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Cooking Bajan Style: BulJol

22nd February, 2012

BulJol is a very popular delicacy in Barbados and even though it originated in Trinidad it is a must serve at many local parties, gatherings or festivals. Recently a new restaurant in Barbados, Naru Restaurant and Lounge started incorporating it into sushi! Bul Jol is made from salted cod and various vegetables and herbs such as sweet pepper, tomato, cucumber, thyme, marjoram etc. A vital component of Bul Jol is also the famous hot scotch bonnet peppers! In Bul Jol, the saltiness of the cod coupled with the crisp and wet coolness of the vegetables make this dish ideal. Additionally, the variation of the ingredients provide a pleasant texture. We, over at Loop Barbados, prepare Bul Jol on a regular basis, as not only is it extremely delicious but also low in fat and cholesterol. See below for our special Bul Jol recipe.

Bul Jol, Barbados

BUL JOL RECIPE 

1/4 lb dried salt cod
1/2 medium onion -sliced very thin 
1 medium tomato -cubed 
1 clove garlic - minced
1/4 cup green bell pepper -cubed 
5-10 sprigs of thyme
1/4 cup marjoram - Chopped
1 green onion (scallion) -chopped
1/4 of a Scotch Bonnet Pepper - seeded and minced
Dash of black pepper
4 tablespoons extra virgin olive oil

Place the salted fish in a deep bowl and boil enough water to completely cover it. After the water reaches boiling point (I use our electric kettle) pour it over the fish and allow it to soak for about 15 minutes or until it’s cool enough to work with. This water will help remove most of the “salt” that was used to cure the fish, or you’ll be stuck with a very salty dish. Not only does the hot water help remove the excess salt, it also makes the fish a bit tender and easier to shred. Drain and rinse with tap water, then shred the fish into tiny bits. Try and squeeze out any remaining water that it may still have as best as possible. Now slice, dice and chop the pepper, onion, tomato, scallion, thyme, marjoram and garlic and add to the bowl with the shredded saltfish. Give it a good dose of fresh cracked black pepper and mix. Finally, heat the olive oil in a frying pan and just before it starts to smoke, pour the heated olive oil onto the everything in the bowl. Mix thoroughly and serve the fabulous Bul Jol.

Melanie & Kimberly*