์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Surinamese Salted Cod with Long Beans
Bakkeljauw met Kouseband
A flavorful Creole dish featuring salted cod (bakkeljauw) sautรฉed with onions, tomatoes, and spices, served alongside long beans (kouseband). It's a savory and slightly spicy dish that embodies the rich culinary heritage of Suriname.
๐ง ์ฌ๋ฃ
- 500 g Salted codfish (bakkeljauw)(desalted and flaked)
- 2 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 3 medium Tomatoes(chopped)
- 1 tbsp Tomato paste
- 1 optional Madame Jeanette pepper(finely chopped)
- 300 g Long beans (kouseband)(trimmed and cut into 5cm pieces)
- 4 tbsp Vegetable oil
- 1 tsp Shrimp paste (trassi)(optional)
- 1 cube Chicken bouillon cube(crumbled)
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the salted cod thoroughly and boil it in plenty of water for about 15-20 minutes to desalt. Drain, rinse with cold water, and squeeze out excess moisture. Flake the cod into bite-sized pieces.
- 2
Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium heat. Sautรฉ the chopped onions until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the flaked codfish to the pan. Stir and sautรฉ for about 5 minutes until lightly golden brown. If using, add the shrimp paste and stir well.
- 4
Add the chopped tomatoes, tomato paste, crumbled chicken bouillon cube, and chopped Madame Jeanette pepper (if using). Stir to combine and cook for about 5-7 minutes, until the tomatoes have softened.
- 5
In a separate pan, heat the remaining 2 tablespoons of vegetable oil. Add the long beans and sautรฉ for about 10 minutes on medium heat, stirring occasionally, until tender-crisp. Season with salt and pepper to taste.
- 6
Combine the sautรฉed cod mixture with the cooked long beans. Stir gently to mix. Adjust seasoning with salt and pepper if needed.
- 7
Serve hot, traditionally with rice and beans, or with pickled cucumbers.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the salted cod is thoroughly desalted to avoid an overly salty dish.
- โAdjust the amount of Madame Jeanette pepper based on your spice tolerance.
- โThe dish can be served with pickled cucumbers or a spicy sambal.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like bell peppers or okra.
- Serve with a side of fried plantains (bakabana).