CaribSeek | CaribSeek Recipes | Trinidad and Tobago Recipes

Source Book

Buljol

by Dave DeWitt and Mary Jane Wilan

The name of this salad of shredded saltfish comes from the French brule, meaning burnt, and geule, slang for mouth. Since it is served at room temperature, the burning is obviously the result of the Congo pepper. Traditionally, buljol is served for breakfast or a Sunday brunch.

Yield: 4 servings

Ingredients:

• 8 ounces salt codfish (or substitute any cooked, flaky white fish fillet)
• 1 large onion, chopped fine
• 1 large tomato, chopped fine
• 1 seasoning pepper (or substitute a Yellow Wax Hot), seeds and stem removed, chopped fine
• 1 Congo pepper (Habanero), seeds and stem removed, chopped fine
• Freshly ground black pepper
• 3 tablespoons olive oil
• Lettuce leaves
• Sliced hardboiled eggs for garnish
• Slice avocado for garnish

Method:
If using salt cod, place the fish in a bowl and pour boiling water over it. Allow to sit for an hour, pour off the water, and repeat. Drain the fish, remove any skin or bones, and squeeze out all the water.
Combine the fish with the onion, tomato, seasoning pepper, Congo pepper, black pepper, and the olive oil and mix well. Place this mixture on lettuce leaves and garnish with the eggs and avocado.

More recipes by Dave DeWitt and Mary Jane Wilan

Dave DeWitt's website: http://www.fiery-foods.com/dave/

Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan

Advertisement