Bul Jol, Barbados |
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
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.
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