Quirky Foodster

Breakfast

Saltfish Buljol with Fried Bakes

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8 hr 30 min (includes soaking)
Prep
30 min
Cook
4
Servings

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Ingredients

  • - Saltfish buljol:
  • - 400 g (14 oz) boneless salted cod
  • - 1 medium tomato, diced
  • - 1/2 medium onion, finely diced
  • - 1/2 sweet pepper (bell pepper), finely diced
  • - 2 spring onions, sliced
  • - 1 clove garlic, minced
  • - 1 tbsp fresh lime juice
  • - 2 tbsp olive oil
  • - 1 small scotch bonnet pepper, deseeded and finely diced (optional, to taste)
  • - Fried bakes:
  • - 300 g (2 1/2 cups) all-purpose flour
  • - 10 g (2 tsp) baking powder
  • - 5 g (1 tsp) salt
  • - 15 g (1 tbsp) sugar
  • - 20 g (1 tbsp) butter, softened
  • - 180 ml (3/4 cup) water
  • - 250 ml (1 cup) vegetable oil, for frying

Method

  1. Soak the saltfish in cold water for at least 8 hours (or overnight), changing the water 2-3 times to remove excess salt.
  2. Drain and place the saltfish in a saucepan, cover with fresh water, bring to a simmer and cook for 15 minutes until tender. Drain, cool, then flake the fish finely, discarding any skin or bones.
  3. In a bowl, combine the flaked saltfish with the tomato, onion, sweet pepper, spring onions, garlic, lime juice, olive oil and scotch bonnet if using. Mix well and set aside.
  4. For the bakes, combine flour, baking powder, salt and sugar in a bowl. Rub in the butter, then gradually add water to form a soft dough. Knead for 3 minutes.
  5. Rest the dough for 20 minutes, then divide into 8 balls and flatten into discs about 1 cm (1/3 in) thick.
  6. Heat oil to 170°C (340°F) and fry the bakes for 3-4 minutes per side until puffed and golden.
  7. Split the warm bakes and fill with the saltfish buljol, or serve alongside.

Introduction: Saltfish buljol (from the French “brule-gueule”, meaning “burnt mouth”, a reference to its bold seasoning) is a shredded salted cod salad eaten across the Eastern Caribbean, including Anguilla, where it is paired with fried bakes — a softer, puffier cousin of the johnny cake.

Cultural Background: Saltfish buljol (from the French “brule-gueule”, meaning “burnt mouth”, a reference to its bold seasoning) is a shredded salted cod salad eaten across the Eastern Caribbean, including Anguilla, where it is paired with fried bakes — a softer, puffier cousin of the johnny cake. The dish reflects the historic importance of salted, preserved fish in island diets before refrigeration, and remains a beloved weekend breakfast.

Tips: The longer the saltfish soaks, the milder the final dish; taste a small cooked piece before mixing to judge saltiness. Serve the buljol slightly chilled or at room temperature for the best flavour.

Variations: Vegetarian version: replace saltfish with flaked hearts of palm or jackfruit simmered in a little sea salt and smoked paprika for a similar flaky texture. Add diced avocado for a creamier, modern take.

Storage: Saltfish buljol keeps refrigerated in an airtight container for up to 3 days. Fried bakes are best fresh but keep for 1 day at room temperature.

Reheating: Buljol is traditionally served cold or room temperature; do not reheat. Warm bakes in a dry pan over low heat for 1 minute per side.

Nutrition: Calories: 480 kcal | Protein: 22 g | Carbohydrates: 52 g | Fat: 20 g | Fibre: 3 g | Sodium: 890 mg

FAQs:

Q: Can I use fresh fish instead of saltfish? A: You can, but the dish loses its characteristic firm, savoury texture; if using fresh fish, poach it and add a little extra salt and lime. Q: How do I know when the saltfish is desalinated enough? A: Taste a cooked flake — it should taste pleasantly salty, not overpowering.
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