Cooking - Haiti Observer Blog

Marinate the turkey in a large vessel and pound garlic with a pinch of salt, 5 sprigs thyme, 5 sprigs parsley and oregano in a pounder or food processor. Transfer them to a bowl to add 1 tablespoon vinegar, lemon juice and 2 teaspoons water. Keep them aside.

Ingredients
Peeled cloves garlic 8 numbers
Salt to taste
Sprigs flat- parsley leaf- 8
Sprigs thyme- 8
Sprigs oregano- 2
Fresh lemon juice-1 cup
Apple cider vinegar- 2 tablespoons
Brined or Kosher turkey, trimmed of skin and excess fat, neck and giblets reserved, well rinsed, -- 20 pounds
Limes halved- 6 number
Adobo-- 2 tablespoons
Black pepper freshly ground
Finely chopped ham --1/3 cup
Scotch bonnet peppers, diced-- 2
Sweet small peppers known as cachuchas or Ajicitos Dulces-- 8
OR
Cubanelle pepper, seeded and cut into 1/3-inch dice-- 1 large
Finely chopped Red onion --1/2 cup
Manzanilla olives with pimento, finely chopped-- 1/4 cup
Finely chopped Capers-- 20
Dry Red wine-- 1 bottle
Ground Achiote-- 1 teaspoon
Tomato paste-- 6 ounces
Extra Virgin Olive Oil-- 2 tablespoons
Chicken stock or broth-- 2 cups
Peeled and thinly sliced Red Onion-- 1/2
Red Bell Pepper thinly sliced-- 1/2

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A truly versatile meal that can be enjoyed at any time of the day, Plantain Purre or Labouyi Bannann is a favorite in Haiti. Its wholesome, filling portions make for a nutritious, appetizing treat.

What you will need:
• 1 plantain (green)
• 1 banana (ripe)
• 12 oz can of evaporated milk (soy milk can be substituted)
• 12 to 14 oz can of coconut milk, or 1 cup of regular milk
• 1/4 tsp. of vanilla extract
• 3 sticks of cinnamon
• 2 anise stars (whole)
• A pinch of grated nutmeg
• 1/2 a cup of sugar (can be either white or brown)
• 1/2 tsp. lime rind (grated) or 1/2 an inch lime rind (whole)

What you should do:
1. Peel the plantain and then cut it into slices of about 1/2 an inch in thickness.
2. Puree plantain slices in a blender with 2 cups of water and the ripe banana.
3. Bring plantain and banana puree to boil over low to medium heat and bring to a boil.
4. Add additional ingredients, evaporated or soy milk, coconut milk or regular milk, vanilla extract, anise stars, sugar, lime rind and nutmeg.
5. Bring to boil and stir occasionally.
6. Cook for 15-20 minutes until it becomes the consistency of oatmeal. Serve while still hot.

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Haitian Boillion is a hearty Haitian soup that is as tasty as it is wholesome. The cooking time is long, but the steps are so easy and low-maintenance it will prove a wonderful addition to your repertoire.

What you will need:
• 1 chicken (cut into pieces)
• 2 lbs of Beef Cubes
• 2 stalks of celery (sliced)
• 3 sprigs of parsley (fresh)
• 2 russet potatoes (peeled)
• 1 lb sweet potatoes (peeled and sliced)
• 1 lb white potatoes (peeled and sliced)
• 1/2 tsp. dried thyme
• 2 carrots (scraped and sliced)
• 1 large onion (chopped)
• 3 medium tomatoes (peeled and chopped)
• 2 cloves (whole)
• 4 quarts of water
• 2 green plantains (peeled and cut up)
• Salt and pepper to taste
• 1 bay leaf
• 2 tbsp seasoned salt
• 2 halved limes
• 1 spinach
• 1/4 cup scallions (chopped)
• 3 tbsp tomato paste

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Haitian style Pain Patate, or sweet potato bread is a baked pudding. It is traditionally made with boniatas as regular sweet potatoes give a much stronger color to the treat than white potatoes. Either way, you should enjoy this tasty pastry.

What you will need:
• 2 lbs of sweet potatoes (white, washed, peeled and cut)
• 1 banana (large, peeled and cut into 1 inch slices)
• 1 cup sugar (brown)
• 1/2 cup raisins (seedless)
• 1 tsp. ginger (grated)
• 1/4 tsp. salt
• 12 oz can of evaporated milk
• 1 tsp. vanilla extract
• 1/2 tsp nutmeg (grated)
• 1tsp cinnamon (ground)
• 1 1/2 cups of coconut milk
• 1 grated lemon rind
• 3 tsp. melted butter

What you should do:
1. Preheat your oven to 375 degrees.
2. In a mixing bowl, grate the sweet potatoes.
3. Mash the banana into the grated sweet potatoes.
4. One by one, mix in all the remaining ingredients except for 1 tbsp. of the brown sugar. Continue until all are completely mixed into the batter.
5. Line or grease a 9 by 13 inch baking pan then evenly spread mixture in.
6. Top evenly with the reserved brown sugar. This will caramelize the top of the pudding for a wonderful color.
7. Bake for about an hour and a half. You can check for its doneness by inserting a clean toothpick into the center. If the toothpick comes away clean, the pudding is done.
8. Let cool and serve.

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A wildly popular Haitian recipe, Diri Ak Djondjon is most popularly served at weddings, first communions and birthday parties as a side dish. This northern Haitian recipe, mostly commonly served with a main course, is a low maintenance dish that cooks up quickly, but gives off such wonderful, delicious aromas when cooking it is a definite favorite. The mushrooms, (Psathyrella coprinoceps) give off incredible color and flavor to the dish. To optimize efficiency when preparing Diri Ak Djondjon, one may prepare all the ingredients you will need in advance.

What you will need:
• 2 cups of rice (long grain)
• 4 cups of water
• 1 cup of dried, black mushrooms
• 1 small, finely chopped onion
• 2 garlic cloves (chopped)
• 2 tbsp. of oil or butter
• Salt (to taste)
• Pepper (to taste)
• A sprig of thyme

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Not only is Soup Joumou, or squash soup a tasty Caribbean dish, it's a symbol of Haitian liberation. During the reign of the French, Haitians were forbidden the dish as it was considered too elevated for slaves. As a commemoration of Haitian freedom, since 1804, Haitians, who enjoy the soup at their leisure year-round, have Squash Soup on the 1st of January as a rule.

What you will need:
• 1 lb of fresh Caribbean pumpkin or a 12 oz pack of frozen squash (butternut squash is a suitable substitute)
• 8 cups of water
• 1 lb of cubed soup meat (beef, chicken, etc.)
• Salt and pepper to taste
• 4 cloves of garlic, crushed
• 1 lb soup bone (optional)
• 1 sprig of fresh thyme or 1 tsp. dried thyme leaves
• 2 whole cloves
• 1 stalk of celery, chopped
• 1 large onion, chopped
• 2 potatoes, cubed
• 1 chayote, cubed (optional)
• 1/4 of a small cabbage, chopped coarsely
• 1 diced turnip
• 2 sliced carrots
• 2 leeks cut into 1/2 inch pieces (whites only, optional)
• 1 tablespoon chopped parsley
• 1 Scotch bonnet pepper
• 1/4 lb spaghetti, broken into pieces
• 1 tbsp. of lime juice or vinegar

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Made up of 100% muscle, conch, a Caribbean specialty dish can be a succulent change from the normal cuisine, if prepared correctly. While sometimes eaten raw, it can also be cooked in a Creole sauce or grilled and eaten in a salad. Many Caribbean countries have their own recipes, but, below is a traditional Haitian method to preparing conch.

What you will need:
• 1 lb of Conch (shell, clean and skin it)
• A medium sized onion
• A pinch of Maggie
• A pinch of baking soda (to help expedite the cooking time)
• 1/2 a tsp. of Old Bay
• 1 tsp. butter
• Juice of a lime
• 2 tsp. of sour orange
• 3/4 of a cup of water
• 1 chopped tomato
• 3 cloves of garlic, minced
• 1/4 cup of oil
• 1/4 cup of scallions
• 3 tbsp. of tomato paste
• 3 tbsp. of vinegar
• 1 tsp. thyme
• 1 tsp. parsley

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One very popular dish found on many Haitian plates is Tassot de Cabrit (Fried Goat Meat Bits). This dish is usually paired with rice, fried plantains and veggies and gets its start with a good selection of goat meat, usually a goat's leg. The leaner and fresher the leg, though pricier, the better your end result. Though, frozen goat meat may also be used and any excess fat may be trimmed off during preparation.

What you will need:
• 2-3 lbs of cubed goat meat
• 1/2 a cup of Orange Juice (Sour)
• 1/4 of a cup of Lime Juice
• 1 tsp. of hot pepper and salt (each)
• 1 tbsp. of chopped parsley and thyme (each)
• 2 finely chopped shallots
• 4 cups of water
• Oil for frying

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Diri Ak Pois Coles, or Rice and Red Beans is a traditional dish of the region, especially in Haiti. It is cooked with red kidney beans. A staple in chili dishes, the beans are popularly used in many parts of the world, including India, Mexico and in the United States. In Haiti, it is combined with rice and other ingredients to make a popular Sunday dinner dish.

What you will need:

• 1 cup red kidney beans
• 6 cups of water
• 2 cups white rice (long grained)
• 1 finely chopped onion
• 2 to 4 cloves of finely chopped garlic
• 1/4 cup smoked ham or salted pork, cubed
• 2 tbsp. vegetable oil
• Sprig of thyme
• Ground cloves
• 1 green hot pepper
• Salt and pepper to taste
• 1 tbsp. butter

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A savory, high protein dish, Beans Puree or Sauce Pois (also Sauce Pois Noir) is a wonderful addition to a balanced diet.

What you will need:
• 2 cups of dried red beans
• 2 quarts of water
• 1 cup of ham, cubed
• 3 scallions
• 2 garlic cloves, chopped
• 1 tbsp. parsley
• 2 shallots
• Hot pepper, salt and black pepper (to taste)
• 4 whole cloves or 1/4 tsp. ground cloves

What you must do:
1. Search beans for stones and twigs, then rinse the beans in water.
2. Cover with water and soak overnight. Drain.
3. Make paste with parsley, scallions, hot peppers and shallots.
4. Heat oil and add beans, sautéing with paste.
5. Add ham, parsley and water.
6. Boil until beans are tender, about 2 hours.
7. Separate 3/4 of the beans and blend along with some of the juice into a puree. (If you do not have a blender, use spoon to crush beans through a strainer.
8. Return pureed or crushed beans to pan with the remaining 1/4 and cook over low heat.
9. Season to taste and cook until sauce is reduced to thickness.

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