The secret to making Tassot de Cabrit or Fried Goat, Haitian Style. This is what you do: Since goat meat is usually hard to cook, cut no bigger than 2-3 inches in thickness. Wash your goat meat in vinegar and use cold water to rinse.
Then take your time to marinate in orange and lime juices, pepper and salt for several hours. Then put the marinated meat in a pot without putting in additional water. The water will be added later.
You will add water periodically, a cup at a time to give time for the seasoning to penetrate the meat. When meat is cooked, removed from the liquid. Heat oil in a large frying pan and, without overcrowding the pan, fry the cooked pieces of meat. Serve while still hot.
What you should do in order to make a good Conch or Lambi, Haitian Style
First, since Conch is a tough meat, tenderize it with a mallet. Cut into 1 1/2 inch pieces. Drain conch pieces after soaked in vinegar and water for 2 hours. Use some oil to sauté onion and garlic until onion is tender. Add ingredients and conch into the pot with seasons. Cook over medium heat for 45 minutes, stirring occasionally, until conch is tender.
Have you ever tasted a Haitian Pain Patate? If you have not, you are missing a lot. Here is how you can make a Haitian Pain patate by yourself:
You need tp preheat your oven to 375 degrees. Grate the sweet potatoes and mash the banana into the grated sweet potatoes.
Then, mix in all the remaining ingredients except for 1 tbsp. of the brown sugar. Continue until all are completely mixed into the batter. Line or grease a 9 by 13 inch baking pan then evenly spread mixture in. Top evenly with the reserved brown sugar. Bake for about an hour and a half.
The best way to make Diri Ak Jon Jon or Rice Mushrooms - Diri Ak Djondjon, Haitian Style: You need to first, slice mushroom caps and place in cold water for 15 minutes to a half hour
Then, you heat oil or butter in a pot and sauté onions, thyme and garlic until tender. Add water from the mushrooms and bring to a boil. At this moment, you add rice, then season with salt and pepper to taste. Allow the rice cook for about 20 minutes or until it becomes flaky.
How to make a good Beans Puree or as they say in Haitian cooking, Sauce Pwoa
First thing first, clean the beans. Search for stones and twigs, then rinse the beans in water. If you have enough time, cover with water and soak overnight
Then, heat oil and add beans. then add ingredients to give it taste such as ham, parsley and water. Then, boil until beans are tender. Separate about 80 percent of the beans and blend along with some of the juice into a puree. then, return pureed or crushed beans to pan with the remaining 1/4 and cook over low heat.
What you should do to make Rice Red Beans or Diri Ak Pwa Cole
Get beans and rinse in water. Cover beans with water and soak.
You must cook beans in water until it becomes tender or in approximately 2 hours. Then, fry some salted pork in oil, include onions, green pepper and garlic.
Then you add beans and the reserved cooking water. Once it begins to boil, add rice. Cook for 20 to 25 minutes, or until rice is tender.
What you should do to make a Plantain Purre or Labouyi Bannann
Peel the plantain and then cut it into slices
Slices in a blender with 2 cups of water and the ripe banana.
Bring it to boil over low to medium heat and bring to a boil.
Add some ingredients, evaporated or soy milk, coconut milk or regular milk
Bring to boil and stir occasionally.
It should be cooked for 15-20 minutes until it becomes the consistency of oatmeal.
One of the primary food items in the Haitian society is bread. This is a bakery located in the region of Beauchamp.
In the day to day life of a Haitian, bread is the substance of life. It is often eaten in the morning,
The bread is relatively cheap to make and readily available meal throughout the day.
This is an Annual event organized organized by by Haitian Culinary Alliance with support from The General Consulate of Haiti, The Haitian Chamber of Commerce, Offices of Commissioner Jean Monestime and The City of North Miami. It was quite an opportunity to be one on one with some of the best Haitian food. Several local and out-of-town vendors were present, offering samples of the diversity of Haitian cuisine.
The popular Haitian Douce Marcos or Dous Makos is originated from the city of Petit Goave. It has been exproted all over Haiti and the Diaspora.
Based on the information available to us, Douce Marcoss was first produced by a Belgian entrepreneur who settled and put up his business in the coastal town of Petit-Goave in Haiti, Fernand Macos back in 1939. It is made from concentrated milk, which is about 80% to 90% of Dous Makos. You start with combining milk, sugar, and optional cinnamon in order to make a concentrated mixture. Then chocolate, vanilla, and food coloring are added.