Buljol Recipe

Here’s the wife to the husband that is coconut bake. I mentioned before how versatile saltfish is and how widely it is used in Caribbean cooking. This is just another delicious play on this food.

This saltfish is basically boiled and then mixed with some seasoning and tomatoes and that’s it! It’s so simple and easy and the taste is very bold.

If you’ve never eaten this before, I promise you, it will be your new favorite food.

I know you’re probably wondering why I have this strange amount of saltfish in my house… There was a sale…Need I say more?

INGREDIENTS

  • 12oz boneless, skinless saltfish (wild Alaskan Cod or Pollock)
  • 3 large tomatoes, cubed
  • 1 onion, chopped
  • 2-3 pimentos, chopped
  • 2 stalks of chive, chopped
  • 4 leaves shadon beni, chopped
  • 1 Tbsp Bertie’s pepper sauce (NOT scorpion pepper)
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 Tbsp olive oil

METHOD

  1. Cover saltfish with water and bring to a boil for 15 minutes
  2. Drain water and re-cover fish with water and return to flame for 5 minutes
  3. Drain water
  4. Shred saltfish using a food processor, removing any bones that may have remained
  5. Dice tomatoes finely and chop seasonings
  6. Add black pepper and paprika to saltfish

  7. Add olive oil and pepper


  8. Add seasonings and tomatoes and mix well

  9. Serve with a nice, warm coconut bake