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The Dutch Colonial Routes: Cape Malay and Surinamese Traditions

The Dutch colonial empire — the VOC (Dutch East India Company) and the WIC (Dutch West India Company) — produced two distinct and fascinating culinary syntheses that are among the least known in English-language culinary scholarship: the Cape Malay tradition of South Africa (produced by the enslaved and indentured people brought to the Cape Colony from Indonesia, Bengal, and Madagascar) and the Surinamese tradition (produced by the enslaved West Africans and indentured Indian and Javanese workers brought to the Dutch colony of Suriname).

Overview

The Dutch colonial culinary transmissions.

Source

AFRICA TO AMERICA — SLAVE TRADE CULINARY ROUTES: DEEP CONTINUATION

Cross-Cuisine Parallels
Indonesian cooking (Cape Malay's primary source), Indian cooking (Cape Malay secondary source), Louisana Creole (same multi-ethnic colonial synthesis — different specific ethnicities)