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