Cooking Bajan Style: Bul Jol

Bul Jol  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, 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*

Images: Loop Barbados

Sugar Sugar!

What we are going to talk about today is considered a Bajan Delicacy- Coconut Sugar Cakes also known as Coconut Ice! It is a sugary sweet with fresh coconut which pairs perfectly with tea and other desserts. To make this well know delicacy see below for the recipe:

Famous Coconut Sugar Cakes

COCONUT SUGAR CAKES

• 1/2 lb. grated fresh coconut
• 1/4 pt. water
• 3/4 lb. sugar

Place the sugar in a saucepan and add water. Simmer until the sugar melts. Then add the coconut. 
Let boil slowly, stirring constantly to avoid burning. Allow to cook until it thickens and takes on a greasy look. Drop mixture by tablespoonfuls onto a shallow plate or cookie sheet that has been moistened with water. Leave to set.

A must try in Barbados!

Melanie & Kimberly*

Images: Loop Barbados

Cooking Bajan Style: Sweet Potato Pie

Sweet Potatoes are tuberous root vegetables belonging to the Morning Glory family and were first discovered in Peru around 8000 BC.  Since sweet potatoes thrive in tropical and subtropical  moist climates, Barbados is a known home for them. As a result, sweet potatoes have grown greatly in popularity among locals, who now consider it one of their staples. Their rich creamy taste and texture make sweet potatoes a very "hard to resist" dish at the dinner or lunch table. Sweet Potatoes can be cooked many ways including fried, pickled, candied etc. But their most famous method of cooking in Barbados is sweet potato pie. See below for the great recipe!

SWEET POTATO PIE
  

3 lbs white-flesh sweet potatoes,peeled, boiled and mashed

1 cup crushed pineapple, drained 

2 Tbsp salted butter, room temperature 

1 Tbsp chopped sage (optional)

1/2 tsp ground cinnamon 

1/4 tsp grated nutmeg 

Salt and pepper to taste 

5 - 6 slices pineapple rings (optional) 

5 - 6 stemmed maraschino cherries (optional) 

1 Tbsp melted butter (unsalted)

 

Preheat oven to 350 degrees F

Combine mashed sweet potatoes, crushed pineapple, room temperature butter, sage, cinnamon, nutmeg, salt and pepper to taste. Mix thoroughly. Transfer mixture to a greased 8 x 8-inch casserole dish. Arrange pineapple slices on top of mixture and place a cherry in the center of each pineapple ring. Brush the entire top of the pie with the melted butter and bake for 40 minutes or until golden brown.Let pie cool until warm or room temperature before serving.

Enjoy and let us know how it turns out!

 

Melanie & Kimberly*

Image: Honey and Jam

Santa's Got a Sunburn - the brilliant Jug-Jug

Loop Barbados's next "Santa's got a sunburn feature" will be the famous jug-jug. It's not Christmas in Barbados if there is no Jug-Jug on your table Christmas day. This dish made of pigeon peas, pork, stewed/salted beef, onions, guinea corn flour and spices is one that could/should never be omitted, as for many Barbadians it is what makes a Christmas meal 'Christmassy'. Jug-Jug is a savory like pudding and is said to be a corruption of the Scottish dish haggis first made by Scottish prisoners brought to Barbados after the 1745 Jacobite rebellion.

Take a look at the Jug-Jug  recipe below and add some Barbados to your Christmas this year:

250 grams pork     

250  grams beef     

2  liters water     

1  whole hot pepper     

500  grams pigeon peas     

1  Tbs. thyme     

1  Tbs. parsley     

1  Tbs. chives     

1  medium onion     

125  grams guinea corn     

Cut up meat, chop thyme, parsley and chives. 2. Cook pork for 20 minutes then add beef, season with salt if fresh meat is used. Add pepper, peas and cook for 30 minutes or until peas is soft. Strain and reserve stock. 3. Mince meat finely. Add peas and pound in a mortar or put in an electric blender. 4. In a pot, add thyme, parsley, chives and onion to reserved liquid and boil for 5 minutes. Add guinea corn slowly and stir briskly for 10 minutes.

Melanie & Kimberly*

Image: Nation News

Santa's Got A Sunburn - Sorrel The Christmas Drink of Barbados

For the next few weeks in December Loop Barbados has decided to do a "Santa's got a sunburn" segment. This segment will include different Barbadian and Caribbean Christmas traditions which we are proud to share. Our first feature- the one and only sorrel. Sorrel is a  maroon in colour fruit which grows on a shrub. When this fruit  is soaked in water a pleasant tasting and vibrant red juice is produced. This is a Christmas tradition in the Caribbean and especially in Barbados, as no Christmas soiree is complete without it. In addition to its great taste, sorrel contains a wide range of vitamins and minerals such as Vitamin C, calcium, niacin and riboflavin. It also contains flavonoids which give the fruit its deep maroon colour and are known as powerful antioxidants for the body.

Take a look below for the famous sorrel and sorrel liqueur recipe!

SORREL DRINK

2 lbs Sorrel (cut, washed and drained)
4 pints of boiled water (use hot)
1 stick spice and a few cloves.

2 lbs sugar (mix to taste, use less if you do not like it too sweet). Leave Sorrel to soak in water with spice and cloves for 24 hours then pour off and add sugar to taste.

SORREL LIQUEUR

4 lbs Sorrel (cut, washed and drained)
1 Pint Gin
1/2 Pint Barbados Rum
2 lbs granulated sugar
3 gills (15 ozs.) boiled water, cooled.

Steep (soak) sorrel in gin and rum for 1 week, boil sugar and water until fairly thick.  Drain off liquid from sorrel and add to syrup. Store in bottle and keep for at least 2 weeks before using.  Really nice after 3 months.

 
Melanie & Kimberly*

Image: NLJ