HOW TO MAKE SALTFISH BULJOL AND GROUND PROVISION

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

smoked mackerel offers a similar flavor profile, while canned tuna is more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

lemon juice provides a similar acidity, while vinegar is often less expensive.

Boil water in two pots on the stove.

Peel the yellow yam and cut it in half.

Wash the yam and place it in the boiling water.

Peel and wash the sweet potatoes, then place them in the pot with the yam.

Peel the cassava, being careful with the knife, and place it in the pot as well.

Do not add salt to the pot as the saltfish is already salty.

Peel the plantains but do not add them to the pot yet as they are softer than the other provisions.

While the provisions are boiling, wash and chop the onion and garlic.

Chop the scotch bonnet pepper with seeds included for spiciness.

Chop the shadow benny (cilantro) and set aside.

Remove the saltfish from the pot when the flesh separates from the bone, then rinse it under water.

Scrape off any dark areas from the saltfish and remove bones and skin.

Cooking Techniques

Equipment Needed

Spice Level: