"Saltfish...It's sweeter than meat...When you want to eat...All saltfish sweet" - The Mighty Sparrow

Everytime I think about saltfish, The Mighty Sparrow's lyrics come to mind and then with a smile, the mmmmm mmm mmm thought of coconut bake and buljol overtakes me. A really good coconut bake paired with tasty buljol is life-changing.

What is Buljol?

Chopped or flaked salted codfish, tomatoes, (scotch-bonnet) pepper, all well-seasoned and tossed together somewhat like a salsa. It is a French term that came from a combination of the words brulé (burnt) and gueule (muzzle). This was then slanged as "bu'n jaw" in Trinidad's 19th century patois and the name "buljol" was coined ever since. The "bu'n" comes from the heavy dose of scotch bonnet peppers used to make the original dish and not from the physical temperature, as it can be served both cold or warm; I enjoy it either way!

While this is a popular breakfast dish, you can have it whenever you like. I highly recommend serving it with with a warm, crunchy crust, dense coconut bake. I had this for dinner recently and washed it all down with a cup of old fashioned, spiced trini cocoa tea in an enamel cup.

Sel's Trini Coconut Bake 

This recipe makes 1 Coconut Bake

2 cups all-purpose flour

3 teaspoons baking powder 

1 teaspoon salt (I use Pink Himalayan Salt)

2 tablespoons brown sugar (I use organic dark brown sugar)

2 tablespoons shortening chilled

1 tablespoon butter (salted) at room temperature

1 cup grated fresh coconut (lightly packed) 

¾ cup fresh coconut milk

1. Sift flour into a medium bowl and add baking powder, salt and sugar and mix through.
2. Rub in the shortening and butter using fingertips until mixture resembles fine breadcrumbs.
3. Incorporate the grated coconut and gradually stir in the ¹ coconut milk with a wooden spoon until a soft dough is formed; not too sticky or dry.
4. Knead dough for about a minute on a lightly floured surface.
5. Shape into a ball, place into a greased bowl and cover; allow to rest for at least 30 minutes.
6. Press out dough to ¾” thickness and place into a greased 8” oven safe dish/pan (I used a cast-iron skillet)
7. Pierce dough with a fork and brush with coconut milk
8. Bake in a preheated oven at 350°F for 25-30 minutes, until golden brown and the kitchen smells awesome. 

Be ready to butter a piece immediately hot out of the oven.

¹ Coconut milk – you may not use all and please keep a little for brushing the top of the bake before placing in the oven.

Trini Buljol

1/2 lb saltfish (salted cod fish or pollock, I used the bone in saltfish)

Juice of ½ lime

3 large blades of shado beni

5 cloves garlic, finely chopped

1-2 tbsps oil (I used organic coconut oil)

hot pepper (yellow scotch bonnet or congo), finely chopped

1 medium onion, finely chopped (Red onions add a nice pop of colour and subtle sweetness)

1 medium green sweet/bell pepper, chopped

2 pimientos, chopped (I used both red and green)

a few sprigs of thyme

1 medium carrot, grated

1 large tomato, diced

1. Boil saltfish for 15 minutes, drain and let cool. Rinse at least twice more to ensure that the excess salt has been removed.
2. Clean and debone the saltfish and flake into small pieces using fingers or a fork.
3. Pound the garlic and shado beni leaves together and toss together with the flaked saltfish and lime juice.
4. Heat oil in a wide bottom pot or deep pan on medium heat and add the chopped hot pepper, onions, green pepper, pimientos and thyme.
5. After a quick few stirs, add the prepared saltfish, grated carrots and diced tomato and toss a couple times. (Do not over stir).
6. Remove and serve with the warm coconut bake and I dare you to try it with a slice of cheese.