Surinamese telo with salted cod ⋆ recipe via SOULFOOD by Super Dushi Chef®

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Surinamese telo with bakkeljauw – wow, that sounds like professional jargon! Yet it is a simple, but very tasty dish. Telo (or teloh) is cassava. In this case crispy fried, like French fries. Cod is salted fish. Sometimes it is also referred to as 'clipfish'. Salting keeps the fish fresh for longer and gives it extra flavour. Before cooking, you must first desalt the fish.

You can find both cassava and bakkeljauw in just about every Asian, Chinese, or Turkish shop. Nowadays, you can even find bakkeljauw in the supermarket ! You can buy cassava fresh, or you can go for the packets of peeled, sliced (and sometimes pre-cooked) cassava from the freezer. Nice and easy!

Although the telo with cod is usually eaten as is (so without side dishes), I think it's important to serve enough vegetables every day. After all, the children have to get their vitamins. With this classic combination we therefore ate a salad of green papaya, cucumber and carrot. Of course you can eat just about any other vegetable with it.

This recipe is for 4 people

Surinamese telo with bakkeljauw teloh cassava recipe

Ingredients:

1 kg cassava
500 gr cod (fillet)
2 tbsp sunflower oil
1 onion, chopped
2 cloves of garlic, pressed
2 tomatoes, cubed
1 can (70 g) tomato paste
a few sprigs of celery, finely chopped
the juice of 1/2 lime
optional: 1/2 finely chopped Madame Jeanette pepper
oil, for frying
salt to taste

Preparation telo with cod

Start by desalting the cod. To do this, bring a pan with plenty of water to the boil. Add the fish pieces and let it cook for about 10 minutes. Then drain the water and repeat the process. So you cook the fish for 2 x 10 minutes in plenty of water. Drain the water again and let the fish pieces drain in a sieve.

If you are using fresh cassava, you can now peel it first. Use a vegetable peeler, cheese slicer or paring knife for this. Then cut the cassava into strips, the size of Flemish fries. Boil these pieces of cassava for about 10 minutes in plenty of water to which 2 teaspoons of salt have been added. Then drain them well.

In the meantime you can continue to prepare the cod. To do this, heat the sunflower oil in a pan over medium heat. Add the chopped onion and garlic and fry them together until the onion is translucent. Then add the cod and break the pieces of fish into small pieces with the back of a spoon. Now add the diced tomatoes, tomato puree, celery and lime juice and stir well.

Do you use hot pepper? Then add it right now. Let the cod simmer in this way for about 20 minutes, until the pieces of fish have fallen apart and the sauce has reduced.

Then heat oil in a pan or deep fryer to 170 degrees. Fry the pieces of cassava here until they turn golden brown. Then drain the cassava well and sprinkle the pieces with a little salt.

Serve the cassava (telo) with the cod and any vegetables of your choice. - Enjoy your dinner!

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