Apes Hill, Barbados
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Buljol is a great little dish, originating in Trinidad & Tobago, but very popular in Barbados. Served with bakes (a bread cooked by frying) for breakfast or with crackers as an hors d'oeuvre, it's a scrumptious addition to any menu or picnic basket.


2 4oz/125g tins of salt fish or 8oz/250g boned salt fish

2 tablespoons lime juice

1/4 cup/ 4 tablespoons of olive oil

2 tablespoons finely chopped garlic (add gradually to suit taste)

1/4 cup/ 4 tablespoons finely chopped

green topped spring onions or 2 medium finely chopped white onions or half/half

1/4 cup/4 tablespoons fresh parsley finely chopped

1 tablespoon fresh thyme

1/2 fresh green red pepper or 2 teaspoons of red pepper sauce

1 medium cucumber, peeled, seeds removed and diced

2-3 tomatoes, deseeded and diced

1/2 to 1 avocado, depending on size, diced (optional)

1 small sweet pepper, diced (optional)


chopped parsley


1. If using tinned salt fish this step may be omitted. If using frozen salt fish, soak it overnight. Place the salt fish in a saucepan with 4 cups of water. Bring to the boil for a few minutes, pour off the first set of water and bring it to the boil a second time in 4 cups of fresh water for 1/2 hour. Cool and shred the fish.

2. Put the cooked and shredded salt fish, lime juice, olive oil, garlic, parsley, fresh thyme and pepper or pepper sauce into a bowl and mix well. Mix in the tomato

and cucumber. Lastly, mix in the avocado, being careful to keep its small cubes intact.

3. Can be served right away but improves when allowed to stand for a couple of hours in the fridge.

4. Garnish with chopped parsley.

Serves 6 as an appetizer or 10 as an hors d’oeuvre.

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