Haitian Recipes

Haitian Recipes Coming Soon.

• ACCRA

1c. Malanga, grated

1 egg, beaten well

hot pepper ( piment Bouk)

salt and pepper

Combine together the malanga and spice. Stri mixture into beaten egg and grop by 1 tbs into oil and deep-fry until golden in color.

• FRIED PLANTAIN

1 plantain

Vegetable oil

Peel plantain skin ( with fingers). Slice the plantain crosswise in 3 and put them in salt water. Drain the water.

Feel a deep fryer with vegetable oil and heat to 375 degrees. Deep-fry the plantain slices until half done.

Put one slice between 2 plates and press. Then deep-fry the plantain a second time until golden.

• GRIOT

Serves 4

1/4c. vegetable oil

2lb boneless pork.

1c. finely chopped onions

1/4c. strained fresh lime juice

1/2 small hot pepper

1/2. freshly groused black pepper

1c. strained orange juice

1/4c. finely chopped shallots

1/4c water

1/4tsp. crumbled dried thyme

1/2 tsp. salt

In a heavy 12-inch skillet, heat the 1/4 cup of vegetable oil over moderate heat until a light haze forms from it. Add the pork cubes. Turn them about frequently with a spoon and regulate the heat so that they brown richly and evenly without burning. Stir in the onions, shallots, orange juice, lime juice, water, thyme, salt, pepper and hot pepper. Bring to a boil over hight heat, cover the pan, lower the heat and simmer for 30 minutes. Then uncover the pan, raise the heat to hight and, stirring frequently to prevent the meat from sticking, cook briskly for about 10 minutes, until the sauce thickens to a syrupy glaze.

• MARINADE

• 1 egg yolk
• 1 cup of cooked smoked herring or codfish
• 2 egg whites
• 1 tbsp salt
• 2 scallions
• 2 tbsp parsley
• 1 tsp lime juice
• 1 tsp hot sauce
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 2 1/2 cups water
• 1/4 cup oil

Directions

1. Combine salt, scallion, parsley, lime juice, and hot sauce and set aside. Place flour with baking powder into a bowl.
2. Mix all the ingredients in the bowl and make a batter.
3. Pour the batter by spoonfuls into pan of heated oil or deep fryer and cook until golden brown on both sides. 

• MEATBALLS ( BOULETTES)

• 1 lb freshly ground beef
• 1 egg
• 2 tsp salt
• 1/4 tsp black pepper
• 1 small minced onion
• 1 tbsp ground spices
• 2 garlic cloves
• 2 slices bread (edges trimmed)
• 1/2 cup flour
• 1/2 cup oil

Directions

1. Mix ground beef, egg, salt, black pepper, onion, ground spices, and garlic.
2. Soak bread in 1 tbsp water and mix with meat.
3. Roll into golf ball size meatballs and dip in flour.
4. Pan fry in oil until golden brown.
5. Drain on paper towel.

• PIKLESE

• 6 Scotch bonnet peppers
• 2 cups thinly sliced or shredded cabbage
• 1/2 cup thinly sliced or shredded carrots
• 1/4 cup thinly sliced or shredded onions
• 4 whole cloves
• 1 tsp salt
• 8 to 10 peppercorns (optional)
• 3 cups vinegar

Directions

1. Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds. Place hot peppers, cabbage, carrots, onion, cloves, salt, and peppercorn in a quart size jar. Then add vinegar.
2. Close jar tightly and let sit at least 24-48 hours before serving.
3. Serve with meat or fish. 

• RIZ DJONDJON

1c. Dried haitian Djon djon

1/4c. finely chopped green pepper

1 tbs. vegetable oil

1oz. salt pork cut into 1/4 inch diced cubes

2c. boiling water

1tsp. salt

1 tbsp. finely chopped scallions

1/4c. finely chopped fresh parsley

1 tsp. finely chopped garlic

1c. uncooked long grain white rice

1/4 tsp. dried thyme, crumbed pinch go ground cloves

• RIZ NATIONAL

1c. dried red kidney beans

11/2 salt tsp.

freshly group black pepper

3 tbs lard 

6-8 c water

2c. uncooked long grain white rice.

• CABRI BOUKANE

• TOUFEE LEGUMES

• LALO

• LAMBI

• SAUCE POIS ( SOS PWA)

• 2 cups dried red beans, rinsed
• 3 scallions
• 1 tbsp parsley
• 2 shallots
• 2 quarts water
• 1 cup cubed ham
• 2 chopped cloves of garlic
• Salt, black, and hot pepper to taste

Directions

1. Combine scallions, parsley, shallots, and hot peppers to form a paste.
2. Heat oil medium heat and add seasoning paste, beans, and scallions. Add water, ham hock, parsley, and cubed ham and bring to boiling.
3. Cover and simmer for 2 hours, or until beans are tender. Remove ham hock. Process beans and juice in an electric blender or force through a strainer.
4. Return sauce to low heat and season to taste.

• SAUCE TI- MALICE

2c. onions, finely chopped

1c. fresh lime juice, strained

3Tbs. butter

1 1/2 garlic, linely chopped tsp.

2 tsp salt

2 1/2 fresh hot chilies, linely tsp. chopped

Marinate oinions with the lime juice at room tempature for at least 30 min. Drain the oinions in a fine sieve set over a bowl, removing as much liquid as possible. Reserve the marinade.

In a heavy 8" to 10" skillet, melt the butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for 5 min. until they are soft and transparent.

Stir in the chopped chilies and garlic, reduce the heat to low, cover the skillet tightly, and cook for about 10 min. or until the chilies are tender. Off the heat stir the reserved marinade and the salt. Cool to room temperature before serving. It can be kept for up to 7 days.

• TASSOT

• 2 lb steak cut into small cubes
• 1/2 cup of chopped shallots
• 1/2 cup of orange juice
• 1/4 cup lime or lemon juice
• 1/2 cup of vegetable oil
• salt, pepper to taste
• 1 tsp of parsley

Directions

1. Put all ingredients except the oil in a large pot and marinate at least 4 hours.
2. Transfer meat mixture to medium saucepan or pressure cooker and add water to cover.
3. Heat to boiling and reduce heat . Simmer covered until meat is very tender.
4. Fry meat in a large pan until crisp and golden brown.