National Dish Suriname: Teloh with Bakkeljauw (Recipe)
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Meet Teloh with Bakkeljauw, a Surinamese classic that turns two humble ingredients into something quietly spectacular. Salted cod is soaked, flaked and fried with onion and garlic, then spooned over a soft, creamy mash of boiled plantain. It is savoury, gently sweet and deeply comforting — the kind of plate that has been passed down through Surinamese families for generations, and one of the easiest ways to taste the country’s remarkable culinary mix at home.
About Teloh with Bakkeljauw
Teloh with Bakkeljauw is a genuine delicacy of Surinamese cooking, adored by locals and visitors alike. It pairs hearty salted cod fillet — known as bakkeljauw — with the silky texture of teloh, a soft mash made from plantain. The combination is not only a treat for the palate but also a reflection of Suriname’s layered culture and traditions. Many households still cook it to family recipes handed down from one generation to the next, with small tweaks made along the way.
Ingredients (serves 1–2)
- 200 g salted cod fillet (bakkeljauw)
- 2 ripe plantains
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1–2 tablespoons oil (sunflower or rapeseed)
- Salt and pepper to taste
- Optional: fresh herbs such as parsley or coriander
Shopping for the ingredients
When shopping for Teloh with Bakkeljauw it pays to pick good-quality, fresh produce. The salted cod should be firm and of decent quality, since it carries most of the flavour. Plantains are widely stocked in supermarkets and Asian grocers, and should feel firm but ripe. If you have a Surinamese or Caribbean food shop nearby, that is the best place of all to find authentic ingredients — much as you would when sourcing for Surinaamse Garnalen.
Preparing the dish
Getting ready is straightforward and builds a little anticipation for the cooking to come. Start by soaking the cod in water to draw out the excess salt. While it soaks, peel the plantains and cut them into small pieces. Chop the onion and garlic too, as they form the aromatic base of the dish. The better your preparation, the quicker and smoother the actual cooking will be.
Step-by-step instructions
- Soak the cod fillet in lukewarm water for 30 minutes, then drain and pull it apart into small flakes.
- Heat the oil in a frying pan and sauté the chopped onion and garlic until translucent.
- Add the flaked cod and fry for a few minutes, stirring now and then.
- Boil the plantains in a pan of water until very soft and almost falling apart.
- Mash or purée the cooked plantains and season with salt and pepper.
- Spoon the plantain mash into a serving bowl, top with the cod mixture and garnish with fresh herbs if you like.
Gluten-free / lactose-free version
Teloh with Bakkeljauw is naturally gluten-free and lactose-free. None of the core ingredients contain gluten, so anyone with an intolerance can enjoy it without adjustment. Plantains and salted cod make an easily digestible, nourishing meal on their own. Just check that the oils and any spice blends you reach for are certified free from gluten as well.
Tips for vegans and vegetarians
While Teloh with Bakkeljauw is a hearty fish dish at heart, vegans and vegetarians can still capture much of the same character. Swap the cod for a plant protein such as tofu or tempeh, marinated with the same seasonings and fried until golden at the edges. The teloh itself stays exactly as it is, giving you a wholesome and delicious alternative. It is an excellent way to explore the textures of Surinamese cooking without any animal products.
More tips and tricks
A few extra tricks will make the dish even better. Experiment with different spices to shift the flavour — a little paprika or hot pepper adds welcome warmth and depth. Fresh herbs stirred through at the last moment intensify the aroma and lend a bright, green note. It is well worth playing with the balance until every mouthful feels like an event.
Adapting the recipe to your taste
One of the best things about Teloh with Bakkeljauw is how readily it bends to personal preference. If you prefer things milder, hold back on the chilli and go gently with the seasoning. For bigger, bolder flavours, work in some curry spices — the same approach that gives Surinaamse Massala Kip its punch. You can also fold other vegetables, such as carrot or spinach, into the plantain mash to make the plate more substantial.
Ingredient substitutions
There are plenty of alternatives suited to vegans or to anyone cooking around an allergy. Instead of cod, try smoked seitan or jackfruit to mimic the flaky, meaty texture. Pumpkin or sweet potato can stand in for the plantains, producing a version that is different but every bit as tasty. Substitutions like these let everyone prepare the dish in their own style, much as cooks do with Surinaamse Bruine Bonen.
Drink pairing ideas
The ideal drink alongside Teloh with Bakkeljauw is something fresh and fruity. A pineapple or passion fruit juice brings a lovely sweetness that offsets the salty, savoury notes of the fish beautifully. A light white wine or a crisp rosé also works well without overwhelming the plate. For an alcohol-free option, chilled coconut water adds an unmistakably tropical touch.
Serving and presentation ideas
Presentation can lift the whole experience. Serve the dish on brightly coloured plates or in ceramic bowls for an inviting look. A garnish of fresh herbs not only adds flavour but also brings the plate to life visually. Set out small bowls of sides — pickled vegetables or a hot sauce, for example — so everyone can build their own perfect mouthful.
A bit of history
Teloh with Bakkeljauw carries a rich history born from the meeting of cultures in Suriname. African, Indian and Dutch influences are all clearly legible in the plate, from the technique to the seasoning. The use of salted fish in particular speaks of immigrant traditions adapted to local conditions and local produce. Over the years the dish has become a symbol of Surinamese identity and community, honoured at festivals and eaten on ordinary weeknights alike — a perfect entry point to Surinamese cuisine.
More recipe ideas
Summary: Teloh with Bakkeljauw
In short, Teloh with Bakkeljauw is a delicious traditional dish that captures the flavours and the culture of Suriname in a single bowl. Its simple preparation and easy adaptability make it a popular choice for anyone setting out to discover Surinamese food. With the right balance of seasoning and genuinely fresh ingredients, you can create something both authentic and thoroughly satisfying. Give it a go and dive into the wonderfully varied world of Surinamese cooking.
