Coconut Bake with Buljol (Saltfish)
The Quirky Foodster Team
Ingredients
- Boneless salted cod (saltfish) — 300 g (10.5 oz)
- All-purpose flour — 500 g (4 cups)
- Baking powder — 15 g (1 tbsp)
- Salt — 5 g (1 tsp)
- Grated fresh coconut — 150 g (1½ cups)
- Coconut milk — 250 ml (1 cup)
- Butter, softened — 30 g (2 tbsp)
- Vegetable oil, for frying — 60 ml (¼ cup)
- Small onion, finely chopped — 1
- Ripe tomato, diced — 1
- Scotch bonnet pepper, minced (seeds removed for less heat) — ½
- Fresh chive or scallion, chopped — 2 tbsp
- Olive oil — 30 ml (2 tbsp)
- Juice of 1 lime
Method
- Soak the saltfish in cool water for at least 4 hours (or overnight), changing the water twice, to remove excess salt.
- Drain, then simmer the saltfish in fresh water for 10 minutes until tender. Drain again, cool, and flake the fish, discarding skin and bones.
- In a large bowl, combine flour, baking powder, salt, and grated coconut. Rub in the butter until crumbly.
- Gradually add coconut milk, mixing to form a soft, non-sticky dough. Knead gently for 3–4 minutes.
- Divide into 4 rounds, flatten to about 2 cm (¾ in) thick, and let rest 15 minutes.
- Fry each bake in a lightly oiled pan over medium heat, about 6–7 minutes per side, until golden and cooked through (internal temperature 96°C/205°F for the dough). Alternatively bake at 190°C (375°F) for 20–25 minutes.
- While the bake cooks, combine flaked saltfish with onion, tomato, scotch bonnet, chive, olive oil, and lime juice. Toss well.
- Split the warm bakes and fill generously with buljol. Serve immediately.
Introduction: Coconut bake and buljol is the classic Trinidadian Sunday-morning breakfast, eaten in homes across both islands for generations.
Cultural Background: Coconut bake and buljol is the classic Trinidadian Sunday-morning breakfast, eaten in homes across both islands for generations. The dense, slightly sweet coconut bake is fried or baked and torn open to hold buljol – a salted-cod salad “buled” (scalded) to remove excess salt, then tossed with onion, tomato, and hot pepper. It reflects the islands’ Spanish, African, and colonial-era salt-fish trading history.
Tips: Use a light hand with the scotch bonnet if serving to guests unused to heat – it can always be added at the table. Day-old bake reheats beautifully split and toasted.
Variations: Swap saltfish for sautéed shrimp (“shrimp buljol”) for a lighter version. A fried-bake version (rather than baked) is more traditional for weekend breakfasts.
Storage: Bake keeps in an airtight container for 2 days at room temperature or 5 days refrigerated. Buljol keeps refrigerated for up to 3 days in a sealed container.
Reheating: Reheat bake in a dry pan or toaster oven at 180°C (350°F) for 5 minutes. Buljol is best served cold or at room temperature; do not reheat.
FAQs:
Q: Can I use canned saltfish or fresh cod instead?
A: Fresh cod can substitute if simmered in salted water, though the flavour will be milder.
Q: Why is my bake dense and heavy?
A: Overworking the dough or using cold coconut milk can toughen it
Q: Is this dish naturally gluten-free?
A: No, but a 1:1 gluten-free flour blend works well in the bake.
- Boneless salted cod (saltfish) — 300 g (10.5 oz)
- All-purpose flour — 500 g (4 cups)
- Baking powder — 15 g (1 tbsp)
- Salt — 5 g (1 tsp)
- Grated fresh coconut — 150 g (1½ cups)
- Coconut milk — 250 ml (1 cup)
- Butter, softened — 30 g (2 tbsp)
- Vegetable oil, for frying — 60 ml (¼ cup)
- Small onion, finely chopped — 1
- Ripe tomato, diced — 1
- Scotch bonnet pepper, minced (seeds removed for less heat) — ½
- Fresh chive or scallion, chopped — 2 tbsp
- Olive oil — 30 ml (2 tbsp)
- Juice of 1 lime
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