Tayer Blad Soep

Name: Tayer Blad Soep
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: Surinamese
Ingredients: 500g taro leaves (tayer blad), washed and chopped; 300g salted beef, soaked overnight; 200g smoked chicken; 200g okra, sliced; 2 onions, diced; 3 cloves garlic, minced; 1 Madame Jeanette pepper, whole; 2 tbsp vegetable oil; 1 liter water or stock; Salt and pepper; Juice of 1 lime; Fresh thyme

Tayer Blad Soep (TIE-er BLAHT soup)

Taro Leaf Soup

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 362 kcal

A thick, earthy Surinamese soup made from taro leaves slow-cooked with salted beef, smoked chicken, okra, and hot pepper into a rich green broth.

Nutrition & Info

Protein 28.0g

Carbs 22.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large stockpot wooden spoon blender optional

Presentation Guide

Vessel: deep soup bowl

Garnishes: lime wedge, hot pepper

Accompaniments: white rice, fried plantain

Ingredients

500g taro leaves (tayer blad), washed and chopped
300g salted beef, soaked overnight
200g smoked chicken
200g okra, sliced
2 onions, diced
3 cloves garlic, minced
1 Madame Jeanette pepper, whole
2 tbsp vegetable oil
1 liter water or stock
Salt and pepper
Juice of 1 lime
Fresh thyme

Instructions

1
Boil soaked salted beef until tender, about one hour. Cut into bite-sized pieces and reserve the cooking liquid.
2
Heat oil and saute onions and garlic. Add chopped taro leaves and stir until wilted, about five minutes.
3
Add smoked chicken, beef, okra, whole pepper, thyme, and cooking liquid. Bring to a boil.
4
Reduce heat and simmer forty-five minutes until taro leaves are completely soft and the soup is thick and green.
5
Season with lime juice, salt, and pepper. The soup should be thick and hearty, almost stew-like in consistency.

💡

Did You Know?

Tayer blad soep is often called the Surinamese version of callaloo, connecting it to the broader Caribbean and West African tradition of leafy green soups.

Chef's Notes

Equipment Tips

large stockpot
wooden spoon
blender optional

Garnishing

lime wedge, hot pepper

Accompaniments

white rice, fried plantain

The Story Behind Tayer Blad Soep

Tayer blad soep connects directly to the West African tradition of cooking leafy greens into thick, protein-rich soups. Enslaved Africans in Suriname used locally available taro leaves as a substitute for the greens they knew from home, combining them with the preserved meats available on plantations. The dish survived abolition and urbanization to remain a beloved part of Creole Surinamese cuisine, a direct culinary link to West African heritage.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Creole Surinamese tradition, West African roots

Comments (0)

No comments yet. Be the first to share your thoughts!