 1 kg white sugar• 800 ml water• 1 cup of dried sjoeroe petals

INSTRUCTIONSBring the water to a boil. When the water boils add the sugar and stir until dissolved.Let the mixture boil for about 15 minutes and turn it off.Immediately after turning off sugar mixture add the dried sjoeroe leaves.Leave this overnight to steap.Strain the mixture and presto, you have sjoeroe syrup.Drink with sparkling water of just regular tap water.

Don't throw out the sjoeroe leaves use it to make SJOEROE JAM. Recipe follows!

From the sjoeroe leaves that were strained out you can make sjoeroe jam.

INGREDIENTS• 1 cup sjoeroe leaves from the syrup• 1 cup sjoeroe syrup

INSTRUCTIONSTake the sjoeroe leaves put them in a blender. Add about a cup of the sjoeroe syrup to the leaves. Blend it untill smooth. If mixture needs more syrup in order to blend, add more.

Enjoy it on toast or on a sandwich!

INGREDIENTS• 3 cups of dried sjoeroe leaves• A piece of ginger approx. 5cm• Cinnamon stick• A piece of orange rind• 4 cups of water

SIMPLE SYRUP• 1 cup of sugar• 1 cup of water

INSTRUCTIONSAdd all the ingredients in a pot and bring to a boil.Turn off the mixture and let it cool completely. In another pot add 1 cup of sugar and 1 cup of water. Bring to a boil and turn off sugar mixture. Let it cool completely. When both mixtures are cool add them together and refriger-ate.

Drink with lots of ice. Switie no todo! Don't throw out the sjoeroe leaves we are going to use them to make sjoeroe cake! Recipe follows!

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Sjoeroe/ Sorrel Cake

INGREDIENTS• 2 cup strained sorrel pulp• 1 teaspoon vanilla• 1 teaspoon almond essence• 1/8 teaspoon red food colouring powder• 500 grams flour• 1 cup sugar• 1½ cup raisins• 4 Rogom Farm eggs• 1 cup cherry brandy• ¼ teaspoon nutmeg• 500 grams butter• 2 teaspoon baking powder• 1 teaspoon cinnamon• ½ teaspoon salt• 1 cup rum

INSTRUCTIONSPreheat oven to 176°C.From the sjoeroe drink you just made only keep the sjoeroe leaves. Remove all the other ingredients. Mince the sorrel and half of the raisins.Mix the remaining raisins with the blended sorrel, raisins mixture.Add almond, vanilla essence, ¾ cup of the cherry brandy and ½ cup of the rum to the mixed fruit.Cream butter and sugar until light and fluffy.Whisk eggs and add to butter mixture. Mix well.Add the fruits and colouring; mix well.Sift together the flour, baking powder, cinnamon, salt and nutmeg.Add all the dry ingredients gradually to butter mixture stirring until smooth. Add the mixture to a buttered bundt pan and bake until toothpick inserted comes out clean, about 45 min.- 60 min.After it cools, mix the remaining rum and cherry brandy and pour over the cooled cake.

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Sjoeroe/ Sorrel Cake

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RUTU, TASTE THE LOVE AND PASSION WHERE ROOTS ARE NOT ONLY COOKED BUT ALSO TELLING YOU A STORY.by Jethro Wirth, also known as Chef Thro

My journey to become a chef started with my grandmother. I fell in love with food since the age of 4.

It was in my teenage years, when I attended High school, that I really knew I wanted to become a chef. So, after high school I decided to go to Waaldijck College and took a level 1 cooking course intro-

duced by Chef M. Wittenberg. After the course I started to work at Hotel Torarica where I actually learned what hard work really was. After almost 2 years of working at Torarica I decided to continue my stud-ies at the Barbados Community College, Pommarine Hospitality Institute, where I got my De-gree in Culinary Arts. I worked in the US for several months

and afterwards in Suriname at Marriott Suriname, Wyndham Garden Hotel, and my last job was at Krasnapolsky, where I got a lot of experience and the honor to work with top chefs from the Netherlands. I was also part of the Suriname Cu-linary team in 2013 and 2014, where I achieved gold for the Chef of the Year competition in 2014.

RUTU, TASTE THE LOVE AND PASSION WHERE ROOTS ARE NOT ONLY COOKED BUT ALSO TELLING YOU A STORY.by Jethro Wirth, also known as Chef Thro

In 2015 I started working for my-self, a long and difficult journey because I was a chef without a restaurant or place to cook. I started D-CHEFS with Joey Dragman, worked as a pri-vate chef at events or parties held at the client’s house, and also cooked at Je LUST-events or Pop-up restaurant where people could experience my cooking. But it wasn’t enough.

Early this year I got a call from Tirsa Braumuller now owner of Tori Oso. She asked me if I was interested to rent her kitchen. I was like, yeah! Since March this year I have been cooking there. Then one day I came up with the idea, to name my style of cooking and let people know that, HELLOO, Chef Thro is cooking right here!!! I de-cided to put my famous RUTU burger on Facebook, and that is where it started.

I started to cook in a kitchen where I can prepare dishes that people should taste.

Why a restaurant? People kept asking the question: WHEN ARE YOU STARTING A RESTAURANT?I got tired of that. It showed me that I needed to do something for myself. I did not look at the current economic situation of Suriname, because the big-gest businesses today were started when there was some kind of economic crisis. I took a chance and I love it!!

RUTU? RUTU means in Sranan Tongo (Surinamese Language or Taki Taki) ROOTS. I love my country and we have a lot to offer,

especially when it comes to the ingredients to use in dishes. Sometimes we forget that we have a lot of local products we can use, instead of spending money on imported ingredi-ents. I use the ground provision, a lot of plantains and fresh vegetables which I buy at the Local Market.

RUTU also stands for its flavor and use of spices. Some dish are a bit spicy, some sauces are infused with fish or smoked meat, to give that home cooked taste and feeling on your taste buds.

RUTU is a place where to chill, have a meal or cocktail, and to let you think about how spe-cial life really is.

For me it is just a start of a mar-velous business. My Team (for now it is me and my girlfriend who is also my manager and main advisor) and family are there, right beside me. It is the start of my dream coming true.

I am blessed to do what I love, and that is to cook. Come visit Rutu and taste the love and Passion where roots are not only cooked but also telling you a story.

BEST DISH AT RUTU: THE RUTU BURGERBest Kitchen Tool: My stove, no stove no FOOD! Hahaa

Best Food Memory: HAHAAH the weekend when everything I cooked failed. I made my noodles look like a broth man!!! My friends terror-ized me ever since. That was back in 2006, it also gave me a boost, to let nobody ever experience that again!

BEST SOURCE OF INSPIRATION: MY FAMILY, BECAUSE THEY MADE ME WHO I AM TODAY.

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Quote:Life + Negativity = ProblemsProblems – Negativity = LifeLife + Food = HappinessRUTU= FOOD

(Lunch)BONTOT?what’s for

We just want to know what you had for bontot :)

Shaprisky KartowikromoTofu, Beef Stew, fish in tomato sauce

Ricky ChinTaco Bowl 15min oven roasted -one pan- chicken

breast and veggies

roti with pumpkin and fish (warme vis), aloe chokha and

eggplant chokha

Roti, Not alwas chicken or duck... but also krobia... but also krobia

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Simple Cantonese Lunch with stirfried Mushrooms, Fried-Steamed Cod, Mustard Vegetables and Garlic Stalks

Ora Bontot, Eneng Bento Box. Api?

Tipin ShakishaShrimp, bean curd, Tjapar,

Baked onionssss....!!!

Patrick Woei

Karishma

Grace Kartoredjo

roti with pumpkin and fish (warme vis), aloe chokha and

eggplant chokha

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Located in the middle of the city and surrounded by only green landscape,

this private isolated terrace has wowed all guests since the opening. Above and

Beyond can be rented out for your special occasion, celebration, meeting or a

dinner for two. This space is half covered and can host up to 60 guests sitting or

80 guests cocktail style.

In the open kitchen the chef will prepare your food using the stove, grill, smoker or brick oven pizza. The chef only uses

fresh ingredients including fresh herbs from the garden. At the bar you can enjoy from

your favorite cold beverage to a hot herbal infused tea. While enjoying your

food the ambiance is relaxing, comfortable and breathtaking.

Lolo Koekroe is behind the theme nights where guests must reserve a seat. Serving

small bites of local and international cuisines and hand picked wines gives

this a world-class experience.

Phone+597 8580063

Please call for an appointment or to reserve

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AdressHk Zirkoonstraat / Kristalstraat

Phone+597 453906

Emailjammieworst@gmail.com

Opening hoursMonday - Saturday

14:00u tot 22:00u

Sunday & Holidays16:00u tot 22:00u

Jammie Worst (sausage), is the first place in Suriname, where sausage

products are served at restaurant level.

THANK YOU

for being part of

DISCOVER CREATE ENJOY