How To Make Saltfish Buljol

My mom made this dish, when I was a young girl, Saltfish Buljol. It is very delicious. We ate it for breakfast and it goes great with Roast Coconut Bake (aka coconut bread aka coconut dumpling). Real trini cooking!

1/2 onion sliced
1/2 teaspoon pepper sauce
1 cucumber sliced
1 tomato sliced
2 cloves of garlic
3 tablespoon of olive oil or vegetable oil

De-salt the saltfish by either soaking it over night or boiling it (about three times) and throwing out the water. I find this method is more effective. Sometimes soaking the saltfish overnight does not always do the trick. The saltfish may still be a bit salty.

If the saltfish is not boneless, remove the skin and bone. Shred the saltfish into small pieces. Put the shredded saltfish in a mixing bowl, then add the onion and pepper sauce.

In a frying pan, put the olive oil to hot. Add the garlic cloves and allow them to burn.
The oil will absorb the flavor of the garlic. When the garlic cloves are completely burned, turn off the stove and pour the hot garlic flavored oil over the shredded saltfish and onion. Add the tomato and cucumber. Mix all the ingredients together. That is it. Ready to serve. To be a bit more creative with this dish, you could first put a layer of lettuce on your serving dish and then pour out the saltfish buljol on the lettuce.

You can also add a few slices of avacado. I could just imagine how fantastic this would look and of course yum! Oh gosh, my mouth is watering right now!!!! Enjoy!!!



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