Telo met BakkeljauwCassava with Salted Cod

Name: Telo met Bakkeljauw (Cassava with Salted Cod)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Suriname
Ingredients: 900 g Cassava Root (sweet variety, peeled and cut into chunks); 1800 ml Water; 4 g Salt; 400 g Salted Cod (soaked and flaked); 150 g Onion (finely chopped); 15 g Garlic (minced); 250 g Tomato (finely chopped); 35 g Tomato Paste; 10 ml Hot Sauce; 20 ml Lime Juice; 30 ml Vegetable Oil; 2 g Black Pepper

Boiled sweet cassava served with a savory salted-cod sauté of onion, garlic, tomato, and lime, in the style of Surinamese telo met bakkeljauw.

Prep

25m

Cook

40m

Serves

Estimated

Nutrition

Per serving

753kcal

Calories

68g

Protein

10g

Fat

95g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Cassava

0.9kg
Cassava Root (sweet variety, peeled and cut into chunks)
1.8l
Water
4g
Salt

Stew

400g
Salted Cod (soaked and flaked)
150g
Onion (finely chopped)
15g
Garlic (minced)
250g
Tomato (finely chopped)
35g
Tomato Paste
10ml
Hot Sauce
20ml
Lime Juice
30ml
Vegetable Oil
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Cover the cassava root with fresh water, add the salt, boil until completely tender, and discard the cooking water.
02
Heat the vegetable oil in a pan over medium heat. Add the onion and cook until soft.
03
Stir in the garlic, then add the tomato and tomato paste. Cook until the mixture becomes thick and saucy.
04
Add the salted cod, hot sauce, and black pepper and cook gently until the fish is hot and the sauce coats it well.
05
Take the pan off the heat and stir in the lime juice.
06
Serve the salted cod stew with the boiled cassava root.

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