Buljol

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Buljol with boiled egg

Buljol is a typical Caribbean salad in Trinidad and Tobago .

Description and distribution

Buljol consists of finely chopped cod , tomatoes and chillies that have been preserved in salt . The name comes from French and goes back to a combination of the words brulé (burned) and gueule (mouth), meaning "burned mouth", which in the Trinidadian patois of the 19th century translates into "bu'n jaw" and finally to "buljol " has been. The salad is served cold, so it is not the temperature that gives it its name, but the spiciness of the added chillies. Buljol used to be a classic poor people's meal in Trinidad and Tobago, today it is a popular breakfast ingredient and is eaten on toast or on a wheat flour cake called a bake . Buljol is also known on the surrounding Caribbean islands (especially on Barbados ) and in the Trini communities in the USA, Canada and Great Britain.

To prepare it, the very salty cod, called bacalao , is freed of skin and bones, roughly cut and then boiled or poured over several times with boiling water to remove as much salt as possible. Then the fish is chopped up and mixed with the finely chopped tomatoes and chillies. Additional ingredients can be added depending on your taste. Onions, peppers and olive oil are common, but garlic, hard-boiled eggs, lettuce, white wine, lemon juice and various herbs can also be added. In place of cod, coalfish , hake or catfish are also used , depending on availability . An alternative method of preparation is to sear all the ingredients and then cook the dish; the salad is served warm in this case. Typical side dishes include a. hard-boiled eggs and local baked goods such as bake (a small, deep-fried bread), hops (a soft bun) or coconut bake (a slightly sweet bread with coconut milk and brown sugar).

Web links

Individual evidence

  1. ^ John Mendes: Côté ci Côté là . Legacy ed. Caribbean Print Technologies, Port of Spain 2014, ISBN 978-976-8194-06-0 , p. 30 .
  2. ↑ Dave DeWitt & Mary Jane Wilson: Callaloo, Calypso & Carnival, p. 73. The Crossing Press 1993
  3. ↑ Dave DeWitt & Mary Jane Wilson: Callaloo, Calypso & Carnival, p. 26. The Crossing Press 1993
  4. ^ Ramin Ganeshram: Sweet Hands. Island Cooking from Trinidad & Tobago . Hippocrene Books, New York 2012, ISBN 0-7818-1125-2 , pp. 72 .
  5. ^ The Multi-Cultural Cuisine of Trinidad & Tobago. Naparima Girls' High School Cookbook . 2nd Edition. Naparima Girls' High School, San Fernando 2002, ISBN 976-8173-65-3 , pp. 48 .