Shredded salt cod mixed with tomatoes, onions, sweet peppers, scotch bonnet, and olive oil to create a zesty, savory salad. A staple Trinidadian breakfast dish served with fried bake or coconut bake.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow plate
Garnishes: fresh cilantro, lime wedge
Accompaniments: fried bake, avocado slices
Instructions
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1
Boil soaked salt cod until tender, drain, and let cool.
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2
Shred the cod finely by hand, removing all bones and skin.
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3
Toss shredded cod with tomatoes, onion, sweet pepper, and scotch bonnet.
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4
Drizzle with olive oil and lime juice, add black pepper.
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5
Garnish with cilantro and serve at room temperature with fried bake.
Did You Know?
Buljol and fried bake is considered the ultimate Trinidadian breakfast. The word buljol comes from the French brule gueule, meaning burn the mouth.
Chef's Notes
Equipment Tips
- saucepan
- mixing bowl
- knife
Garnishing
fresh cilantro, lime wedge
Accompaniments
fried bake, avocado slices
The Story Behind Buljol
Buljol has French Creole origins, its name a corruption of brule gueule. Salt cod was historically one of the cheapest proteins available in the Caribbean, imported in large quantities. Trinidadian cooks transformed it into this vibrant salad that became an everyday breakfast essential paired with freshly fried bake.
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