Sautéed Buljol – A Cooked Take on a Traditional Favorite
Buljol is a beloved Trinidadian dish, typically made with saltfish (salted cod) and fresh aromatics including onion, garlic, and hot pepper. While the traditional version, which my Nana taught me, involves mixing raw aromatics into the prepared saltfish, this sautéed buljol version adds a new dimension by lightly cooking the ingredients, and deepening their flavors.
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I developed this variation to pair beautifully with my homemade coconut bread (recipe coming soon), creating a harmonious balance reminiscent of the classic and beloved combination of coconut bake with smoked herring and tomatoes. Whether you enjoy it for breakfast, brunch, or a light meal, this sauteed buljol is a must-try!
Other Names for Salted Cod in the Caribbean
Salted cod, a staple in Caribbean cuisine, is known by different names across the islands:
- Saltfish – Commonly used throughout the English-speaking Caribbean.
- Bacalao – Popular in Spanish-speaking countries like Puerto Rico and the Dominican Republic.
- Bacalhau – Used in Portuguese-influenced regions.
- Morue – The French name, used in places like Martinique and Guadeloupe.
- Baccalà – Found in some areas with Italian culinary influences.
These variations highlight the diverse cultural influences that have shaped Caribbean cuisine! Check out the recipes on this blog featuring saltfish at the bottom of this post.
Why You Will Love This Recipe
- Rich, savory flavor: Cooking the aromatics enhances their depth, making this buljol incredibly flavorful. Ideal for those who don’t like raw onion or garlic.
- Perfect with Coconut Bread: The slightly crispy, salty fish pairs wonderfully with soft coconut bread, coconut bake, hops bread, fry bake, or sada roti.
- Quick and Easy: This dish comes together in just a few steps and is great for meal prep.
- A Caribbean Classic: A true taste of Trinidad, bringing island flavors straight to your table.
Health and Nutrition Information
Sautéed Buljol is a great source of protein and healthy fats when prepared with olive oil. Saltfish is rich in omega-3 fatty acids, and the added aromatics like garlic, thyme, and hot peppers provide antioxidants and immune-boosting benefits. To reduce sodium content, ensure the saltfish is properly rinsed and boiled before use. This dish is perfect for low-carb and high-protein diets.
Ingredients You Will Need
- Salted cod – The star of the dish, packed with umami flavor. Soaking and boiling remove excess salt.
- Onion – Adds a mild sweetness and depth.
- Garlic – Enhances the dish with bold, aromatic notes.
- Scallions – Brings a fresh, slightly pungent flavor.
- Thyme leaves – Infuses the buljol with earthy, herby notes.
- Hot pepper – Adds heat and a signature Trinidadian kick.
- Pimento peppers (optional) – Contributes mild sweetness and vibrant color.
- Oil – Used for sautéing the aromatics to enhance their flavors.
Where to Buy Saltfish
Saltfish/salted cod can be found at Caribbean grocery stores, international markets, and well-stocked supermarkets. It is also available online from retailers specializing in Caribbean ingredients. When purchasing, look for firm, evenly salted pieces without an overly strong odor, preferably boneless and skinless to save time.
Possible Substitutions
- Salted cod alternative: Try smoked herring!
- Pimento peppers: Use bell peppers for a milder flavor or if you cannot source Caribbean pimento peppers.
- Hot pepper: Adjust spice level with milder chili or omit if preferred.
How to Make Sautéed Buljol
Making this Buljol is simple and delicious! Start by preparing the saltfish, then sauté the aromatics for extra depth of flavor. Stir in the flaked fish, let it absorb the seasonings, and enjoy this flavorful dish with coconut bread or your favorite side as mentioned above.
Tips for Success
- Reduce Saltiness: If your saltfish is still too salty after boiling, rinse it with running water. Usually does the trick; if not, boil a second time and drain.
- Customize the Heat: Adjust the amount of hot pepper to your spice preference.
- Pairing Suggestions: This dish goes wonderfully with coconut bread, fried bake, or even plain roti.
- Make it Ahead: The flavors deepen when left to sit, so this can be made a day in advance and reheated.
Sautéed Buljol
Ingredients
- 1 lb salted cod
- 1 onion sliced
- 4 cloves garlic finely chopped
- 2 scallions chopped
- 1 tbsp thyme leaves
- Hot pepper to taste
- 2 pimento peppers optional
- 4 tbsp extra virgin olive oil for frying
- black pepper to taste
Instructions
- Rinse the saltfish and place in a pot with enough water to cover. Boil for 15 minutes, then drain. Repeat if needed to reduce saltiness. Flake and set aside.
- In a medium pot over high heat, add oil. Once hot, add onions, garlic, scallion, thyme leaves, hot pepper, and pimento pepper. Cook for 2 minutes, stirring occasionally.
- Add the flaked saltfish and stir-fry for 3 minutes until heated through.
- Taste and adjust salt, and season with black pepper.
- Serve hot with coconut bread or your favorite side.
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Did You Love This Recipe? Leave a Rating and Comment!
If you tried this Fry Buljol, I’d love to hear how it turned out! Please leave a 5-star rating on the recipe card above and share your thoughts in the comments. Your feedback helps others and supports my work in bringing you more delicious recipes.
Check out my YouTube channel for step-by-step video tutorials on this and other tasty Trinidadian dishes!
Questions or Concerns?—Write Me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.