This is a popular breakfast dish in the Caribbean. Salt cod, or baccala, can be found in many supermarkets.
This was a great recipe. I used green bell peppers and I didn't use any red pepper flakes. I cubed the avocado into the recipe instead of having it on the side. I also used a good quality extra virgin olive oil. I prefer my buljol chilled but I was so eager I ate it right away. When I had seconds a few hours later, it was even more flavorful. Enjoy! - 06 Jan 2008 (Review from Allrecipes USA and Canada)
I am from the Caribbean as well and I remember my grandmother making saltfish on Sunday morning with Butter bread and avacado. - 30 Aug 2006 (Review from Allrecipes USA and Canada)
I'm also from Trinidad & Tobago (T&T) in the Caribbean. Yes indeed, growing up in the '60s, and even now in some homes, Sundays breakfasts usually consisted of 'Buojol' along with scrambled eggs, 'hops bread' or 'bake' (a fried flat bread or thick stovetop roasted flat bread) as well as a green salad, West Indian style. In my home and many others I visited, this dish was never cooked. The saltfish (salted cod to Americans) was soaked overnight, rinsed out twice before using, flaked, and combined with the other ingredients, all of which were fresh and raw, chopped, minced, or crushed--onions, garlic, tomatoes, sprig of thyme, some times fresh watercress in bite size pieces, (no lettuce), scotch bonnet pepper or bird pepper, a little crushed black pepper, slivers of green onives (chives), olive oil, and vinegar or freshly squeezed lemon juice. Avocados could be cubed and lightly tossed just before serving or on the side if preferred. Sliced hard boiled eggs were optional. The fish was the greatest quantity of ingredients balanced to one's taste. - 19 Jan 2012 (Review from Allrecipes USA and Canada)