Caribbean foods offer a culinary flare to many seafood classics. Buljow is a codfish dish that is made with many island vegetables. According to "Caribbean Recipes," Buljow is mainly prepared in smaller Rastafarian villages. The Rastas classify buljow into a category referred to as "ital" food, or mostly vegetarian cuisine, without red meat or additives. The cod is salted to enhance the overall flavor of the dish as it combines sweet and spicy.
Step 1
Fill your stew pot with enough water to cover the codfish. Set on stovetop over a high setting and boil for 15 to 20 minutes. You may add a tablespoon of sugar to reduce the salt in your codfish during boiling. For authentic Ital food, use coconut milk instead of water. Coconut milk is the basis for authentic Ital dishes.
Step 2
Remove the codfish from your pot and remove the skin. The skin is easier to remove while the codfish is still warm. Exercise care not to burn your hands when skinning the fish. Set aside to cool for up to 20 minutes after removing the skin.
Step 3
Mix together one chopped onion, 2 to 3 cloves of minced garlic and seasoning pepper. This mixture is called "green seasoning." Set aside.
Step 4
De-bone your cooled codfish and shred using a grater or boning knife. The codfish should be as finely shredded as possible.
Step 5
Heat a tablespoon of soya oil on high heat in a frying pan. Add the green seasoning, hot peppers and tomatoes to the pan and saute, stirring constantly. Saute for 5 minutes and add the shredded codfish. Stir codfish into the green seasoning and vegetables until well blended and heat for 5 minutes more.
Things You'll Need
- Stew pot
- Codfish
- Water or coconut milk
- Sugar (optional)
- Onion
- Garlic
- Seasoning pepper
- Frying pan
- Soya oil
- Grater or boning knife
- Hot peppers
- Tomatoes
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