Mélange Travel & Lifestyle Magazine July 2018 - Page 336

Bokit Every Caribbean island has its own version of what is considered a “bake”, which is actually dough, rolled into a ball, then flattened into a round shape, and fried or baked - a small round bread, really. Some islands call it fried bake, some baked bake and others, Johnny bake. Some add coconut to the flour and it is then called a cocount bake. It can be eaten alone or while hot, loaded with butter and cheese. Other insertions can be saltfish, fried fish, egg, avocado, lettuce, tomatoes - you name it! In Guadeloupe, this “bake” is called Bokit and it can be easily found at food stands throughout the island. Many of these stands personalize the bokit with their own flavourful insertions but the uniqueness of this culinary tradition is in the way it is made - the Guadeloupean way, and fried to perfection. It dates back to just after the abolishment of slavery. During that time, with little means, the now-freed slaves had to develop creative ways to feed their family on their limited means. Welcome the bokit, now evolved into a delectable sandwich. Bokit is relatively simple to make with only flour, shortening, baking powder, salt and oil (for frying) needed. All the ingredients are mixed together into a ball, left to rest for about 30 minutes, rolled into individual balls, flattened, then fried. Fillings can be to your taste, be it sweet or savory. Dine at La Vieille Tour Restaurant Photo-Credit-Guadeloupe Islands Tourist Board