Telo met Bakkeljauw

Name: Telo met Bakkeljauw
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Surinamese
Ingredients: 500g salt cod, soaked overnight; 4 cassava roots, peeled and halved; 3 onions, sliced; 4 tomatoes, diced; 3 cloves garlic, minced; 1 Madame Jeanette pepper, sliced; 3 tbsp vegetable oil; Juice of 1 lime; Black pepper; Fresh parsley

Telo met Bakkeljauw (TEH-loh met BAH-kel-yow)

Cassava with Salt Cod

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 394 kcal

Boiled cassava paired with sauteed salt cod in a rich tomato and onion sauce, one of Suriname's most iconic everyday dishes.

Nutrition & Info

Protein 26.0g

Carbs 50.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

pot skillet colander

Presentation Guide

Vessel: flat plate

Garnishes: parsley, lime wedge

Accompaniments: hot pepper sauce, fried plantain

Ingredients

500g salt cod, soaked overnight
4 cassava roots, peeled and halved
3 onions, sliced
4 tomatoes, diced
3 cloves garlic, minced
1 Madame Jeanette pepper, sliced
3 tbsp vegetable oil
Juice of 1 lime
Black pepper
Fresh parsley

Instructions

1
Soak salt cod overnight, changing water three times. Boil twenty minutes until flaky. Drain and flake into large pieces.
2
Boil cassava in salted water until tender and slightly translucent, about twenty minutes. Drain and keep warm.
3
Heat oil and saute onions until golden. Add garlic, tomatoes, and Madame Jeanette pepper. Cook until tomatoes form a thick sauce.
4
Fold the flaked salt cod into the tomato sauce gently. Season with lime juice and black pepper. Cook two more minutes.
5
Serve cassava on a plate with the bakkeljauw spooned over top. Garnish with fresh parsley.

💡

Did You Know?

Telo met bakkeljauw is often called the true breakfast of Suriname, eaten by workers heading to the market or fields since colonial times.

Chef's Notes

Equipment Tips

pot
skillet
colander

Garnishing

parsley, lime wedge

Accompaniments

hot pepper sauce, fried plantain

The Story Behind Telo met Bakkeljauw

This dish is one of the oldest and most fundamental in Surinamese cuisine, dating back to the colonial plantation era when salt cod was imported as cheap protein for workers. The combination of starchy cassava with preserved fish became a staple that transcended its humble origins. Today it remains one of Suriname's most recognized dishes, eaten at all times of day and beloved across every community.

🕐 Traditionally enjoyed breakfast or lunch 📜 Origins: Creole Surinamese tradition, colonial era

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