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.

[1] 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.

In colonial times buljol was considered a poor man's food, but nowadays it is used as a breakfast ingredient, being eaten with toast or fried bake.

[3] From Trinidad the use of buljol has spread to other Caribbean islands (especially Barbados) and Trinidadian communities in English-speaking countries such as Canada, Great Britain and the United States.

Additional ingredients are added to taste with onions, bell peppers and olive oil being prevalent, but also garlic, hard-boiled eggs, lemon juice, lettuce, white wine and various herbs are used.