The history of the bokit stretches back to the 19th Century, around the time of the abolition of slavery in Guadeloupe. Simple fried dough is typically called johnnycakes throughout most of the Caribbean, where the indigenous practice of cooking corn cakes on hot stones was adopted by enslaved Africans. The fried dough is called dankit in Guadeloupe, and stuffing it with whatever meat, cheese, or vegetables were on hand developed into a hearty meal for poor workers who needed a cheap and filling dish to sustain them during the long work day.