|
The 10 Best Haitian Food
Recipes:
Fine Haitian cuisine is a sensational amalgam
of sun ripened ingredients, cultural diversity and
individual imagination. Haitian
cooking is similar to other style of Latin or Caribbean
cooking, but at the same time uniquely different. If you
have been looking for some of your favorite Haitian food
recipes and cooking secrets, you have come to the right
place. Below is a list of the ten most popular Haitian food
recipes we have collected for your enjoyment.
Please click here to share
your Haitian Cooking Tips with our viewers
***************************************
 Haitian
Recipe 1:
HAITIAN PATTIES
Ingrediants
1 cup cold water
1 teaspoon salt
3 cups all-purpose flour
1 cup vegetable shortening and ¼ cup butter mixed together
1 egg yolk, beaten
2 teaspoons of parsley
2 chopped shallots
1 chopped garlic clove
1 lbs pound ground beef, seasoned
1 tablespoon of beef or broth
Hot pepper to taste
Directions:
1.Pound to paste the parsley, pepper, shallot, and garlic.
2. Add seasoning paste and broth to cooked beef and mix
well.
3. Cook covered on medium heat for 10 minutes. Stir
constantly.
4. Uncover until liquids are absorbed. Now filling is ready.
5. 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.
6. 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.
7. Roll the dough to about ½ inch thickness. Cut the dough
into 2 1/2 inch rounds.
8. 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.
9. Bake at 400 F 30 minutes, then turn the oven control to
300 F and bake 20 minutes, or until golden brown.
***************************************
Haitian
Recipe 2:
PAIN PATATE
Ingredients:
2 pounds white sweet potatoes, peeled and cut
1 large banana, peeled and cut in 1 inch pieces
1 cup brown sugar
1/2 cup seedless raisins
1 teaspoon grated ginger
1/4 teaspoon salt
12 ounces evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
rind of 1 lemon, grated
1 1/2 cups coconut milk
3 teaspoons butter
Directions:
Preheat the oven to 375 degrees.
Grate sweet potatoes into mixing bowl and mash the banana
into sweet potatoes.
Add all ingredients (except 1 tablespoon brown sugar) mixing
each ingredient at a time until each ingredient is fully
blended into the mix.
Spread evenly into 9x13 inch baking pan and sprinkle
remaining 1 tablespoon brown sugar over the top of the
pudding.
Bake for 1 1/2 hour or until toothpick inserted into center
comes out clean.
***************************************
Haitian
Recipe 3:
KREMAS
Ingredients:
2 (12 ounce ) cans of evaporated milk
4 (12 ounce) cans if sweetened condensed milk
1 (15 ounce can) cream of coconut
1 teaspoon vanilla extract
1 teaspoon almond extract
1 anise star
1 teaspoon cinnamon
1 teaspoon grated nutmeg
1 lime, zest and juice
1/5 80 proof rum
Directions:
1
(14-ounce) can sweetened condensed milk
1 (13.5-ounce) can unsweetened
coconut milk
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1 to 2 teaspoons vanilla extract
1/4 cup coconut flavored rum
1/4 cup white rum
In a
bar blender, combine all of the ingredients and blend until
combined, about 1 minute. Serve in cordial glasses with 1 to
2 cubes of ice.
Mix all ingredients in a large pot and pour into bottles.
***************************************
Haitian
Recipe 4:
LABOUYI BANANN
Ingredients:
1 green plantain
1 ripe banana
1 (12 ounce) can evaporated milk
1 (12 or 14 ounce) can coconut milk or 1 cup milk
1/4 teaspoon vanilla extract
3 cinnamon sticks
2 whole anise stars
pinch of grated nutmeg
1/2 cup sugar (white or brown)
1/2 teaspoon grated lime rind, or 1/2 inch whole lime rind
Directions:
1. Peel the
plantain. Cut into 1/2 inch slices. In a blender, puree
plantain pieces, add 2 cups water, and ripe banana.
2. Or gate the plantain, mash the banana and mix both with 2
cups water to get a puree.
3. In a saucepan, add plantain puree and bring to a boil on
low medium heat.
4. Add evaporated milk, coconut milk, vanilla extract, anise
stars, nutmeg, sugar, and lime rind.
5. Cook for 15 to 20 minutes stirring occasionally so that
it does not stick to the bottom of the pot. Consistency
should be like oatmeal.
***************************************
Haitian
Recipe 5:
RICE WITH RED BEANS
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
Instructions:
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)
4. Add the onion, garlic, and green pepper
5. Add the beans along with salt and pepper to taste
6. Add the water used to cook the beans and bring to a boil
7. Add the rice and cook for 20-25 minutes.
***************************************
Haitian
Recipe 6:
PUMPKIN 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
3. Boil meat in stockpot with 3 quarts of water until tender
(about 1 1/2 - 2 hrs)
4. Add more additional water if necessary and remaining
ingredients except noodles
5. Cook for 20 minutes and add noodles.
***************************************
Haitian
Recipe 7:
FISH - POISSON
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 Tbs. 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 an additional 15-20 minutes until fish is
flaky for 10 minutes.
***************************************
Haitian
Recipe 8:
HAITIAN GRIOT
Ingredients:
2 pounds pork, cut in cubes
1 cup chopped onions
1/4 cup chives, chopped
1/2 cup lime juice
1/4 cup water
pinch of thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Put all ingredients in bowl and allow to marinate a few
hours. Drain. Heat some oil, brown meat, then add marinade
and simmer over low heat 30 minutes covered. Remove lid and
increase heat to eliminate any liquid. Serve hot.
***************************************
Haitian
Recipe 9:
PICKLIS
Ingredients:
6 Scotch bonnet peppers
2 cups thinly sliced or shredded cabbage
1/2 cup thinly sliced or shredded carrots
1/4 cup thinly sliced or shredded onions
4 whole cloves
1 teaspoon salt
8 to 10 peppercorns (optional)
3 cups vinegar
Directions:
1. Snip off the stem of the peppers, cut each into 4 pieces,
and keep the seeds. Place hot peppers, cabbage, carrots,
onion, cloves, salt, and peppercorn in a quart size jar.
Then add vinegar.
2. Close jar tightly and let sit at least 24-48 hours before
serving.
3. Serve with meat or fish.
***************************************
Haitian
Recipe 10:
CONCH LAMBI
Ingredients:
1 1/2 pounds shelled conch, cleaned, skinned
2 limes, halved
1/4 cup unsalted butter
1 medium onion, peeled, halved, sliced
3 cloves garlic, peeled, minced
1 1/2 teaspoons minced shallots
1 tomato, peeled, seeded, chopped
3/4 cup water
3 tablespoons tomato paste
1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
thyme
1/2 Scotch bonnet chili, minced
Salt and black pepper to taste
Hot cooked rice
Directions:
Pound the conch to 1/8-inch thick with a mallet; cut it into
1 1/2-inch
squares. Place the conch in a medium bowl; squeeze the limes
over the top.
Add the lime rinds and water to cover. Cover and refrigerate
1-1 1/2
hours. Drain and discard the rinds. In a Dutch oven or large
pot, melt
the butter. Add the onion, garlic and shallots and sauté
until soft but
not brown, about 5 minutes. Stir in the tomato, water,
tomato paste,
thyme, minced chili and conch. Heat over medium to boiling;
reduce the
heat to low. Simmer, partially covered, until the conch is
fork tender,
45-50 minutes, stirring occasionally. Season to taste with
salt and
pepper. Serve over hot cooked rice.
Please click here to share
your Haitian Cooking Tips with our viewers
|
