Saltfish Buljol

Ingredients

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Tomatoes

  Green, raw

  1 medium or 123g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

Directions

1. If you are using my homemade saltfish skip the below step and move onto preparing your buljol using with the hot of cold method
2. If you using storebrought saltfish, add the saltfish to a medium sized saucepan with water and leave to soak overnight or for several hours. Drain off the water and replenish with more water, bring to the boil and boil out the salt excess, if the water gets too salty (taste test) then drain off the water and continue to boil/drain until the water isn't salty.
3. For cold buljol
4. Add the saltfish, onion, garlic, tomato, bell peppers and scotch bonnet to a medium sized mixing bowl.
5. Then mix all of the ingredients together so they are fully combined
6. In a small saucepan heat up the olive oil on high heat.
7. Drizzle and fold in the olive into the vegetables and saltfish
8. Season with shado beni/coriander/cilantro and black pepper to taste
9. Slice the avocados and serve
10. For the hot version of buljol
11. Add the olive oil to a large skillet on medium heat.
12. Saute the onion and garlic until soft and translucent
13. Add the bell peppers and tomato and continue to cook for 5 minutes until the peppers are soft.
14. Fold in the saltfish, scotch bonnet and cook for another 2-3 minutes, stirring so the saltfish is combined and is heated all the way through.
15. Season with shado beni/coriander or cilantro and black pepper to taste
16. Slice the avocados and serve
17. Recipe by: Charla (source: https://thatgirlcookshealthy.com/saltfish-buljol/)