Guadeloupean Salted Cod Chiktay (Chiktay Mori)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Discover how to make authentic Chiktay Mori, a traditional Guadeloupean appetizer made with shredded salted cod, aromatic herbs, and lime.
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Chiktay mori is the Guadeloupean appetizer made of shredded salted cod, aromatics, and almost no fuss. We season it the traditional way, bold and savory, and pile it on bread or crackers where it disappears in minutes. Salty, punchy, and entirely addictive.
🥄 Ingredients
- 🫗 600g salted cod (morue)
- 🫗 3 sprigs fresh parsley
- 🫗 2 sprigs green onion (cive)
- 🫗 2 garlic cloves, minced
- 🫗 1 onion, finely chopped
- 🫗 1 lime (or vinegar)
- 🫗 1 vegetarian pepper (piment végétarien), diced
- 🫗 1 pinch black pepper
- 🫗 1/2 Caribbean chili pepper (piment Antillais), minced
- 🫗 3 Tbsp (20g) olive oil
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Desalt the cod by boiling in water, then drain, rinse well, and cool.
Shred the cod finely by hand or fork, removing all skin and bones.
In a bowl, combine the shredded cod with onions, garlic, parsley, green onions, and the vegetarian pepper.
Add the Caribbean chili pepper and black pepper.
Emulsify with olive oil and lime juice; mix thoroughly and refrigerate for 30 minutes before serving to allow flavors to meld.
🎥 Video Tutorial
Guadeloupean Salted Cod Chiktay (Chiktay Mori)
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Not shredding the cod finely enough leads to an uneven texture.
- ✕
Skipping the refrigeration step prevents the aromatic flavors from fully developing.
🔄 Variations
Add sliced cucumbers to the mixture for extra crunch.
Serve on fried bread rounds or toasted baguette.
🧊 Storage
- 📦
Store in an airtight container in the refrigerator for up to 3 days.
💡 Chef Tips
Ensure the cod is thoroughly desalted to keep the flavor balanced.
Handle Caribbean chili with gloves; the heat is very potent.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →