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Haitian cuisine

Taste of the Caribbean - June 22-26, 2018, Hyatt Regency, Miami

Taste of the Caribbean provides a forum for gathering practical information, developing skills, sampling, purchasing, strengthening, established supplier relationships and meeting new vendors, all on hand to help, Taste of the Caribbean will bring innovative and exciting educational sessions for food and beverage professionals that promise to enhance individual skills.

Since 1993, the best chefs and culinary teams unite to learn, demonstrate their skills and provide the general public a scintillating exhibitor of the most savory and detachable treats of the islands. Taste of the Caribbean is the region's premier culinary competition and cultural showcase.

It includes:
- Caribbean National Culinary Team Competition
- Caribbean Culinary Individual Competition
- Caribbean Chef of the Year
- Caribbean Junior Chef of the Year
- Caribbean Bartender of the Year
- Caribbean Pastry Chef of the Year

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Taste of Haiti (Best of Haitian Cuisine) - May 13, 2018 - Miami

Taste a wide range of delectable Haitian cuisine at the Taste of Haiti. Enjoy authentic eats, live music, dancing and more. This family-friendly event is free and open to the public. In lieu of admission prices, donations are accepted.

Taste of Haiti brings to the community of South Florida a discovery of Haiti's Culture and flavors primarily through its food and all its cultural components. The festival offers a blend of the best of Haiti's cuisine, music and art.

This festival is free to the public, and in its 4th year has drawn over 5000 people from the Haitian and International communities in South Florida and its surroundings. From 2pm to 10pm, visitors have the opportunity to go around the chosen venue sampling food from various local restaurants, catering companies, bakeries, and chefs, and can enjoy the flavors of Haitian rum, beer, soda and juices at the VIP tent . Taste of Haiti offers a range of activities throughout the day such as cooking demos, a chefs cooking competition, live music, display of Haitian art for purchase

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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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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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President Michel Martelly, an expert in Tomtom ak Kalalou Gombo

Tomtom ak Kalalou Gombo

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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Haitian Boillion

Haitian Bouillon Recipe

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 Patties

Haitian Patties

What you will need to make Haitian Patties:
• 1 cup of cold water
• 1 egg yolk (beaten)
• 3 cups of all-purpose flour
• 1 tsp. of salt
• Hot pepper (to taste)
• 1 tbsp. of vinegar (white)
• 1/4 cup of butter (softened)
• 1 cup of vegetable shortening
• 1 lb of cooked ground beef (or another other meat kind you favor)
• 2 tsp. parsley
• 1 clove of garlic (chopped)
• 2 shallots (chopped)
• 1 tbsp. broth
What you should do.
1. Make paste with the hot pepper, garlic, parsley and shallots.
2. Season cooked meat with seasoning paste and broth.
3. Cook for ten minutes over medium heat in covered pot while stirring constantly.
4. When all the liquid has been cooked off the filling will be ready.
5. In large mixing bowl, add flour and make a hole in its center. Into the hole pour water and add the salt. Using a spoon to mix, combine ingredients without kneading.
6. Refrigerate dough for 30 minutes.
7. Mix shortening and butter in bowl.
8. Roll dough into 1/4 inch thick rectangle then spread with half of the shortening mix.
9. Fold an edge over the middle and spread the remaining shortening on this section. Then fold over the last section and roll dough to thickness of a 1/4 inch. Fold into thirds and roll again, repeat, then refrigerate overnight.
10. Roll dough to a thickness of 1/2 an inch and then cut into rounds of 1 1/2 inches.
11. Place a spoonful of meat mixture on one side and fold over the other side, pressing the ends together.
12. Place on baking sheet, brush with egg yolks and baked in oven with a pan of water on the rack below at 4000 F for 30 minutes. Turn oven down to 3000 F and bake for another 20 minutes or until patties are golden brown.

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North Signature Dish - Poul ak Nwa - Chicken with Cashews

Poul ak Nwa - Chicken with Cashews

What you will need to make Poul ak Nwa - Chicken with Cashews
:
• 6 Chicken pieces (Three thighs and three legs preferably)
• 1 tbsp. of Tomato Paste
• 1 Lime
• 1 1/2 cups of water
• 4 tbsp. parsley
• 4 tbsp. garlic
• 4 tbsp. thyme
• 4 tbsp. scallions
• Salt (to taste)
• 4 tbsp. onion powder
• 1 cup of cashews (raw)
• 2 tbsp. of Olive Oil
• 1/2 tsp. of black pepper
• 1 cup diced tomatoes
• 1 large onion (red or white)
• 1 1/2 tbsp. chicken bouillon (optional)
• 1/4 tsp. of chopped hot pepper (optional)

What you should do:
1) Juice the lime and set juice aside.
2) Clean chicken pieces with the squeezed lime then rinse in cold water and use paper towel to pat the pieces dry.
3) Combine chicken and parsley, black pepper, garlic, thyme, onion powder, scallions, reserved lemon juice, salt and pepper, then marinate for two hours (preferably overnight).
4) In a heavy pot, add chicken and let stew on medium flame for 15 to 20 minutes, stirring occasionally.
5) Boil cashews in a separate pot in water until cooked halfway. Drain and set water aside as well as cashews.
6) Empty pot of chicken and its juices, then add oil and tomato paste to the pot while stirring. Cook tomato paste for a few minutes and add chicken to be browned all around, stirring constantly to avoid sticking.
7) Add tomatoes, bouillon, onions and hot pepper. Cook for five minutes then stir in cashews, adding water from cashews as necessary.
8) Cook for a half hour or until chicken and cashews are cooked. Season with salt and pepper and serve hot.

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Corn Meal (Mais Mouline)

Corn Meal - Mais Moulin

Enjoy this tasty cornmeal dish hot and with sliced avocados on the side.

What you will need to make Corn Meal or Mais Mouline::
• 1 cup of corn meal
• 1 tbsp. of oil
• 4 cups of water
• 1 tsp. of parsley
• 2 clove of garlic (minced)
• 1 tsp. thyme
• 1/2 of an onion (chopped finely)
• Salt and black pepper (to taste)
• Hot pepper (to taste)
• 2 scallions (chopped)
• 1 cup kidney beans (dried)
• 4 cloves
• 1 400ml can of coconut milk
• 1 ripe avocado (large and slightly soft)

What you should do in making Corn Meal (Mais Mouline):
1) Soak kidney beans overnight in 3 cups of water.
2) Drain the next day and cook in pressure cooker with enough water to cover beans until they are tender. You may use a normal pot to boil the beans if you don't have a pressure cooker. Just add another cup of water and cook on low heat for an hour to an hour and a half. Then, separate beans from the liquid, saving both.
3) In a mortar, grind all spices together with a pestle.
4) Heat the oil in a deep, heavy pot and sauté the booked beans with the ground spices and onion for 5 minutes. Stir in coconut milk, salt, cloves and the water from the beans and bring to a boil. Stirring vigorously to avoid lumps, add cornmeal to the mixture.
5) Stir regularly while cooking for 40 minutes along the side of the pot with a wooden spoon to prevent sticking.
6) Add salt and pepper to tast.

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Fried Pork or Haitian Griot

The making of Haitian Griot

An extremely popular Haitian dish, usually served with fried plantains (Bannan Peze) is Griot. This is pork shoulder, cubed, marinated, boiled and then fried to golden brown perfection.
What you will need:
• 3 lbs of pork shoulder (cut into 1-2 inch cubes)
• 1 cup of orange juice (bitter)
• 1/2 cup of shallots (chopped)
• Salt, pepper and hot pepper (to taste)
• 1 tsp. thyme.
• 1/2 cup vegetable oil
• 1 large onion (chopped)
• 3 cloves
• 1/4 cup parsley
• Paprika
• 2 limes
• 3-4 cups of water

What you should do to make Fried Pork or Haitian Griot:
1. Mix into a paste the hot pepper, onions, thyme, shallots, cloves, garlic, parsley and paprika with a tbsp. of lime juice. Set aside.
2. Use the remaining lime halves to clean pork and rinse with cold water. Then, in a medium-sized bowl, use hands to mix paste, pork and orange juice together. Cover and let sit in refrigerator for 45 minutes to up to a day.
3. Add pork with water to pot and boil until tender (for about half an hour to 45 minutes). Drain.
4. Heat oil and fry boiled pork pieces until crispy (for a healthier option, one may bake the pieces at a high temperature until golden brown.
5. Drain on paper towels and serve with Fried Plantain, rice and pikliz.
Of note: the remaining juice after the boiling of the pork may be used to make a sauce to accompany the dish.

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