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.
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.
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.
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.
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.
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.
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.
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.
Haiti is still reeling from the impact of Hurricane Sandy, which damaged a large amount of crops and agriculture produce in the country. According to reports, floods covered almost the entire southern part of the country. This means that not only houses are affected but also crop and livestock farms. As a matter of fact, officials are now worried that losses in crop production can lead to food shortages.
Disasters such as floods are not uncommon in Haiti and this is the reason why people, particularly farmers, should always be prepared. However, it is not everytime that farmers have enough time to keep their farms safe from floods. In this case, one must know how to deal with the floods' effects on their farm goods.
Barbancourt is a popular rum produced in Haiti, considered one of the premier rums manufactured on the globe. French cognac maker, Dupré Barbancourt, came to Haiti and began rum production in 1862. Four generations of Barbancourts have run the family empire, beginning with Nathalie Gardère, Barbancourt's widow. She managed the operation along with Paul Gardère, her nephew, until her death. He took over production until he passed away in 1946. Surviving son, Jean Gardère, headed the operation until he passed in 1990. His son, Thierry Gardère, has been leading the company ever since.
By 1949, the Barbancourt Company had moved operations to the sugar cane plantation, Domaine Barbancourt, in the Plaine du Cul-de-Sac area. In the early 1950s, the profitable operation increased production, making the company a prominent manufacturer of premium rums.
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