Trinidadian Buljol

Ingredients

• 400g boneless salted codfish
• 1 onion, finely chopped
• 2 tomatoes, diced
• 1/2 cucumber, diced
• 1 scotch bonnet pepper, finely chopped, seeds removed for less heat
• 3 tbsp olive oil
• Juice of 1 lime
• Black pepper to taste
• 4 bakes or johnnycakes to serve

Before you cook

• Soak the salted codfish in cold water for at least 4 hours, changing the water two or three times to remove excess salt.
• Finely chop the onion, tomatoes, cucumber and pepper.

Steps

1. Drain the soaked codfish and place it in a pot of fresh water.
2. Bring to a boil and cook for 10 minutes.
3. Drain the fish and let it cool enough to handle.
4. Remove any skin or bones and flake the fish into small pieces with your fingers.
5. Place the flaked fish in a large bowl.
6. Add the chopped onion, tomatoes, cucumber and pepper.
7. Pour in the olive oil and lime juice.
8. Toss everything together gently.
9. Taste and add black pepper, plus more lime juice if it needs sharpening.
10. Let the salad sit for 10 minutes before serving with warm bakes.