A Taste of Haiti

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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 ...
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Overview

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.
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Product Details

  • ISBN-13: 9780781809276
  • Publisher: Hippocrene Books, Inc.
  • Publication date: 4/28/2002
  • Pages: 180
  • Product dimensions: 5.83 (w) x 8.76 (h) x 0.79 (d)

Table of Contents

Acknowledgments v
Foreword 5
Map of Haiti 7
Flag of Haiti 9
Introduction 11
Glossary 17
Appetizers
Malanga (Taro Root) Fritters (Akra) 33
Patties (Pate) 34
Chicken Fritters (Marinad ak Poul) 36
Beef Croquettes (Boulet Pomdete ak Bef) 37
Salted Codfish Croquettes (Boulet Pomdete ak Mori) 39
Salted Codfish Salad (Chiktay Mori) 40
Sauces and Spices
About Scotch Bonnet Chile Peppers 45
How to Handle Hot Peppers 45
Picklese (Pikliz) 46
Sauce Ti-Malice (Sos Ti-Malis) 47
Bechamel Sauce (Sos Bechamel) 49
Ground Spices (Zepis) 50
Fruits and Vegetables
How to Peel Plantains 55
Pressed Plantain (Bannann Peze) 56
Baked Plantain (Bannann Boukannen) 57
Boiled Plantain (Bannann Bouyi) 58
Plantain Puree (Labouyi Bannann) 59
Plantain Casserole (Bannann Gratinen) 60
Baked Sweet Potato (Patat Boukannen) 61
Boiled Sweet Potato (Patat Bouyi) 62
Fried Sweet Potato (Patat Fri) 63
Fried Breadfruit (Veritab Fri) 64
Breadfruit with Okra (Tonmtonm ak Kalalou) 65
Chayote and Cheese (Militon Gratinen) 67
Cabbage Rolls (Mechie) 68
Onion Pie (Tat Zonyon) 70
Avocado Salad (Salad Zaboka) 71
Cabbage Salad (Choukrout) 72
Potato Salad (Salad Pomdete) 73
Baked Mashed Potatoes (Pomdete Gratinen) 74
Potato and Carrots au Gratin (Pomdete ak Karot Gratinen) 75
Grains and Pastas
How to Cook Rice 79
White Rice (Diri Blan) 80
Rice with Black Mushrooms (Diri ak Djon-djon) 81
Rice and Red Beans (Diri Kole ak Pwa Rouj) 82
Rice and Pigeon Peas (Diri ak Pwa Kongo) 84
Rice with Okra and Herring (Diri Kole ak Kalalou ak Aranso) 85
Red Beans in Sauce (Sos Pwa Rouj) 86
White Beans (Sos Pwa Blan) 87
Sweet Peas and Sugar (Sos Pwa Frans) 88
Macaroni and Cheese (Makaroni Gratinen) 89
Millet (Pitimi) 90
Couscous with Lamb/Beef (Kibi) 91
Bulgar Wheat with Herring (Ble ak Aranso) 93
Polenta with Smoked Herring (Mayi Moulen ak Aranso) 94
Polenta with Red Beans (Thiaka) 95
Polenta, Beans, and Coconut (Mayi Moulen Kole ak Pwa ak Kokoye) 96
Cornmeal Porridge (Labouyi Farin Mayi) 98
Moka Porridge (Mayizena) 99
Vermicelli with Milk (Labouyi Vermisel) 100
Soups
Soup Dumplings (Donmbwey) 105
Haitian Soup (Bouyon) 106
Pumpkin Soup (Soup Joumou) 108
Shellfish Soup (Bouyon Fwi Deme) 110
Pigeon Pea Soup (Bouyon Pwa Kongo) 111
Oxtail Consomme (Bouyon Ke Bef) 112
Dumpling and Herring Soup (Soup Donmbwey ak Aranso) 113
Bread Soup (Soup Pen) 114
Meats
How to Marinate Meats 119
Stuffed Chicken (Poul Fasi) 120
Chicken, Okra, and Mushrooms (Poul Neg Maron ak Kalalou) 122
Haitian Turkey (Koden'n) 124
Hen with Cashews (Manman Poul ak Nwa) 125
Guinea Fowl (Pentad) 127
Marinated Beef, Dried and Fried (Bef Sale) 129
Beef with Eggplant and Cabbage (Legim Berejen ak Chou) 130
Beef with Chayote and Spinach (Legim Militon ak Zepina) 131
Beef with Watercress, Carrots, and Cabbage (Legim Kreson ak Karot ak Chou) 132
Beef, Crab, and Eggplant (Legim Berejen ak Sirik) 133
Beef with Okra (Viand Bef ak Kalalou) 134
Meatballs (Boulet) 136
Pork Bits (Griyo) 137
Goat Bits (Taso Kabrit) 138
Pig's Feet (Ragu Pye Kochon) 139
Rabbit Creole Style (Lapen) 140
Beef Liver (Fwa Bef) 141
Seafood
About Salted Fish 145
How to Desalt Salted Fish 145
Creole Conch (Lambi) 146
Eggplants with Small Crabs (Berejen ak Sirik) 148
Salted Codfish in Sauce (Mori ak Sos) 149
Creole Red Snapper (Pwason ak Sos) 150
Salted Codfish in Eggplant, Chayote, and Carrots (Legim ak Mori) 151
Herring Omelet (Ze ak Aranso) 152
Fried Fish in Sauce (Pwason Fri en Sos) 153
Creole Shrimp (Krevet) 154
Grilled Lobster (Oma Flanbe) 155
Salted Fish (Pwason Sale) 156
Desserts, Jams and Snacks
Sweet Fritters (Benye) 161
Sweet Potato Pudding (Pen Patat) 162
Rice Pudding (Diri Ole) 163
Egg Custard (Flan) 164
Bread Pudding (Pudin) 165
Corn Bread (Pen Mayi) 166
Spicy Peanut Butter (Mamba) 167
Mango Chutney (Konfiti Mango) 168
Grapefruit Marmalade (Konfiti Chadek) 169
Peanut Brittle (Tablet Pistach) 170
Coconut Candy (Kok Graje) 171
Sweet Caribbean Lemons (Konfiti Sitron) 172
Beverages
Corn Flour Drink (Akasan) 177
Papaya Shake (Ji Papay Ole) 178
Grapefruit Juice (Ji Chadek) 179
Lemonade (Sitronad) 180
Pineapple Skins Juice (Godrin) 181
Beet Juice (Ji Betrav) 182
Coconut Water (Ji Kokoye) 183
Mint Tea (Te ak Mant) 184
Lemongrass Tea (Te Sitronel) 185
Eggnog (Kremas) 186
Rum Mixtures (Tranpe) 187
Hot Chocolate (Chokola) 188
New Recipes for the Expanded Edition
Red Beans with Dumplings (Pwa Rouj ak Donmbwey) 191
Rice with Pumpkin (Diri ak Joumou) 192
Rice with Cabbage (Diri ak Chou) 193
Corn Souffle (Soufle Mayi) 194
Crab Soup (Bouyon ak Sirik) 196
Vegetable Soup (Soup bouyon viv) 198
Chicken and Vegetables (Poul ak legim) 200
Macaroni and Chicken (Poul ak Makaroni) 201
Beef and Potatoes (Viand ak Pomdete) 202
Stewed Tripe (Gradoub) 203
Lobster Creole-Style (Oma) 205
Codfish with Potatoes (Mori ak Pomdete) 206
Doukounou (Doukounou) 207
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted May 22, 2002

    Finally a Haitian Cookbook For Me...

    I have searched long and hard for a cookbook that captures Haitian cuisine. Mirta Yurnet-Thomas and the Thomas Family not only offer the reader a glimpse of Haitian history, but they also include some of the most popular dishes. It was very helpful to have a glossary to look up certain fruits and veggies. I just prepared my very first Haitian dish and it tasted wonderful. I look forward to the next. This cookbook is a lifesaver for all of us non-Haitians who love the taste of Haiti. Thank you Mirta!

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