Lalo Legume Fey is a signature dish of Artibonite. Any Artibonitenne, one must know how to prepare this dish properly. It is a staple food of the area made using rice, beans and lalo. The dish is not only filling but is also hearty and tasty and is known for high amounts of protein and iron. The dish is made using different kinds of green vegetables. The greens that are generally used include lalo, spinach, watercress and purslane. Meat is also required for the preparation and is cooked one day ahead of preparing the dish.
How to prepare Lalo Legume Fey?
Pikliz is a popular and traditional side-dish served as a salad, as part of a marinade, or as a flavor-enhancer to prepared Haitian foods. A very hot brew of several types of peppers and a sliced medley of vegetables pickled in vinegar, the heat level can be adjusted by adding more or less of Scotch bonnet peppers.
To make Pikliz, prepare a large enough quantity (50 servings) you can use over a several-month period. For 50 servings you will need:
• 6 Scotch bonnet peppers
• 2 cups of slivered or shredded cabbage
• 1/2 cup of slivered or shredded carrots
• 1/4 cup slivered or shredded onion
• 1/4 cup of frozen peas
• 4 whole cloves
• 1 teaspoon salt (if you want)
• 8-10 peppercorns
• 3 cups of white vinegar
When speaking of Haitian cuisine, the Moca Café and Lounge is the first and best place that comes to mind. It is located in the downtown area of North Miami and is named after the nearby North Miami Museum of Contemporary Art. They offer authentic Haitian dishes and is a good place for a taste of the famous Haitian Creole.
MOCA Cafe was recently renovated where they went for a more stylish and contemporary look with its new sky-high ceilings, glossy tables and black leather benches and of course, upbeat Haitian music in the background. Moca is run by owners' Hamler R. Noel and Jean M. Cerenord who have been business partners for about seventeen years.
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