Telo met Bakkeljauw (Fried Cassava with Salt Cod) is a traditional Surinamese recipe for a classic dish of fried cassava sticks served with spicy shredded salt cod in tomato sauce. The full recipe is presented here and I hope you enjoy this classic Surinamese version of: Fried Cassava with Salt Cod (Telo met Bakkeljauw).
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Ingredients:
1 whole cassava, skin rasped off and flesh cut into long batons (think chunky chips);storee under water to prevent oxidation
2 tbsp olive oil
1 dried salted cod filet (bacalhau)
1 garlic clove, sliced
1 madame jeanette chilli, sliced
2 tomatoes, diced
2 tbsp of tomato purée
1 onion, sliced
2 tbsp brown sugar
1/2 lime
Method:
The night before, place the salted fish in a large stock pot, cover with plenty of water and set aside to soak over night.
The following day, drain the fish, then place back in the large pot, cover with plenty of water and bring to a boil, then cook for 30 minutes until the fish is soft. Drain the fish then rinse under cold, running, water until you have washed out all the salt. The fish should now be so soft that you can tear it into tiny bits with your hand. If not soft, boil for a further 15 minutes, until soft. Also taste the fish and if still too salty bring to a boil once more to reduce the salt levels even further, then rinse and taste once more. Set the fish aside in a bowl of water until later,
Bring a pan of lightly-salted water to a boil. Drain the cassava then add to the pan and parboil for 5 minutes. In the meantime heat your deep or a 5cm depth of water in a wok or deep saucepan. Once the cassava pieces have boiled for 5 minutes, drain them and pat dry with kitchen paper.
Add to the hot oil and deep fry for about 12 minutes, until nicely golden brown in colour. Drain the cassava chips on kitchen paper and season to taste with salt and black pepper.
To finish the fish, place a pan over medium heat. Once hot, add the olive oil and use to fry the sliced onion, garlic, tomato and madame jeanette chilli in. Stir-fry these ingredients for 5 minutes, then add the cod, flaked into pieces, tomato purée sugar. Stir-fry the ingredients for about 15 minutes, until the fish becomes a nice golden orange colour and the mixture is slightly dry.
You can finish with a squeeze of lime juice, if you prefer.
Serve the fish mixture with the fried cassava chips.
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