Entree: Suriname – Northern Culinary Region – Telo (Desalted salted cod simmered in a Creole-style spicy tomato and pepper sauce served with coconut rice and fried plantain)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 12 hrs

Total 13 hrs

Ingredients

- 1 lb (454 g) salted cod (bacalhau), desalted by soaking
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 g) ripe tomatoes, diced (or 1 14 oz can diced tomatoes)
- 1 tbsp (15 g) tomato paste
- 1–2 Madame Jeanette or Scotch bonnet peppers, seeded and finely chopped (use 1 for mild, 2 for spicy)
- 1 red bell pepper, seeded and julienned
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro
- Salt to taste (reduce because cod may retain salt)
- 1 cup (200 g) long-grain white rice, uncooked
- 1 can 13.5 oz (400 ml) coconut milk (for rice)
- 1/2 cup (120 ml) water (for rice)
- 2 ripe plantains, peeled and cut on the diagonal into 1/2-inch (1.3 cm) slices
- 2 tbsp (30 ml) neutral oil for frying plantains
- Lime wedges for serving

Instructions

1. Rinse the salted cod and soak in cold water for 8–24 hours, changing the water 2–3 times until saltiness is to taste; drain and pat dry. Flake into large pieces, removing bones and skin as desired.
2. Prepare the coconut rice: in a medium pot bring 1 can (400 ml) coconut milk and 1/2 cup (120 ml) water to a simmer, add 1 cup (200 g) rice, a pinch of salt, cover, reduce heat to low and cook 15–18 minutes until liquid is absorbed; remove from heat and let rest covered 5 minutes, then fluff with a fork.
3. Heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 g) butter in a large skillet or sauté pan over medium heat. Add the chopped onion and cook 5–7 minutes until softened.
4. Add the minced garlic, chopped pepper(s), and red bell pepper; cook 2–3 minutes until fragrant. Stir in the diced tomatoes and tomato paste and simmer 5 minutes to meld flavors.
5. Stir in ground cumin and paprika, then add the flaked desalted cod and 1/2 cup (120 ml) coconut milk. Gently fold to coat the cod, reduce heat to low and simmer uncovered 6–8 minutes to allow flavors to blend. Adjust salt carefully.
6. Finish the sauce with 2 tbsp (30 ml) lime juice and 2 tbsp (8 g) chopped cilantro. Keep warm while frying plantains.
7. Heat 2 tbsp (30 ml) oil in a skillet over medium-high heat. Fry plantain slices in batches until golden brown and caramelized, about 2–3 minutes per side; transfer to a paper towel-lined plate and sprinkle lightly with salt.
8. Serve the cod and Creole sauce over coconut rice with fried plantains on the side and lime wedges for squeezing.