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.
Ingredients
1 lb salt cod soaked overnight and boiled
2 tomatoes diced
1 onion sliced thin
1 sweet pepper diced
1 scotch bonnet pepper minced
3 tbsp olive oil
juice of 1 lime
black pepper to taste
fresh cilantro
Instructions
1Boil soaked salt cod until tender, drain, and let cool.
2Shred the cod finely by hand, removing all bones and skin.
3Toss shredded cod with tomatoes, onion, sweet pepper, and scotch bonnet.
4Drizzle with olive oil and lime juice, add black pepper.
5Garnish 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.