Portal:Trinidad and Tobago/Selected cuisine/6

Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped codfish, tomatoes and chilies. The name is of French origin. 18th century colonial power Spain launched the cédula de población 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 brulé (burnt) and gueule (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's served cold) but to its hotness, caused by the added hot pepper.