Ingredients

Method

Rinse the salted codfish under cold water to remove excess salt. Place it in a bowl and cover with water. Let it soak for at least 1 hour or overnight in the refrigerator. Drain and rinse again.

Shred the soaked and rinsed saltfish into small pieces.

Heat vegetable oil in a skillet or frying pan over medium heat. Add the onion, bell pepper, garlic, and Scotch bonnet pepper (if using). Sauté until the onions are translucent and the vegetables are softened.

Add the shredded saltfish to the skillet and cook for about 5 minutes, stirring occasionally to prevent sticking.

Add the diced tomatoes, black pepper, paprika, dried thyme, and ground cumin to the skillet. Stir well to combine all the ingredients.

Cook for another 5-7 minutes, or until the tomatoes have softened and the flavors have melded together.

Remove from heat and stir in the lime or lemon juice.

Taste and adjust the seasoning if needed. Depending on the saltiness of the saltfish, you may not need to add additional salt.

Serve the Saltfish Buljol hot, garnished with fresh parsley or cilantro. It is commonly enjoyed with bake (fried dough) or toast.