Back when I was still in school we had a ‘pet’ at our student housing. She wasn’t a cat or something, but she was the friend of one of my roommates. Since she slept on the sofa a lot we called her our ‘pet’. She was a girl from Suriname and she shared some of her food with us. She taught me to eat really spicy food and she told me Bami was made with spaghetti noodles.

So when my Mr. harvested his first Habanero I claimed it to make him a proper spicy meal: Surinam Bami. Of course, normally Bami is made using Trassi Bakar, or scrimp paste. But for obvious reasons I left it out, instead I use about 1/4 teaspoon of tamarind.

Of course, you can use any kind of pepper or just use a few flakes if you’re not into super spicy food. But this was a pretty decent spicy meal. Quote from the Mr: “This is probably one of the best meals you ever made”.


What do you need (4 servings)

  • 250  gr. of spaghetti noodles
  • 1 large red onion
  • 1 clove of garlic
  • 1/2 – 1 Habanero (or any other pepper)
  • 1/4 teaspoon tamarind
  • 20 gr. tomato paste
  • 7 tablespoons of low salt soy sauce
  • 4 gr. of sugar
  • 1 tablespoon of vegetable stock powder

First off, start by making the bumboo for the bami. Get your food processor or blender out and roughly chop up the onions and pepper. Put them in the blender and blitz until they are starting to turn into a paste, add the tomato pasta, pepper, tamarind and some oil. Blitz again and set aside.

Cook the pasta a little over a dente, do NOT salt the water. Drain the pasta and rinse with cold water. Heat some oil in a thick bottomed pan and add the paste. Bake for a few minutes on low/medium heat, but be careful not the burn it. Add the stock powder (apparently it’s a thing). Pour in the soy sauce and add the sugar. If everything works fine it should get ‘tar’-like. Let it simmer for a few minutes and transfer the spaghetti noodles into the pan. Stir well until all of the noodles are covered with the paste.

Because I didn’t have the room for another fryingpan (since I made Babi Ketjap in my other pans). I started baking some pre cut veggies first. That contained leek, carrot, trauge and cabbage. I added that at the end.


For me, it was just perfect, maybe a little on the hot side. Since we only used half the Habanero, I have another spicy meal coming up.

Can you handle the heat?