📝 About This Recipe
Born from the vibrant street stalls of Guadeloupe, the Bokit is more than just a sandwich; it is a crispy, golden testament to French Antillean culinary soul. This unique bread is deep-fried to airy perfection, resulting in a crackling exterior and a soft, pillowy heart that cradles savory fillings. Packed with zesty 'Sauce Chien' and succulent proteins, every bite offers a symphony of Creole spices and satisfying textures that transport you straight to the Caribbean coast.
🥗 Ingredients
The Fried Bread (Le Pain)
- 500 grams All-purpose flour (plus extra for dusting)
- 1 packet Active dry yeast (about 7 grams)
- 250 ml Warm water (approx. 105°F/40°C)
- 50 grams Lard or Vegetable Shortening (softened at room temperature)
- 10 grams Salt
- 1 teaspoon Sugar (to help activate the yeast)
- 1 liter Vegetable oil (for deep frying)
The Filling (The Classic Completion)
- 500 grams Chicken breast or Salted Cod (shredded and seasoned with lime and garlic)
- 150 grams Grated Gruyère or Emmental cheese
- 1 head Lettuce (shredded iceberg or romaine)
- 2 large Tomato (thinly sliced)
Sauce Chien (Creole Salsa)
- 2 pieces Shallots (very finely minced)
- 3 pieces Garlic cloves (pressed or minced)
- 3 stems Cebette (Green onions) (finely chopped)
- 1/2 piece Habanero or Scotch Bonnet pepper (seeded and minced (adjust for heat))
- 1 whole Lime juice (freshly squeezed)
- 100 ml Boiling water (to soften the aromatics)
- 2 tablespoons Sunflower oil
- 1 small bunch Fresh parsley (finely chopped)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
-
3
Pour the yeast mixture and the softened lard (or shortening) into the well. Begin mixing by hand or with a dough hook until a shaggy dough forms.
-
4
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth, elastic, and no longer sticks to your fingers.
-
5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
-
6
While the dough rises, prepare the Sauce Chien: combine minced shallots, garlic, green onions, chili, and parsley in a heat-proof bowl. Pour the boiling water over them, cover, and let steep for 5 minutes. Stir in the lime juice, oil, salt, and pepper.
-
7
Once the dough has risen, punch it down to release air. Divide the dough into 6 equal-sized balls (roughly the size of a large orange).
-
8
On a floured surface, flatten each ball into a disc about 1/2 inch (1.5 cm) thick and 5-6 inches in diameter. Let these discs rest for another 15 minutes.
-
9
Heat the vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
-
10
Carefully slide one or two dough discs into the hot oil. Fry for about 2-3 minutes per side. Use a spoon to splash hot oil over the top to help it puff up like a balloon.
-
11
Once golden brown and crisp on both sides, remove the bread and drain on paper towels. It should feel light for its size.
-
12
While still warm, use a serrated knife to slice the bread horizontally (not all the way through) to create a pocket.
-
13
Generously brush the inside with Sauce Chien, then layer with shredded lettuce, tomato slices, your chosen protein, and a handful of cheese. Serve immediately while the bread is hot and crunchy.
💡 Chef's Tips
For the most authentic flavor, use lard in the dough; it provides a richness that vegetable shortening can't quite match. Do not overcrowd the frying pan, as this drops the oil temperature and results in greasy, heavy bread. If using salt cod, ensure you soak it for 24 hours, changing the water several times, before shredding and sautéing. Ensure your yeast is fresh; if the mixture doesn't foam in Step 1, start over with new yeast or the bread won't puff. To keep the bread crispy, serve it immediately after filling; the steam from the fillings will soften the crust over time.
🍽️ Serving Suggestions
Pair with a cold glass of 'Ti' Punch' (white rhum agricole, lime, and cane syrup) for the ultimate Guadeloupean experience. Serve alongside 'Accras de Morue' (cod fritters) for a full Creole street food platter. A side of spicy pickled papaya or slaw adds a refreshing acidic crunch to cut through the fried bread. For a non-alcoholic pairing, try a chilled ginger beer or a fresh passion fruit juice. Add a swipe of spicy Creole mayonnaise if you prefer a creamier interior.