Saltfish Buljol (Trinidad)

"A shredded salt cod and vegetable salad. Buljol is a corruption of the French brûle gueule, which means "burn mouth". A popular dish in Trinidad and indeeed throughout the Caribbean. Serve with Recipe #194158"
 
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photo by WizzyTheStick photo by WizzyTheStick
photo by WizzyTheStick
Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Break fish in pieces and place in saucepan with water and boil 10-15 minutes Drain.
  • Taste fish at this point to check salt content. If at this point it is still too salty repeat step 1.
  • Shred fish with your fingers.
  • Heat oil in a skillet and add onion. Stir in the fish, sweet peppers and hot pepper. Fry for 1 to 2 minutes.
  • Add the tomato, mix well and cook until tomatoes are just soft. Add freshly grated black pepper. Squeeze half lime over mixture.
  • Serve with , coconut bake or other hearty bread and sliced avocado pear.

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Reviews

  1. Tried this yesterday for Good Friday and it was a hit with the entire family! Even my youngest son who hates tomatoes loved it...5 stars all the way!!
     
  2. I am a Trinidad and i am used to eating saltfish buljol, love love love this recipe i think i am making this for dinner tonight.... thanks for sharing
     
  3. that is really good ...thanks alot
     
  4. Rainforest! Ah thank you, thank you for posting this recipe! I haven't tried it as yet, but looking at the ingredients, I know it is simply going to be delicious! I have been looking for a saltfish recipe for a very long time! I was actually singing the song performed by the Mighty Sparrow this week at work! So thank you and I cannot wait to try this "bun mout" recipe as we would call it in St. Thomas, thank you!
     
  5. Hello de Roché, I have had this dish many times and it is great! I love the flavor of the scotch bonnet pepper but it doesn't like me. My good friend, Nadine makes this and brings it to me when she brings it for work. I love the combination of the vegetables & how they are nice and crispy. I have also had "burn mouth" many times, wow!!! Thank you for sharing this recipe, Diane :=)
     
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