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GREAT HAITIAN RECIPES:
Tassot (Fried Cubed Beef Goat
)
Ingredients
2 lb steak or goat 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.
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Conch(lanbi)
Ingredients
1 lb shelled conch, cleaned, skinned
1 medium onion sliced
3/4 cup water
1 tomato chopped
3 cloves garlic, minced
1/4 cup oil
1 medium chopped onion
1/4 cup scallions 3
tablespoons. tomato paste
salt, black pepper, and hot pepper to
taste
1 tsp. minced shallots
1 tsp. thyme
1 tsp parsley
2 tbsp vinegar
Directions
1.Pound conch with a mallet; cut into 1 1/2 inch pieces. Place
conch in a bowl with vinegar
2.Add water, and set aside for 2 hrs
then drain thoroughly. Cook onion, garlic and shallots in oil for
2-3 minutes
3.Combine remaining ingredients and cook over medium
heat. Conch is cooked when it is tender (about 45 minutes) for 45-50
minutes, stirring constantly until conch is tender.
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Accra
Ingredients
1 lb malanga
1 cup black eyed peas (not dried)
1 tsp salt
to taste
1 tsp black pepper to taste
1 scallion
1 shallot
or 1/2 onion
1 garlic clove
1/4 green bell pepper
1 scotch
pepper
1 egg beaten
1 tbsp flour
1/2 tsp baking powder
2
cups oil
Directions
1.Grate the malanga to make 2 cups. In a blender, mix the black
eyed peas, 1/2 cup water, salt, black pepper, scallion, shallot or
onion, garlic, green bell pepper, and scotch bonnet pepper until
it's the same consistency of the grated malanga.
2.In a bowl, mix
the malanga with the black eye pea mixture. Mix in the beaten egg.
Mix the flour and baking powder until you get a nice consistency. .
Heat the oil on high heat until very hot. Drop in a tablespoonful of
the mixture in the hot oil.
3.Do not turn to the other side until
the fritter is very dark brown.
4.Scoop out any extra mix that
breaks away from the batter in the hot oil, so it does not clutter
or burn the oil. Drain on a paper towel.
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Chicken in Sauce
Ingredients
1 Medium sized fryer chicken
1 large onion sliced in
rounds
1 large pepper (mild or hot depending on your taste)
several cloves of garlic, smashed or minced
3/4 cups of
tomato sauce
3 tablespoons sugar
generous pinch of
salt
lime or lemon
dash of oil
Directions
1.Wash chicken well and cut into pieces. Rub each piece with the
lemon or lime and sprinkle with salt.
2.Heat oil in a heavy pan
(cast iron is best, as the pan will then be placed in the
oven).
3.Meanwhile, preheat the oven to 375 F and fry the chicken
pieces in hot oil.
4.While chicken is frying combine the garlic,
sugar, tomato sauce and salt in a bowl. Mix well.
5.After a few
minutes add the onion rounds and pepper rounds to the pan, stir
well.
6.Within a few minutes the chicken should be well browned.
Remove from heat, drain excess oil and add the tomato mixture. Stir
well.
7.Place the entire pan in the oven and bake uncovered for
20 minutes or until the chicken is cooked completely.
8.Transfer
cooked chicken to a platter and garnish with rounds of raw onion and
a pile of picklese.
9.Ketchup can be substituted for the tomato
sauce if sugar is omitted. Tomato paste can be substituted for the
sauce. Use 1/2 cup minus one tablespoon of paste. Add three
tablespoons of water to the tomato mixture.
10.This dish goes
well with diri blan (plain white rice) -- the sauce at the bottom of
the pan can be poured on top of the rice.
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Corn Fritters
Ingredients
1 can corn (10z)
pinch of salt
1/2 cup flour
1 cup
water
1/4 cup butter
3 eggs
Directions
1.Mix flour, butter, salt, water, and 3 eggs.
2.Pour corn into
batter and mix well. Drop by tablespoons into very hot
oil.
3.Brown, drain on paper toweling. Serve with tomato sauce
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Fried Pork (Griyo)
Ingredients
3 lbs shoulder of pork, cut into 1 to 2 inch cubes
1/2 cup of
chopped shallots
1 cup of bitter orange juice
1/2 cup of
vegetable oil
salt, pepper and hot pepper to taste 1 teaspoon
thyme
1 chopped large onion
Directions
1.Put all ingredients except the oil in a large pot and marinate
overnight in the refrigerator.
2.Place the marinated pork on the
stove, add water to cover all ingredients and boil on medium heat
for 45 minutes.
3.Once cooked, drain the mixture, add oil and fry
the pork in the pot until brown and crusty on the outside but tender
on the inside. As another option, bake in the oven in large baking
pan until tender
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Haitian Fish (Pwason nan
Sòs)
Ingredients
2 lb Fish cleaned
3 cups water
2 limes
1/2 cup
scallions
1 medium chopped onion
1/2 cup carrots, diced
1
clove garlic minced
3 tbsp tomato paste
1 tsp parsley
1 tsp
thyme
salt, black pepper, and hot pepper to taste
Directions
1.Boil water in a large pot then and combine all ingredients
excluding the fish.
2.Cook for 10 minutes then add the
fish.
3.Simmer for until fish is flaky- about 10 minutes.
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Haitian Patties (Pate)
Ingredients
1 cup cold water
1 tsp salt
3 cups all-purpose flour
1
cup vegetable shortening and 1/4 cup butter mixed together
1 egg
yolk, beaten
2 tsp of parsley
2 chopped shallots
1 chopped
garlic clove
1 lbs pound ground beef, seasoned
1 tbsp of beef
or broth
Hot pepper to taste
Directions
1.Pound to paste the parsley, pepper, shallot, and garlic. Add
seasoning paste and broth to cooked beef and mix well.
2.Cook
covered on medium heat for 10 minutes. Stir constantly.
3.Uncover
until liquids are absorbed. Now filling is ready. Place flour in a
large mixing bowl and make a whole in the center. Pour in water and
salt. Mix lightly with a spoon without kneading. Place dough in
refrigerator 30 minutes. 4.Roll the dough into a rectangle 1/4 inch
thick. Spread half the shortening mix on the dough. Fold one side
over the middle and spread this section with the remaining
shortening. Fold over the remaining section and again roll out to
1/4 inch thickness. Fold again into thirds and roll out. Repeat this
rolling process a third time. Refrigerate dough overnight.
5.Roll
the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch
rounds.
6.Place a tablespoonful of beef on one side of the dough
rounds. Fold and lightly press ends together. Place the patties on a
baking sheet. Brush the . Cover with remaining rounds, pressing the
edges down. Brush the tops and edges of the patties with egg yolk
before placing in the oven. Place a pan of water on the bottom rack
of the oven.
7.Bake at 400 F 30 minutes, then turn the oven
control to 300 F and bake 20 minutes, or until golden brown.
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Haitian Stew (Bouyon)
Ingredients
1 lb meat cubed beef
2 tbsp seasoned salt
2 limes cut in
half
2 sweet potatoes
1 boniata
1 spinach
2
potatoes
1 malanga
1 green pepper, sliced
3 carrots
2
onions-sliced
1 tsp thyme
1 tsp parsley
1/4 cup
scallions
3 tbsp tomato paste
salt, black pepper, and hot
pepper to taste
Directions
1.Clean the meat with hot water and lemon.
2.Add seasoning
salt and set aside for 2 hrs in a bowl. Combine meat and spinach in
a stockpot with 2 quarts of water until meat is tender.
3.Add
remaining ingredients and cook additional 20 minutes or until
potatoes are cooked.
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Marinade
Ingredients
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.
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Meatballs (Boulèt)
Ingredients
4 bread slices
1/2 cup flour
1/2 cup grated Parmesan
cheese
1 cup milk
1 lb freshly ground lean beef
2 slices
smoked ham or bacon, minced
2 garlic minced clove
1 tbsp
tomato paste
Salt, black pepper, and hot pepper to taste
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.
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Mushroom Rice (Diri Djon Djon)
Ingredients
2 cups of long grain rice
1 cup dried black mushrooms
4
cups of water
2 chopped cloves of garlic
1 small onion finely
chopped
1 tablespoon of oil
salt, pepper to taste
Directions
1.Soak mushrooms in water overnight in a bowl
2.Heat oil and
fry onions and garlic cloves in a medium pot
3.Discard mushrooms
and mix the water with onions and garlic. Add rice when water comes
to a boil and simmer when it has dried.
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Rice and Red Beans (Diri
kole a pwa)
Ingredients
2 cups of long grain rice
1 cup of red kidney beans
1
finely chopped onion
1 chopped hot green pepper
1/4 cup salt
pork or bacon cut into small cubes
1 tbsp of butter
2 chopped
cloves of garlic
2 tbsp of vegetable oil
salt and pepper to
taste
Directions
1.Cook the beans in 4 cups of water for 2 hours or until tender
in a medium pot.
2.Drain the beans but keep the water which will
be used to cook the rice.
3.Fry the salt pork or bacon until
crisp (use oil if needed). Add the onion, garlic, and green pepper.
4.Add the beans along with salt and pepper to taste. Add the
water used to cook the beans and bring to a boil
5.Add the rice
and cook for 20-25 minutes
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Squash Soup (Soup Joumou)
Ingredients
1 lb. cubed beef stew meat
1 lb. chicken
1 frozen
squash
1 boniata
1 spinach
1 malanga
2
onions-sliced
3 large carrots
6 medium potatoes
1/4 lb
spaghetti or noodles
3 tbsp seasoned salt
2 limes cut in
half
2 tsp. thyme
2 tsp parsley
1/2 cup scallions
salt,
black pepper, and hot pepper to taste
Directions
1.Clean the meat with hot water and lemon ans set aside in a
bowl.
2.Add seasoning salt and set aside for 2 hrs. Boil meat in
stockpotwith 3 quarts of water until tender (about 1 1/2 - 2 hrs).
3.Add more additional water if necessary and remaining
ingredients except noodles. Cook for 20 minutes and add noodles.
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