HAITI, TASTE OF ***EXPANDED***
With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavor enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 traditional Haitian recipes, including traditional holiday foods and the author's favorite drinks and desserts....
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With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavor enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 traditional Haitian recipes, including traditional holiday foods and the author's favorite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French.
AcknowledgmentsvForeword5Map of Haiti7Flag of Haiti9Introduction11Glossary17AppetizersMalanga (Taro Root) Fritters (Akra)33Patties (Pate)34Chicken Fritters (Marinad ak Poul)36Beef Croquettes (Boulet Pomdete ak Bef)37Salted Codfish Croquettes (Boulet Pomdete ak Mori)39Salted Codfish Salad (Chiktay Mori)40Sauces and SpicesAbout Scotch Bonnet Chile Peppers45How to Handle Hot Peppers45Picklese (Pikliz)46Sauce Ti-Malice (Sos Ti-Malis)47Bechamel Sauce (Sos Bechamel)49Ground Spices (Zepis)50Fruits and VegetablesHow to Peel Plantains55Pressed Plantain (Bannann Peze)56Baked Plantain (Bannann Boukannen)57Boiled Plantain (Bannann Bouyi)58Plantain Puree (Labouyi Bannann)59Plantain Casserole (Bannann Gratinen)60Baked Sweet Potato (Patat Boukannen)61Boiled Sweet Potato (Patat Bouyi)62Fried Sweet Potato (Patat Fri)63Fried Breadfruit (Veritab Fri)64Breadfruit with Okra (Tonmtonm ak Kalalou)65Chayote and Cheese (Militon Gratinen)67Cabbage Rolls (Mechie)68Onion Pie (Tat Zonyon)70Avocado Salad (Salad Zaboka)71Cabbage Salad (Choukrout)72Potato Salad (Salad Pomdete)73Baked Mashed Potatoes (Pomdete Gratinen)74Potato and Carrots au Gratin (Pomdete ak Karot Gratinen)75Grains and PastasHow to Cook Rice79White Rice (Diri Blan)80Rice with Black Mushrooms (Diri ak Djon-djon)81Rice and Red Beans (Diri Kole ak Pwa Rouj)82Rice and Pigeon Peas (Diri ak Pwa Kongo)84Rice with Okra and Herring (Diri Kole ak Kalalou ak Aranso)85Red Beans in Sauce (Sos Pwa Rouj)86White Beans (Sos Pwa Blan)87Sweet Peas and Sugar (Sos Pwa Frans)88Macaroni and Cheese (Makaroni Gratinen)89Millet (Pitimi)90Couscous with Lamb/Beef (Kibi)91Bulgar Wheat with Herring (Ble ak Aranso)93Polenta with Smoked Herring (Mayi Moulen ak Aranso)94Polenta with Red Beans (Thiaka)95Polenta, Beans, and Coconut (Mayi Moulen Kole ak Pwa ak Kokoye)96Cornmeal Porridge (Labouyi Farin Mayi)98Moka Porridge (Mayizena)99Vermicelli with Milk (Labouyi Vermisel)100SoupsSoup Dumplings (Donmbwey)105Haitian Soup (Bouyon)106Pumpkin Soup (Soup Joumou)108Shellfish Soup (Bouyon Fwi Deme)110Pigeon Pea Soup (Bouyon Pwa Kongo)111Oxtail Consomme (Bouyon Ke Bef)112Dumpling and Herring Soup (Soup Donmbwey ak Aranso)113Bread Soup (Soup Pen)114MeatsHow to Marinate Meats119Stuffed Chicken (Poul Fasi)120Chicken, Okra, and Mushrooms (Poul Neg Maron ak Kalalou)122Haitian Turkey (Koden'n)124Hen with Cashews (Manman Poul ak Nwa)125Guinea Fowl (Pentad)127Marinated Beef, Dried and Fried (Bef Sale)129Beef with Eggplant and Cabbage (Legim Berejen ak Chou)130Beef with Chayote and Spinach (Legim Militon ak Zepina)131Beef with Watercress, Carrots, and Cabbage (Legim Kreson ak Karot ak Chou)132Beef, Crab, and Eggplant (Legim Berejen ak Sirik)133Beef with Okra (Viand Bef ak Kalalou)134Meatballs (Boulet)136Pork Bits (Griyo)137Goat Bits (Taso Kabrit)138Pig's Feet (Ragu Pye Kochon)139Rabbit Creole Style (Lapen)140Beef Liver (Fwa Bef)141SeafoodAbout Salted Fish145How to Desalt Salted Fish145Creole Conch (Lambi)146Eggplants with Small Crabs (Berejen ak Sirik)148Salted Codfish in Sauce (Mori ak Sos)149Creole Red Snapper (Pwason ak Sos)150Salted Codfish in Eggplant, Chayote, and Carrots (Legim ak Mori)151Herring Omelet (Ze ak Aranso)152Fried Fish in Sauce (Pwason Fri en Sos)153Creole Shrimp (Krevet)154Grilled Lobster (Oma Flanbe)155Salted Fish (Pwason Sale)156Desserts, Jams and SnacksSweet Fritters (Benye)161Sweet Potato Pudding (Pen Patat)162Rice Pudding (Diri Ole)163Egg Custard (Flan)164Bread Pudding (Pudin)165Corn Bread (Pen Mayi)166Spicy Peanut Butter (Mamba)167Mango Chutney (Konfiti Mango)168Grapefruit Marmalade (Konfiti Chadek)169Peanut Brittle (Tablet Pistach)170Coconut Candy (Kok Graje)171Sweet Caribbean Lemons (Konfiti Sitron)172BeveragesCorn Flour Drink (Akasan)177Papaya Shake (Ji Papay Ole)178Grapefruit Juice (Ji Chadek)179Lemonade (Sitronad)180Pineapple Skins Juice (Godrin)181Beet Juice (Ji Betrav)182Coconut Water (Ji Kokoye)183Mint Tea (Te ak Mant)184Lemongrass Tea (Te Sitronel)185Eggnog (Kremas)186Rum Mixtures (Tranpe)187Hot Chocolate (Chokola)188New Recipes for the Expanded EditionRed Beans with Dumplings (Pwa Rouj ak Donmbwey)191Rice with Pumpkin (Diri ak Joumou)192Rice with Cabbage (Diri ak Chou)193Corn Souffle (Soufle Mayi)194Crab Soup (Bouyon ak Sirik)196Vegetable Soup (Soup bouyon viv)198Chicken and Vegetables (Poul ak legim)200Macaroni and Chicken (Poul ak Makaroni)201Beef and Potatoes (Viand ak Pomdete)202Stewed Tripe (Gradoub)203Lobster Creole-Style (Oma)205Codfish with Potatoes (Mori ak Pomdete)206Doukounou (Doukounou)207
