Bokit
This speciality from Guadeloupe was developed after the
abolition of slavery, it was the home-made deep-fried bread of poor people as prepared just with the basics ingredients one could find around a kitchen: flour, water
and salt. At the time it was called “Dankit” .
Today the "Dankit " has evolved and is now known as the "Bokit".
More ingredients such as yeast, milk and lard are now added to the preparation of the bread to make it bigger, tenderer and crispier. To make it ever tastier we now cut it into half and stuff the "Bokit" with many exquisite stuffing such as:
Today the "Dankit " has evolved and is now known as the "Bokit".
More ingredients such as yeast, milk and lard are now added to the preparation of the bread to make it bigger, tenderer and crispier. To make it ever tastier we now cut it into half and stuff the "Bokit" with many exquisite stuffing such as:
Flaked Codfish with salad and spicy sauce
Flaked Chicken with salad and spicy sauce
Ham and cheese with ketchup mayo sauce.
Grilled aubergines and tomatoes and cheese.
Tuna with salad and mayonnaise sauce.
Conch with salad and spicy sauce.
Flaked Chicken with salad and spicy sauce
Ham and cheese with ketchup mayo sauce.
Grilled aubergines and tomatoes and cheese.
Tuna with salad and mayonnaise sauce.
Conch with salad and spicy sauce.
There is no way you can miss a Bokit’s van when coming out of the boat on the port of Grand-Bourg as the smell of the fried bread drags you exactly where the van is. Queues can be huge while waiting under a hot sun but it is worth the waiting... During communal festivities more than ten bokit’s vans are available but still you have to wait for hours to finally be served.
Preparing the Bokit dough
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Bokit stuffed with chicken & salad
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