“Chiquetaille de Morue” with green papaya and bell peppers

Chiquetaille or Chiketay is a classic in Haiti.
It is a preparation style that I like to compare to a ceviche as it is marinated fish in an acid base: dried salted cod in a vinegar base in this case. To the mix is added some crudities such as crunchy cabbage and carrots, onions and shallots.

I made my own twist to this rather traditional haitian recipe of “Chiquetaille de Morue”. I used delicious green papaya as a base to mix with the cod, topped off with beautiful colors of bell peppers.

The subtle taste of the lightly sweet green pieces of papaya, mixed to the acidic taste of the lemon flavored white wine vinegar I opted (rather then the regular white vinegar this recipe usually calls for), makes this appetizer dish a big surprise in your mouth.

If you like your food spicy, add some delicious Piman Bouk thinly sliced on the side. I choose not to add it to the mix as I believe it will reduce on the delivery of taste the papaya brings, and will over shadow it.  But that’s up to you.

Served with a few extra crispy Ayabombe breadfruit chips made by my friend Mika, this recipe is easy to make, and easy to bring along to any weekend gathering. I know I did this Easter weekend at the beach.

Kids and grown ups alike, enjoyed every bite of it, except for these little creatures who didn’t get a taste of their sibling M. Cod :O)

Odd jelly fish invasion this past weekend at the beach, Cote des Arcadins, Haiti. Starfruit shaped jelly fish
Odd jelly fish invasion this past weekend at the beach, Côte des Arcadins, Haiti. Starfruit shaped jelly fish.

 

Côte des Arcadins, Haiti.
Côte des Arcadins, Haiti.

 

You must admit though, that under our sunny skies, and in front of our beautiful turquoise beaches, a nice cold Chiquetaille with crispy chips sounds simply DEVINE!

On this note and recipe, let us welcome the weekend !


 

Ingredients
4 cups of cod, desalted and lightly boiled
Half a medium green papaya julienned in 1/8" pieces (about 2 cups)
1 red bell pepper julienned in 1/8" pieces
1 yellow bell pepper julienned in 1/8" pieces
1 green bell pepper julienned in 1/8" pieces
1 red onion julienned in 1/8" pieces
1/2 cup shallots sliced thin
1 cup roughly cut parsley
1/2 cup lemon flavored white wine vinegar 
1/4 cup extra Virgin olive oil
1 tbsp garlic paste
1/4 cup whole black pepper
1 tbsp all seasoning 
1 tbsp paprika
Salt to taste

Prepare your salted cod, by letting it sleep over night in a bed of water. The next day, drain the water, and change it once more, in order to get rid of the excess salt.

Boil some water and pour over your cod

all your ingredients.

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