haitian food

The Internationally renowned Chef Nadege Fleurimond is on visit in Haiti sponsored by the Public Diplomacy Office of the United States Embassy

Haitian Chef Fleurimond teaching Cooking and Business Skills to Entrepreneurs

Celebrated Haitian chef Nadege Fleurimond is coming to Haiti to talk about fusion cuisine while conducting cooking sessions and workshops for schools and women's groups. She will also teach participants about sanitation practices, marketing, and customer service to help them run their businesses.

Fleurimond has catered for many American celebrities including Stephen Colbert, Dr. Oz, and Viveca Fox. Fleurimond will be signing copies of "Haiti Uncovered" at La Reserve Restaurant.

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This delicious drink, "Haitian Libation" was made famous by American President Franklin D. Roosevelt. In this picture, you could see him enjoying his favorite cocktail.

The only three terms US president, Franklin D. Roosevelt is considered to be one of the most productive presidents in the history of the United States. He took the country through World War II, managed to pull the country out of the great depression and is known for his signature New Deal.

Usually Roosevelt made his "Haitian Libation" with dark Haitian rum, mixed with orange juice, brown sugar, and egg white.

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How to make Haitian Pain Tatate (Sweet Potato Bread) for Thanksgiving

Pain Tatate, or Sweet Potato Bread, is another Haitian favorite during Thanksgiving. Usually served with vanilla ice cream or whipped cream, the bread is made with sweet potatoes, spices and coconut. First the potato and coconut is grated together, or processed in a food processor, and then it is mixed with milk, spices and other baking ingredients. The secret ingredient though may be the crushed bananas that get added after the mixture is cooked, but before it is baked.

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The same way the people from the North of Haiti have their Cashews in almost everything they cook and those in the South have do not chew as they swallow their Tomtom, People in the region of Artibonite are famous for Lalo legume fey.
This is a very healthy Haitian dish eaten with white rice and beans. The greens or as it is stated in Haitian Creole. "Fey" included in making lalo, are: watercress and purslane. Here are the ingredients you need to make Lalo Legume Fey: Mixed fresh greens torn to pieces, Fresh pork, Crab legs, Vegetable Oil, Pepper and Salt.

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This is a presentation of a typical independence Day in Haiti where we all Haitians will drink the Independence Soup Joumou.

This is a uniquely Haitian tradition dated back to our history during the French colonization of Saint Domingue.

Many brave and zealous Haitians died by fighting for the independence of Haiti hoping that one day they would be free.

When the French were in control, they were the only people who could eat soup because they were in the upper class. Blacks weren't allowed.

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If there is one food item that is true local product, it is Akasan, Haitian Cornmeal Drink or anything made with corn. It is originated with the indigenous peoples of the Americas, our Tainos ancestors.

Akasan is usually served with fresh bread rolls for breakfast. However, it can also be served as a drink for lunch, before bed, or as a snack. An excellent and refreshing Akasan is a type of sweet corn milkshake.

In Haiti, Akasan is usually sold at the local grocery store; however many people are now having it home made. This was not the case for me when I was growing up in my neighborhood in the city of Cap-Haitian. I can still remember to make sure you have Akasan served on your table before going to school, someone had to wake up very early to purchase it.

Here is what you need in order to make a delicious Cornmeal Drink or Akasan: cinnamon sticks, anise star, very fine corn flour, salt, vanilla extract, evaporated milk and brown or white Sugar

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To date, the most popular Haitian dish all over the world is none other than Haitian Griot. It is often served with cocktails at parties and family gatherings.

Many people attribute the magic in Haitian Griot to the sour orange juice and a right balance of salt.

Mix together in a bowl the pork, Sour orange, onions, shallots, green peppers and salt. Pour mixture into a ziplock bag and massage. Refrigerate overnight. Cook the marinated pork on the stove for 60 to 90 minutes. Once cooked, drain the mixture. Heat the oil in a skillet. Fry the pork until it turns brown and crusty on the outside but tender on the inside.
It is so delicious with some banane pese

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Mais Moulin or Corn Meal is a traditional Haitian dish usually served with sliced avocado.

The way to enjoy Mais Moulin dish id to serve fully hot along with several avocado slices

What do you need to make Mais Moulin or Corn Meal: corn meal, water, minced garlic clove, chopped onion, thyme, parsley, oil, salt, black pepper, and hot pepper for flavor. After the garlic and onion are sauté garlic in oil, add water and bring to a boil. Combine the ingredients. You must stir mixture repeatedly to avoid clumps and lumps. The formation of lumps will affect the taste of this delicious preparation. After stirring for a considerable amount of time, once you get sure that the mixture has not aggregated into lumps reduce the fire and after 10 to 15 minutes, it is ready to be served.

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Here is a picture of Haitian President Michel Martelly making Tomtom.

This Haitian dish Tomtom is a signature dish from South of Haiti. Breadfruit With Okra is also called in Haitian Creole Tomtom ak Kalalou Gombo or Veritab ak Gombo.
Some argue that the dish is originated from the city of Jeremie in Haiti and considered to be traditional to the town. The dish is dated back during French colonization of Saint-Domingue (now Haiti) when it was the everyday dish of the Haitians.
Here is what you need to make Tomtom: Breadfruit, salt, crushed black pepper, okra (fresh or frozen), olive oil, tomato paste, Chopped onions, zest of lemon
Breadfruit is very plentiful in the island and its yield is one of the highest for any food plant. Gombo or okra was also easy to come by in colonial times because it grows quickly in tropical climates. Haitians has a famoiu proverb: "Ou sèl dwèt pa manjé kalalou gombo". English version: "One finger does not eat OOkra"

The Haitian dish can not be eaten by itself. Best way to eat it is to place the breadfruit mash in the middle of a table, the gumbo purée alongside it

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One thing that differentiate the people from the North of Haiti to the rest of the country is their cooking with cashews. This has become a signature dish for there people. You will find cashews whether they are cooking fish, pork, chicken or beef. The most famous dish of all is Poul ak Nwa (Chicken with Cashews) a North Signature Dish.

Here is what you need to make Poul ak Nwa (Chicken with Cashews): Obviously cashews, chicken), lime, pikliz, garlic cloves, onion, shallot, scallion, green bell pepper, red bell pepper, parsley or cilantro sprig, thyme sprig, whole cloves, salt, black pepper, tomato paste, and sos ti-malis
Poul ak Nwa may be also accompanied by rice.

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