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5.0 from 3 votes

Fungie and Saltfish Buljolde

Saltfish buljolde is a delicious traditional recipe of salted cod served with vegetables that is originally from the Caribbean.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 people
Course: Main Course
Cuisine: Caribbean

Ingredients

For the Fungie
  • 12 okras
  • ½ lb cornmeal
  • 3 cups water
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
For the saltfish buljolde
  • 2 lb cod (4 pieces)
  • 3 tomatoes , 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
  • pepper

Instructions

Fungie
    Cup of Yum
  1. Mix cornmeal and a cup of cold water in a large container. Put aside.
  2. Cut the ends of the okras and cut in ½ inch (1cm) slices. Boil the second cup of water and bleach the okras.
  3. Boil the third cup of water and set aside.
  4. Slowly add the wet cassava flour mixture to the okra and water. Mix vigorously with a spatula or a wooden spoon.
  5. 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).
  6. Simmer over low heat, covered, about 20 minutes, stirring regularly. The fungie should be quite compact.
  7. Finally add the butter.
Saltfish buljolde
  1. Chop cilantro, onion and garlic with a hand blender or a chopper. Put aside.
  2. 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.
  3. Add water, cod and the rest of the vegetables, toss, reduce heat and simmer about 45 minutes.
  4. Increase the heat after cooking to reduce the sauce if it is too liquid.