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Food Recipe

Haitian Street Food or Chin Janbe, it's quite an experience

Haiti Rice As Main Haitian Food

If you have been to Haiti but never eat in the street, you have not discovered Haiti yet. What I mean is that you go over to a Street food vandor, also called Chin Janbe, and you get yourself a a nice plate of food. Being able to be in Haiti and have the freedom to explore Haiti's street food scene is priceless. Discover favorite local dishes like Pwason (fish), Dire Kole ak Pwa (rice and red beans), and Sos Kreyol (creole sauce). How about a nice Griot with Pikliz. I don't know what it is; however, these food cooked in the street usually taste a lot better than what I eat at home.

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Ayiti Manje Lokal - Let's promote Local Production

Typical Haitian Food, Avocado

Here is a video I found and wanted to share with you. In brief this video is being promoted by Harry Nicolas, AKA: Met Fey Vet. The video shows the various food items produced locally in Haiti that we can consume without the necessity to import from the Dominican republic or the US.

Mo Chè, pou-m di ou vrèman, Lè k map gade mage sa yo, Bouch mwen kole dlow"

Now do you remember Harry Nicolas. He is the Haitian nationalist who successfully organized the "Kita Nago". He helped organized the walk of unity. He is the same person who has been promoting this concept. "Ayiti Manje Lokal"

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Making Plantain Purre or Labouyi Bannann, the Haitian Way

The making of Plantain Purre or Labouyi Bannann

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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Macaroni au Gratin Made Two Ways

Macaroni au Gratin, Haitian Style

Haitian cooks make two versions of macaroni au gratin in their kitchens: quick-and-easy and gourmet style.

Quick-and-Easy Macaroni au Gratin

Assemble the following ingredients:

• 16 oz. cheese sauce
• 12 oz. carnation milk
• 2 tsp.. garlic powder
• 8 oz. prepared ziti
• 1 diced onion
• 4 diced green peppers
• salt to taste
• 3 tbspn. tomato paste

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Spicy Haitian Marinades, Haitian Food

Spicy Haitian Marinades

Haitian marinades are a spiced batter, deep-fried. Three types of marinades are made in Haiti: fish, chicken, and vegetarian.

Fish Marinade uses smoked herring or codfish. Gather following:

• 1 egg yolk
• 1 cup smoked herring or codfish
• 2 egg whites
• 1 tbspn salt
• 2 scallions
• 2 tbspn parsley
• 1 tsp each lime juice and hot sauce
• 1 cup flour
• 1 tbspn baking powder
• 2 1/2 cups water
• 1/4 cup oil

Combine all ingredients except oil, flour, and baking powder. Mix flour with baking powder in a separate bowl. Add flour/baking-powder mixture to rest of ingredients to make batter. Spoon dollops of batter into hot oil, turning them until brown.

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Pain Patate, Haitian Style

Pain Patate made the Haitian way

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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Diri Ak Jon Jon or Rice Mushrooms - Diri Ak Djondjon

Diri Ak Jon Jon or Rice Mushrooms - Diri Ak Djondjon

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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Squash Soup or Soup Joumou

Pumpkin Soup Became A Haitian Tradition After Independence

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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Tassot de Cabrit or Fried Cubed Goat

Tassot de Cabrit or Fried Goat, Haitian Style

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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Rice Red Beans or Diri Ak Pois Coles

Rice Red Beans or Diri Ak Pwa Cole

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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