Buljol and coconut bake

Buljol is traditionally made with salted cod. However, if you have any meaty white fish, cooked or not yet cooked, you can use that as the basis of your buljol, which basically combines cooked flaked fish with onions, garlic and peppers (sweet and hot) with olive oil. Once your buljol is made, it will last for a few days in the refrigerator. You may add tomatoes, hard boiled eggs to the buljol when it is being served. (Tomatoes and boiled eggs don't last well combined with other foods.) Best buljol though is that served with slices of ripe sweet pollock avocadoes!

Salted cod, boneless, one pound
Pimentos (red flavouring peppers) 4-5
Hot pepper, small pieces
Garlic, one clove minced
Onion, one small, chopped
Olive oil,  half cup

Strip and soak salted fish in a bowl of water. Drain and soak again in fresh water. Boil water and when it is boiling, drain cod and pour hot water over it. Allow to cool for a few minutes, then drain and press the water through a strainer. The fish should be soft and flaky. Pour boiling water over the fish once again. Drain off all water, and put flaked fish in the oven for about 20-30 minutes. Remove from heat and add chopped seasonings, pepper and olive oil. Combine well. Serve with tomatoes, boiled eggs or avocados on the side. Serve hot hops or coconut bake withe the buljol.

If you are making the buljol with fresh fish, use king fish which remains firm when steamed lightly. Flake and season as above.

The yellow pepper in this buljol is the hot one!