Buljol

Name: Buljol
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Saint Vincent and the Grenadines
Ingredients: 1/2 lb salted codfish; 1 onion, finely chopped; 2 tomatoes, chopped; 1 bell pepper, chopped; 2 tbsp olive oil; juice of 1 lime; 1 hot pepper, finely chopped; chopped parsley or chive; black pepper, to taste

4 servings20 min prep10 min cookEasy Saint Vincent and the Grenadines

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The Story Behind It

The Tale of Buljol

Buljol, a salted codfish salad found throughout the Caribbean, is most associated with Trinidad, where its name derives from the French 'brûle gueule,' or 'burnt mouth,' referencing the fish's saltiness. It reflects the same historic Atlantic saltfish trade that shaped Caribbean cuisine broadly.

Ingredients

Scale:· 4 servings

1/2 lb salted codfish
1 onion, finely chopped
2 tomatoes, chopped
1 bell pepper, chopped
2 tbsp olive oil
juice of 1 lime
1 hot pepper, finely chopped
chopped parsley or chive
black pepper, to taste

Instructions

1Soak salted codfish in water for several hours, changing the water occasionally, to remove excess salt.
2Drain, then simmer briefly in fresh water for a few minutes; drain again and flake finely, removing bones and skin.
3Combine flaked fish with onion, tomatoes, bell pepper, and hot pepper in a bowl.
4Dress with olive oil and lime juice, tossing well to combine.
5Season with black pepper and adjust lime juice to taste.
6Garnish with chopped parsley or chive.
7Serve cold or at room temperature with bakes, bread, or crackers.

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