Saltfish Buljol

Think Sunday morning with the radio on, hot fry bake on the table, and a bowl of saltfish buljol waiting to be devoured.

This Trinidad saltfish buljol recipe uses shredded saltfish, tomatoes, onions, scallions, pimento peppers, and olive oil. It’s a simple breakfast dish I grew up eating, especially on weekends.

I’ve lost count of how many mornings buljol showed up on our table. It was one of those easy dishes you could throw together and serve with hot fry bake or whatever provision was around.

What is saltfish buljol

Saltfish buljol is a traditional Caribbean dish made with salted cod that has been soaked or boiled to remove the excess salt, then shredded and mixed with chopped vegetables, seasonings, and oil.

In Trinidad and Tobago, saltfish shows up in plenty of dishes beyond buljol. We use it to make things like saltfish accra and saltfish balls, along with other breakfast and snack dishes.

There are plenty of variations of buljol depending on who is making it. My version is simple, with tomatoes, onions, scallions, pimento peppers, black pepper, and olive oil.

How to make saltfish buljol

Ingredients for saltfish buljol

You only need a few ingredients to make my version of saltfish buljol:

• Olive oil: Brings everything together and keeps the saltfish moist.
• Saltfish: Salted cod is the base of the dish. I soak mine in water to remove the excess salt before breaking it into small pieces.
• Tomatoes and onions: Chop these fairly small, so you get some of everything throughout the buljol.
• Scallions: Add fresh onion flavor and plenty of freshness to the dish.
• Pimento peppers: These add that distinctive pepper flavor without making the buljol hot.
• Black pepper: Just a little for extra seasoning.

How to prepare saltfish for buljol

Before making the buljol, you need to remove some of the excess salt from the saltfish. I prefer to soak my saltfish rather than boil it.

Place the saltfish in a bowl and cover it completely with water. Let it soak for 15 minutes, drain the water, then cover it with fresh water and soak for another 15 minutes.

Taste a small piece. If it’s still too salty, change the water and soak it again until you’re happy with the salt level. You still want the saltfish to have some saltiness and flavor, so the goal isn’t to remove every bit of salt.

Boiling is another common method for removing excess salt from saltfish, so you can use that method instead if you prefer.

How to make saltfish buljol

Once your saltfish has been soaked and the excess salt removed, the buljol comes together quickly.

1. Prepare the saltfish. Drain it well after soaking, then break or shred it into small pieces.
2. Prep the vegetables. Chop the tomatoes, onions, scallions, and pimento peppers into small pieces.
3. Combine the vegetables. Add the tomatoes, onions, scallions, and pimento peppers to a bowl with the olive oil and black pepper. Mix everything.
4. Add the saltfish. Add the shredded saltfish to the bowl and toss until everything is well combined.
5. Taste and serve. Taste the buljol and adjust if needed, then serve with hot fry bake or your favorite provision.

Tips for making saltfish buljol

• Don’t remove too much salt. The saltfish should still have some of its salty flavor after soaking. Taste it between water changes so you know when to stop.
• Chop everything fairly small. Smaller pieces of tomato, onion, scallion, and pimento pepper make it easier to get a little of everything together with the saltfish.
• Give it a little time if you can. You can serve buljol right after mixing it, but letting it sit for a little while gives the ingredients time to come together.
• Adjust it to your taste. Buljol varies from household to household. If you like yours spicy, you can add some chopped hot pepper.

What to serve with saltfish buljol

• The classic pairing is fry bake and buljol, and that’s probably my favorite way to eat it. Stuff some buljol into a hot fry bake and breakfast is handled.
• You can also serve saltfish buljol with roast bake or boiled ground provisions, such as green fig, cassava, yam, or sweet potato.
• A few slices of zaboca (avocado) on the side never hurt anybody either. And for a full Caribbean breakfast, serve it with a cup of cocoa tea or your favorite bush tea.

How to store saltfish buljol

Store leftover saltfish buljol in an airtight container in the refrigerator for up to 3 days.

Give it a good mix before serving again, as some of the liquid from the tomatoes may settle at the bottom. Buljol can be eaten cold or allowed to come closer to room temperature before serving.

Frequently Asked Questions

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• Stewed Saltfish
• What is Saltfish?
• Smoked herring

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