Heri Heri (Surinamese Creole Earth Fruit Dish)

Heri Heri is a traditional Surinamese Creole dish with deep historical roots, originating from the era of slavery when enslaved people relied on locally available, starchy root vegetables and salted fish. Over time, the dish has evolved into a flavorful and hearty meal, often enjoyed during celebrations like Keti Koti, marking the abolition of slavery in Suriname.

Ingredients (Serves 4–6)

• 500 g salted cod (bakkeljauw)
• 2 tablespoons coconut oil
• 1 tablespoon tomato paste
• 1 large tomato, chopped
• Salt and pepper to taste
• 4 shallots, finely chopped
• 4 cloves garlic, minced
• 1 Madame Jeanette pepper (or to taste)
• 1 cassava (about 500 g), peeled and cut into chunks
• 300 g orange sweet potato, peeled and cut into chunks
• 300 g white sweet potato, peeled and cut into chunks
• 1 green plantain, peeled and sliced
• 1 yellow plantain, peeled and sliced
• 3 Chinese taro (tayer) tubers, peeled and cut into chunks
• 300 g long beans, cut into 5 cm pieces
• 6 eggs
• Sunflower oil for frying

Instructions

1. Prepare the Salted Cod

   Rinse the salted cod under cold water. Boil the cod in plenty of water for 20 minutes to desalt it. Drain and rinse again under cold water. Remove skin and bones, then flake the fish into pieces.

2. Cook the Cod Mixture

   Heat 2 tablespoons of coconut oil in a pan over medium heat. Sauté 3 shallots and 3 cloves of garlic until translucent. Add the flaked cod, tomato paste, chopped tomato, and season with salt and pepper. If you prefer a spicy kick, add the chopped Madame Jeanette pepper. Cook for about 5 minutes, allowing the flavors to meld.

3. Prepare the Root Vegetables

   In a large pot, bring water to a boil with a pinch of salt. Add the cassava and cook for 7 minutes. Then, add the sweet potatoes, plantains, and taro. Continue cooking for another 15 minutes, or until all the vegetables are tender. Drain and set aside.

4. Cook the Long Beans

   In a separate pan, heat some sunflower oil. Sauté the remaining shallot and garlic until fragrant. Add the long beans and 50 ml of water. Cover and stew for about 5 minutes, until the beans are al dente.

5. Boil the Eggs

   Place the eggs in a pot of water. Bring to a boil and cook for 10 minutes. Cool under cold running water, peel, and cut into wedges.

6. Assemble the Dish

   On a large serving platter, arrange the boiled root vegetables. Top with the cooked cod mixture, stewed long beans, and egg wedges. Garnish with additional shallots or herbs if desired.

Serving

Heri Heri is traditionally enjoyed with green vegetables and pickles, adding a refreshing contrast to the rich flavors of the dish. It's a celebratory meal that brings together the diverse influences of Surinamese cuisine, reflecting its African, Indigenous, and Dutch heritage. Whether you're honoring cultural traditions or exploring new culinary experiences, Heri Heri offers a taste of Suriname's vibrant history and flavors.