Saltfish Buljol, usually just called “Buljol” is a saltfish salad that was originated in Trinidad and Tobago. It is the ideal Trinbagonian breakfast, that we usually enjoy with the traditional pot bake, fried bake, coconut bake, some crix crackers, and some even like to fill it in puffs (pate a choux). It is washed down with a steaming hot cup of Trinbagonian spiced cocoa tea (make sure it's in an enamel cup!) Its main ingredients include flaked salted fish (traditionally, cod is used), tomatoes and hot peppers. It’s actually a very simple dish, made with essential ingredients found in every Trinbagonian kitchen. Now, cooks get very creative with buljol and they add their favourite herbs and vegetables to it.
Ingredients:
-1 package (16 oz) of saltfish/salted cod/bacalao
-2 firm tomatoes (remove the seeds to prevent excess moisture)
-1 large sweet pepper (or 2 small ones)
-1 onion
-pimento peppers + hot peppers (I used serrano & jalapeno peppers also)
-2-4 stalks of scallion (Trinbagonian chive) + a handful of cilantro + 2-3 bandhania/chadon beni/culantro leaves
-a drizzle of avocado oil
-salt + black pepper
continued........
Also, when cod isn’t available, pollock, haddock or hake can be used. Did you know that buljol is a French word? It makes sense, because I remember learning about the cedula of population and the settling of the French in Trinidad and Tobago.
According to Wiki, buljol is a combination of two French words: brulee (burnt) and gueule (muzzle) which loosely translates to “burnt mouth”. It later morphed into bu’n jaw in Trinbago’s 19th Century Patois, and eventually the name transformed into buljol. The name burnt jaw was due to its hotness, and not hot as in temperature, but the hotness of the hot peppers.
In the colonial days, buljol was considered poor man’s food, but now it has become a popular breakfast dish that people of any race or financial background enjoy.
How did cod become a staple in Trinbagonian households, when it’s only found in the glacial waters of the North Atlantic?
According to Heritage Newfound Land and Labrador’s site, Newfound Land was actually valued for its cod, mainly their salted cod. They exported fish to foreign markets in exchange for food, supplies and manufactured goods. Their export of salted fish played a crucial role in the success of their economy. And what do you think we had that was valuable to them?
Yep you guessed it! Rum! Our major products were sugar cane and its derivatives, so they traded the salted cod for molasses, sugar, and some good Caribbean rum!
It was a win-win situation, because plantation owners needed a cheap, durable and dependable source of protein for their slaves, and the Newfound Land salt fish provided just that.
Sources:
https://www.heritage.nf.ca/articles/e...
https://en.wikipedia.org/wiki/Buljol
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