1tablespoonShado benioptional use coriander/cilantro in place
Scotch Bonnet or hot sauceminced, use the amount according to your heat threshold
Black pepper to taste
If you are using my homemade saltfish skip the below step and move onto preparing your buljol using with the hot of cold method
If you using storebrought saltfish, add the saltfish to a medium sized saucepan with water and leave to soak overnight or for several hours. Drain off the water and replenish with more water, bring to the boil and boil out the salt excess, if the water gets too salty (taste test) then drain off the water and continue to boil/drain until the water isn't salty.
For cold buljol
Add the saltfish, onion, garlic, tomato, bell peppers and scotch bonnet to a medium sized mixing bowl.
Then mix all of the ingredients together so they are fully combined
In a small saucepan heat up the olive oil on high heat.
Drizzle and fold in the olive into the vegetables and saltfish
Season with shado beni/coriander/cilantro and black pepper to taste
Slice the avocados and serve
For the hot version of buljol
Add the olive oil to a large skillet on medium heat.
Saute the onion and garlic until soft and translucent
Add the bell peppers and tomato and continue to cook for 5 minutes until the peppers are soft.
Fold in the saltfish, scotch bonnet and cook for another 2-3 minutes, stirring so the saltfish is combined and is heated all the way through.
Season with shado beni/coriander or cilantro and black pepper to taste