Founded in 2014, Victuals.me started out as a blog with one vision: to provide news and commentary about food in a way that Suriname had not yet seen.

Now, it is one of Suriname’s culinary & travel lifestyle digital magazine. It has original content, covering news and opinion from different territories in and outside Suriname. And we also re-post newsworthy content from around the world.

Victuals.me is the digital news version of the Culinary Magazine: Victuals. This magazine is bilingual with recipes from Chefs in Suriname, articles about culinary etiquette, health, restaurants, food cultures, and more.

You can buy the first edition and read it on kindle. Click here!


You don’t need a silver fork to eat good food.

Paul Prudhomme

Our latest posts

  • Caribbean Culinary Bites: August 2020
    U.S. PORK MARKET TRENDS Pork production has fully rebounded following COVID-19 disruptions in April/May. Production was up 8.7% for Q1 but down 13% for April & May, and higher yr-over-yr each wk since 1st wk of June, bringing the yr-to-date total up 2.7%. USDA’s Aug forecast is a 2.6% increase […]
  • Curaçao Hotel Updates: Curaçao Marriott Beach Resort
    Last month we wrote the first update, the hotel where the King and Queen of the Netherlands reside when on the island, you can read it here. In short, this post is about the second Curaçao Hotel Update: Curaçao Marriott Beach Resort Curaçao Marriott Beach Resort where the ultimate in […]
  • Next stop: Coquille Seafood Restaurant in Thessaloniki
    Thessaloniki meaning “victory of the Thessalians”: the second largest city of Greece, over 1 million inhabitants in its metropolitan area, a city I knew nothing about until I got whisked away and exposed all the country has to offer. Yes, I got whisked away, I can finally for once utter […]
  • Restrictions lifted: My first stop: Sagardi.
    This past month the restrictions have been lifted in some countries somewhat and our lives are slowly picking up again and creating what will be our new norm and way of living. All around me, people in The Netherlands, are embracing their new freedom. I think that best part, besides […]
  • Curaçao Hotel Updates: Avila Beach Hotel
    Avila Beach Hotel has new and improved post-COVID-19 menus & enlarges its beach area. It’s Schooner Bar & Terrace has a new and improved menu for breakfast, lunch, and dinner starting at $ 15 per person. Schooner Bar & terrace also has a new logo and website They have also […]
  • Try everything, keep the good: JiJi’s Way
    Surinamese cuisine is often criticized, a criticism that is not entirely unjustified, for being too traditional, too conservative, too static. There is too much focus on what is well known, with little attention and even less appreciation for experimentation and innovation. However, there is now a drive for innovation and […]
  • Foodie moments… June 2019
    Here’s the menu: Michelin Chef’s Menu Starter: Codfish | Eel | Kohlrabi | hoisin Main course: Lamb fillet with lamb neck lamb sweetbreads | Pommes paolo | peas tapenade | candied carrots | thyme gravy Dessert: Cremeux of “candies” | green curry | strawberry | tandoori oil
  • Even better at cooking: The basic pan set and special pans
    A good pan is an investment for life. Rather buy a few expensive high-quality pans than a complete collection that warps, burns or loses the protective coating after a few years. what do you need at least? Frying Pan – 24 cm & 28 cm Saucepan – 18 cm & […]
  • Quarantine & recreating mom’s salmon dish.
    Quarantined… never did we think that this would be a situation that so impacted our daily lives. Readers I hope you are all safe and healthy. I can’t even count what day or week we are in, what I am wondering is has this time brought out your inner chef […]

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