Surinamese Bara
The Quirky Foodster Team
Ingredients
- Yellow split peas, soaked overnight — 300 g (1 1/2 cups)
- Garlic, minced — 3 cloves
- Cumin seeds, toasted and ground — 1 tsp
- Baking powder — 1 tsp
- Scotch bonnet or chilli, finely chopped, to taste — 1/2
- Salt — 1 tsp
- Fresh coriander, chopped — 2 tbsp
- Vegetable oil, for frying — 500 ml (2 cups)
Method
- Drain the soaked split peas well and blend with a splash of water to a thick, mostly smooth paste -- some texture is fine.
- Transfer to a bowl and stir in the garlic, cumin, baking powder, chilli, salt and coriander until well combined.
- Heat the oil in a deep pan to 175C (350F).
- Using two spoons or wet hands, shape the mixture into small flattened balls about 4cm across and carefully lower into the hot oil.
- Fry in batches for 3-4 minutes, turning once, until deep golden and crisp outside and cooked through.
- Drain on paper towels and serve warm, traditionally with a tamarind or mango chutney.
Introduction: Bara is a savoury, spiced split-pea fritter brought to Suriname by Hindustani indentured labourers from India, and it has since become a fixture of Surinamese street food, almost always sold alongside Bakabana.
Cultural Background: Bara is a savoury, spiced split-pea fritter brought to Suriname by Hindustani indentured labourers from India, and it has since become a fixture of Surinamese street food, almost always sold alongside Bakabana. Split peas are soaked, ground into a paste, seasoned with cumin and garlic, and deep-fried until crisp outside and soft within, then typically eaten with a tamarind or mango chutney.
Tips: Do not over-blend the split peas to a completely smooth puree — a little texture gives better structure. Test the oil with a small piece of batter first; it should sizzle and rise immediately. Rest the shaped batter for 5 minutes before frying to help it hold together.
Variations: Add finely chopped onion to the mixture for extra crunch and flavour. Some Surinamese cooks add a pinch of ground fennel for a more aromatic bara. Bara is naturally vegan and vegetarian as written.
Storage: Best eaten fresh the day they are made; store leftovers in the refrigerator up to 1 day.
Reheating: Reheat in a hot oven or air fryer at 190C (375F) for 5 minutes to restore crispness.
FAQs:
Q: Can I use red lentils instead of split peas?
A: Split peas give the authentic dense, slightly nutty texture; red lentils cook down too soft and are not a good substitute.
Q: Why is my Bara falling apart in the oil?
A: The mixture is likely too wet — drain the split peas thoroughly before blending and use only a small splash of water.
Q: What is Bara traditionally served with?
A: It is most often paired with Bakabana and a tangy tamarind or mango chutney, sold together as a classic Surinamese snack combination.
- Yellow split peas, soaked overnight — 300 g (1 1/2 cups)
- Garlic, minced — 3 cloves
- Cumin seeds, toasted and ground — 1 tsp
- Baking powder — 1 tsp
- Scotch bonnet or chilli, finely chopped, to taste — 1/2
- Salt — 1 tsp
- Fresh coriander, chopped — 2 tbsp
- Vegetable oil, for frying — 500 ml (2 cups)
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