Salt Fish Souse

This salad is usually served chilled or at room temperature. In some other Caribbean islands this dish is called Buljol.

1/2 lb. salt fish

2 medium sized tomatoes, chopped

1 medium sized onion, diced

2 sweet peppers, finely chopped

2 tbsp oil

black pepper to taste

• Boil salt fish on medium high for 10 minutes, then drain the water, leaving the salt fish in the pot. Refill the pot with water and boil for another 5 minutes. Drain.




• Remove skins and bones and break into small pieces.




• Place in a large bowl and add remaining ingredients. Add more oil if desired. Mix well.

Serve with bakes, crackers, or dumplings.

Serves 6

© 2008 K. Joseph