Monday, April 14, 2008
Saltfish (Buljol)
So this weekend my family had to come together for an unfortunate event and with all the stress and stuff there wasn't much time to prepare food so a quick an easy meal is.....BULJOL........ is From the French patois, "Brûlê Gueule," or "burn mouth," a mixture of shredded, de-salted codfish, oil, onion, tomatoes, black, hot and/or sweet peppers, etc. Apparently the original recipe called for really hot peppers -- hence the name "burn mouth."-- From Cote Ci, Cote La: Trinidad & Tobago Dictionary, by John Mendes, © 1986. Also if you can't handle de pepper then u don't have 2 put it in. Could be eaten with bread or (coconut/fry bake) <--next post http://houseoflime.blogspot.com/2006/02/trini-tuesday-buljol_21.html
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There's a similar thing in Indonesian cuisine called Ikan Asin (Ee-kahn Ah-seen). Ikan means fish and asin means salty. It's basically dried, salted fish. There's all sorts of way to prepare it but the most basic way is to fry it and serve it with chili paste, steaming hot white rice and a side of raw vegetables (usually cucumber and lettuce).
I guess in St. Vincent it is referred to as "buljow". This is probably because of accent and dialect issues. I'm making this assumption based on the ingredients, but them again I might be wrong.
