Bokit — Guadeloupean Fried Bread Sandwiches

Shopping list

• 300 g plain flour

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• 7 g fast-action dried yeast — 1 sachet

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• 1 tsp caster sugar

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• 0.5 tsp salt

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• 180 ml warm water

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• 500 ml vegetable oil — for deep frying

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• 200 g salt cod — soaked overnight and flaked

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• 3 piece spring onions — finely chopped

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• 0.5 piece Scotch bonnet chilli — deseeded and minced

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• 2 clove garlic cloves — minced

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• 1 piece tomato — diced

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• 1 piece lime — juiced

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• 4 piece lettuce — leaves, shredded

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• 0.5 piece cucumber — thinly sliced

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Step by step

1. 1

   In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the centre and pour in the warm water. Mix with a wooden spoon, then knead with your hands for 5– 6 minutes until smooth and elastic. Cover with a damp tea towel and leave to rise in a warm place for 1 hour until doubled in size.

2. 2

   While the dough rises, prepare the salt cod filling. Place the soaked, flaked cod in a bowl. Add the spring onions, Scotch bonnet, garlic, diced tomato, and lime juice. Mix well and season with a pinch of black pepper. Set aside.

3. 3

   Once the dough has risen, punch it down and divide into 6 equal pieces. Roll each piece into a ball, then flatten slightly with your palm. Cover and rest for 10 minutes.

4. 4

   Heat the vegetable oil in a deep, heavy pot or deep-fat fryer to 180°C. Roll each dough ball out on a lightly floured surface to a rough oval about 12cm long and 8cm wide.

5. 5

   Carefully lower one or two pieces of dough into the hot oil. Fry for 2– 3 minutes per side until puffed, golden, and crispy. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining dough.

6. 6

   While still hot, carefully split each bokit open along one edge, creating a pocket. Fill generously with the salt cod mixture, shredded lettuce, and cucumber slices.

7. 7

   Serve immediately while the bread is still warm and crispy, with extra hot sauce or lime wedges on the side if desired.