Surinamese chicken in a light Javanese kecap ayam sauce with fresh onions, garlic and ginger
Salted kandratiki (trout) sautéed with onion, garlic & fresh herbs
Tuna flakes mixed in with creamy mayo, diced onions and pickles
"BITTERBALLEN" (Chicken / Beef / Fish)
Eight deep-fried balls with a stuffing of your choice, served with three sauces.
ECO SIGNATURE SALTED FISH CROQUETTES
Deep fried snacks with a stuffing of traditionally salted kandratiki (trout) served with a chili sauce. This Eco signature snack was first specially prepared for a group of birdwatchers and has since become part of our menu.
THE EASY CHEESY PLANK SERVED WITH OLIVES
A royal serving of three types of Dutch cheese: young matured, aged and with cumin. Served with olives and pearl onions.
INDO AYAM GORENG
Three flame grilled chicken skewers marinated in Javanese kecap ayam & sweet soy sauce. Served with a light spicy Javanese peanut sauce infused with tamarind.
ECO HOT WINGS
Three large pieces of fried chicken wings marinated in cajun, paprika, chili and smothered in a hot sauce. When we say hot, we mean it!
TOSTI GOUDA CHEESE
Our tosti is two slices of home-made bread, with the famous Dutch Gouda cheese (to embrace our Dutch history) and ham in between, toasted all together.
Add-ons: Ham $1.25 Salami $1.25
(Dutch for doorman or bouncer) Fried eggs with ham and cheese served on toast or bread
TRADITIONAL CHICKEN/HAM CLUB SANDWICH
Of home-made bread served with cassava chips
A rich soup made from the starchy cassava root plant with chicken, fresh Surinamese herbs and fresh coconut milk. Though cassava is originally from West-Africa, cassava soup is a Surinamese specialty.
A light, Javanese bouillon from galangal and lemongrass with chicken, potato, glass noodles and a boiled egg. Saoto soup originated as a Javanese dish, but since Suriname is a melting pot of many ethnicities, there are various ways to prepare it. At Eco it gets the Torarica Twist! Served with sweet or sour sambal (chili paste).
A creamy soup made from Peanut-butter infused with Chicken broth, fresh Surinamese herbs, onions and Tom-Tom balls (plantain)
CHINESE TAYER SOUP
A rich soup made from the starchy Taro root plant in a thick chicken infused broth, fresh Surinamese herbs and coconut milk. The taro root is commonly used as a main course in the Chinese cuisine, in Northern China it’s often boiled or steamed much like a potato and in Southern China it’s used in the dim sum cuisine. The early Chinese immigrants first introduced the Taro root to Surinamese cuisine, now it’s part of it!
Vegetable soup with shiitake mushrooms, red onion, Surinamese herbs and local vegetables.
FRUITY GREEN SALAD
With fresh, seasonal fruits.
CHEF’S CAESAR SALAD
With frisée lettuce, tomato, egg, Caesar dressing and anchovies
Add-on: Chicken $3.00
PETJEL Á LA ECO
A salad of green beans, beansprouts, water spinach and cabbage with a peanut sauce. A recipe from the island of Java.
BANG BANG MARIE
Fried golden corvina fish served with local vegetables and a fresh green salad
Pan fried butterfish served with local vegetables, green salad and a choice of tomato, sweet and sour, creole or mustard sauce Botomang means boatsman. He’s the one who caught your butterfish!
A traditional Surinamese dish, served with stewed chicken and local vegetables
Traditional Surinamese brown bean stew with smoked chicken and cured beef (optional)
SUPREME STEAK: A 14 OZ RIB EYE STEAK*
SUPREME STEAK: A 7 OZ RIB EYE STEAK*
* steaks are served with a choice of garden salad or coleslaw and a side order of choice
Sauces Pepper steak, mushroom or garlic butter sauce
Grilled pork chop, served with cranberry sauce, local vegetables and a green salad
Penne or Tagliatelle with bell pepper, carrots and shiitake mushrooms