buzzy energy bubbled up from the narrow

I ordered saltfish with sweet peppers and Creole sauce (made of scotch bonnet peppers, onions, parsley, garlic and lime) and watched him stuff the ingredients between the fried bread and wrap it in foil. I took a bite and the flavours danced around my mouth, forming a happy mix. The satisfying blend of fat and freshness along with the array of fillings made it the perfect symbol of Guadeloupe's multicultural influences. The bokit is so much more than a sandwich; it's a portable feast and cultural symbol.