Suriname is a small country in South America, but it has a very heterogeneous population. It is about a tenth larger than Michigan. The population is one of the most ethnically diverse in the world. So each ethnic group preserves its own culture and food.
One of our specialties is fish balls (bakkeljauw balletjes), a delicious white cod. It is cut, cleaned, salted and cured in cool conditions for a few weeks in Lofoten (Norway) and then containerized to Suriname where the fish is dried first, then cut into practical pieces and vacuum packed for sale in Suriname, Guyana and the Caribbean island under the name Bakkeljauw. Also known as ‘baccaloa in Spanish’
Ingredients:
1 pound (450) grams of salted cod (bakkeljauw) weighed after boning and skinning
3 large garlic cloves, peeled and coarsely chopped
Oil for frying
1 medium egg, lightly beaten
1 large onion, minced
3-4 potatoes
1 teaspoon finely chopped parsley
2 tablespoons tomato sauce
1 teaspoon finely sliced celery
1 teaspoon freshly ground fine black pepper
1-2 teaspoons of chili pepper seeded and finely chopped (depends on your taste)
salt to taste
1/2 cup dry white breadcrumbs
Addresses:
Place the cod (bakkeljauw) in cold water, in a glass container for about 1-2 hours. Discard the water and place the cod in a saucepan with enough water to cover and bring to a boil over medium-high heat and simmer for 10 minutes. If the fish is too salty, change the water and boil again for about 5 minutes. Remove saucepan from heat, drain and cool. When the cod is cool enough, remove the bones or skin. Squeeze out excess water, then shred the cod into small pieces and set aside.
Cook the potatoes in a pot of boiling water for 20 minutes. Drain well and mash with a potato masher. Put the cod, cod and potato mixture in a bowl and add the chopped onion, garlic, chili, celery, parsley, tomato sauce, medium egg and mix well. Add a second egg if your mixture is too dry.
Cover the container and place the mixture in the refrigerator for about an hour.
Scoop into small balls or cakes and then roll your balls in the breadcrumbs.
Heat a little oil in the pan and fry over medium heat on each side, until the balls (cakes) are golden brown and well cooked.
Remove with a slotted spoon and drain on paper towels. Serve hot with chutney.