Telo met Bakkeljauw — Print Recipe

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

Ingredients

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.