Chiktay

Ah, chiktay, that dish that takes you back to Haiti from the very first bite. But you know what? It's not just a mixture of fish and spices. It's a whole history, a heritage that began centuries ago.

A recipe born of resilience

It goes back to colonial times. African slaves, despite difficult conditions, were able to transform simple ingredients into something incredible. They used dried fish (herring saur) - easy to preserve in the tropical climate - and added whatever they had on hand: pepper, lemon, onions... And BOOM, chiktay was born. In Haiti, it's often served for breakfast or brunch, with bread, weighed bananas or crackers.  It's the kind of dish that brings families and friends together around the table, in a warm and convivial atmosphere. You can prepare your ckiktay as an appetizer for your guests. 

Today, chiktay is much more than a dish. It's a tradition. One bite, and you can feel the unique flavours of Haiti: the saltiness of the fish, the pep of the chilli, the freshness of the lemon. I'll show you how to make your own chiktay haitian recipe.

Here's how to make your own chiktay in just a few easy steps:

Ingredients

• 6 smoked herrings (aransò)
• 1 onion
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 carrot (optional)
• 1 or 2 scotch bonnet (depending on how spicy you want it)
• 2 lemons (for juice)
• Spices (to taste)
  

Instructions

Boil the smoked herrings in water to remove excess salt.

In the meantime chopped the bell peppers and onion in small dice

Let them cool in the water for a bit so they’re easier to handle.

 Remove the skin and bones.

Mash the fish into small pieces (you can use a mortar and pestle, your hands or a blender).

 Heat a pan with oil over medium heat, then add the spices, chopped bell peppers, and onions.

Sauté the vegetables for about 5–10 minutes, stirring occasionally.

Add the mashed herrings to the pan along with the lemon juice (optional: add a little spices or rum for extra flavor).

Stir the mixture frequently to prevent it from burning.

Let it fry together for a few more minutes, ensuring all the flavors blend well.

Special shoutout to Kroon for providing this recipe!