Fungie and Saltfish Buljolde
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Caribbean
Fungie and Saltfish Buljolde
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Saltfish buljolde is a delicious traditional recipe of salted cod served with vegetables that is originally from the Caribbean.
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Ingredients
For the Fungie
- 12 okra
- ½ lb cornmeal
- 3 cups water
- 2 tablespoons butter unsalted
- 1 teaspoon salt
For the saltfish buljolde
- 2 lb cod (4 pieces)
- 3 tomato diced
- 3 cloves garlic
- 1 carrot , cut into strips
- 1 leek , sliced
- 1 red pepper , cut into strips
- 1 red onion
- 1 red hot pepper , sliced
- ½ bunch cilantro
- peanut oil
- ½ cup water
- salt
- black pepper
Instructions
Fungie
- Mix cornmeal and a cup of cold water in a large container. Put aside.
- Cut the ends of the okras and cut in ½ inch (1cm) slices. Boil the second cup of water and bleach the okras.
- Boil the third cup of water and set aside.
- Slowly add the wet cassava flour mixture to the okra and water. Mix vigorously with a spatula or a wooden spoon.
- Reduce the heat and slowly add the reserved cup of boiling water. Stir vigorously. The mixture should be like a jelly and should come away from sides of the pan (like a puff pastry).
- Simmer over low heat, covered, about 20 minutes, stirring regularly. The fungie should be quite compact.
- Finally add the butter.
Saltfish buljolde
- Chop cilantro, onion and garlic with a hand blender or a chopper. Put aside.
- Put a little oil in a pot and heat over medium heat. Pour the onion, garlic and cilantro mixture. Sauté for 2 minutes. Add tomatoes. Cover and simmer 5 minutes over low heat.
- Add water, cod and the rest of the vegetables, toss, reduce heat and simmer about 45 minutes.
- Increase the heat after cooking to reduce the sauce if it is too liquid.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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