SpicyBokit morue
Fried bread with salt cod
Bokit: Guadeloupe's puffy fried bread split and stuffed with spicy salt-cod chiquetaille and salad
The bokit is Guadeloupe's street sandwich, fried to order at roadside vans in Pointe-à-Pitre, Le Gosier and Sainte-Rose, eaten late at night after a party or at the beach on a Sunday. A simple dough is rolled into rounds and deep-fried until it puffs like a pillow, then split and filled; the classic filling is chiquetaille de morue, shredded salt cod with lime, onion, garlic and hot pepper, with lettuce, tomato and cucumber. It contains fish and wheat. The common mistake is under-soaking the cod, which makes it harsh and salty: soak it in the fridge for 24 hours, changing the water three or four times. The bokit is done when puffed, golden on both sides and hollow-sounding, and the cod is poached until it flakes. Chef's tip: roll the dough thin and even, about 5 mm, so it balloons in the oil and opens neatly like a pitta.
- Prep
- 40 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 560 kcal
Ingredients
For the bokit
- 14 oz plain flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup warm water
- 2 tbsp sunflower oil
- 1 litre sunflower oil for frying
For the chiquetaille
- 9 oz salt cod
- ½ red onionfinely chopped
- 1 clove garliccrushed
- 3 tbsp chives or spring onionschopped
- ¼ scotch bonnet chilliseeded, very finely chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- ¼ tsp black pepper
To fill
- 4 leaves lettuceshredded
- 1 tomatosliced
- ¼ cucumbersliced
- 1 tbsp Caribbean hot pepper sauce (optional)
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Method
0/7 doneStep 1: Rinse 9 oz salt cod and soak it in plenty of cold water in the fridge for 24 hours, changing the water 3–4 times.
Step 2: Put the cod in a pan of fresh water, bring to a simmer and cook for 10 minutes, until it flakes easily. Drain, cool and shred finely with a fork, removing all skin and bones.
10 minStep 3: Mix the cod with ½ red onion, 1 clove garlic, 3 tbsp chives or spring onions, ¼ scotch bonnet chilli, 2 tbsp lime juice, 2 tbsp olive oil and ¼ tsp black pepper. Wash your hands after the chilli. Cover and chill while you make the bread.
Step 4: Mix 14 oz plain flour, 2 tsp baking powder, 1 tsp salt and 1 tsp sugar. Add 1 cup warm water and 2 tbsp sunflower oil and knead for 5 minutes into a smooth, soft dough. Cover and rest for 20 minutes.
5 minStep 5: Divide into 4 balls and roll each into a round about 15 cm across and 5 mm thick.
Step 6: Heat 1 litre sunflower oil for frying in a deep pan to 350°F, filled no more than a third full. Fry one bokit at a time for 2–3 minutes a side, spooning oil over the top, until puffed and golden. Drain on kitchen paper.
12 minStep 7: Slit each bokit open along one side like a pitta. Fill with 4 leaves lettuce, 1 tomato, ¼ cucumber and the chiquetaille, add 1 tbsp Caribbean hot pepper sauce if you like, and eat hot.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 24 g
- Carbs
- 80 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bokit morue take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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