- Brulejol / buljol / bhuljol / bull-jowl / brulejol / bulljoll, buljug: A dish made from salt cod, oil, onions, tomatoes, peppers usually eaten for breakfast. French origin brÛle ‘burn’ + geule ‘throat’.
- 2 ripe tomatoes: Cut and diced.
- 1/2 of a red onion: Cut and diced.
- 1 lb (16 ounces) of Salt Cod. I prefer boneless, less work and easier to eat.
- 1 Hot Pepper to taste. Cut and diced. I’ve used Pimento, Jalapeno or Habernaro peppers depending on your spice tolerance.
- 1 Lime: Juiced.
- 2 Tbs Olive Oil (More as needed)
- 2 tablespoons Cilantro or Shadow Benni (Culantro, Mexican coriander, bhandhania): Chopped
- Pot to boil salt-fish.
- Large skillet to cook the ingredients.
- Knife and Chopping board to cut and dice the ingredients.
- In a large pot boil the salt-fish for 10 minutes in water. After 10 minutes change the water and boil again for another 10 minutes. This removes most of the salt. The longer your boil, the less salty it becomes.
- Drain salt-fish in a colander and using a fork separate into small pieces. I like leaving my pieces pretty large.
- Heat two tablespoons of olive oil in the large skillet. Once heated cook half of the tomatoes, red onions and hot pepper for two minutes.
- Mix into the salt fish the cooked tomatoes, red onions and hot pepper. Also add the uncooked tomatoes, red onions and hot pepper.
- Add Cilantro and lime juice to the mixture.
- Serve with fry hot bake!
Leave your comments below or your tweaks to the recipe!