Buljol

Shredded saltfish salad with tomato, onion and avocado.

Ingredients

• 400 g Salt cod
• 3 Tomatoes
• 1 Onion
• 1 Bell pepper
• 1 Avocado
• 3 tbsp Lime juice
• ¼ cup Olive oil
• 1 Scotch bonnet
• 1 tsp Black pepper
• ¼ cup Parsley

Method

1. Soak the cod — Soak overnight, changing the water twice, then flake finely — no cooking needed if it has soaked long enough.
2. Chop — Dice the tomato, onion, pepper and chili small.
3. Combine — Toss everything with lime juice and olive oil.
4. Rest — Leave 20 minutes so the flavours settle.
5. Buljol is ready — Fold in the avocado last and serve with bakes.

More Saint Vincent and the Grenadines recipes

• Roasted Breadfruit and Jackfish
• Vincentian Callaloo Soup