Tomtom - Haiti Observer Blog

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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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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