Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Buljol
Buljol 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 petrotrin refinery is being shut down by pnm. 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. 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.