Charred Squid and Conch Buljol with "Soused" Green Figs and Tomato Chokha Coulis
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Editor's note: This recipe is from chef Khalid Mohammed of Battimamzelle in Port of Spain, Trinidad. Mohammed also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
Buljol, a popular Trinidadian breakfast dish, is a cold salad made from salted codfish. In his Trini-fusion version, Mohammed substitutes squid and locally abundant conch and adds green "figs" (green bananas, called by their local name, and "soused," or pickled, a traditional cooking method). He finishes the dish with the tomato chokha, a local sauce.
• "Green bananas" are simply the unripe (green) form of the regular bananas sold in supermarkets. They can be hard to peel. To make the process easier, first trim the ends with a paring knife and score the skin lengthwise in three places around the banana, then peel.
• Frozen conch is available in many fish stores and West Indian markets. If you're using fresh conch, here's how to clean it: Using a hammer, knock a hole in the shell between the second and third ring of bumps down from the tip. Insert a paring knife into the hole and cut the muscle that connects the conch to its shell. (If you feel soft flesh rather than hard muscle when you insert the knife, the hole isn't in the right place.) Grab the claw (foot) and pull the conch out of the shell. Cut off the head (black and yellow-spotted, with eye stalks), mantle (orange spotted "skirt") and attached slimy viscera, and intestine (dark vein on bottom). Make a cut through the dark tough skin from the claw to the other end of the body. Work your thumb under the skin and peel it off, exposing the white muscle. Finally, cut off the black claw. (Be sure NOT to cut off the claw until you've peeled off the skin — you'll need the claw to grasp on to.) The conch meat is now ready to be chopped and cooked.
• If you can't find conch, additional squid can be substituted.
• Also called chandon benet or culantro, shado beni is a broad-leafed plant that has a slightly stronger flavor that its relative cilantro. Regular cilantro may be substituted.
Recipe information
Yield
Makes 8 servings
Ingredients
To cook green figs
For conch buljol
For squid
To marinate green figs
For tomato coulis
For assembly
Preparation
Cook green figs
Step 1
In medium saucepan, combine banana chunks and enough cold water to cover by 1/2 inch. Set over high heat, bring to boil, lower heat, and simmer 30 minutes.
Make conch buljol
Step 2
Place conch in colander and scald by pouring boiling water over. Drain and place in medium, nonreactive bowl. Immediately stir in remaining ingredients and refrigerate until ready to use. Allow to marinate at least 1 hour before serving.
Make squid
Step 3
Cut squid tubes in half lengthwise to form 2 rectangles. Score inside of each lengthwise with sharp knife, making parallel shallow cuts close together. In medium, nonreactive bowl, combine squid, olive oil, chiles, and garlic and refrigerate until ready to use, at least 1 hour.
Marinate green figs
Step 4
Drain bananas and mash. In medium, nonreactive bowl, stir together bananas with remaining ingredients. Mix well, then refrigerate until ready to use, at least 1 hour.
Make tomato coulis
Step 5
Preheat grill to high. Grill tomatoes until blistered and slightly charred, about 6 minutes. (Alternatively, broil approximately 15 minutes.) Cool, then remove blackened skin, cut tomatoes into quarters, and remove seeds.
Step 6
In blender or food processor, pur&eauce;e tomatoes, garlic, and chile. Stir in shado beni, onion, olive oil, salt, and pepper. Refrigerate until ready to use.
Assemble dish
Step 7
Preheat grill to high. Remove squid from marinade and sprinkle with salt and pepper. Grill just until opaque, about 1 minute per side. (Alternatively, broil several minutes per side.)
Step 8
Divide mashed bananas among 8 plates; top each mound with 1/8 of conch. (Alternatively, use 4-inch ring mold to shape bananas and conch into neat circle on each plate. Remove mold.) Spoon 1/8 of tomato coulis around each mound, and top each with 4 to 5 pieces squid.
