Bokit, fritay, djon djon: a short glossary of Bazla's food

You've seen these words on our menu and wondered what they mean? Here is the house glossary.

Bokit

Bokit comes from Guadeloupe. It's a simple dough (flour, water, salt) fried to order: it puffs up, golden outside and soft inside. It's split open and filled. It descends from the johnny cakes of the English-speaking Caribbean.

At Bazla, we serve it two ways: salt cod (morue) and chicken (poulet).

Fritay

In Haiti, fritay is street food: what you buy in the evening on the street corner, hot, crispy, made for sharing. Our fritay plate comes with goat, fish or chicken, always with its faithful sides.

Djon djon rice

Diri djondjon is rice cooked in the broth of a small dried black mushroom from northern Haiti, the djon djon. It gives the rice its dark colour and a deep, almost smoky taste. A celebration rice… that we serve every day.

Pikliz

Haiti's signature condiment: shredded cabbage, carrots and onions pickled in vinegar with hot peppers. Crunchy, sour and fiery, it wakes up everything it touches, especially fried food.

Pressed plantains

Bannann peze: slices of green plantain fried once, flattened ("pressed"), then fried again. Crispy outside, tender inside.

A few dishes, cooked like at home.

Come and taste at Centre EYA, Akpakpa, Tuesday to Sunday from 12pm to 10pm, or order on Benin Restoo. Bon apeti!