Beverages:
Kremas:
1 (14oz.) can of sweetened condensed milk
1 tsp of lemon zest
1 tsp of nutmeg
a pinch of salt
2 tsp of vanilla extract
1 cup of Rhum Barbancourt®
1 (13.5 oz) can of unsweetened coconut milk
Mix all in punch bowl. Stir
1 (14oz.) can of sweetened condensed milk
1 tsp of lemon zest
1 tsp of nutmeg
a pinch of salt
2 tsp of vanilla extract
1 cup of Rhum Barbancourt®
1 (13.5 oz) can of unsweetened coconut milk
Mix all in punch bowl. Stir
Ginger and cinnamon tea
Ingredients:
1/4 cup of fresh ginger, grated
1/2 cinnamon stick
2.5 cups of water
1/4 cup of white sugar
Boil water in a saucepan. Add freshly grated ginger and cinnamon stick to boiling water. Strain. Sweeten with sugar. Enjoy.
Ingredients:
1/4 cup of fresh ginger, grated
1/2 cinnamon stick
2.5 cups of water
1/4 cup of white sugar
Boil water in a saucepan. Add freshly grated ginger and cinnamon stick to boiling water. Strain. Sweeten with sugar. Enjoy.
Main dishes :
Baked Fish with Mornay Sauce
Ingredients
Ingredients
- fish filet for 4 persons
- ¾ cup grated Swiss cheese
- 1 cup white wine
- 4 tbsp butter or margarine
- lime juice (or lemon)
- 2 egg yolks, beaten
- white pepper
- 3 tbsp flour
- 1 cup cream or ½ cup milk and ½ cup cream
- salt to taste
- Place the filet in a baking dish, cover with white wine, cover the dish and poach the fish just until tender (do not overcook) in 325°F oven, about 15 – 20 minutes.
- When fish is cooked, remove from pan and set aside, being careful not to break it into pieces.
- Save the liquid.
- In skillet, melt the butter and stir in the flour.
- Add the fish liquid to this, mixing constantly so as not to have lumps.
- Reduce the heat and add the cream
- When this is well blended add the egg yolks.
- Season this mixture to taste with the lime juice, salt, and white pepper.
- Remove from heat and pour over fish which has been put into a baking dish.
- Sprinkle top with the cheese and return to oven for 15 minutes or until hot and cheese is browned.
- Serve with white rice.
Poule en Sauce
Ingredients
1 lb. boneless chicken breasts
1/2 shallot, diced
2 tsp of garlic, minced
1 tbsp of lime juice
4 sprigs of fresh parsley
4 sprigs of fresh thyme
1 tsp. black pepper
1/2 scotch bonnet pepper, cut in julienne slices
1/2 red pepper, cut in julienne slices
1 Maggi chicken cube
1 tbsp of Adobo or seasoning salt
Sauce:
1 1/2 tsp tomato paste
1/2 cup of olive oil
1/2 onions, diced
Description
1. Clean the chicken with lemon or sour orange juice. Rinse in hot water.
2. Season chicken with garlic, shallot, parsley, thyme, black pepper, chicken cube, and seasoning salt.
3. Marinate for 4 hours or overnight to allow flavors to meld.
4. In a cooking pot, add the chicken pieces and bring 4 cups of water to a boil over high heat.
5. Let it cook for about 25-30 minutes.
6. In a saucepan, add a half cup of oil and transfer the chicken over; brown each side of the chicken.
7. Stir in onions, peppers, tomato paste, and add a cup of water.
8. Reduce heat and let it cook for 15 minutes; simmering in the sauce.
Griot (fried pork)
Ingredients
1.5 lb of pork
1 hot pepper
1 tsp of parsley
1 tsp of garlic powder
1 tsp of thyme
1/2 tsp of rosemary
1 tsp of Adobo® seasoning salt
1 lime
1 orange
Description
Ingredients
1.5 lb of pork
1 hot pepper
1 tsp of parsley
1 tsp of garlic powder
1 tsp of thyme
1/2 tsp of rosemary
1 tsp of Adobo® seasoning salt
1 lime
1 orange
Description
- Cut the meat into medium pieces.
- Wash thoroughly with the lime and/or sour orange juice.
- Season well with Adobo seasoning salt, rosemary, thyme, parsley, garlic powder, pepper and let marinate for 4 hours.
- In a saucepan, cover meat with water and boil over medium-high heat until water evaporates.
- Stirring occasionally, continue to cook until meat is tender.
- Remove the meat and set aside.
- In a skillet, heat oil and fry each side to brown evenly.
- Serve hot with banan peze and diri kole. yummy!
Djon Djon
Ingredients
Directions
Ingredients
- 2 cups of Haitian mushrooms
- 1 small onion (chopped)
- 4 cloves of garlic (crushed/ chopped)
- 1/2 block of coconut cream
- 1/2 teaspoon of dried thyme leaves
- 2 cups of long grain rice
- 4 cups water
- 1 green scotch bonnet pepper
- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
- 1 cup of cooked Lima beans or green bean
Directions
- Boil mushrooms in 4 cups of water, on low heat for 10 minutes.
- Pour mixture in blender/food processor to liquify.
- Strain the mush rooms, reserving the liquid.
- Add oil to a cast-iron pot on medium heat. Saute garlic, onion, and shallot for 2 minutes.
- Add rice and stir for 3 minutes.
- Add mushroom water, salt, cloves, cooked lima beans or green peas.
- Bring to a boil.
- Cook until water evaporates.
- Lower heat, stir rice with butter, and place the whole Scotch bonnet pepper and thyme on top of the rice. C
- over pot tightly and cook for 20 minutes.
- Remove hot pepper and thyme.
- Stir before serving.
appetizers/ SIDES:
Accra:
1 egg
1lb of malanga, peeled and grated
1 tsp of ground pepper
1 tbsp of Adobo seasoning salt
1 scallion, chopped
2 tsp of parsley
1 cup of oil
1 tsp of onion powder
1 shallot, minced
1 tsp of garlic powder
Directions:
1 egg
1lb of malanga, peeled and grated
1 tsp of ground pepper
1 tbsp of Adobo seasoning salt
1 scallion, chopped
2 tsp of parsley
1 cup of oil
1 tsp of onion powder
1 shallot, minced
1 tsp of garlic powder
Directions:
- Peel and grate the malanga. Mash it with a fork.
- Combine the remaining ingredients and mix them in well.
- Using a deep fryer or skillet, heat the oil until it's very hot over high heat.
- Pour a spoonful of batter at a time.
- Flip over to brown evenly.
- Remove and set aside. Blot with a paper towel to remove excess oil.
Veritab Fri:
1 breadfruit, peeled and cut
2 cups of oil
salt to taste
Directions:
1 breadfruit, peeled and cut
2 cups of oil
salt to taste
Directions:
- Preheat oil in a deep-fryer or saucepan over high heat.
- Peel, core, and cut the breadfruit into medium-size chunks.
- Reduce to medium-high and deep-fry the breadfruit chunks.
- Cook in the oil for 25 mins.
- Remove from the oil and press the breadfruit pieces flat.
- Deep-fry the pieces over high heat until golden brown for 2-3 mins.
- Salt to taste.
Fried Plantains:
2 cups of oil
1 plantain, peeled
salt, to taste Veritab Fri:
1 breadfruit, peeled and cut
2 cups of oil
salt to taste
Directions:
2 cups of oil
1 plantain, peeled
salt, to taste Veritab Fri:
1 breadfruit, peeled and cut
2 cups of oil
salt to taste
Directions:
- Preheat oil in a deep-fryer or saucepan over high heat.
- Peel, core, and cut the breadfruit into medium-size chunks.
- Reduce to medium-high and deep-fry the breadfruit chunks.
- Cook in the oil for 25 mins.
- Remove from the oil and press the breadfruit pieces flat.
- Deep-fry the pieces over high heat until golden brown for 2-3 mins.
- Salt to taste.
Soups :
CALALOU CHEZ CLARA SOUP
Ingredients
Ingredients
- 1 lb fresh spinach or callaloo greens
- 1 lb okra, topped and tailed
- 1 medium-size onion, coarsely chopped
- 1 bouquet garni: scallions, fresh thyme, and parsley
- salt and pepper to taste
- ½ scotch bonnet-type chile, minced
- 6½ cups water
- 1 clove garlic, minced
- ½ lb cooked ham, cut into ¼-inch dice
- juice of 3 limes
- Clean the spinach or callaloothoroughly, and remove the woody central stems.
- Chop the okra and the callaloo and place them in a large saucepan.
- Add the onion, bouquet garni, saltand black pepper, chile, and water.
- Bring to a boil and cook, covered, over a medium flame for 30 minutes.
- Remove the mixture from the heat and put it through a food mill until it is a smooth purée.
- Replace it in the saucepan and add the garlic, ham, and lime juice.
- Continue to cook over medium low heat for 10 minutes.
- Do not allow the soup to come to a second boil or it will lose its texture.
- Serve immediately.
CONCH SOUP HAITIAN-STYLE
Ingredients
Ingredients
- 1 lb conch
- 1 tomato, peeled
- 2 tbsp lime juice
- sprig of fresh basil
- 1½ qt. chicken broth
- ½ cup carrots, diced
- 1 clove garlic, slivered
- salt and pepper
- 1 green pepper, sliced
- 1 cup uncooked vermicelli
- 1 onion, sliced
- 4 or 6 drops Tabasco sauce
- Wash and trim conch.
- Dry the conch thoroughly, then pound it with floured wooden mallet.
- Rub it with lime juice.
- Cut conch into bite-size pieces and set aside for later use.
- In a heavy kettle bring to a brisk boil broth, tomato, onion, green pepper, garlic, and basil.
- Reduce heat and simmer for about twenty minutes.
- Remove broth from fire and strain, discarding vegetables.
- Return broth to the fire and add carrots.
- Simmer for about twenty minutes.
- Add to broth the conch, pepper, salt, vermicelli and Tabasco sauce.
- Simmer an additional ten minutes, or just until the conch is tender.
- Do not overcook.
- Serve hot.
CREAMED LEEK AND POTATO SOUP
Ingredients
Ingredients
- 3 med. leeks
- 4 c. chicken stock
- 1 med. onion, chopped
- 1- 2 c. cream
- 2 Tbs. butter
- salt, pepper to taste
- 4 med. potatoes, peeled and sliced very thin
- chopped watercress or chives
Sweet Potato Casserole:
Ingredients
|
|
QUICK AND EASY :
Fried Plantains:
Ingendients
|
|
Du Riz au Lait (Rice Pudding):
Ingredients
|
|
DESSERTS: |
Haitian Cake
Ingredients: 1 tsp of lemon zest 3 eggs 1 1/2 cups of sugar 2 sticks of butter 1 tbsp of rum 12oz. can of evaporated milk a pinch of salt 2 cups of all-purpose flour 2 tsp of baking soda 1 tbsp of vanilla extract 1 tbsp of almond extract Frosting: 1/2 cup of butter 1 tbsp of vanilla extract 3 cups of powdered sugar 1/4 cup of milk Directions: Combine sugar, eggs, butter, and lemon zest in a large mixing bowl. Using an electronic mixer, beat those ingredients on low speed for about 5 mins. Turn off the mixer and stir in rum, carnation milk, and flour. Scrape the sides and begin mixing again on medium-high speed. Mix well for about 25 minutes until the mixture is smooth and fluffy. Add salt, baking soda, vanilla extract, and almond extract and stir well. Preheat oven at 300 degrees. Grease the baking pan and pour the battered mixture only halfway to allow room for the cake to rise. Bake the cake for about 35 minutes. To test, insert a knife or toothpick in the center of the cake. It is fully baked, if it comes out clean. Frosting: Beat all ingredients in a mixer until smooth, light, and fluffy. Add more milk as needed until desired consistency is reached. Spread the frosting after the cake has cooled down |
Tablet Cocoye
Ingredients: 2 coconuts 1/2 cup freshly grated ginger root 3/4 gallon of water 4 cinnamon sticks 1 tbsp ground cinnamon 3 cups of white sugar 1 lemon zest 1/4 tsp of salt 6 small bay leaves 1/4 tsp vanilla extract Directions: To get started, crack open the coconuts and scrape the white meat within the shell. Using a food processor or hand grater, grate the white coconut meat into thick shreds. In a pot, combine the grated coconut with ginger and add water. Bring to a boil over high heat. Stir in the cinnamon sticks, cinnamon powder, and sugar. Add lemon zest, salt, and bay leaves. Reduce the heat to medium high and stir occasionally. (After an hour, increase the heat) As the consistency begins to thicken, remove the bay leaves and cinnamon sticks. Stir constantly as it becomes more sticky. Add vanilla extract. After a total of 2 hours, the consistency should be very thick and sticky. Turn off the heat. Using a large spoon, transfer the desired size onto a baking sheet. Let it cool down for 30 minutes before serving. |
Dous
Ingredients: 2/3 cup sugar 4 cups milk 1 can sweetened condensed milk 1 stick cinnamon 2 star anis zest of one lime 1 teaspoon nutmeg 1 tablespoon vanilla extract 1 tablespoon butter Directions: Put all the ingredients except for the lime zest, butter and vanilla extract. Bring to a boil, then reduce heat and, cook while stirring constantly, until the consistency of caramel, without burning. Add lime zest, butter, vanilla extract and stir. Spread the mixture into a buttered pan. Let cool to room temperature and cut into pieces. |
Pain Patate
Ingredients: 2 lbs. white sweet potatoes (batata), 1 large banana, 1 cup brown sugar 1/2 cup seedless raisins 1 tsp grated ginger 1/4 tspn salt 12 oz evaporated milk 1 tsp vanilla extract 1/2 tsp grated nutmeg 1 tsp ground cinnamon Rind of 1 lemon, grated 1 1/2 cups coconut cream 3 tsp butter 1/2 cup of Crisco shortening Directions: Oven preheated to 375 degrees. Cut sweet potatoes into 1 in cubes then grate using a blender. Place into a mixing bowl and mash the banana into the sweet potatoes. Add all ingredients. Mixed all until well blended. Cook over medium heat, stirring constantly with a spoon for about 30-35 minutes until brown. Place in a baking pan and bake for 1.5 hours or until toothpick inserted into the center comes out clean. |
Tablet Pistach
Ingredients: 1/4 cup of Roasted Peanuts 3/4 cup of light brown sugar 1/2 tsp of Vanilla extract 1 tsp of grated ginger 2 tsp of cinnamon powder 1 tsp of grated nutmeg 1/2 tsp of Anise Star extract 1/4 cup of Water 1/2 tsp salt large nonstick sauce pan Parchment paper or Nonstick baking mat Directions: Add the water, sugar, vanilla extract, ginger, cinnamon, nutmeg, salt, and anise star extract to the sauce pan and bring to a boil. Add the peanuts and boil for 10-15 min or until mixture has thicken. Remove the pan from the heat and continue to stir until the liquid has evaporated and the mixture is sticky. Using a spoon place 6 large cookie sized amounts on the parchment paper of nonstick backing mat. Place the pieces in a cookie jar when cool. |
breakfast:
Plantain dosa crepe
Ingredients:
2 cups rice
2 plantains, ripe,peeled and sliced
Salt
Brown Sugar
Oil
Directions:
Ingredients:
2 cups rice
2 plantains, ripe,peeled and sliced
Salt
Brown Sugar
Oil
Directions:
- Soak rice in warm water for at least two hours.
- Once properly inflated, remove the water.
- In a food processor, reduce the slices of plantain along with the rice, a pinch of salt and brown sugar to taste.
- To obtain a uniform and smooth paste, add enough water as you go.
- Warm up a large skillet over medium heat with a little oil.
- Quickly pour the value of 2 large spoonful of batter and spread evenly to obtain a thin pancake (from center outwards).
- Cook 2 minutes then flip.
- Cook well and remove from pan.
- Serve with your favorite syrup or mango sauce. It's delicious.
Ackee and Saltfish
Ingredients :
1/2 lb. Saltfish (boneless cod)
1 dozen ackees (or 1 can) 1
small onion 1 teaspoon black pepper
1 sprig thyme
2 teaspoons garlic powder
3 sliced hot scotch bonnet pepper
1 small red sweet pepper Oil
Directions
- Boil the cod in water for 20 minutes to remove some of the salt.
- Drain cod and cut or break into small pieces.
- Clean the ackees thoroughly. Remove the seeds and all traces of interior red pit from the ackees.
- Wash ackees five times under running water. Add the ackees to a deep pot of hot water, cover and boil until moderately soft.
- Drain, cover, and put aside. (Or you can use 1 can of ackees and drained, instead of the fresh ackees.) Heat oil in a frying pan. Add the onions, thyme, scotch bonnet pepper, and red peppers. Stir for a few minutes.
- Add the cod. Stir. Simmer for 5 minutes, and then add the drained ackees. Do not stir because this will cause the ackees to break up.
- Cook for a few more minutes then sprinkle with black pepper.
- Pour in to serving plate and garnish with some onion and pepper slices. Serve with boiled plantain and/or fried dumplings.
Labouyi Bannann
Ingredients
1 green plantain, peeled and chopped
2 1/2 cups of water
1/2 tsp of cinnamon powder
1/4 cup of sugar
salt, dash
lemon zest
1/2 tbsp of butter
1/2 can of coconut milk
1 bay leaf
1 can of evaporated carnation milk
1 tsp of vanilla extract
Directions
1) Peel and chop the plantains.
2) Add water and plantains to the blender, until puree.
3) Pour the blended contents onto a saucepan.
4) Add in cinnamon powder, sugar, salt, lemon zest, butter, butter, bay leaf, and coconut milk.
5) Stir over high heat, until it begins to boil.
6) Add vanilla extract and carnation milk.
7) Keep stirring for 5 more minutes, until boiled.