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Vincentian Buljol

Vincentian Buljol is a traditional Vincentian and Grenadinian recipe for the classic boiled dessert of a cornmeal, pumpkin and coconut flavoured with vanilla and raisins. The full recipe is presented here and I hope you enjoy this classic Vincentian and Grenadinian version of: Vincentian Buljol.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+over-night soaking)

Serves:

8

Rating:

Tags : Chilli RecipesVegetable RecipesSaint-vincent Recipes

Buljol is a popular dish in Vincentian cuisine. It is a savory and flavourful combination of salted codfish (also known as saltfish) and various aromatic ingredients. This dish is commonly enjoyed as a breakfast or brunch option in Saint Vincent and the Grenadines, and it is often served with bake (a type of fried bread), plantains, or avocado.

Ingredients:

500g saltfish (salted cod)
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 bell pepper, finely chopped
2 garlic cloves, minced
1/2 scotch bonnet chilli, finely diced
2 tbsp olive oil
1 tsp ground black pepper
1 tsp hot pepper sauce (optional)
juice of 1/2 lime
Fresh parsley or coriander leaves, chopped (for garnish)

Method:

Wash the saltfish under cold, running, water to remove any excess surface salt. Place in a large bowl or pot, cover with water and set aside to soak over night. Change the water several times during the soaking period.

The following day, drain the fish and place it in a pan of boiling water. Cook for about 15 minutes or until the fish becomes tender. Drain and set aside to cool.

Once cooled, remove the skin and any bones from the fish. Fake the flesh into small pieces using a fork or your hands.

Pace a large frying pan or skillet over medium heat. Once hot add the olive oil and use to fry the onions, tomatoes, bell pepper, chilli and garlic until soft and translucent (about 5 minutes).

Add the flaked salt cod and stir well to combine with the vegetables. Season with black pepper and hot pepper sauce (if desired). Stir again to evenly distribute the seasonings.

Cook for an additional 3-5 minutes, allowing the flavours to meld together.

Remove from heat, turn into a warmed serving dish and garnish with fresh parsley or cilantro.

Serve hot with fry bakes, plantains, or avocado.