HAITI RECIPES

[Zoley!]

Haitian Griots

Serves: 6
Country(ies): Haiti
INGREDIENTS

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

3 lbs shoulder of pork, cut into 1 to 2 inch cubes
1 finely chopped large onion
half cup of chopped shallots
one cup of bitter orange juice
one chopped hot green pepper
half cup of vegetable oil
salt, pepper and a litle thyme


METHOD

Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator. Place the marinated pork on the stove, add water to cover all ingredients and simmer for 90 minutes. 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.

[Zoley!]

Rice & Beans (Haiti)

Serves: 8-10
Country(ies): Haiti

INGREDIENTS


2 quarts water
2 cups dried red beans, rinsed
1 can (13 3/4 ounces) beef broth
Water
1 tablespoon salt
8 parsley sprigs
3 scallions or green onions, chopped
3 garlic cloves
1/4 teaspoons dried rosemary
3 tablespoons peanut oil
2 cups rice

METHOD


Bring water to boiling. Add red beans and cook covered for 1 1/2 hours.
Drain beans, reserving liquid, and set aside. Add beef broth and enough water to bean liquid to equal 4 3/4 cups of liquid. Set aside.
In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.
Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes.
Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.
8 to 10 servings

[Zoley!]

(Riz Djon-djon) - originates from the Northern part of Haiti. The djon-djons used in this recipe are tiny black mushrooms with an inedible stem. These mushrooms give this dish an exquisite color, taste and aroma. The riz djon-djon is a side dish typically served with griots , fish or other meats during the main course of a meal.

Servings per Recipe
This recipe serves 6 persons.
Ingredients
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

two cups of long grain rice
one cup of Haitian black mushrooms (dried)
two finely chopped cloves of garlic
four tablespoons of butter
salt, pepper and a litle thyme
Preparation
Remove the stems from the mushrooms and soak them in a cup of hot water for 30 minutes. Soak the heads in a separate cup of hot water. Sauté the rice and garlic in butter then add all other ingredients including the water used to soak the mushrooms (discard the mushroom stems which are inedible). Cook for 20 minutes. Et voila!

[Zoley!]

Riz et Pois Collés-
- is a staple of Haitian cuisine. In this recipe, the rice is cooked in the water tht was previously used to cook the beans. This gives the rice a very nice color and a lot of taste. Riz et Pois Collés is usually a side dish during the main course of a dinner and accompanies griots very well.

Servings per Recipe
This recipe serves 6 people.
Ingredients
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

two cups of long grain rice
one cup of red kidney beans
a finely chopped onion
one chopped hot green pepper
one ounce of salt pork cut into small cubes
one tablespoon of butter
two tablespoons of vegetable oil
salt
Preparation
Cook the beans in 4 cups of water for 2 hours or until tender. Drain the beans but keep the water which will be used to cook the rice. Fry the salt pork until crisp, then add the chopped onion, shallots and green pepper. When the onion is tender, add the beans and season to taste. Add the water used to cook the beans, bring to a boil, add the rice and cook for 20 minutes. Delicious!

[Zoley!]

GRIOTS-

Are a very tasty Haitian treat made by boiling and then frying cubes of pork. They are usually presented in the main course of a meal and are complemented with riz et pois colles or riz djon-djon and bananes pesees . Most Haitans eat their griots with burning hot Ti-Malice sauce.

Servings per Recipe
This recipe serves 6 people.
Ingredients
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

a 3 lbs shoulder of pork, cut into 1 to 2 inch cubes
a finely chopped large onion
a half cup of chopped shallots
one cup of bitter orange juice
one chopped hot green pepper
a half cup of vegetable oil
salt, pepper and a litle thyme
Preparation
Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator. Place the marinated pork on the stove, add water to cover all ingredients and simmer for 90 minutes. 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. Hmmmmmmm....

[Zoley!]

BANANES PESEES

Are a tasty Haitian side dish made with plantains. They are usually presented in the main course of a meal in which they nicely accompany griots

Servings per Recipe
This recipe serves 4 persons.
Ingredients
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

four green plantains sliced into 3/4 inch discs
vegetable oil
salt
Preparation
Soak the banana discs in salted water for one hour. Drain and dry using a cloth (important for frying). Sauté the plaintain slices in vegetable oil until tender. Flatten the bananas by pounding or pressing on them until they are half as thick. Refry until golden brown and crusty.