Drawing: John Gabriel Stedman
Prepare 500 gram bakkeljauw.
See how to prepare bakkeljauw in pictures.
Peel and cut one green (unripe) plantain, one ripe plantain, two fresh cassava and two sweet potato in smaller pieces (a little bigger than the size of your thumb). Plantain is called bakbanaan or kookbanaan in Dutch.
Boil water and add salt, first the green plantain, then the ripe plantain, cassava and (last) sweet potato. The green plantain should be cooked longer, say 30 minutes, the cassava, nappi and sweet potato is cooked in 20 minutes, or even a little less, the ripe plantain around 10 minutes.
Why green and ripe banana? They both taste differently.
Serve with bakkeljauw, hard boiled egg and zuur (pickles)*. I also found nappis as an ingredient, a Suriname root vegetable. Cook nappis together with plantain etc. To get some sort of sauce add some extra water when making bakkeljauw. The next day left overs can be baked in oil with some garlic, chili pepper and salt.
*) Surinaams zuur (pickles)
Cut cucumber, red onion and Surinamese pepper (adjoema or madam jeanette) in half rings, small strips or length wise. Mix some water with two tablespoons sugar, dissolve sugar in water by heating it. Add 250 ml vinegar. Cool. Add cucumber, red onion, pepper, salt, pimento, black pepper, fresh ginger and cloves. Instead of sugar Suriname people use 'Chinese suiker' (Chinese sugar). This is the artificial sweetener sacharine. Chinese sugar is sold in powder or small grains. (Another recipe)
Guide to the ingredients:
Green and ripe plantain
Cassava
Sweet potato
Surinamese sweet potato (expensive at 7,50 euro per kilo)
Nappi in Sranang Tongo, no idea how they're named in English, are these yams?
Madame jeanette pepper or adjoema, they are so similar. I believe these are adjoema. Adjoema (available in yellow and red) are more hot than madam jeanette
Bakkeljauw, salted pollock
Prepared bakkeljauw
Surinaams zuur (pickled cucumber and onion)
No comments:
Post a Comment