Kousenband met Garnalen

Name: Kousenband met Garnalen
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Surinamese
Ingredients: 500g yard-long beans, cut into 5cm pieces; 100g dried shrimp, soaked and drained; 3 cloves garlic, minced; 1 onion, sliced; 1 Madame Jeanette pepper, minced; 2 tbsp vegetable oil; 1 tbsp soy sauce; Salt and pepper; 1 tomato, diced

Kousenband met Garnalen (KOW-sun-bant met gar-NAH-lun)

Long Beans with Shrimp

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 176 kcal

Stir-fried yard-long beans with dried shrimp, garlic, and Madame Jeanette pepper, a flavorful Surinamese side dish that accompanies rice meals.

Nutrition & Info

Protein 14.0g

Carbs 12.0g

Fat 8.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

wok or large skillet knife cutting board

Presentation Guide

Vessel: serving plate

Garnishes: fried shallots

Accompaniments: white rice, other side dishes

Ingredients

500g yard-long beans, cut into 5cm pieces
100g dried shrimp, soaked and drained
3 cloves garlic, minced
1 onion, sliced
1 Madame Jeanette pepper, minced
2 tbsp vegetable oil
1 tbsp soy sauce
Salt and pepper
1 tomato, diced

Instructions

1
Soak dried shrimp in warm water for fifteen minutes. Drain and roughly chop the larger pieces.
2
Heat oil in a wok over high heat. Add garlic, onion, and Madame Jeanette pepper. Stir-fry one minute.
3
Add yard-long beans and stir-fry five minutes until bright green and crisp-tender.
4
Add dried shrimp, tomato, and soy sauce. Toss everything together and cook two more minutes. Season with salt and pepper.

💡

Did You Know?

Kousenband literally means "stocking band" in Dutch, named for the resemblance of the long beans to the bands used to hold up stockings.

Chef's Notes

Equipment Tips

wok or large skillet
knife
cutting board

Garnishing

fried shallots

Accompaniments

white rice, other side dishes

The Story Behind Kousenband met Garnalen

Yard-long beans are a staple vegetable in Surinamese cooking, reflecting the strong Southeast Asian influence on the country's cuisine. The combination with dried shrimp shows the Javanese and Chinese contributions to everyday Surinamese cooking. This dish is a standard accompaniment to rice-based meals across all communities, demonstrating how ingredients from different continents merged into a cohesive national cuisine.

🕐 Traditionally enjoyed side dish with lunch or dinner 📜 Origins: Javanese-Surinamese tradition

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