lördag 28 februari 2015

Haitian Seasoning Base (Haitian Epis)

Haitian Epis is a flavor base used in nearly all Haitian food. The recipe varies from region to region and cook to cook, but it typically contains peppers, garlic, and various herbs. The base is typically used to make rice and beans, stews and soups. It is also
used to marinate various meats and fish. The base originates from Taino and African roots and is similar to the base used in Hispanic cuisine called Sofrito. In many rural parts of Haiti, epis is created using wooden Mortar with pestle. Now a days a blender is used. Haitian Epis can also be referred to as a pesto sauce. The use of cooking bases is widely used in many Caribbean cultures.


10 Sprigs of parsley
1 Onion
2 celery stalks
2 cups cilantro
2 Green Bell Peppers
3 scallion stalks
2 chicken bouillon cubes
1 tsp of clove powder or (3 whole cloves)
5 Sprigs of Thyme
3 Heads of garlic
2 tbs of Lime juice or 1 lime

1/4 cup of Extra Virgin Olive Oil

Haitian Seasoning Base (Marinade)

1 tsp thyme

¼ cup scallion
1 medium chopped onion
1 hot pepper
1 tsp parsley
3 cloves garlic,
2 chicken bouillon cubes

Cayenne pepper
Old bay

Mix all in a mixer/foodprocessor until a smooth paste

Keep in a jar in the refrigerator

Haitian Pumpkin Soup

In Haiti Pumpkin Soup is traditionally eaten to celebrate the New Year. It is usually made with beef, but it is just as good made with chicken meat.

In much Caribbean cooking, meat is usually ‘washed’ in lime juice before cooking takes place, including marinating. This ‘washing’ gives extra taste but more importantly kills any bacteria on the surface of the meat. Smart when you live in a hot climate.

If you haven’t used them before, this recipe will introduce you to Habanero peppers. Habanero peppers are lethally hot. Take care not to use too much. A tiny amount of cut habanero goes a very long way. Why use them? They have an incredible flavor as well as heat. The pierced whole habanero used at the end of this recipe is a great way to get the flavor without too much spice. Choose a pepper that is perfectly whole and sealed until you prick it. Any more open, and it could make the stew way too spicy.
2-pounds skinless chicken thighs
Juice of 1 lime
10 cups water
Salt and pepper to taste 

2 scallions, finely chopped
4 cloves garlic
1 small cubanelle pepper thinly sliced
2 tablespoons cider vinegar
1-2 thin slices habanero, or 1 thinly sliced jalapeno pepper
1 teaspoon black pepper


1 medium onion, quartered
1 teaspoon salt
4 celery stalks, cut into 1-inch pieces
2-pounds pumpkin
10 cabbage leaves quartered
2 large carrots cut into 1-inch chunks
2 medium turnips, washed quartered
2 medium potatoes, washed quartered
4-6 cloves
½ cup spaghetti broken into pieces
½ cup chopped parsley
1 whole habanero pepper, pricked twice with a toothpick
Lime wedges, for garnish (optional)

1. Mix the marinade ingredients together. Set aside.

2. Marinate the chicken in the lime juice for 5 minutes or until the meat turns white. Rinse under cold water and pat dry. Rub the meat with the marinade and let sit, covered, in the fridge for at least an hour. The longer you can leave the meat in the marinade, the better it is.

3. Put the chicken in a large stockpot with 3 cups of water, the quartered onion and 1 teaspoon of salt. Over a medium heat, bring to a simmer, cover and cook for 20 minutes. 

4. Meanwhile, wash, peel, and core the squash and cut into 1-inch chunks. In a stockpot cover the squash with cold water, bring to a boil then cover and turn down to a simmer. Cook until the squash is tender, about 10 minutes. Reserve 2 cups of the cooking water and puree the squash in the reserved cooking water.

5. Add the squash puree to the chicken. Bring to a boil again and add the cabbage, carrots, turnips, potatoes and cloves. Cook uncovered until the vegetables are just tender, about 20 minutes. Adjust for salt and pepper.

6. Add the spaghetti and the whole habanero pepper and cook until the pasta is ‘al dente’. Let the soup rest for 5 minutes. Discard the habanero and the cloves and serve with lime wedges on the side.

onsdag 25 februari 2015

Haitian Fried Green Plantains

Haitian Fried Green Plantains (Bannann Peze)

Plantains are a staple in pretty much every Haitian meal. The most common method of cooking plantains is frying them which can be served as an appetizer or a side dish.

Fried plantains are usually served with other fried meats such as pork, chicken and goat. Here is a basic recipe.

3 Green Plantains
1 tablespoon(s) Vinegar
1 tablespoon(s) Salt
1 teaspoon(s) Garlic Powder
1 cup(s) Vegetable Oil
1 Tostonera (Plantain Press)
1 cup(s) Hot Water

Heat Oil on medium high heat in a deep fryer or frying pan 
Peel plantains and angle cut each one into 5 equal pieces
In a bowl add the hot water, vinegar, salt and set aside
Lightly brown the plantains in the oil (Approximately 5 min) 
Remove the plantains from the oil and flatten each plantain using the tostonera.

Soak the flattened plantains in the hot water and carefully back in the oil for an additional 5 min.

Remove plantains from oil and place them on a paper towel to remove the excess oil.

I didn´t have a plaintain press so I just used a plate to press the plaintains flat. 

Serve hot!

This is what a plaintain press looks like. There are so many different kinds. This is the most simple one, Who would have known there is a whole world out there with so many delicious and fancy dishes where you use the plaintain. Here I just made the most simple one. And as varied as the dishes are also the presses in the Caribbean.

måndag 23 februari 2015

Haitian Rice and Beans (Diri ak Pwa)

Haitian Rice and Beans (Diri ak Pwa)

Rice and beans are a staple in the Caribbean. Haitian rice and beans can be made with a variety of beans, but the most popular are pinto, red kidney beans, and black beans. The process is pretty much the same regardless of which beans you use.

3 cups rice
1 cup dry beans (pinto, red, or black beans)
8 cups water
3 tbs olive oil
1 tbs butter
1 large onion (diced)
1 tsp salt (or to taste)
1 tsp ground black pepper
3 cloves (1/4 tsp ground cloves)
3 cubes chicken bouillon
1 whole scotch bonnet pepper
2 cloves minced garlic
1/2 tsp thyme (2 sprigs)


When I made this dish I used dried beans so I put them in water over night.  

I think those beans tastes better, although it takes more planning to soak them for a long time like that in advance.

In a large pot, add the water, the soaked beans, salt, 1 tbs olive oil and allow the beans to cook for about 1 hour on medium high heat or until beans are soft.

Once cooked, strain the water into a separate container for later use.

In another large pot, add 1tbs of olive oil, and sauté the onions and garlic for about 2 minutes.

Add chicken bouillon, beans and mix thoroughly.

Add cloves and 6 cups of the bean water to the pot and bring to boil.

Mix in the rice and whole scotch bonnet pepper and allow the rice to cook for about 20 min or until there is just a little amount of water left.

Reduce the heat to medium, cover the pot with a lid and allow the remaining water to be absorbed, about 10-15 min.

Once cooked, fluff the rice and serve.

söndag 22 februari 2015

Haitian scrambled eggs and plaintains

Haitian scrambled eggs and plaintains

In Haiti a common breakfast in the countryside is spicy Haitian Eggs and plantains (sweet). You can use vegetables according to your taste.


4 large eggs
2 Plantains (Semi ripe)
1/2 cup of diced Onions
1/2 cup of diced Peppers (I used both red, green and yellow to make it colorful and tasty)
1/2 Cup of diced Tomatoes
1 tsp of diced Scotch Bonnet Pepper
1 tbs Olive Oil
1tsp of Salt
1 tsp of Adobo All seasoning
1tsp black pepper

In a pan add 2 cups of water, 1 tsp salt and bring to boil

Cut the plaintain in slices and add the plantains to the boiling water with the peel for about 15 min. (* Note: if you boil it without peel you may get mush.)

Crack the eggs open in a bowl. Add 1tsp of Adobo All Season, tsp salt, 1tsp pepper and mix thoroughly.

In a large frying pan saute' the diced onions, peppers, tomato, and Scoth Bonnet pepper
for about 5 min.

Add the eggs and scramble.

Remove the peel from the plantain and serve with the eggs.