Salt Fish Buljol

Break fish in pieces and place in saucepan with hot boiling water for 10 to 15 minutes.

Taste fish at this point to check salt content. If it is too salty repeat step 1 for 5 to 10 minutes.

Shred fish with your fingers.

Heat oil 1/2 cup of oil in a skillet and add garlic.

Cut tomatoes, green peppers and onions into fine pieces.

Add tomato, green peppers and onions to salt fish and mix well.

Once garlic has burned completely, remove and place hot oil over mixture of salt fish.

Add freshly grated black pepper. Squeeze half lime over mixture.

Serve it with coconut bake or another hearty bread.

Trinidad Rum Punch

1 tsp. Freshly squeezed lime juice
1 tsp. Cane sugar
1 Shot Angostura rum
4 Shots Water

Serve over ice with a couple dashes of Angostura Bitters and, optionally, a sprinkle of finely grated nutmeg or black pepper. There you have it, sunshine in a glass!

 

Plum Chow Recipe

20 Medium Ripe Plums

1 Tsp. Salt
1 Tsp. Black Pepper
1 Tsp. Crushed Shandon Beni
1 Tsp. Crushed Garlic
1 Tsp. Crushed Pepper

You can always add more pepper if you can handle the heat!!