Recipe of the day (Bruljol)

I cho, i cho, i cho! - It's hot, it's hot, it's hot!

Bwoul Djòl (Buljol) is another one of Trinidad & Tobago's culinary delights. If you like spicy food, this one is for you.

The name Kwéyòl name (Bwoul Djòl) comes from the French “Brûle Gueule,” or "burn mouth". This dish is supposed to be peppery hot; it not only burns the mouth, but the lips and the throat, just about anything it touches, but that really depends on how much pepper you put in it. So for those who can’t handle the burn, you can use less pepper (and still enjoy this tasty meal), experiment and let your taste buds be your guide.

Bwoul Djòl is made with, salted codfish, tomatoes, chives, olive oil and the hottest peppers known to man (Scotch Bonnet Peppers) it goes great with coconut bake, roast bake or even a hot Sada Roti (similar to Pita Bread); you could also eat it with home made bread or a few biscuits.

Here is the recipe for Bwoul Djòl :

Ingredients:

1/2 lb saltfish (salted cod (bacalao) or salted pollock or shark)

1 medium-size onion, chopped

2 tbsp hot pepper sauce or half a hot pepper (or add pepper to taste)

1 sprig chive, chopped

1/2 lemon or 1 lime

2 tbsp olive oil

3 medium sized tomatoes, chopped


Method of Preparation :

1) Boil, clean and de bone the saltfish.

2) Break into small pieces and wash to take out excess salt.

3) Take up handfuls of saltfish and squeeze out the water.

4) In a separate bowl add onion, chive, tomatoes, olive oil, lemon juice and pepper to saltfish and mix thoroughly.

5) Cook until tomatoes are just soft.

6) Add freshly grated black pepper.

7) Squeeze half lime over mixture.