National Dish Suriname: Broodje Bakkeljauw (Recipe)
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Few snacks capture the spirit of Suriname quite like Broodje Bakkeljauw — a generously filled sandwich of flaked salted cod, crisp onion rings and fresh coriander, all piled into soft bread. It is quick, punchy and full of the layered flavours that come from a country where African, Indian, Javanese and Dutch cooking have lived side by side for generations. Whether you eat it standing at a market stall or make it at home for lunch, it is a sandwich with real personality.
About Broodje Bakkeljauw
Broodje Bakkeljauw is a classic Surinamese sandwich that carries the aromas and the culture of the country in every bite. Its heart is tender salted cod, softened by soaking and then flaked and dressed so its savoury depth comes through without overwhelming the other ingredients. Served on freshly baked bread with onion, tomato and herbs, it is a genuine treat for the palate. Given its distinctive flavour balance, it is little wonder that this sandwich has become one of the country’s best-loved everyday dishes, sitting comfortably alongside heartier plates such as Bakkeljauw Met Roti.
Ingredients (serves 1–2)
- 200 g salted cod
- 2 fresh bread rolls
- 1 onion, sliced into rings
- 1 tomato, sliced
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
- Fresh coriander leaves
- 1 small chilli (optional, for a hotter version)
Shopping for the ingredients
The first step in making a good Broodje Bakkeljauw is the shopping. It is worth choosing salted cod of decent quality that is not excessively salty, since the other ingredients bring plenty of their own flavour to the sandwich. Visit a local fishmonger or a supermarket with a good seafood counter to find the best piece. Everything else is straightforward — fruit, vegetables and store-cupboard seasonings are available in any ordinary market.
Preparing the dish
Once you have gathered everything, it is time to start the preparation. The cod must first be relieved of its excess salt by soaking it in cold water. While the fish sits in the water, you can get on with the rest: slice the onions and tomatoes finely, and stir the lime juice into the mayonnaise to make a bright, fresh dressing. Working through these steps in advance means everything is ready to assemble the moment the fish is done.
Step-by-step instructions
- Soak the salted cod in water for at least 1 hour to draw out the salt.
- Drain the cod, then poach it gently in a pan of water until cooked through (about 10 minutes).
- Leave the cod to cool, flake it into pieces and fold it through the prepared mayonnaise.
- Slice the bread rolls open and spread the cod mixture over the base.
- Arrange the onion rings, tomato slices and fresh coriander on top.
- Add the chilli or jalapeño if you would like a hotter version.
- Press the sandwich together lightly and enjoy!
Gluten-free / lactose-free version
Broodje Bakkeljauw adapts easily to different dietary needs. Use gluten-free bread to make the sandwich suitable for anyone avoiding gluten, and choose a lactose-free mayonnaise or whisk your own from plant oils with no dairy at all. The authentic flavour stays entirely intact, and everyone at the table can tuck in. It is worth trying a few different gluten-free breads to find one with the right sturdy texture for a filled sandwich.
Tips for vegans and vegetarians
For vegans and vegetarians the recipe is simple to rework. Replace the cod with smoked tofu or another plant-based alternative that echoes the savoury, slightly briny character of the fish. In place of ordinary mayonnaise, reach for a vegan version based on cashews or avocado. With these swaps the sandwich remains just as aromatic and distinctive while fitting comfortably into a plant-based diet — much like the fritters in Bakabana.
More tips and tricks
There are plenty of small tricks that lift this sandwich. Slice the onions thinly and evenly so they season the filling rather than dominating it, and let them sit briefly in a splash of lime juice to soften their bite. Fresh herbs make a real difference, so do experiment with other leaves and seasonings alongside the coriander. One especially useful tip is to toast the bread lightly, which gives a crisper texture and makes the whole thing far more satisfying to eat.
Adapting the recipe to your taste
Adjusting a recipe to personal preference is half the pleasure of cooking. Think about the spices you reach for most often and see how they work in the filling. Whether you want more heat from chilli or a touch of sweetness from caramelised onions, the possibilities are almost endless. Give your creativity free rein and build a version that you, your family and your friends genuinely look forward to.
Ingredient substitutions
If some of the ingredients are hard to track down or simply not to your liking, there are always alternatives. Instead of cod you might use another fish such as mackerel or salmon to shift the flavour in a different direction. For a fully plant-based option, braised aubergine or other soft vegetables make a surprisingly good filling. Substitutions like these keep the sandwich feeling fresh each time you make it, in the same spirit as Surinaamse Garnalen.
Drink pairing ideas
A good Broodje Bakkeljauw calls for something refreshing alongside. A cold, light beer works beautifully, as does a fruity cocktail that picks up the lime in the dressing. For an alcohol-free option, tropical fruit juices or an infusion of mint and lime are excellent choices — as is a homemade Gemberbier with its warming ginger kick. Drinks like these keep the flavours in balance and round the meal off nicely.
Serving and presentation ideas
Presentation can raise the enjoyment of this sandwich considerably. Serve it on a handsome wooden board or a brightly coloured plate so the colours of the filling stand out. Finish with a scattering of fresh herbs or a wedge of lime for visual appeal. An inviting presentation not only whets the appetite but also shows the care that has gone into the cooking — perhaps with a bowl of Kroepoek on the side for crunch.
A bit of history
Broodje Bakkeljauw grew out of Suriname’s multicultural society and is a perfect example of several culinary traditions merging into one. Salted cod was originally imported from Europe and found its place in local cooking thanks to its long keeping qualities and intense flavour. Over the years, variations of the recipe emerged as Indian, Javanese and African influences were absorbed into the mix. The sandwich became a small symbol of Surinamese hospitality and everyday life, and it remains one of the most recognisable items in Surinamese cuisine.
More recipe ideas
Summary: Broodje Bakkeljauw
In short, Broodje Bakkeljauw is a delicious and remarkably versatile dish well worth trying. Its combination of salted cod, fresh vegetables and bright seasoning makes it a highlight of Surinamese cooking. Thanks to its straightforward method, its many possible adaptations and the easy substitutions available, it suits almost every taste and every diet. Treat yourself and your loved ones to this flavourful sandwich, and let the variety of Suriname inspire your kitchen.
