Pot Bake & Saltfish BULJOL.
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- Опубліковано 8 вер 2024
- Saltfish Buljol, usually just called “Buljol” is a saltfish salad that was originated in Trinidad and Tobago. It is the ideal Trinbagonian breakfast, that we usually enjoy with the traditional pot bake, fried bake, coconut bake, some crix crackers, and some even like to fill it in puffs (pate a choux). It is washed down with a steaming hot cup of Trinbagonian spiced cocoa tea (make sure it's in an enamel cup!) Its main ingredients include flaked salted fish (traditionally, cod is used), tomatoes and hot peppers. It’s actually a very simple dish, made with essential ingredients found in every Trinbagonian kitchen. Now, cooks get very creative with buljol and they add their favourite herbs and vegetables to it.
Ingredients:
-1 package (16 oz) of saltfish/salted cod/bacalao
-2 firm tomatoes (remove the seeds to prevent excess moisture)
-1 large sweet pepper (or 2 small ones)
-1 onion
-pimento peppers + hot peppers (I used serrano & jalapeno peppers also)
-2-4 stalks of scallion (Trinbagonian chive) + a handful of cilantro + 2-3 bandhania/chadon beni/culantro leaves
-a drizzle of avocado oil
-salt + black pepper
continued........
Also, when cod isn’t available, pollock, haddock or hake can be used. Did you know that buljol is a French word? It makes sense, because I remember learning about the cedula of population and the settling of the French in Trinidad and Tobago.
According to Wiki, buljol is a combination of two French words: brulee (burnt) and gueule (muzzle) which loosely translates to “burnt mouth”. It later morphed into bu’n jaw in Trinbago’s 19th Century Patois, and eventually the name transformed into buljol. The name burnt jaw was due to its hotness, and not hot as in temperature, but the hotness of the hot peppers.
In the colonial days, buljol was considered poor man’s food, but now it has become a popular breakfast dish that people of any race or financial background enjoy.
How did cod become a staple in Trinbagonian households, when it’s only found in the glacial waters of the North Atlantic?
According to Heritage Newfound Land and Labrador’s site, Newfound Land was actually valued for its cod, mainly their salted cod. They exported fish to foreign markets in exchange for food, supplies and manufactured goods. Their export of salted fish played a crucial role in the success of their economy. And what do you think we had that was valuable to them?
Yep you guessed it! Rum! Our major products were sugar cane and its derivatives, so they traded the salted cod for molasses, sugar, and some good Caribbean rum!
It was a win-win situation, because plantation owners needed a cheap, durable and dependable source of protein for their slaves, and the Newfound Land salt fish provided just that.
Sources:
www.heritage.n...
en.wikipedia.o...
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Love the history lesson along with the cooking lesson, thanks.
Thanks for watching! I do love the cultural significance and the history behind our dishes! It's fascinating.
Your best video!! Love the styling, music, and especially the historical background. Thanks for sharing.
Thank you ❤
I also love tomatoes with my Buljol. Some very interesting facts. I enjoyed the history, we Trinis should really learn where we come from lol
This video is so bright, happy and cheerful, wonderful. A big hello to your Mum and Zayn, he is growing fast. I love the flowers. Good advice on the butter or lard, I agree, don't use that plastic margarine! I have never used salt fish before, I should one day, great presentation and recipe Resh xxx
Thanks for watching Em! Yes, after much research and with Kevin being on keto for a bit, we changed up our eating habits, and we omitted margarine from our diet. It's something that I grew up eating, a lot 🤦🏽♀️ not knowing how bad it was. Now I know better.
You must get good cod over there right? Try out the saltfish, you'll love it. It adds great flavor to any veggie dish.
Thanks Reshmi ..for letting us see Zaynee boy and your beautiful mom...it sure looks delicious.. yummy..
Not a problem 🙂 Today is Zaynie boy's first birthday! Thanks for watching!
@@TasteofTrini I wish Zaynie Boy A VERY HAPPY 1st BIRTHDAY..May you always be happy , healthy and surrounded by Love...God bless..big hug and lots of 😘 kisses..
I have had this cooked first by your mum and then by you, so I speak with some authority when I say this is amazing! Breakfast of champions 🇹🇹🌴😋👍🌟
Lovely recipe surely gonna try it Thanks 🙏
looks really delicious
Love the history and how colorful your saltfish buljol looks.
Thank you 🙏🏽
Saturday morning's breakfast! Thank you 🙏
Awesome! You're welcome!
Delicious, delicious there is no other word for this. So do have a lovely day. Thank you again. 🌺
It was truly delicious! Have a lovely day also ❤
Yes! That is my type of breakfast.
It's soooo good, especially with a cup of Trinbagonian cocoa ☕
I totally love this dish.....I also love how we get a mini history lesson with our cooking lesson 😊💙
Thanks hun!
Just want to let you know my mom and me watch you all the time and we love you and batman! Keep up the good work :)
Wow beautiful presentation, mouth watering food
Resh that was so nice with u and ur mom and her grandson on video , i am from Guyana n not long living in the US , i have a daughter in India and my 3 grand kids , the same we doing on camera, so sad i can't get to be and play with them. Tc dear god bless.
boss of food reshmi true trini style nic music too all d best thanks
So happy u have a much spacious kitchen now 😊😊
Me too! It was too cramped in the last kitchen.
That is how i remember my grandmother making fry bake. Not the round ones we get when we buy bake and buljol breakfast.
Lovely video. Looking for the recipe for the pot bake
Yes!!!!!!!!!! Good carnival Thursday
Happy carnival Thursday to you also. Stay safe & have fun ❤
i loveeee this and shark and bake i just need my grandma to make the fry bake i loveeeee fry bake omg brings back somany memeories
Yes ma'am, professor ☺, I love your history lesson.
Girl coooold NYC can certainly use this meal at this very minute.
Enjoy.
Thanks aunty! Hope you stay warm! Texas has been getting extremely cold in the nights. Not complaining, 'cause I sleep goooood!
That looks so mouth watering
I love fresh bake and salt-fish.
HAPPY THURSDAY RESH!Yummo😋! Hey Zayn and mom.😘❤He's getting so big.🤗What a beautiful presentation!👍🏽
Hey aunty! Happy Thursday! Yes, he so big! Thanks for watching ❤
Need the recipes for those fried and pot bakes
This is my favorite!! It taste really good in some Italian bread too! With water crest 🤤🤤🤤🤤
Nice! I haven't had it with watercress. Will try it sometime 🙂
Oh god oh don't do meh that so early now,zaynie is so cute and he got soo big
Oh gosh, sorry! Yes he is so big- 1 year today.
@@TasteofTrini oh really,Happy birthday to him,may he be blessed with lots of prosperity and health and more to come.
Looking delicious
Having oatmeal at work and dreaming of this buljol Resh 😻 I haven't tried pot bake though🙀
I feel your pain! I am also eating oatmeal while watching this video. Very hard!
Awww so sorry to tempt you at work! You must try pot bake sometime, it's like a cross between pastry and bake.
Looking delicious 😋
Hi Reshmi, it would be helpful to explain the difference between lard and shortening as one is made from animal fat. Looks delicious. Makes me want to make some especially the pot bake.
I can't wait for you to get your 100k subs...you totally deserve it. Thank you so much for your efforts and invaluable content.
Thanks for the kind words❤
I can eat some of that salt fish and bake now...Zane is getting a big boy he is growing so handsome Blessings Blessings 🙏🏻🙏🏻🙏🏻
U are killing me this morning 😩 DELICIOUS 😋
Awww sorry 🙈
Mouth watering love this mmmmm reshmi have a blessed day love your videos
It was! Thanks so much for watching. Have a lovely day!
Reshmi, your lighting, editting and presentation has become so professional. I'm definately making this for dinner next week. Thanks for your continued inspiration and reminder of such beautiful tasty meals we have in our sweet country.
Thank you my dear for the kind comments always! I appreciate your continued support ❤
Hearts fry bake are so cutee
Nice one as always Reshmi and Fam
Thanks friend! 🙂
We hardly get cod now though..just pollock. I use a lot of olive oil..great👍👍
Yes, it's very scarce. Most of the pre-packaged saltfish are usually pollock. Olive oil is great too, once it's good quality & used raw (unheated). I prefer the avocado oil because it doesn't lose any benefits when heated.
Good morning Resh!! I just finish watching this video and am heading in kitchen to make this for breakfast.. my hubby will happy once he wake up, he will say gyal yuh cook😘
Hi!! Very nice! Such a good wifey. He was probably so happy. 🙂
@@TasteofTrini yes my dear he was and so was my in laws I take some over for them as well
Happy Blessed 1st birthday papa
Do use words paartan,loyaa,saapi etc so our Foreign born kids learn of trini roots,may ur showget to a million subscribers.👍
I make my buljol differently. I came here for the pot bake recipe, do you have it written out?
Hi reshmi how are you happy Thursday to you zaynie is getting so big he so cute... this pot bake salt fish and fry bake looks so delicious 👍👍💕💕💕
Me too feeling for that too..
OMG that looks so delicious....love ur heart shape bake an the buljol...An baby Zayn so sweet growing up very handsome😋😋❤❤
Girl you know how long i did not make that
Did I miss something regarding the pot bake?
Do you put yeast in the flour to make the pot bake?
Do you put oil or butter in the pot to fry it?
What kind of pot? Aluminium or iron pot?
Natasha Alfred ua-cam.com/video/uwLTOAOTQv4/v-deo.html. Hi, here is one of taste of trini videos on how to make potbake. It is more detailed as it is focused on making potbake only.
Happy birthday Zayn fasting time for me five days prays in temple .
Aww you remembered. I'll pass on the greetings. Oh okay. Sounds like a busy week.
@@TasteofTrini My kids Husband always watching your video ma what we making next .
Hello rashmi I'm from surat city India. I will talk with you please 🙏 🙏 I have lehenga business
nice food but things in a plate will look better why did you leave New York City be careful no one is safe these days stay safe beauty and be aware of surrondings