Saltfish Buljol with Fried Bakes
The Quirky Foodster Team
Ingredients
- Saltfish buljol:
- Boneless salted cod — 400 g (14 oz)
- Medium tomato, diced — 1
- Medium onion, finely diced — 1/2
- Sweet pepper (bell pepper), finely diced — 1/2
- Spring onions, sliced — 2
- Garlic, minced — 1 clove
- Fresh lime juice — 1 tbsp
- Olive oil — 2 tbsp
- Small scotch bonnet pepper, deseeded and finely diced (optional, to taste) — 1
- Fried bakes:
- All-purpose flour — 300 g (2 1/2 cups)
- Baking powder — 10 g (2 tsp)
- Salt — 5 g (1 tsp)
- Sugar — 15 g (1 tbsp)
- Butter, softened — 20 g (1 tbsp)
- Water — 180 ml (3/4 cup)
- Vegetable oil, for frying — 250 ml (1 cup)
Method
- Soak the saltfish in cold water for at least 8 hours (or overnight), changing the water 2-3 times to remove excess salt.
- 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.
- 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.
- 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.
- Rest the dough for 20 minutes, then divide into 8 balls and flatten into discs about 1 cm (1/3 in) thick.
- Heat oil to 170°C (340°F) and fry the bakes for 3-4 minutes per side until puffed and golden.
- 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.
- Saltfish buljol:
- Boneless salted cod — 400 g (14 oz)
- Medium tomato, diced — 1
- Medium onion, finely diced — 1/2
- Sweet pepper (bell pepper), finely diced — 1/2
- Spring onions, sliced — 2
- Garlic, minced — 1 clove
- Fresh lime juice — 1 tbsp
- Olive oil — 2 tbsp
- Small scotch bonnet pepper, deseeded and finely diced (optional, to taste) — 1
- Fried bakes:
- All-purpose flour — 300 g (2 1/2 cups)
- Baking powder — 10 g (2 tsp)
- Salt — 5 g (1 tsp)
- Sugar — 15 g (1 tbsp)
- Butter, softened — 20 g (1 tbsp)
- Water — 180 ml (3/4 cup)
- Vegetable oil, for frying — 250 ml (1 cup)
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