Trinidad Buljol (Salted Codfish Salad)...and a story about Nana

It's been a while! Where do I start! To give you a quick snapshot, since my last post I resigned from my position of 11 years, left my comfort zone and started a new job with a Company that refused to accept no for an answer from me. That required me to travel to London for two weeks, a profoundly challenging yet rewarding experience. I had the humbling experience of traveling upper first class and enjoying luxurious hotel accommodations which was a short walk from River Thames. Evening dinners with a splendid view and soul searching walks in solitude. Hard work by day and a dream come true by night. By society's standards, I have finally "arrived". By my standards, I have much to do. Even so, life in corporate America/London is not so glamorous. Business plans, presentations, meetings and meetings about meetings. Still, I enjoy the challenge. To say it simply, I love telling people what to do and how to do it. My point here is believe in yourself. Keep chipping away at those barriers. You (we) are greater than the limitations we set for ourselves. Anything is possible. 

Summer 2015 lingered for a while; a Taylor Swift concert, an escape to Cabo San Lucas, a few Yankee games, a short trip to visit our capital, Washington DC, hosted a few family gatherings with lavish "comfort" food, and tanned until I was no longer recognizable. I don't remember anything else, sorry. I've had a lot on my mind, playing my A-game at work and home, and at the same time journeying deeper into "Spirituality" to attain peace and to become a more compassionate human being. 

I feel guilty that I haven't had the opportunity to share any recipes with you for such an extended time. This is one of my more important responsibilities and I do take it seriously. Today, I share with you a family favorite, with a history going back 40 years! For those of you who are not familiar with the word Buljol, it is a simple dish of salted cod which is rinsed and briefly boiled to remove the excess salt, then drained, shredded and combined with peppers, onion, garlic and olive oil. Other optional ingredients are added based on personal preference, these include tomato, avocado, cucumbers and I've even heard of the addition of boiled eggs.

Some of my favorite childhood memories in Trinidad are centered around Easter at my Nana's house (mother's father). Breakfast on Easter Sunday was always held at Nana's. My two younger sisters and I piled into the backseat of my mom's Datsun 120Y, all dressed in identical, pink lace-layered dresses, which were usually specially sewn by her seamstress friend for the occasion.

Once there, I headed straight to the kitchen to observe Nana in action and ask one too many questions. In his humble kitchen, he would be busy kneading flour for the bakes or creating his simple culinary masterpiece, the buljol. Once the ingredients were added (I recall he only used garlic and onion) to the flaked fish, he disappeared to some undisclosed location and reappeared minutes later with a small, thin bottle of "sweet oil" (olive oil), his secret, highly prized ingredient. Even in my adult years, I have often wondered why it was never stored in the kitchen. Apparently, I didn't ask enough questions. For the final step of the buljol, he removed the cork from the bottle and slowly and methodically drizzled the "sweet oil" in a thin stream around the bowl. This act, a cook's prayer, was hypnotizing, mesmerizing and appetizing to say the least. 

In Nana's kitchen my love for food and its creation blossomed into a passion.  Nana, Mr. Toy R.(pronounced Toh-ye), a very well-mannered man of stern character, with a no-nonsense disposition like my mother, had an important rule (or ten) in the kitchen. One such rule was not to taste anything until it was served. Aye Caramba. Mama Mia. Oh-em-gee and what the..... This forbidden rule added immensely to my excitement, suspense and frustration. Once served, I ate to my heart's content or until there was none left, mainly the latter.

Nowadays, I devour several servings while cooking, to ensure that it tastes phenomenal, and this habit may be associated with the previously mentioned 'somewhat traumatic" childhood memory(I am fine. Really). 

Buljol is usually accompanied by fried bakes or roti for breakfast, however, once my Hubbie packed me a lunch of the left overs with Jasmine rice and I have been hooked ever since.  

Check out the video for this recipe on YOUTUBE!

BULJOL (Salted Codfish Salad)

Serves 4-6

12 - 16 oz salted cod (bacalao, salted fish)

1 small (sweet) onion, finely chopped

4 cloves garlic, finely chopped (use more of less to your liking)
½ large red bell pepper, finely chopped, optional

½ large yellow bell pepper, finely chopped, optional

2 "Caribbean" pimento peppers, chopped, optional

4 leaves culantro (aka Bandhania or shado-beni) or 2 scallions(green onion), chopped, optional

3-4 tablespoons pure extra virgin olive oil

Salt and freshly ground black pepper, to taste

Other optional ingredients

1 tomato, seeded and diced, optional

½ cup chopped cucumber, optional

1 small avocado, cubed, optional

Hot pepper, chopped, to taste (habanero, scotch bonnet)

Method

1. To remove the excess salt from the fish, first rinse under running water, then soak several hours or overnight in water. Alternatively, or in addition, place rinsed and soaked salted fish in a pot of water and boil for 10-15 minutes.

2. Drain, rinse with clean running water, press out excess water using your hands or a strainer and flake with a fork or your fingers. [After draining, I always test the saltiness of the fish. I may rinse or boil again depending.] You do not want to remove all the salt from the fish and you do not want excess water(moisture).

3. While the salted fish is boiling, wash and chop all ingredients.

[Did I mention that LOVE is the main ingredient!]

4. Place the flaked fish in a bowl. Add the remaining ingredients - onion, garlic, chopped bell and pimento peppers, chopped culantro (and optional ingredients if using).

The optional ingredients add flavor and creates "quantity" so everyone can enjoy to their belly's content-if such a thing is possible! 

5. Drizzle in the olive oil. Mix well to combine breaking up any chunks of fish. Taste for salt and add more if required. Season with freshly ground black pepper if you like.

[I had quadrupled the recipe here, and above for a family Sunday breakfast]

Enjoy with friends and family!

 I love hearing from you. Write me. Ask questions or send your comments. 

Click here for the recipe for Fried Bakes.

For more pics of food and my daily encounters, check out my new account on Instagram - CookingwithRia.

With thanks for visiting,

Ria 

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Curried Goat

Spring is finally here! I yearned for her like a maiden yearns for her love. Maybe more than that. I haven't posted in a while and it's not for a lack of recipes or creativity. I've been busy cooking, developing and testing recipes, eating, reading, watching movies with my hubbie, gaining weight and complaining (mostly about the weather).

What I learned over the long winter is that we suffer because we don't accept things for what they are. We are always fighting against everything….the weather, life, situations, people, physical conditions…Maybe if we just accept the things we cannot change(and change the things we can), life will be a little easier. How did I come to this intelligent conclusion, you ask? I learned all this from…. a few ducks. Yes, ducks.

As I headed home from work one stormy, snowy day, my train got stuck over the water for about 20 minutes. The second I was about to experience a panic attack of major proportions, I peered out the window of the train and saw the most beautiful, calming scene I've ever witnessed. There was a swarm of ducks dancing in the water below, celebrating the snow fall and the magnificence of their beautiful life. They were not complaining, panicking, worrying, running, flying away or looking for cover. They were just there, accepting of the situation. My perspective on life changed forever. The voice that speaks to me said, just accept…accept. Panic attack averted. (I also accept that MTA NYC transit will never get their !@#$ together). 

Armed with one more powerful word associated with a peaceful vision of ducks swimming amidst a snow storm, I move forward with another coping strategy to help with my daily struggles. The truth is that life doesn't have to be difficult, we are the ones that make it so. We must always look for the good in every situation(and every difficult person we encounter). Be transformed by the renewing of our minds and recognize that by changing our thoughts we can change our reality.

That prelude has nothing to do with this recipe I'm about to share. If you're a Trini, curry duck has probably already infiltrated your cerebrum. Have no fear, as you know, curried goat is equally delicious. We shall leave the ducks alone today.

For those of you who are not familiar, curried goat is another very popular dish in Trinidad, as well as Jamaica. It does not boasts of a mild curry like curried chicken. It's a special occasion, iconic meal that celebrates our passion for good food and camaraderie, keeping in mind that every weekend or any day during the week on the Islands can and will qualify as a special event.

During one of my vacations back home, I remember the presence of a goat in my mother-in-law's backyard. One hot, sunny day, we were served a "memorable" meal of curried goat, peas dhal and dhalpourie roti. After that day, I don't recall hearing the goat behhhhh! This is not an uncommon occurrence either. This incident was not intended to dismay you in any bizarre food way, but to point out that mealtime in the land of sun, sea and steelpan occasionally consists of the freshest of local ingredients---can't get any more local than that!

I also love the "curry goat" from Jamaica. It's made a little differently but still rather delicious. In my experience it's more tender, probably cooked longer than the Trinidadian dish (in a pressure cooker) and the curry appears lighter in color. I decided to meld both experiences to create this simple, delicious recipe that my family enjoys and you will too.

The technique and ingredients vary slightly from curried chicken. The curry flavor is more pronounced because of the quantity of curry used, some like it with lots of heat (hot pepper), but you may only add based on your preference. Curry is not spicy in itself, as believed; it's the addition of the hot pepper that makes it spicy.

When I cook, I usually prepare about 4 pounds minimum, so cooking 2 pounds, to develop this recipe for you, seemed too simple for me! [That's 4 pounds in the pics below]. I used green seasoning in this recipe, because this is the reason we Trinis always have a bottle of green seasoning in our refrigerator. Many of our dishes become so much simpler! See the list of ingredients below, unbelievable isn't it? if you don't have green seasoning, see here or you may just use 4-6 scallions, 2 cloves of garlic, 2 sprigs thyme (in addition to the other ingredients listed below).

There is no challenge in making curried goat, it's just requires a simple technique which I demonstrate below….and patience waiting for it to cook!

This is better than restaurant-quality, this is the real deal, just like my mummy, aunty or grandma would make it. This is the only recipe you will ever need for curry goat. Trust me on this one (and all my other recipes).

Ria's Trinidadian Curried Goat
Serves 4-6


2 pounds goat meat, cut into 1-2 inch pieces
1/2 medium onion, chopped
5 tablespoons green seasoning (4 +1 as listed below)
2 tablespoons minced garlic
2 teaspoons salt (I use Himalayan Salt) and freshly ground black pepper
Hot pepper, to taste
3 tablespoons extra virgin olive oil
4 teaspoons 'Trinidad' curry powder (Brands I use: Chief or Cariherb)
2 teaspoons duck and goat curry powder (ground masala)
1 tsp anchar massala, optional
6 thyme sprigs
6 leaves culantro (bandhania), chopped
½ teaspoon ground roasted cumin (geera)

Note: Duck and goat curry, also called ground masala, is sold in West Indian or Caribbean Grocers in Brooklyn, NY and Queens, NY(Liberty Ave.), or pick up a package on your next trip to Trinidad(Brand: Cariherb). If you don't have any, replace the amount with regular curry powder.

1. Cut goat into 1-2 inch pieces, or to your preference. Soak with the juice of ½ a lemon or lime. Then rinse several times with water; rubbing the meat with your fingers to remove any slime. Drain.

2. Season goat meat with the 4 tablespoons green seasoning, 1 tablespoon minced culantra/bandhania, onion, garlic, hot pepper (if using), salt and freshly ground black pepper. Cover and place in refrigerator to marinate up to 24 hours.

3. Make curry mixture: In a small bowl mix curry powders(curry, duck & goat curry and anchar massala), 1 tablespoon green seasoning and 3 tablespoons water. Set aside.

4. Heat oil in medium heavy bottomed pot(iron pot). Add reserved onion slices (and hot pepper if using) and cook until the edges are brown. Add curry mixture and cook 3-5 minutes until grainy and fragrant.

5. Add goat meat (reserve any liquid from the bowl), thyme sprigs and turn to coat with curry. Cook on high heat for about 5 minutes, stirring constantly. Cover, lower heat to medium-low and cook until it starts to stick to pan and all the liquid has evaporated(takes about 20 minutes), cook one minute more, stirring constantly, to develop some serious flavor. This is a good time to test for salt. Add more if needed.

6. Add reserved marinating liquid and 4 cups of water(or enough to cover the meat), bring to boil, reduce heat to gentle simmer and cook 1-2 more hours--stirring every 15 minutes or so--until the meat is tender and the sauce has thickened. If the liquid evaporates and the meat is still not tender enough for you, add about a cup more water and continue cooking until your desired tenderness is achieved.

[Pic to the left: Cooking curry in my garage]

7. Before taking off the heat, stir in chopped culantro and cumin powder.

Remove thyme sprigs and serve over rice or eat with dhalpourie or paratha roti. To reheat, remove from the refrigerator, place in a saucepan with a little water and boil for a minute or two, adding a little salt if required.

If you like my blog, say thanks by liking my FB page and sharing this recipe!

With love,

Ria

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Trinidadian "Boil and Fry" Black Eye Peas--Not a Music Group!

The year 2014 came and left like a thief in the night. Fortunately, it didn’t steal much except for a little bit of my sanity. I really don’t know what to expect from 2015 but I'm really trying not to focus on the unknown. I am learning that I need to be here in the NOW. I realize that I have never truly lived in the "Now". I continuously ponder on the regrets of the past; reminisce constantly on sweet and bitter (and bittersweet) memories, and like everyone else, I have anxieties about the future. It’s time to enjoy the present.

Thich Nhat Hanh, world renowned Buddhist leader, suggests saying “I have arrived. I have arrived”—meaning to acknowledge and bring yourself back to the present, completely aware of what you are doing in the present. He states that being you and doing what you are doing is a wondrous reality(I am sure you agree!). Be completely aware of yourself, follow your breath, conscious of your presence, thoughts and actions in the Universe. Be aware of the miracle of life and truly live and experience life—in the present. This is the only moment you will ever have.

How difficult can that be? For me it’s going to take practice. If you notice me walking around like a zombie chanting “I have arrived, I have arrived” please don’t think I have lost my mind. It just means that I'm on my way to becoming an enlightened, mindful being of sorts. Honestly, most of the accidents and mistakes I’ve made was as a result of my mind being preoccupied with thoughts other than the task at hand. With mindfulness practice, many mistakes can be prevented—especially in the kitchen! I preach mindfulness to my kids all the time. You know what they say, "practice what you preach"! 

Aside from that, the Dah is encouraging me to exercise because he is probably tired of hearing me complain about my "holiday" and "baby" weight gain. He installed a Total Body Gym in the middle of my bedroom ("my" because he just sleeps there), right next to the elliptical, weights and kettle bells. He says weird things like, "Push through the laziness", "Your body will say no, but you have to say yes", "You have to overcome the thought of exercise with your mind first, then the body will follow". "Keep on keeping on". All this from a man who, prior to a year ago, never exercised in the 22 years I've known him. Nowadays he exercises religiously. Recently, he complimented my appearance in the best way his Trini upbringing has taught him, “Everything looks up!" With that statement he raised his eyebrows and made an upward squeezing movement with his hands. If you know male sign language, you can easily interpret that. [He now denies his words and action..!]

Today I am sharing with you my current breakfast routine. Over the years, I have experienced weird phases/cravings where I'd eat a specific fruit for breakfast for a prolonged period of time, say 3 months, sometimes as long as 6 months. I've survived the mango, papaya, pomegranate, grapefruit and pear phases in the past couple of years. The pomegranate reign ended abruptly one day when, after eating it, my stomach started cramping so badly I immediately ceased and desisted consuming pomegranates permanently…and proceeded to the next craving, which was mango. Btw, the pomegranate phase was expensive. I paid $2.50 for a pomegranate each day!

Nowadays, with all the pressure of staying healthy and exercising, I am desiring real food for breakfast--something substantial. I wanted a meal that was vegetarian with lots of nutrition, fiber and protein to get me through my mornings. This dish has not disappointed.

This dish, referred to as "Googanee" by my Mom, is made traditionally with only onion, garlic, culantro (shado beni) and pepper, but I added veggies for additional flavor and nutrients. I usually grate a carrot into it also. Googanee or boil and fry black eye peas is eaten in Trinidad with roti for breakfast. I eat it alone or if I'm very hungry or stressed  I eat it with a scrambled egg or two.

If you're seeking a healthy alternative for breakfast a few days a week(or a wonderful side dish), then this is your answer. Did I mention that it's very affordable?!! A pound of beans is enough for 8-10 servings, that’s about 15 cents per meal. Warning---If you are preparing this recipe only for your self, make only one cup at a time, or else you will get all “blackeyed out” after the fourth day! 

Ria's Trinidadian Boil and Fry Black Eye Peas [Googanee]

Makes 4-6 servings

To boil:

1 cup dried black eye peas

6 cups water

1 teaspoon salt 

To Cook:

3 tablespoons extra virgin olive oil

1 medium onion, chopped ( I only use sweet onion)

½ large red sweet pepper, optional

½ large orange or yellow sweet pepper, optional

1 tablespoon minced or chopped garlic (if you love garlic like me, use two tablespoons)

¼ cup chopped fresh herbs (scallion, cilantro or culantro/shado beni)

1 teaspoon thyme leaves

½ teaspoon ground roasted cumin(geera), optional

Hot pepper, (scotch Bonnet, habanero), to taste, optional

2 pimento peppers, chopped

Salt and freshly ground pepper, to taste

Pick over beans. Soak beans overnight or a few hours.

Place drained black eye peas,  6 cups of clean water (meaning not the water you soaked it in) and salt in a pot over high heat. Bring to a boil, lower heat and cook until tender but still whole. Drain. While beans are boiling, chop onion, mince or grate garlic, chop peppers and herbs.

Heat oil in a dutch oven or heavy bottomed pot, over medium heat. Add onion, Cook 1 minute or until translucent. Add garlic and cook another minute.

Add peppers and herbs including thyme leaves and cook for 3-5 minutes until tender.

Add black eye peas, salt, freshly ground black pepper and cook about 5 minutes, stirring constantly, to prevent sticking. Add cumin, stir and remove from the heat. Test for salt and add more if desired.

For a complete vegetarian meal, eat alone, with roti or serve in a “hops” bread(rolls), or with freshly steamed jasmine or basmati rice. For a down home comfort meal, eat with cornbread…bbq chicken or steamed lobster….or with grilled salmon and sautéed baby spinach if your curves are important to you.

I look forward to sharing with you again soon. Hope you are enjoying my recipes so far! Don't be shy, write me and let me know. It really makes my day and motivates me to post. If you love my recipes or pics of food, "like" Cooking with Ria's Facebook page!

Lots of love,
Ria 

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