Bokit Morue
7 000 FCFA
Shredded salt cod, seasoned Caribbean-style, fresh vegetables and house sauce.
The menu
A short menu, the flavours of Haiti and the Caribbean. Bon apeti!
Bokits
The Caribbean fried bread, golden and generously filled.
Bokit Poulet
6 000 FCFA
Chicken marinated in Creole spices, fresh vegetables and house sauce.
Fritay
The Haitian street plate: crispy, spicy, comforting.
Served with djon djon rice, pikliz and pressed plantains.
Fritay Cabrit
7 000 FCFA
Marinated then fried goat, tender inside and crispy outside.
Fritay Poisson
7 000 FCFA
Fried fish, Haitian-style seasoning.
Fritay Poulet
6 000 FCFA
Marinated fried chicken, the one everybody loves.
Drinks
Ice-cold water and our homemade cocktails of the day.
Water
1 500 FCFA
Still, ice-cold.
DailyHomemade cocktail of the day
1 500 FCFA
Fresh fruit cocktail of the day, alcohol-free.
DailyHomemade cocktail of the day (with alcohol)
3 000 FCFA
Fresh fruit and rum, the recipe of the day.
Prices in CFA francs, taxes included.
All about our dishes
- Bokit, fritay, djon djon: a short glossary of Bazla's foodBokit, fritay, djon djon rice, pikliz, pressed plantains… Five words to understand what's on your plate at Bazla, in Cotonou.
- Le fritay haïtien : la street food d'Haïti expliquéeQu'est-ce que le fritay haïtien ? Origines, plats (griot, tasso, bananes pesées, akra), pikliz, et où manger du fritay à Cotonou.
- Le bokit : histoire du sandwich roi de la GuadeloupeLe bokit, pain frit guadeloupéen : origines, pâte, garnitures (morue, poulet), comment le manger, et où goûter un bokit à Cotonou.
- Riz djondjon : le riz noir d'Haïti et son champignonLe riz djondjon, riz noir haïtien cuit au champignon djondjon : origine, goût, préparation et où en manger à Cotonou chez Bazla.
- Pikliz : recette et secrets du condiment haïtienLe pikliz, condiment haïtien de chou, carottes et piment au vinaigre : origine, recette maison, conservation et accords.
- Bananes pesées (bannann peze) : la recette haïtienneLes bananes pesées haïtiennes : banane plantain verte frite, aplatie et refrite. Recette, astuces pour le croustillant, et accords.