Trinidadian Bake and Saltfish Buljol

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Trinidadian Bake and Saltfish Buljol - Trinidadian Recipes - Caribbean Recipes

Trinidadian Saltfish Buljol

Bake and Saltfish Buljol is a breakfast dish enjoyed year-round in Trinidad and especially on Easter. Boiled saltfish is sauteed with onions, tomatoes and scallions and paired with deep-fried bakes for a dish that bursts with flavor. Be sure to take the extra time to properly boil the saltfish to avoid a too-salty result.

Serves 6


  • 1 lb saltfish
  • 3 tbsp olive oil
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped scallions
  • 1/2 cup chopped onions
  • 1/4 tsp black pepper


  • 2 cups flour
  • Salt, to taste
  • 2 tsp baking powder
  • 3/4 cup water
  • 1 1/2 cups oil


  1. Place the saltfish in a pot of boiling water and boil for about 10 minutes. Drain, add fresh water, and boil for another 10 minutes. Taste and repeat a third time if the fish is still very salty. Drain well.
  2. Flake the saltfish into small pieces
  3. Heat the olive oil in a medium saucepan over medium-high heat. Add the onions, scallions, and tomatoes and saute for about 2 minutes.
  4. Remove from heat and stir in the saltfish and black pepper.


  1. Mix the flour, salt, and baking powder in a medium bowl.
  2. Add up to 3/4 cups of water slowly, while stirring, until a soft dough is formed
  3. Knead well, return the dough to the bowl, and cover with a towel. Allow to rest for at least 30 minutes.
  4. Divide the dough into small pieces. Form each piece into a ball, then roll flat to form 4″-6″ wide circles.
  5. Heat the oil in a frying pan over medium-high heat. Without crowding the pan, add the dough circles a few at a time and fry each side until golden-brown. 
  6. Place bakes on paper towls to drain and cool.


  1. Slice open bakes and stuff generously with saltfish. Serve hot.

Adapted from HomeMadeZagat