De Javaans-Surinaamse Keuken en Haar Betekenis in de Volkscultuur, Drs. H.K. Patmo-Mingoen, OSO, jaargang 9, nummer 2, Dec 1990.
Subject: [Culture] Javanese Cuisine (part 2)
It can be said that the Javanese introduced in Suriname a much more varied menu and diet. As more vegetables and fruits were consumed. Rice soon became the main staple even with the Creoles. The taste of food and prepared dishes was improved as the Javanese introduced herbs and condiments in their cooking. After independence in 1975, small scale agriculture declined sharply with the result that fewer soya beans were grown for the preparation of tempe and tahu. Thus fewer Javanese have a chance to eat tempe and tahu compared to the Javanese living in the Netherlands.
With the urbanization of the Javanese in Suriname more establishments where Javanese food was prepared and sold became available to the general public. These establishments vary from the small warung to a restaurant. These establishments were not only important eating places for delicious food but also served as a meeting place where people could interact.
It must be pointed out that the Javanese do prepare different meals for their own daily consumption and as to what they prepare for guests or slametans.
Met dank aan Albert Buys