Surinamese Bakkeljauw with Kouseband & Mme. Jeanette Pickle

Surinamese Bakkeljauw with Kouseband & Mme. Jeanette Pickle is one of those dishes that’s packed with bold flavours and vibrant ingredients. The salty, umami-rich bakkeljauw (salted dried white fish) is perfectly balanced by the fresh crunch of kouseband (long beans) and the fiery kick of the Madame Jeanette pickle. It’s a classic Surinamese dish that has found its way into the hearts of many in the Netherlands, often spotted in Surinamese-Indonesian toko’s. And trust me, once you’ve tried Surinamese Bakkeljauw with Kouseband & Mme. Jeanette Pickle, you’ll understand why we love it so much!

This dish brings together a perfect mix of spicy, savoury, and slightly sweet flavours, making every bite exciting. Traditionally served with rice and beans, Surinamese Bakkeljauw with Kouseband & Mme. Jeanette Pickle is also amazing when piled onto a freshly baked white crusty roll or paired with crispy fried cassava chips. The heat from the Madame Jeanette pickle adds a delicious zing, while pickled cucumber helps balance everything out. It’s the kind of meal that keeps you coming back for more. Indeed, Surinamese Bakkeljauw with Kouseband & Mme. Jeanette Pickle is a meal of endless delight.

Why You’ll Love This Recipe

✔️ Bold, authentic flavours – A perfect balance of savoury, spicy, and slightly sweet elements.
✔️ Quick and easy to prepare – Simple ingredients with maximum flavour impact.
✔️ Versatile serving options – Enjoy it with rice, on bread, or with crunchy cassava chips.
✔️ A true Surinamese classic – A taste of Surinamese home cooking, loved by many.
✔️ Easily adaptable – Looking for a vegan version? Check the notes below for a plant-based alternative.

Whether you’re a longtime fan of Surinamese cuisine or trying it for the first time, this dish is sure to impress. Ready to bring some spice into your kitchen? Let’s get cooking! Try making Surinamese Bakkeljauw with Kouseband & Mme. Jeanette Pickle today.

Love this dish? Then also try my Surinamese Chicken Curry with Potato filled Roti. You can get Bakkeljauw Trafasi at your local Asian or Surinamese toko’s, and in some supermarkets. The brand I use is called Faja Lobi.

Print Recipe

Surinamese Bakkeljauw with Kouseband & Mme. Jeanette Pickle

(2 votes, average: 5.00 out of 5)

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Dinner, lunch – Surinamese

By Saffron – Serves: 2 + extra for the next day

Prep Time: 5 minutes – Cooking Time: 30 minutes – Total Time: 35 minutes

Taste the bold flavours of Surinamese Bakkeljauw with Kouseband & Mme. Jeanette Pickle. One of my favourite dishes!

Ingredients

• The bakkeljauw
• ± 450 g Bakkeljauw Filet
• 2-3 tbsp vegetable oil
• 2 white onions, finely chopped
• 4 garlic cloves, thinly sliced
• 4 tbsp bakkeljauw trafasie (see notes)
• 2 tomatoes, diced
• 1 tbsp tomato paste
• 1 tsp trassi (I used the Indonesian version, use miso paste if keeping it vegan, see notes below)
• 1 tsp (brown) sugar, more to taste
• 1/2 Mme Jeanette, left in 1 piece
• 1 maggi stock cube
• 100 ml water
• The beans
• 1-2 tbsp vegetable oil
• 300 g long beans, chopped into bitesize pieces (see notes)
• 1 small onion, finely chopped
• 1 garlic clove, thinly sliced
• 1 tsp djahé (ginger powder) - optional
• 1 tsp kurkuma - optional
• Pepper & Salt to taste
• Pickled Mme. Jeanette and cucumber
• 1.5 Mme Jeanette chilis, finely chopped, seeds left in
• Half a cucumber, ribbonned, seeds discarded
• 6 tsp sugar (divided)
• White vinegar
• Water

Instructions

The bakkeljauw

1

Start by chopping or tearing the salted fish into smaller pieces and boil in a large pot of water to desalt the fish, 15 minutes.

2

Drain the fish and rinse with cold water. Squeeze out as much water as you can. Set aside.

3

Heat the oil in a large pot or frying pan and add the onions and garlic. Sauté until just starting to caramelise, ± 5 minutes.

4

Add the bakkeljauw and stir to mix well. Sauté for another 5 minutes until golden brown.

5

Add the trafasie and mix well. Add the rest of the ingredients: tomatoes, tomato paste, sugar, maggi stock cube, trassi, Mme. Jeanette and water.

6

Bring to a simmer en let bubbel away on low heat for ± 10 minutes.

7

If the mixture stays too wet continue to cook a bit longer with the lid off until you have your desired consistency.

The pickles

8

Add the Mme Jeanette into a sealable jar.

9

Add 3 tsp of sugar, top off with ± 4 tbsp of vinegar and the same amount of water.

10

Seal the jar, shake and set aside.

11

Do the same with the cucumber.

The long beans

12

Sauté the onions and garlic in some vegetable oil, ± 2 minutes.

13

Add the beans and sauté for another 10 minutes on medium heat while you keep stirring.

14

Half way through sprinkle over the ginger and kurkuma.

15

Taste and season with pepper and salt to your liking.

Notes

• You can get Bakkeljauw Trafasi at your local Asian or Surinamese toko's, and in some supermarkets. The brand I use is called Faja Lobi.

• If you can't find long beans you can use regular green beans, just make sure to not overcook them, they're best with a bit of a bite.

• If you'd like to make a vegan version then you can use jackfruit. Get a large can of jackfruit, drain and add to a pan with cold water and bring to a boil. Drain and repeat this a 2nd time, this will neutralise the flavour. Drain and pat dry, tear the jackfruit into smaller pieces and divide over a lined baking tray. Preheat the oven to 230°C and bake the jackfruit for 30 - 40 minutes until dried out a bit and with a bit more texture. Continue with the recipe as mentioned above (from step 3)