Dive into a culinary celebration of Bajan flavours with Chef Dane Saddler in our Wine World kitchen! 🇧🇧✨
In this episode, Chef Dane crafts a mouthwatering dish of Buljol, paired with the crisp elegance of Babich Sauvignon Blanc. Good on it’s own but better with friends, this is definitely a dish to have this Independence Day.
Hit play and savour the essence of Bajan cuisine with Chef Dane. 🍴🍷
Ingredients
1 lb salt fish
½ yellow sweet pepper
1 tomato
½ cucumber
¼ Scotch Bonnet pepper
½ onion
3 tablespoon olive oil
½ lime (juice)
dash of black pepper
Toasted French baguette
Instructions
Break the fish in pieces, removing any bones, and place in saucepan with the water.
Boil over medium-high heat for 10-15 minutes to remove excess salt content.
Drain and shred the fish with your fingers.
Juliene sweet peppers, tomato, cucumber, pepper and onions and add to a bowl.
Add to the cooked fish.
Add olive oil and stir to combine thoroughly.
Season with black pepper and lime juice.
Serve with toasted french baguette slices.
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