Saltfish Buljol

If you know Trinbago food culture, then you already know why Saltfish Buljol may very well be one of the ultimate snacks or appetisers to have when friends and family are coming over for a proper lime.

One of the things we absolutely love in Trinidad and Tobago is a well-seasoned Saltfish Buljol. This recipe brings together one wicked bite-sized treat that we know you are going to enjoy.

Ingredient Guide

• Saltfish Buljol

  This is where all the flavour comes in with salted cod, fresh herbs, garlic, peppers, citrus and classic Caribbean seasoning.

• Yellow Split Peas Flour

  In Trinidad and Tobago we call this powder dhal, and it is what gives traditional saheena its distinctive texture and nutty flavour.

• All-Purpose Flour

  Helps bind everything together while balancing the heavier split peas flour.

• Salt

  Use lightly since the saltfish buljol already contributes some salt to the batter.

• Black Pepper

  Brings gentle background heat and rounds out the seasoning.

• Ground Roasted Cumin

  Better known as geera in Trinidad, this gives the batter that unmistakable earthy island flavour.

• Yeast

  Helps aerate the batter so the bites fry up fluffy and light inside.

• Turmeric

  What we call sorfran in Trinidad, this brings beautiful colour and subtle earthy flavour.

• Water

  Used to hydrate everything and bring the batter together.

• Vegetable Oil

  Needed for frying until crispy, golden and beautifully cooked through.

Shopping Made Easy

• Fresh baby spinach is easy to find at any grocery store produce section.
• Salted codfish is available in most international supermarket aisles.
• Powder dhal can be found at Indian and grocery stores.
• Fresh geera is available in most Caribbean markets and gives better flavour when freshly ground.
• Sorfran, known internationally as turmeric, is widely available, but Caribbean groceries usually carry stronger varieties.
• Scotch bonnet or hot peppers for making the saltfish buljol are easiest to find in Caribbean produce markets.

Cooking Notes

• Be mindful when adding salt because the saltfish buljol will already carry some natural saltiness.
• Mix the dry ingredients first before adding water so everything distributes more evenly.
• Flour can be temperamental, so use the water amount as a guide and not an absolute rule.
• A thick batter is important because a runny batter will spread too much in the oil.
• Resting the batter allows the yeast enough time to activate and gives a lighter finished texture.
• Fry in batches so the pan is not crowded and the oil temperature does not drop.
• These are best enjoyed warm while the exterior remains crisp and the inside stays soft and fluffy.

Saltfish Buljol Saheena Bites

A delicious Trinbago-inspired appetiser combining flavourful saltfish buljol with traditional saheena batter made with spinach, powder dhal, geera and sorfran, fried until perfectly crisp and golden.

• 3/4 lb baby spinach, washed and chopped
• 1 cup prepared saltfish buljol
• 3/4 cup yellow split peas flour (powder dhal)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground roasted cumin (geera)
• 1 tablespoon yeast
• 3/4 tablespoon turmeric (sorfran)
• 1 cup water, adjusted as needed
• 2 to 3 cups vegetable oil for frying

Instructions

• In a large mixing bowl, add the washed and chopped baby spinach.
• Add the saltfish buljol, followed by the yellow split peas flour — what we call powder dhal in Trinbago — and the all-purpose flour.
• Add the salt, keeping in mind that the saltfish buljol itself will already contain salt.
• Add the black pepper, ground roasted cumin or geera, yeast and turmeric, which we refer to as sorfran in Trinidad and Tobago.
• Mix everything together so all the ingredients are properly combined before adding the water.
• Start by adding roughly half of the water and mix well.
• Continue adding the remaining water a little at a time until you have a thick batter. Depending on the flour and environment, you may need a little more than one cup of water in total.
• Cover the bowl with a damp kitchen towel and allow the yeast time to activate.
• After about 40 minutes, set up your frying station with the batter, a wok or high-sided pan of vegetable oil, and a wire rack placed over a baking tray.
• Paper towels can be used instead, but fried saheenas can become soggy if they sit on them too long, reducing their crisp exterior.
• Heat the oil over a medium flame for about 5 minutes.
• Using a tablespoon, scoop portions of batter and gently place them into the hot oil.
• Fry for 4 to 6 minutes, flipping as they cook to achieve even colour, crisp edges and a golden exterior.
• Work in batches so the pan is not crowded and the oil temperature does not drop too quickly.
• Transfer the fried Saltfish Buljol Saheena Bites to the wire rack so excess oil drains. If desired, sprinkle with sea salt as they leave the fryer.
• This batter should make approximately 40 to 50 Saltfish Buljol Saheena Bites.
• Serve warm, when the edges are crispy and the centre is moist, fluffy and perfectly seasoned.