Editor's note: This recipe is from chef Khalid Mohammed of Battimamzelle in Port of Spain, Trinidad. Mohammed also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
Buljol, a popular Trinidadian breakfast dish, is a cold salad made from salted codfish. In his Trini-fusion version, Mohammed substitutes squid and locally abundant conch and adds green "figs" (green bananas, called by their local name, and "soused," or pickled, a traditional cooking method). He finishes the dish with the tomato chokha, a local sauce.
Recipe information
Yield
Makes 8 servings
Ingredients
To cook green figs
2
For conch buljol
2
2
1
1
1
1
1
1
1
2
2
2
For squid
12
1
2
1
To marinate green figs
1
3
2
1
1
1
For tomato coulis
2
1
1
1
1
1
1
For assembly
1
1
Need to make a substitution?
Preparation
Cook green figs
Step 1
In medium saucepan, combine banana chunks and enough cold water to cover by 1/2 inch. Set over high heat, bring to boil, lower heat, and simmer 30 minutes.
Make conch buljol
Step 2
Place conch in colander and scald by pouring boiling water over. Drain and place in medium, nonreactive bowl. Immediately stir in remaining ingredients and refrigerate until ready to use. Allow to marinate at least 1 hour before serving.
Make squid
Step 3
Cut squid tubes in half lengthwise to form 2 rectangles. Score inside of each lengthwise with sharp knife, making parallel shallow cuts close together. In medium, nonreactive bowl, combine squid, olive oil, chiles, and garlic and refrigerate until ready to use, at least 1 hour.
Marinate green figs
Step 4
Drain bananas and mash. In medium, nonreactive bowl, stir together bananas with remaining ingredients. Mix well, then refrigerate until ready to use, at least 1 hour.
Make tomato coulis
Step 5
Preheat grill to high. Grill tomatoes until blistered and slightly charred, about 6 minutes. (Alternatively, broil approximately 15 minutes.) Cool, then remove blackened skin, cut tomatoes into quarters, and remove seeds.
Step 6
In blender or food processor, pur&eauce;e tomatoes, garlic, and chile. Stir in shado beni, onion, olive oil, salt, and pepper. Refrigerate until ready to use.
Assemble dish
Step 7
Preheat grill to high. Remove squid from marinade and sprinkle with salt and pepper. Grill just until opaque, about 1 minute per side. (Alternatively, broil several minutes per side.)
Step 8
Divide mashed bananas among 8 plates; top each mound with 1/8 of conch. (Alternatively, use 4-inch ring mold to shape bananas and conch into neat circle on each plate. Remove mold.) Spoon 1/8 of tomato coulis around each mound, and top each with 4 to 5 pieces squid.