Telo with vegan saltfish

Name: Telo with vegan saltfish
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Ingredients: 400 g pre-cooked cassave (cut into large pieces); 2 cans young jackfruit; 1 nori sheet; 2 tbsp capers in brine (the liquid in jar of capers); 1 tbsp capers; 1/2 tbsp oil; 1/2 tsp salt; 1 union; 2 garlic cloves; 35 g tomato paste; 1 cube Maggi or vegetable bouillon; 1 tsp Old Bay seasoning; 1 tsp MSG (optional); 1/2 tsp paprika powder; 1/4 tsp turmeric powder; 2 tbsp tomato ketchep

During the Surinamese celebration of Keti Koti, on the July 1st, telo with saltfish is often eaten. Keti Koti is a moment to reflect on the liberation and emancipation of enslaved people. Besides being a time for contemplation and reflection, it's also a joyful celebration of freedom.

This recipe offers a plant-based version of telo with saltfish. In this dish, we use fried cassava alongside jackfruit "fish." Incredibly delicious!

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes

Ingredients

Servings: 4

400 g

pre-cooked cassave cut into large pieces
2 cans

young jackfruit
1

nori sheet
2 tbsp

capers in brine the liquid in jar of capers
1 tbsp

capers
1/2 tbsp

oil
1/2 tsp

salt
1

union
2

garlic cloves
35 g

tomato paste
1 cube

Maggi or vegetable bouillon
1 tsp

Old Bay seasoning
1 tsp

MSG optional
1/2 tsp

paprika powder
1/4 tsp

turmeric powder
2 tbsp

tomato ketchep

Calories: 84 kcal

Instructions

Preheat the oven to 230°C (450°F). Drain the jackfruit, rinse with cold water, and bring to a boil in a pot of cold water. Rinse the jackfruit again and bring to a boil in cold water once more. Rinse thoroughly. The jackfruit should now have a neutral taste.
If necessary, pull the jackfruit apart and finely chop the large, hard pieces.
In a food processor, grind the nori sheet, the capers in brine, and the capers into a "paste." Mix the paste with the jackfruit, oil, and salt.
Heat your frying oil to 180°C (350°F). Spread the jackfruit evenly on a baking sheet lined with parchment paper. Bake for 30 to 40 minutes in the oven, or until slightly dry with a firm texture.
While the jackfruit is nearing completion, fry the cassava pieces until they turn golden brown. Drain on a plate lined with paper towels. Immediately sprinkle it with a pinch of salt.
In a just a few drops of oil, sauté the onion until translucent and soft. Add the garlic and tomato paste. Deglaze the tomato paste by stirring continuously for 2 minutes.
Add the remaining ingredients and the jackfruit mixture. Stir well and taste. Adjust seasoning if needed. Serve with the fried cassava.