Surinamese heri heri

Name: Surinamese heri heri
Prep time: 60 min
Total time: 60 min
Yield: 6 people
Cuisine: Surinamese
Ingredients: 700 g Salt cod; 600 g Cassava; 500 g Orange sweet potatoes; 300 g White sweet potatoes; 2 Green plantains; 1 Ripe plantain; 3 Taro roots; 300 g Yardlong beans; 6 Eggs; 1 Onion; 3 cloves Garlic; 1 Tomato; 4 sprigs Celery; 3 tbsp Sunflower oil; to taste Black pepper

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Heri heri brings together cassava, sweet potatoes, plantain, eggs, long beans and bakkeljauw on one generous platter: rustic, nourishing and full of Surinamese memory.

Serves: 6 people

Preparation time: 60 min

Ingredients

Salt cod – 700 g
Cassava – 600 g
Orange sweet potatoes – 500 g
White sweet potatoes – 300 g
Green plantains – 2
Ripe plantain – 1
Taro roots – 3
Yardlong beans – 300 g
Eggs – 6
Onion – 1
Garlic – 3 cloves
Tomato – 1
Celery – 4 sprigs
Sunflower oil – 3 tbsp
Black pepper – to taste

Method

Desalt the bakkeljauw first and prepare a quick sauté with onion, garlic, tomato and celery so you have a warm, savoury topping ready. Peel the cassava, sweet potatoes and taro and boil them until tender, cooking the different roots in stages if needed so none of them fall apart. Cook the plantains until soft and sweet, blanch the yardlong beans until just tender and boil the eggs. Arrange everything on a large platter rather than mixing it together, because that generous presentation is part of the dish. Spoon the bakkeljauw over or alongside the roots and serve while everything is still warm.