1.5 kg potatoes, washed, peeled, and cut (organic)
2 bunches of mustard greens
2 white onions, small dice (reserve 1 onion for meat-less-balls)
1 chili pepper, minced
150 ml / 5 oz soy cream (or your preferred non-dairy cream substitute)
2 TBSP Butter
1 TBSP of ginger powder
4 TBSP Chinese 5 Spice (reserve 2 TBSP for meat-less-balls)
2 TBSP of smoked paprika
Sea salt and black pepper to taste
1 tomato, diced
2 TBSP Coconut oil
2 packs of ground Beyond Meat
2 slice of ‘ontbijtkoek’ (sort of Dutch gingerbread)/ or 1/2 cup bread crumbs
2 TBSP of ketjap manis / sweet soy sauce
Yields: 4 servings
“What if we could blend Dutch and Surinamese cuisine? In the Netherlands, there is a staple food called Stamppot, which is basically mashed potatoes mixed together with traditional Dutch vegetables, we wanted to give it a spicy Surinamese twist and our Stamppot Bootleg recipe is the result.”
Eet smakelijk! – Sunnery & Ryan
1. After you’ve washed, peeled and cut the potatoes into small pieces cook them in salted water for about 20 minutes.
2. In the meantime wash the mustard greens and cut (both stems and leaves) into small ribbons. Small dice 1 of your onions, mince the chile and toss with mustard greens. Then place in a metal bowl and steam on top of your cooking potatoes until they are wilted/cooked.
3. When the potatoes are cooked, after about 20 minutes, drain them and mash them, stir in the cream, butter, ginger powder, 2 TBSP Chinese 5 spice, smoked paprika, salt and pepper, wilted mustard greens and fresh diced tomato.
4. Slice the plantain and fry in coconut oil until they are nice and brown.
1. In a bowl combine beyond-ground-meat, half the second diced onion, the rest of your spices, salt and pepper to taste, 1 TBSP of ketjap and the ontbijtkoek or your substitute of choice and mix with your hands.
2. Form about 4 balls and bake them in a 375 F oven for 15-20 minutes.
3. To finish your stamppot, sautee the remaining half of your diced onion together with the last tablespoon of ketjap to make the dutch gravy.
4. Serve the stamppot with the meatball in the middle and add gravy to taste. Garnish with fried plantain slices.