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Surinamese Fried Cassava with Peanut Sauce
Crispy fried cassava (teloh) served with a rich and creamy peanut sauce, a popular snack and side dish in Surinamese cuisine, reflecting its Javanese roots.
ð§ ææ
- 500 g Cassava(peeled and cut into fries)
- 150 g Peanut butter(smooth or crunchy)
- 200 ml Coconut milk
- 2 cloves Garlic(minced)
- 1 small Shallots(finely chopped)
- 1 small Chili pepper(finely chopped (optional))
- 1 tsp Tamarind paste
- 1 tsp Sugar
- 0.5 tsp Salt(or to taste)
- for frying Vegetable oil
- 2 tbsp Fried shallots(for garnish)
- 1 tbsp Fresh lime juice
ðšâð³ äœãæ¹
- 1
Rinse the cut cassava pieces and pat them thoroughly dry. This is crucial for crispy results.
- 2
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 170°C (340°F). Carefully add cassava in batches and fry until golden brown and crispy, about 8-10 minutes.
- 3
Remove fried cassava with a slotted spoon and drain on paper towels. Season immediately with salt.
- 4
While the cassava is frying, prepare the peanut sauce. In a small saucepan, sauté minced garlic and chopped shallots in a little oil until softened.
- 5
Add peanut butter, coconut milk, tamarind paste, sugar, and salt to the saucepan. Stir well to combine.
- 6
Bring the sauce to a gentle simmer over low heat, stirring constantly until it thickens to your desired consistency. Add a little water if it becomes too thick. Stir in chili pepper if using.
- 7
Stir in fresh lime juice just before serving. Taste and adjust seasoning as needed.
- 8
Serve the hot, crispy fried cassava with the warm peanut sauce for dipping. Garnish with fried shallots.
ð¡ ããã®ã³ã
- âEnsure cassava is completely dry before frying to prevent splattering.
- âDo not overcrowd the fryer; fry in batches for best results.
- âThe peanut sauce can be made ahead of time and gently reheated.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a spoonful of sambal oelek to the peanut sauce for extra heat.
- Serve with a side of acar (pickled vegetables).
- For a lighter version, bake the cassava fries until golden and tender.