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Saltfish Buljol
Trinidad

1/2 lb saltfish (salted cod)
2 mediem-size onions, finely chopped
2 red and green sweet peppers
a small piecce of hot pepper
1 tbsp lemon juice
1/4 cup salad oil
hard boiled eggs, sliced or quartered
tomatoes, cut in wedges
greens
1 avocado, sliced

Wash and soak saltfish, overnight if possible. Strip into pices.
Hours afterwards, wash and squeeze in water. Repeat to remove excess
salt. Squeze to dry. Shred with two forks.

Prepare at least 2 hours before use. Add finely chopped onions,
sweet peppers, hot pepper, lemon juice and salad oil. Toss to blend
until oil is absorbed. Do not refrigerate.

Pile lightly into centre of dish and alternate tomato wedges with
sliced or quartered hard-boiled eggs. Arrange greens with avocado
slices as an accompaniment.

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