Entree: Suriname – National Cuisine – Telo (Fried cassava cakes served with a savory spiced peanut sauce, often accompanied by smoked or salted fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 20 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) cassava (yuca), peeled and cut into 1–2 inch (2.54 to 5.08 cm) pieces
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1/4 cup (30 g) finely chopped yellow onion
- 2 tbsp (30 ml) chopped fresh cilantro
- 3 tbsp (45 ml) vegetable oil for frying, plus extra as needed
- 1/4 cup (30 g) all-purpose flour (optional, for binding)
- 8 oz (225 g) smoked salted fish or smoked mackerel, flaked and bones removed (optional)
Peanut sauce
- 1/2 cup (120 g) smooth peanut butter
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) brown sugar or palm sugar
- 1 small garlic clove, minced
- 1 tsp (5 ml) sambal oelek or hot sauce (adjust to taste)
- 2 tbsp (30 ml) water to thin if necessary

Show original ingredient measurements

- 1 lb (454 g) cassava (yuca), peeled and cut into 1–2 inch pieces
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 1 large egg, approx. 50 g
- 1/4 cup (30 g) finely chopped yellow onion
- 2 tbsp (30 ml) chopped fresh cilantro
- 3 tbsp (45 ml) vegetable oil for frying, plus extra as needed
- 1/4 cup (30 g) all-purpose flour (optional, for binding)
- 8 oz (225 g) smoked salted fish or smoked mackerel, flaked and bones removed (optional)
Peanut sauce
- 1/2 cup (120 g) smooth peanut butter
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) brown sugar or palm sugar
- 1 small garlic clove, minced
- 1 tsp (5 ml) sambal oelek or hot sauce (adjust to taste)
- 2 tbsp (30 ml) water to thin if necessary

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the cassava: Place cassava pieces in a pot, cover with water, add 1 tsp (5 ml) salt, and simmer until very tender, about 20–25 minutes. Drain and let cool slightly.
2. Mash and bind: When cool enough to handle, remove fibrous core from cassava pieces and mash the flesh until smooth. Stir in the egg, chopped onion, cilantro, pepper, and flour if mixture seems loose; adjust salt to taste.
3. Form patties: Shape the cassava mixture into 8 patties (about 2–3 oz (60–85 g) each). If using smoked fish, tuck some flaked fish into the center of each patty or mix it into the mash.
4. Fry the telo: Heat 3 tbsp (45 ml) vegetable oil in a large skillet over medium heat. Fry patties in batches until golden brown and crisp, about 3–4 minutes per side. Drain on paper towels.
5. Make the peanut sauce: Whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, garlic, and sambal in a small saucepan. Warm over low heat, stirring until smooth; thin with water to desired consistency and adjust seasoning.
6. Serve: Plate 2 telo patties per person, spoon warm peanut sauce over or alongside, and garnish with extra cilantro and lime wedges. Serve immediately.

1. Prepare the cassava: Place cassava pieces in a pot, cover with water, add 1 tsp salt, and simmer until very tender, about 20–25 minutes. Drain and let cool slightly.
2. Mash and bind: When cool enough to handle, remove fibrous core from cassava pieces and mash the flesh until smooth. Stir in the egg, chopped onion, cilantro, pepper, and flour if mixture seems loose; adjust salt to taste.
3. Form patties: Shape the cassava mixture into 8 patties (about 2–3 oz / 60–85 g each). If using smoked fish, tuck some flaked fish into the center of each patty or mix it into the mash.
4. Fry the telo: Heat 3 tbsp (45 ml) vegetable oil in a large skillet over medium heat. Fry patties in batches until golden brown and crisp, about 3–4 minutes per side. Drain on paper towels.
5. Make the peanut sauce: Whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, garlic, and sambal in a small saucepan. Warm over low heat, stirring until smooth; thin with water to desired consistency and adjust seasoning.
6. Serve: Plate 2 telo patties per person, spoon warm peanut sauce over or alongside, and garnish with extra cilantro and lime wedges. Serve immediately.