All the way from Trinidad, thanks to our friend Murtiah, here is her recipe for Buljol.
Buljol is a derivative of old French “Brûle gueule” (Burn mouth), due to the amount of chillies you use.
Not very different from a “Chiquetaille de Morue “prepared in Martinique and Guadeloupe, the Buljol is an easy first course or main dish but it is also eaten at breakfast on Good Friday in Trinidad and Tobago.
I desalt salt cod by soaking it in running cold water and repeating this operation every 4 hours or so for 24 hours. However, I leave it alone during the night!
Murtiah uses a different method which is quicker and just as effective:
boil the fish in plenty of water and then squeeze all the water out.
If you are not using the second method for desalting, steam the cod in a pressure cooker.
500g salt cod, cooked and cooled, bones removed and skin peeled
1onion, peeled and finely chopped
6 spring onions rinsed and chopped
3 ripe tomatoes
2 small chillies, chopped and de-seeded ( or see tip below)
1 avocado, peeled and diced
Juice of 2 limes
A handful of coriander leaves
1. Shred the cod, add the tomatoes, onions, avocado, coriander and chillies.
2. Drizzle liberally with olive oil and the lime juice.
3. Mix well and serve.
Tip: I use olive oil in which chillies have been marinating for a week or so.