Growing up in Dominica, my family was fortunate to have two humongous avocado trees right in our backyard. One that ripes red, haas, and another that ripes green, hall. So we would often prepare lots of delicious dishes with avocado.
We had avocado as a snack with farine, or with crackers, or as part of a meal. Most Dominicans eat avocado with bread or bakes and also provisions. I enjoy avocado the most with fresh bread.
In this post, I want to share how to make avocado toast with codfish bulljaw.
Codfish is one of the most idolized food in the Caribbean. It’s used in all the Caribbean islands in different ways. For instance, in Jamaica, it’s often used with a native fruit called ackee. In Dominica here are a fews we use codfish: with coconut milk, we call it sancouche, in a floured batter and call it accra, and also in bread and call it bulljaw.
Let’s get started on how to create the perfect bulljaw.
On the next page, I demonstrate how to create a spiral avocado.
Dominica’s Codfish Bulljaw
Equipment
- Frying pan
Ingredients
- 1 lb Codfish If you don't have cod, use salted pollack
- 2 Onions chopped
- 1/4 cup Parsley chopped
- 1/2 cup Scallions/Green onions chopped
- 1/4 cup Vegetable oil or extra virgin
- 2 Cloves of Garlic minced or granulated garlic powder
- 1 1/4 tbsp Curry or turmeric powder
- 1/2 Hot pepper chopped
Instructions
- You may choose to soak your codfish overnight or boil it, changing the water and boiling again to remove the salt.
- After you've removed most of the salt, strain it using a strainer or a colander and using your hands, shred it into smaller pieces.
- Heat a frying pan or skillet on the stove and add the oil.
- Toss in the onions, turmeric or curry, garlic and stir.
- When the onions are al dente, add the cod to the mixture and continue stirring.
- Finally, add the parsley flakes and hot pepper.
- Turn off the stove when you feel that you've achieved the right consistency and uniform color for your codfish bulljaw.
How to Create a Spiral Avocado
Equipment
- cutting board
- Knife
Materials
- 1 Ripe but firm avocado
Instructions
- Cut the avocado in half.
- Gently separate the halves.
- Remove the skin on the one you'd be using.
- Lay the avocado on a cutting board on the side that is cut and cut off the top and bottom.
- Create slices approximately ¼ of an inch.
- Continue making slices until you get to the end.
- Stretch out the avocado slices while keeping them together.
- When you have the desired length, start turning one end into the other, while creating a spiral shape.
- Bring the slices close together in a compact, almost floral shape.
- Sprinkle your favorite condiment item on it and serve with your favorite staple.
[…] If you’re looking for how to make the codfish bulljaw, you can find the recipe here. […]