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Avocado Salsa Salad- delight from the Caribbean

avocado salsa salad

Avocado Salsa Salad with salted cod (bacalao)


This dish known in the Caribbean as Buljol is one of the best snacks, either for breakfast or in an evening as a late supper. Its light and healthy and is show above with a Caribbean speciality sometimes called bakes sometimes called floats. In Mexico it might be called avocado salsa salad without tomatillos as they usually serve it with these hard to find green fruits. We show it with bakes but it can be served with crackers, toast or even fresh baguette. This is a world class dish, worthy of a Michelin star restaurant.

Ingredients

avocado salsa salad
Ingredients for Avocado Salsa Salad

Buy our scotch bonnet sauce to make this dish come alive with flavour CLICK HERE

avocado salsa salad

Avocado Salsa Salad

A delicious avocado salad with healthy salt cod protein makes a complete meal
5 from 1 vote
Prep Time 1 hr
Cook Time 20 mins
Course Breakfast, Main Course, Salad
Cuisine Caribbean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 large Avocado cubed
  • 4 medium Tomato skinned and chopped
  • 1 medium Onion chopped
  • 2 cloves garlic fine chopped
  • 2-3 tbsp. good Extra Virgin Olive oil
  • 1 hot pepper fine chopped
  • 1 pack or 1/2-3/4lb soaked, cooked boned codfish
  • 1 lime or lemon
  • salt and black pepper plus 1 tsp scotch bonnet sauce

Bakes

  • 2 cups plain flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbs baking powder

Instructions
 

  • For Salsa
    Codfish varies a lot, try to get boneless because its so much easier although slightly less flavor. Some Tesco’s have it on the International counter. It may be enough to soak in boiling water for 15 minutes or you may need to boil, depends on how much salt. Drain and shred to make avocado salsa salad.
    Skin and finely chop 3-4 tomatoes and mix with finely chopped onion, garlic and hot peppers, and add to salt fish. Add avocado cut into cubes, and salt and pepper (may not need salt if fish still salty) , then mix with squeezed lemon or lime and virgin olive oil and Ooft! Scotch Bonnet hot sauce. Let it sit for a while for the flavours to mix and then serve as is on fried bakes, toast, fresh rolls or even crackers.
  • Bakes
    Fried bakes are made with flour, salt, baking powder and water much like a roti. Let the softish mixture sit for 1 hour and then tear off egg sized pieces and flatten and deep fry in about 1/2 inch or more hot oil. Spoon hot oil over the flattened bake to make it puff up. Fry until lightly brown and put in a tissue lined bowl to drain.
Keyword avocado salsa salad, bacalau, buljol, salt cod
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Ackee and Saltfish – Jamaican Breakfast with a difference

Ackee

ackee and saltfish Image by Kojo Nyame from Pixabay

Ackee and Saltfish breakfast

Wandering around the supermarket you may have come upon the Caribbean section and seen tins of strange looking fruit called Ackee.  Once opened you are looking at something that looks so much like scrambled eggs you will wonder if the right thing is in the tin.  Combine this with salted cod fish usually available from supermarkets as well makes one of the worlds great breakfast dishes that heralds from Jamaica but is eaten throughout the Caribbean.

The Jamaicans have created a lovely tasty breakfast with ackee and saltfish. Ackee is a fruit from a large tree and is poisonous if eaten unripe. So its best to buy tinned ackee available from most supermarkets that carry international foods. They are expensive around £4.50 a tin but the consistency and taste cannot be duplicated.

Boil about 1/2 lb of saltfish and drain (if its the very dry saltfish you may have to soak it overnight in water). In a frying pan slow cook an onion sliced, a sweet pepper sliced and a hot pepper chopped until they go translucent and soft (about 5-10 minutes slow).

Add a tin of tomatoes and some fresh thyme and maybe a little water. I also add a teaspoon of sun dried tomato paste and a tsp of sugar. Let this mixture cook slowly until reduced and tasty, add black pepper. then add the shredded saltfish and let this cook into the mix for 5 minutes before topping off with the ackee. Once the ackee is added don’t stir much as it breaks up.

To make the dumpling take 8oz plain flour and add a tsp of salt and a tsp of sugar. Then mix with water to a soft consistency and knead for about 2 minutes. Boil; a saucepan of salted water and divide the dough into 8 pieces. Flatten with the hand or a rolling pin into saucer shapes and drop into the boiling water and cook for 15 minutes.  Serve with Ooft! hot pepper of course! click button below to buy

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Ackee

Ackee and Saltfish

a delicious breakfast alternative that will find a place in your home
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast
Cuisine Caribbean
Servings 4
Calories 350 kcal

Ingredients
  

Main meal

  • 1 tin ackee no substitute
  • 500 gm salt fish soaked overnight or boiled and strained (overnight soaking makes it more tender)
  • 1 Onion sliced
  • 1 Sweet pepper sliced
  • 1 tin tomatoes Best you can get
  • salt and pepper
  • 1 tsp tomato paste
  • sprig thyme

Dumplings

  • 500 gm plain flour
  • 1 tsp sugar
  • 1 tsp salt

Instructions
 

Main meal

  • Boil about 1/2 lb of saltfish and drain (if its the very dry saltfish you may have to soak it overnight in water). In a frying pan slow cook an onion sliced, a sweet pepper sliced and a hot pepper chopped until they go translucent and soft (about 5-10 minutes slow).
    Add a tin of tomatoes and some fresh thyme and maybe a little water. I also add a teaspoon of sun dried tomato paste and a tsp of sugar. Let this mixture cook slowly until reduced and tasty, add black pepper. then add the shredded saltfish and let this cook into the mix for 5 minutes before topping off with the ackee. Once the ackee is added don’t stir much as it breaks up. Ackee looks like scrambled eggs

Dumplings

  • Take 8oz plain flour and add a tsp of salt and a tsp of sugar. Then mix with water to a soft consistency and knead for about 2 minutes. Boil; a saucepan of salted water and divide the dough into 8 pieces. Flatten with the hand or a rolling pin into saucer shapes and drop into the boiling water and cook for 15 minutes.
Keyword ackee, ackee and saltfish, Jamaican breakfast, salted fish