Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped salted cod, tomatoes and chilies. The name is of French origin. 18th-century colonial power Spain launched the in 1783, an edict that successfully promoted the settling of French (i.e. likewise Catholic) planters in Trinidad who quickly set the population majority. The name is a combination of the French words ('burnt') and ('muzzle'), which was changed into ''bu'n jaw'' in Trinidad's 19th century patois and finally morphed into buljol. The name does not relate to the temperature of the dish (it is served cold
Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped salted cod, tomatoes and chilies. The name is of French origin. 18th-century colonial power Spain launched the in 1783, an edict that successfully promoted the settling of French (i.e. likewise Catholic) planters in Trinidad who quickly set the population majority. The name is a combination of the French words ('burnt') and ('muzzle'), which was changed into ''bu'n jaw'' in Trinidad's 19th century patois and finally morphed into buljol. The name does not relate to the temperature of the dish (it is served cold) but to its spiciness, caused by the added hot pepper.
In colonial times buljol was considered a poor man's food, but nowadays it is used as a breakfast ingredient, being eaten with toast or fried bake. From Trinidad the use of buljol has spread to other Caribbean islands and Trinidadian communities in English-speaking countries such as Canada, Great Britain and the United States.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).