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Haiti (Haitian Recipes)

World Cuisine Recipes

   Haitians have developed a very tasty cuisine. Rice, beans and sorghum (a drought-resistant grain) are the staples of the diet. Citrus and tropical fruit such as pineapples, mangos, oranges and grapefruit are also eaten regularly. Millet, bananas, coconut, almonds, peanuts, cassava, and corn are other items grown in Haiti. Meat is very rare as it costs too much for the majority of the population and to raise animals means to feed them the precious grains that could be used to feed people.

5 dried Italian pepper pods or 1 small piece hot pepper
1 tablespoon coarse salt
6 peppercorns
1/2 medium onion, chopped
2 garlic cloves
1 egg
1 cup finely grated malanga root
Peanut oil for frying, heated to 365F
Cooking Instructions:
In a mortar, pound together to a paste the pepper pods, salt, peppercorns, onion, and garlic. Add seasoning paste and egg to grated malanga root, beat until light. Drop mixture by spoonfuls into heated oil and fry until golden. Drain on absorbent paper.
Callaloo Voodoo
Servings: 4-6
2 pounds fresh crab meat
3 tablespoons peanut oil
3 scallions, including the green tops, minced
2 cloves garlic, minced
2 branches fresh thyme, crumbled, or 1/2 teaspoon dried
1/2 pound slab bacon, cut into 1/4-inch dice
1 pound fresh spinach or callaloo greens, cleaned with stems removed
1 pound okra, topped, tailed, and cut into rounds
7 cups water
Freshly ground black pepper
1 scotch bonnet-type chili, Pricked with a fork
Juice of 3 limes
Cooking Instructions:
Brown the crab meat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme. In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat. Add the okra, cover with the water, and add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crab meat, remaining garlic, and chili that has been pricked with a fork. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the lime juice, whisk it through thoroughly, and serve hot.
Conch Fritters
Servings: 6
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red pepper
1/2 small white onion, diced fine
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1/2 Scotch bonnet pepper, seeded, minced
1/4 cup milk
3/4 pound chopped conch
1/4 teaspoon salt, optional
1/4 teaspoon freshly ground black pepper
1 cup vegetable oil for frying
Conch Fritters Dressing
Cooking Instructions:
In large bowl, mix flour and baking powder. Add the bell peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper. Stir in milk; beat batter well. Stir in chopped conch, salt (if desired) and black pepper. In deep skillet or electric fryer, heat oil to 375F. Using slotted spoon, remove fritters; transfer to paper towels to drain. Serve with the dressing in separate bowl.
Haitian Griots
Servings: 4
3 lbs shoulder of pork, cut into 1 to 2 inch cubes
1 finely chopped large onion
Half cup of chopped shallots
One cup of bitter orange juice
One chopped hot green pepper
Half cup of vegetable oil
A litle thyme
Cooking Instructions:
Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator. Place the marinated pork on the stove, add water to cover all ingredients and simmer for 90 minutes. Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside but tender on the inside.
Haitian Sauce

Two teaspoons of hot yellow pepper
A finely chopped large onion
A half cup of chopped shallots
Two finely chopped cloves of garlic
A half cup of lemon juice
A quarter cup of olive oil
Cooking Instructions:
Marinate onions and shallots in lime juice for two hours. In a pan, bring this and all other ingredients to a boil. Allow to cool and store in a glass jar in the refrigerator.
Haitian Style Meatballs

4 white bread slices
1 cup milk
1 pound freshly ground lean beef
2 slices smoked ham or bacon, minced
Salt and pepper to taste
1 garlic clove, crushed in garlic press
1 tablespoon tomato paste
1/2 cup flour
1/2 cup grated Parmesan cheese
Fat for frying, heated to 365F
Cooking Instructions:
Soak bread in milk 5 minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic, and tomato paste. Roll into walnut-sized balls, coat with flour and then with cheese. Fry in heated fat until golden brown. Drain on absorbent paper. Serve hot with tomato sauce as a dip.
Rice & Beans
Servings: 8-10
2 quarts water
2 cups dried red beans, rinsed
1 can (13 3/4 ounces) beef broth
1 tablespoon salt
8 parsley sprigs
3 scallions or green onions, chopped
3 garlic cloves
1/4 teaspoons dried rosemary
3 tablespoons peanut oil
2 cups rice
Cooking Instructions:
Bring water to boiling. Add red beans and cook covered for 1 1/2 hours. Drain beans, reserving liquid, and set aside. Add beef broth and enough water to bean liquid to equal 4 3/4 cups of liquid. Set aside. In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary. Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes. Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.

Potato Salad

4 potatoes, peeled and cubed
1 carrot, peeled and minced
2 1/4 teaspoons salt
1 small beet
2 eggs
1/2 cup sweet peas
1/2 onion, minced
1/3 cup red bell pepper diced
1/3 cup red bell pepper diced
2 tablespoons mayonnaise
1/4 teaspoon black pepper
Cooking Instructions:
Boil potatoes and carrot in water with 1 teaspoon salt for 10 minutes or until tender. Boil beet separately in water with 1 teaspoon salt until tender, then peel and mince.Boil eggs separately in water with 1/4 teaspoon salt until hard. In a bowl, place cubed potatoes, minced beet, sweet peas, carrots, onion, red and green bell peppers and mix with mayonnaise. Add black pepper.
Macaroni & Cheese (Macaroni au Gratin)

16 ounces cheese sauce
12 ounces of carnation milk
2 tsp garlic powder
8 ounces cook ziti (any pasta of choice)
Onion diced, optional
Green peppers diced, optional
Salt, optional
3 tablespoons of tomato paste
Cooking Instructions:
In large mixing bowl mix all ingredients together. In casserole dish place mix ingredients, and sprinkle Parmesan cheese on top. Then bake at 325 temperature for 15 to 25 min or until bubbling and surface is golden brown.

12 scotch bonnet peppers
1 handful finely minced fresh parsley
1 cup purple or red cabbage
1 cup regular green cabbage
1 diced yellow onion
1 diced yed onion
3-4 bunches of Scallions
1/2 cup of shredded carrots
1 cup white vinegar
1 pound salted codfish, cooked ham, or salted herring
1/2 to 3/4 cup Oil
Cooking Instructions:
Prepare the Codfish or Herring (Ham does not need this process)... Soak the codfish for 24 hours, frequently changing the water. Then when ready to make the chictai, I boiled it for 15 minutes. I then drained the fish and cut it into little pieces. It is better to over desalt the fish, then to leave it too salty you can add salt later. Making the Chictai: Chop all veggies into little pieces. Use your eye for the veggies, you want a colorful mix..no set rules. If you love onions put in more onions etc. Try not to have too large a quantity of veggies that hide the amount fish or ham you are using. Finely dice the scotch bonnet peppers. I had a mezzaluna type mincer that was ideal. Add in increments of Three peppers so that it doesn't get too hot for your personal taste. Put enough vinegar and oil to the vegetables to make it wet, but don't drown the diced vegetables. You want to put more vinegar, and less oil. Apply the vinegar FIRST then the oil for best results. Mix the seafood and vegetables and Voila. Tweak seasonings: After an hour or so, turn the chictai with a large spoon and test for heat (add more minced peppers if not hot enough). Add salt to taste. Periodically turn the chictai to distribute flavors. Keep refrigerated until ready to serve. Serve on baguettes, your favorite bread or crackers.
Boiled Fish

2 pound Fish cleaned
3 cups water
2 limes
1/2 cup scallions
1 medium chopped onion
1/2 cup carrots, diced
1 clove garlic minced
3 tablespoons. tomato paste
1 tsp parsley
1 tsp thyme
Black pepper
Hot pepper to taste
Cooking Instructions:
Boil water in a large pot then and combine all ingredients excluding the fish. Cook for 10 minutes then add the fish. Simmer for until fish is flaky about 10 minutes.
Chicken in Suce

1 Medium sized fryer chicken
1 large onion sliced in rounds
1 large pepper (mild or hot depending on your taste)
several cloves of garlic, smashed or minced
3/4 cups of tomato sauce
3 tablespoons sugar
Generous pinch of salt
Lime or Lemon
Dash of oil
Cooking Instructions:
Wash chicken well and cut into pieces. Rub each piece with the lemon or lime and sprinkle with salt. Heat oil in a heavy pan (cast iron is best, as the pan will then be placed in the oven). Meanwhile, preheat the oven to 375 F and fry the chicken pieces in hot oil. While chicken is frying combine the garlic, sugar, tomato sauce and salt in a bowl. Mix well. After a few minutes add the onion rounds and pepper rounds to the pan, stir well. Within a few minutes the chicken should be well browned. Remove from heat, drain excess oil and add the tomato mixture. Stir well. Place the entire pan in the oven and bake uncovered for 20 minutes or until the chicken is cooked completely. Transfer cooked chicken to a platter and garnish with rounds of raw onion and a pile of picklese. Ketchup can be substituted for the tomato sauce if sugar is omitted. Tomato paste can be substituted for the sauce. Use 1/2 cup minus one tablespoon of paste. Add three tablespoons of water to the tomato mixture. This dish goes well with diri blan (plain white rice). The sauce at the bottom of the pan can be poured on top of the rice.
Squash Soup (Soup Joumou)

1 lb. cubed beef stew meat
1 lb. chicken
1 frozen squash
1 boniata
1 spinach
1 malanga
2 onions-sliced
3 large carrots
6 medium potatoes
1/4 lb spaghetti or noodles 3 tbsp seasoned salt
2 limes cut in half
2 tsp. thyme
2 tsp parsley
1/2 cup scallions
Black pepper
Hot pepper to taste
Cooking Instructions:
Clean the meat with hot water and lemon ans set aside in a bowl. Add seasoning salt and set aside for 2 hrs. Boil meat in stockpot with 3 quarts of water until tender (about 1 1/2 - 2 hrs). Add more additional water if necessary and remaining ingredients except noodles. Cook for 20 minutes and add noodles.
Sweet Potato bread (Pain Ptate)

2 lbs. white sweet potatoes, peeled and cut
1 large banana, peeled and cut in 1 inch pieces
1 cup brown sugar
1/2 cup seedless raisins
1 tspn grated ginger
1/4 tspn salt
12 oz evaporated milk
1 tspn vanilla extract
1/2 tspn grated nutmeg
1 tspn ground cinnamon
Rind of 1 lemon, grated
1 1/2 cups coconut milk
3 tspsn butter
Cooking Instructions:
Preheat the oven to 375 degrees. Grate sweet potatoes into mixing bowl and mash the banana into sweet potatoes. Add all ingredients (except 1 tbsp brown sugar) mixing each ingredient at a time until each ingredient is fully blended into the mix. Spread evenly into 9x13 inch baking pan and sprinkle remaining 1tbspn brown sugar over the top of the pudding. Bake for 1 1/2 hour or until toothpick inserted into center comes out clean.

World Cuisine Recipes


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