The Haitian President Michel Martelly is working on his next career. In this picture, he is having the ingredients for making Tomtom mashed in a "pilon."
The regional dish Tomtom is unique to Jérémie and the Grand'Anse Department of Haiti. It is made of steamed breadfruit (lam veritab) mashed. One very important aspect of this dish is that you can't chew it. Tomtom is made into round balls and swallowed with a sauce made of okra (kalalou, Gombo) cooked with meat, fish, crab, and spices.
What you will need to make Tomtom ak Kalalou Gombo :
• 1 breadfruit
• 2 tbsp. pikliz
• 1 tsp. sea salt
• 1 small onion (sliced)
• 1/4 tsp. black pepper (freshly ground)
• 1 tbsp. olive oil
• 1 lb okra (frozen or fresh)
• 1/4 lb of in-season seafood (pre-soaked salted fish or cooked fish or crab)
• 1 cup of djon-djon mushrooms
• 1/2 tbsp. tomato paste
• Lemon zest
• 1 tsp garlic powder
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