Exotic Caribbean Recipes and Food Talk for the Young At Heart!

This First Recipe Is Called:

BACALOU Bulljhow (A Exotic Combined Portuguese and Vincentian dish)

Before we get into the recipe, I must tell you we West Indians are a very loving people or should I say a Food loving people -Yeah that too : ). Well, we love to work hard, and we surely love to play hard too. Our dishes are quite exotic. Okay, Let us cook!

Be sure you have everything before you get started, also turn some Soca, reggae, or gospel music on so you can cook and dance. Have fun!

 
 () 
4 Potato (English in small cubes-Oh, sweet potato is excellent too!)
2 vine-riped tomato
1 large onion 
1lb saltfish (bacalou or dry codfish soaked overnight or freeze and boil, strip up in small pieces)
1 stick Celery (chopped in small pieces)
4 eggs (scrambled)
Virgin Olive Oil or your favorite cooking oil use about 3 Tbsp or as “little” as you like
 
1. Sautee potato till slightly soft- set aside
2. Sautee onion, salt-fish pieces, and celery -set them aside
3. Scramble eggs for a few seconds, then add back all the sautéed ingredients, stir it up and serve with whatever you like (fried bakes, sweat potatoes, steam green banana, dough boy, rice, dasheen, sambo yam, etc

Next Time I’ll tell you how to cook the best curry goat.

Cheers,

Whilma