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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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Sauce Pois or Beans Puree

Making Sauce Pwoa or Beans Puree, Haitian Style

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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Taste of Haiti at North Miami Museum of Contemporary Art

Taste of Haiti, North Miami Museum Of Contemporary Art

There are a few tried and true avenues through which a country can establish its name on the world map. Its people, its culture, its art and music, sports, government, etc. all can be conduits through which a country's popularity rises worldwide. Haiti has had successes in these fields and more before, but, the earthquake of January 2010 usurped the top spot and put the name Haiti into the minds of the world's people in a context of pity and sorrow. Ever since then, the fight to reclaim the country's popularity in a more positive attitude has been waged by the tourism sector.

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Food Program Coming to Derac

The government of Haiti (GOH) wants to open 90 canteens throughout Haiti in response to the burgeoning food crisis. Social agency, Ede Pep, is implementing the canteen program with funding from Petrocaribe. Minister of Social Affairs and Labor, Charles Jean-Jacques, inaugurated the program in April in the village of Derac. Both he and Northeast Departmental Delegate, Charles Hugo, handed out pantry items to 1,000 community inhabitants.

At the distribution site, Jean-Jacques said he was GOH's emissary of goodwill. He said he knew the looming food crisis was creating anxiety, and he was committed to improving the situation. He informed them once the canteen was built, they would enjoy one hot meal a day. Hugo said he felt pleased the program would restore the image of a prosperous Derac during the 1950s.

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People in Haiti are not getting enough to eat

We all know the immediate dangers of hurricanes and tropical storms. The high winds and heavy rainfall can cause loss of life and infrastructure on grand scales within a short time. But, there is a latent danger to the weather phenomena which can prove just as costly to life when finally manifested. Most recently, the efforts of Hurricane Sandy, a storm which some say seemed particularly bent on bringing down trees, and Tropical Storm Isaac, caused such virulent flooding in the country, the southerly regions especially, that an estimated 90% of the harvest has been lost.

This has undoubtedly left such a food deficit that, according to the United Nations' relief wing, one and a half million people are faced with 'severe food insecurity'. Ironically, drought, as well as the floods, also plays a significant role in the shortage of food. Information from The Office for the Coordination of Humanitarian Affairs (OCHA) also point to a rise in the rate of malnutrition affecting 7 out of 10 departments since October. They have on record almost 82,000 malnourished children under 5 years old. It's further said that one in every five households is faced with the threat of acute malnutrition and the U.N. believes that Grande-Anse in the far west is among the worst hit places.

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Copper fish AKA Poisson Cuivre in Haiti - Tips

Ciguatera, which goes by the catch-all label of Copper Fish, make their home in tropical climates such as Haiti. A poisonous form of algae, ciguatera has been found in 400-plus types of fish living in waters near reefs. The ciguatera algae form on coral reefs, as well as seaweed and other kinds of benign algae. Small fish who feed on these plants ingest ciguatera, made up of several strains of toxins: ciguatoxin, maitotoxin, scaritoxin, and palytoxin. Ciguatera was first recognized as a dangerous toxin in 1774.

What happens once the plant-feeding fish ingest the toxins, they then become food for larger flesh-eating fish until it reaches the apex of the food chain in bigger fish: moray eels, groupers, trigger fishes, and barracudas. These are the fish caught, brought to market, and that end up on a family's table. The problem with ciguatoxin is that it has no odor, taste, and cannot by contaminated by the usual cooking methods.

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Warning To Haitians Visiting The United States

A warning has been issued to citizens of Haiti against all non essential travel to the United States especially considering the current situation prevailing there. In Washington D.C. the highest number of hate crimes has been committed. To respond to emergencies or crimes, the local authorities have limited abilities in certain areas.

Reasons To Avoid Travel

Shootings on a mass scale, gun violence, depression at high rate, ADD or Attention Deficit Disorder and epidemic rates of people getting overweight, etc are on the rise in the US. Citizens of Haiti are urged to exercise caution while visiting US.

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Haitian Thanksgiving

Haitian Thanksgiving

Thanksgiving Day is not just for Americans because Haitians have their own ways of celebrating it too. While Thanksgiving is a national holiday in the United States, there are people from the Caribbean and Haiti in particular who have adopted this American tradition.

Just like Americans, Haitian families all over the world take the opportunity of the Thanksgiving Holiday to be with each other. Many of them have big turkey dinners and watch sports among other things.

The only difference is that they add a Caribbean touch and flavor to their celebration in the form of food. Many people from the U.S. with Caribbean roots, do celebrate with their own special menus for the occasion. They are the foods commonly served at Thanksgiving, but with an island flare.

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Best Haitian food for Thanksgiving

Typical Haitian Food, Avocado

Best Haitian food for Thanksgiving: Diri ak djon djon, Haitian Griot and Pikliz

Although Thanksgiving is not exactly a Haitian holiday, many people from the U.S. with Caribbean roots, do celebrate with their own special menus for the occasion. I created the following menu to highlight the foods commonly served at Thanksgiving, but with an island flare. I hope you enjoy the recipes enough to start a new tradition of your own. - Diri ak djon djon - Haitian Griot - Haitian Pikliz Recipe

Haitian Food Tips For Thanksgiving
Thanksgiving Day is not just for Americans because Haitians have their own ways of celebrating it too. While Thanksgiving is a national holiday in the United States, there are people from Caribbean and Haitian families that celebrate as well. However, they add a Caribbean touch and flavor to their celebration in the form of food. There are various Haitian food that are popular for Thanksgiving. Among these are Diri ak djon jdon, Haitian Griot and Pikliz.

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