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Chiktay aransò
Chiktay: Haitian shredded smoked herring with peppers and lime
Chiktay is a breakfast and snack dish from Haitian homes and street stalls: smoked herring shredded very finely, then tossed with onion, sweet peppers, garlic, hot pepper and lime in hot oil, served with boiled plantain, bread or cassava bread. It is salty, smoky, sharp and fiery, so a little goes a long way. The common mistake is skipping the soaking, which leaves the dish too salty to enjoy; two quick soaks in boiling water fix that. Pick out the fine bones carefully if your herring isn't boneless. Chef's tip: shred the soaked herring with two forks until it looks like fluffy threads; it absorbs the dressing far better.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 10 ½ oz smoked herring filletsboneless
- 3 tbsp vegetable oil
- 1 red onionthinly sliced
- 1 mixed peppersthinly sliced
- 2 cloves garliccrushed
- ½ scotch bonnet pepperfinely chopped
- 3 tbsp lime juice
- ¼ tsp black pepper
- 2 tbsp parsley (optional)chopped
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Method
0/4 doneStep 1: Cover 10 ½ oz smoked herring fillets with boiling water, soak for 7 minutes and drain; repeat once. Pat dry and shred very finely with two forks, removing any bones.
15 minStep 2: Heat 3 tbsp vegetable oil in a frying pan over a medium heat. Add 1 red onion, 1 mixed peppers, 2 cloves garlic and ½ scotch bonnet pepper and cook for 3 minutes, until just softened.
3 minStep 3: Add the herring and toss for 4 minutes, until hot and lightly crisp in places.
4 minStep 4: Take off the heat, stir in 3 tbsp lime juice and ¼ tsp black pepper, scatter with 2 tbsp parsley and serve warm or at room temperature.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 21 g
- Carbs
- 6 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chiktay aransò take?
- About 30 minutes in total: 20 minutes to prepare and 10 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 gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- 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 red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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