12 scotch bonnet peppers
1 handful finely minced fresh parsley
1 cup purple or red cabbage
1 cup regular green cabbage
1 diced yellow onion
1 diced yed onion
3-4 bunches of Scallions
1/2 cup of shredded carrots(you can buy pre-shredded at the store)
1 cup white vinegar
1 pound salted codfish, cooked ham, or salted herring
1/2 to 3/4 cup Oil
Note: I use 15-20% extra virgin olive oil to 75-80%
Grapeseed Oil but you can buy any plain or light olive oil(
not extra virgin – plain olive oil)at the grocery store.
- Prepare the Codfish or Herring (Ham does not need this process)... Soak the codfish for 24 hours, frequently changing the water. Then when ready to make the chictai, I boiled it for 15 minutes. I then drained the fish and cut it into little pieces. It is better to over desalt the fish, then to leave it too salty – you can add salt later.
- Making the Chictai... Chop all veggies into little pieces. Use your eye for the veggies, you want a colorful mix..no set rules. If you love onions put in more onions etc. Try not to have too large a quantity of veggies that hide the amount fish or ham you are using.
- Finely dice the scotch bonnet peppers. I had a mezzaluna type mincer that was ideal.
- For the best heat level, I use the seeds!!! Add in increments of THREE peppers so that it doesn't get TOO hot for your personal taste.
- Put enough vinegar and oil to the vegetables to make it wet, but don't drown the diced vegetables. You want to put more vinegar, and less oil. Apply the vinegar FIRST then the oil for best results.
- Mix the seafood and vegetables and VOILA!
- Tweak seasonings: After an hour or so, turn the chictai with a large spoon and test for heat(add more minced peppers if not hot enough). Add salt to taste. Periodically turn the chictai to distribute flavors.
- Keep refrigerated until ready to serve. Serve on baguettes, your favorite bread or crackers.