With food prices rising, saltfish buljol is an economical option. Made from either cod or pollock, it is also known as bacalao, the Portuguese word for salted cod.
The saltfish is boiled and mashed then onions, pimientos and hot peppers are added to enhance the flavour. Tomatoes and avocados can also be added for an even more sumptuous meal.
The buljol can be served with bakes, plain boiled provisions or dumplings.
The word buljol is a combination of the French words brulé (“burnt”) and gueule (“muzzle”), which was changed into bun jaw in Trinidad’s 19th-century patois, then finally morphed into buljol. The “bun mouth” describes the spiciness of the dish because of the added pepper.
Cod, is not found locally, but is caught in colder waters of the North Atlantic and found its way to the Caribbean during the colonial times, as it was an important source of protein that was very easy to preserve, transport, purchase and prepare,
Traditional dishes like these and many more can be found in the book The Culinary Heritage of Trinbago by Jassie Singh.
Green fig ready to be served with the buljol
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Saltfish buljol ready to serve
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The saltish is pounded with a mallet
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The saltfish is cut into small pieces
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The ingredients for the meal.
Edison Boodoosingh