This was always a favorite dish served on Saturday or Sunday mornings when I was a child growing up in the Caribbean. Usually served with hard-boiled eggs and bakes or floats (a Caribbean type bread), but toast is a great substitute. Buljol derived from the French words “Brule” which means burnt and refers to the pepper in this recipe since the dish is served at room temperature or cold, and “geule” which is the slang for mouth.
½ lb. salt fish or salted Codfish
1 or 2 large tomatoes, finely chopped
½ tsp. Fresh hot pepper, chopped
1 onion, finely chopped or sliced (red onion is great in this dish)
1 sweet pepper (green pepper), finely chopped
2 – 4 tbsp. Olive oil
Break fish in pieces and place in saucepan with cold water. Gradually heat to boiling and throw away water. Repeat until fish tastes fresh and with just enough salt to taste. While salt fish is boiling, chop/grate the cucumber into a large dish. Add the green pepper, onion, tomato, hot pepper, and juice from the lime(s). Mix well. Remove skin and bones (you can also buy already boned salted cod fish) and break pieces of fish into even smaller pieces. Pour the olive oil over the salt fish and mix well. Add the fish to the cucunber mixture an stir it all together. Serve with hard-boiled eggs, sliced avocado, and bakes (optional).
Check back for more Salt Fish Recipes and for the Bakes recipe.