Buljol - Trinidad and Tobago Dish Recipe

Here's a little video I filmed in July 2019.
Here's some info on the dish:
Long ago this dish was first made in Trinidad and Tobago, by our poor ancestors and was considered a poor man's dish. The ingredients were relatively affordable and grown, and thus needy families could prepare this meal for their loved ones. Nowadays, it's a staple in our breakfast or dinner cuisine, paired with fried bake or toast.
The name is of French origin, 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 is related its hotness, caused by the added hot peppers.
Other ingredients include: lemon juice, lettuce, garlic and various herbs.
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