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.
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
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
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.
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
The Haitian Accra is an an appetizer. It is often served at parties along side with Griot (fried pork) or fried beef. It is also accompanied with fried plantains and the famous haitian pikliz.
Here is what you would need in order to make a Haitian Accra: Malanga root, Green Pepper, chopped, Green onion, Garlic cloves, Small bunch of Parsley, Hot peppers, chicken bouillon cubes, Salt, Hot sauce and Vegetable oil for frying
You mix all the ingredients, except oil, in a large bowl. Let batter rest for several hours. Then, pour the batter by spoonfuls into a pan of heated oil. Fry the Acra on med high heat until golden brown on both sides.
There are other recipe variations for the Haitian Accra as part of Haitian "fritaille" like adding black-eyed peas, flour and egg.
Haitian patty is called in Haitian Creole "pate" (pronounced pah-tey) derived from the French word "patisserie" and consists of delicate, flakey puff pastry surrounding some sort of filling. There is a great emphasis on producing delicate layers.
The most typical fillings in Haitian Patties are ground beef, ground chicken, salted cod (bacalao), smoked herring, and ground turkey. The beef and chicken fillings are seasoned with garlic, thyme, a pinch of cloves, and scotch bonnet peppers. The cod patties (morue) are filled with finely flaked salted cod that has been rehydrated and seasoned with spices and scotch bonnet peppers
Like most pastries, Haitian patties are best when they are fresh out of the oven in the morning, making them an ideal choice for a breakfast on the go, especially if you're one who prefers something savory for breakfast over something sweet.
There are two main shapes to take into account with Haitian patties that usually denote the two most popular fillings: beef patties (and sometimes chicken) are square while cod patties (and sometimes herring) are triangular.
This is one of my favorite dishes that mother would make every Saturday. What do you need in order to make a the Best Haitian Bouillon.
You need to have well seasoned and baked golden brown cut turkey necks, turkey backs, chicken feet, blue crab claws, fresh cut legumes, mustard green, spinach, cabbage, and cut carrots.
1/2 cup green beans
1 small onions
1 hot pepper
salt and pepper
Put all the vegetables in a large pot, add beef broth, cook well, add meat, make dumplings. Crush the malanga in the soup to make it thicker.
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.