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Food

Pain Patate made the Haitian way

Pain Patate made the Haitian way

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.

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Diri Ak Jon Jon or Rice Mushrooms - Diri Ak Djondjon

Diri Ak Jon Jon or Rice Mushrooms - Diri Ak Djondjon

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.

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Making Sauce Pwoa or Beans Puree, Haitian Style

Making Sauce Pwoa or Beans Puree, Haitian Style

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.

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Rice Red Beans or Diri Ak Pwa Cole

Rice Red Beans or Diri Ak Pwa Cole

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.

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The making of Plantain Purre or Labouyi Bannann

The making of Plantain Purre or Labouyi Bannann

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.

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A Bakery or Bread making in Beauchamp, Haiti Boulanger

A Bakery or Bread making in Beauchamp, Haiti Boulanger

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.

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Taste of Haiti, North Miami Museum Of Contemporary Art

Taste of Haiti, North Miami Museum Of Contemporary Art

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.

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Douce Marcos or Dous Makos from Petit Goave

Douce Marcos or Dous Makos from Petit Goave

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.

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The Haitian Mango

The Haitian Mango

Haiti has some of the best Mangoes in the world. One thing you can be sure of is that Haitian mango is a Certified Organic product. some of the most popular mangoes in the island: Francine mango, the Madame Francis mango.
Mango fruit originated in Southeast Asia. Over the years, this juicy tropical treat has spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best.

In Haiti, mango is one of our leading export products, with over 2.5 million cases of Mango each year, with the USA getting most of them.

The Haitian mangoes have just a six-to-eight week season, so you have to watch carefully for them in late spring. It is an excellent source of vitamins A and C.

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Making Sham Sham

Making Sham Sham

Cham-Cham or Sham Sham, a Haitian specialty food

Haiti has a variety of food and just like its cham-cham or Sham Sham, Haitian cuisine is reputation for its ability to scintillate the palate. Corn that is at the basis of Sham Sham is consumed in Haiti in a variety of ways. We make Mais Moulu or Mayi Moulen out of it.
Peasants cultivate corn to make a variety of cereals for food and animal feeds
The delicious cornmeal drink originated with the indigenous peoples of the Americas, our Taino ancestors. In Haiti, we call it Akasan.
Haitian cuisine has its origin from several culinary styles from the various historical ethnic groups that populate the country. Its food is influenced by the French, African,the Taíno Amerindians Spanish and Middle Eastern
Bon Appétit.

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