Akasan. (ak farin mayi). (1) Met dlo bouyi, ajoute kanèl (epis dous). (2) Delye farin mayi a nan dlo frèt avan ou vide l nan dlo k ap bouyi a epi brase l pou l pa fè boul. (3) Lè l prèske bon, vide esans, lèt (kanasyon, konsantre) ladan, ajoute ti po sitwon graje (si genyen); kontinye brase l epi desann nivo dife a ba. [Note byen: si se akasan w ap fè ak mayi sèk, a) Triye mayi a, lave l epi mete l tranpe (nan dlo frèt) depi lasware. b) Mete l bouyi jiskaske l kwit (fann). c) Blende l (ajoute nan dlo mayi ki t ap bouyi a pou blende l). d) Koule l (nan paswa). (e) Remete l sou dife  (ba); brase l; lè l prèske bon, vide esans, lèt (kanasyon, konsantre) ladan.

Bannann graje (banana). (1) Graje bannann nan epi mete l bouyi (ajoute kanèl, epis dous); ajoute dlo epi mete l bouyi. (2) Lè l fin bouyi (ase), blende l (si l nesesè) epi koule l (nan paswa). (3) Remete l sou dife (ki ba). (4) Ajoute esans, lèt (kanasyon, kondanse, evapore) ak sik. [Note byen: bannann graje ka sèvi ak pen pou dejene oubyen soupe]

Ble. Kwit menm jan ak diri. [Note byen: pa lave ‘ble’ anpil pou l pa twò mou]. Ou ka fri tritri avè l. Gade kijan yo kwit ‘diri’.

Bouyon. (1) Tranpe vyann nan dabò epi mete l bouyi. [Gade “Netwaye poul (volay, ak lòt vyann)” pou wè kòman yo tranpe vyann]. (2) Kale viv w ap met nan bouyon an (bannann [fran, miskèt, lachin], malanga, mazonbèl, pòmdetè, yanm). (3) Fri  viv yo nan vyann lan pou yo pran koulè (awoze yo tanzantan) epi brase yo pou yo pa boule. (4) Ajoute dlo, magi, bè, ti ji sitwon. (5) Ou ka met bòy (farin frans) ladan, ak legim tankou kreson, (z)epina, ak bon ti epis pou ba l gou. [Note byen: a) «Bouyon blan» pa gen vyann ladan. b) Gen moun ki pa met patat nan bouyon (pou l pa dous)]

Diri (ak fèy). (1) Lave legim nan byen epi fri yo (nan lwil cho andui, soupoudre (si genyen). (2) Mete yon ti dlo tou piti pou toufe legim nan [Note byen: ou ka ajoute aran sò ladan (mete aran an tranpe dabò, retire po l, epi koupe l pa ti mòso pou mete nan lwil cho a)]. (3) Mete dlo diri a bouyi epi mete diri (lave) a bouyi. (4) Goute l pou konn nivo sè l la ; brase l epi kouvri l. (5) Tyeke nivo dife a («medyòm»), epi lè w prèt pou toufe l, bese nivo dife a sou «ba».

Diri (kole ak pwa sèk). (1) Chwazi pwa a (nwa, wouj, etc). Lave l epi mete l bouyi; pa ajoute sèl; kite l bouyi jistan l kreve. (2) Mete lwil doliv cho pou fri epis. (3) Ajoute pwa a; brase l pou kèk minit epi ajoute dlo pou mete diri (lave) a. Ajoute ti sèl epi goute l apre kèk minit (pou verifye epis la ak nivo sèl la). Ajoute ji kokoye (si w genyen oubyen si w vle).

Diri (kole ak pwa vèt).  (1). Mete epis pile a (lay pile, pat tomat, epis melanje kouwè ‘seasoning’) a nan lwil cho epi kite l fri.  (2) Mete pwa vèt la, ti mòso tomat, ti kawòt rache; ajoute ti sèl (si ou itilize sèl), ti lay pile, epis melanje (seasoning). (3) Kouvri l pou l fri (pou kèt minit). (4) Mete dlo diri a epi lè pwa a kwit, ajoute diri (lave a). [Note byen: 3 tas diri ka bay 6–7 moun manje]. (5) Pa mete anpil dlo nan diri a (pou l pa pat), espesyalman si w vle diri grennen. Goute l pou wè nivo sèl la. Brase l epi kouvri l. (6) Tyeke l pou wè si l kreve, brase l (yon dènye fwa), ajoute ti lwil (si l nesesè), epi toufe l. [Nivo dife = «ba»].

Diri (blan). (1) Fri siv, zonyon, andui, soupoudre (si genyen). (2) Met dlo diri a bouyi; lave diri a epi mete l nan dlo k ap bouyi a.  (3) Pa brase l (twòp) pou l pa pat. (4) Pike l ak yon tèt louch, kiyè (si w vle l grennen). Pou gen yon ide ki valè ou ka mete, pou 3 tas diri ou ka ajoute 4 vè dlo (anviwon). [Nivo dife = «medyòm» pandan diri a ap bouyi men lè w toufe l, fò ou desann nivo dife a sou «ba» pou l pa boule].

Dyondyon (sòs dyondyon pou mete nan diri). (1) Triye dyondyon an epi mete l tranpe (pou 30 minit ou plis) nan yon ti dlo. (2) Mete l bouyi ak dlo ki t ap tranpe l la. (3) Lè l fin bouyi pou kèk minit, blendè l epi koule l nan paswa (pou pran ji a). (4) Fri pwa vèt la (nan lwil cho ak epis); ajoute ji dyondyon an ladan epi toufe l pou kèk minit. (5) Ajoute sou dlo (k ap bouyi) a epi mete diri a bouyi. (6) Brase l (anviwon 3 minit apre); pa brase diri a twòp si w pa vle l pat. (7) Si se diri grennen ou vle, pike l ak pwent yon louch, kiyè. (8) Tyeke nivo sèl la epi gade si pou ajoute ti dlo. (9) Lè dlo a prèt pou seche, brase dire a epi toufe l. [Nivo dife = «medyòm» pandan diri a ap bouyi men lè w toufe l, desann nivo dife a sou «ba» pou l pa boule]

Epis blende (epis Obama) pou konsève pou plis itilite). (1) Melanje ½ kiyè pèsi, ½ kiyè ten, 1–2 kiyè lwil doliv … 1 piman vèt (dous), 1 piman mi (dous), 1 piman pike, 1 tomat mi, 2 kiyè ji sitwon, 3 pake powo (anviwon 15 pye ou plis), 3 tèt lay (anviwon 15 grenn ou plis), 4-5 grenn magi, 2 kiyè aksan (ou plis), ajoute ti sèl (si w manje sèl), jiwòf, pwav, epi blende yo. Pa mete dlo. Si l ta parèt twò epè, ajoute ti vinèg pou delye l. (2) Lè l fin blende, ou ka mete l nan yon bokal epi kite l nan frijidè. [Note byen: Avantay epis blende - ou pa bezwen pèdi tan prepare epis pou tranpe vyann chak lè w ap prepare (nenpòt tip) vyann]

Fritay. (1) Kale viv yo (bannann, lam(veritab), patat) epi tranche yo. (2) Mete yo tranpe nan dlo sèl (pa twòp sèl). (3) Lage ti ji sitwon ak vinèg sou yo. (4) Mete yo bouyi nan lwil cho. (5) Yon fwa yo kwit, retire yo nan lwil cho a epi mete yo nan yon lòt veso pou yo degoute (grès) epi pou vin frèt (avan ou manje yo).

Fri vyann. Gade nòt sou fri vyann nan seksyon «Netwaye poul (volay, ak lòt vyann)» ak «Pwason» pou plis detay.

Konsonmen. Se fanmi «bouyon» men (pire) li pi epè. Li ka fèt ak pye kochon, pye bèf men pye bèf ap pran plis tan pou l bouyi (jistan l lage). (1) Lè w fin tranpe vyann ou vle a, mete l bouyi. (2) Lè l fin bouyi (jistan l lage), ou ka ajoute pat tomat epi awoze l (ak ti dlo) pandan kèk minit. (3) Ajoute viv yo (bannann, malanga, mazonbèl, pòmdetè, patat, yanm); ajoute (z)epina, kawòt, kreson – brase yo ak vyann nan pou yo pran koulè. (4) Toufe yo pou 5 minit (anviwon) nan yon ti dlo, epi ajoute dlo pou l bouyi. [Note byen: tyeke nivo epis ak nivo sèl la].

Labouyi. (1) Met dlo bouyi, epi ajoute kanèl (epis dous) ladan. (2) Delye farin lan nan dlo frèt (patikilyèman farin frans) avan ou vide l nan dlo k ap bouyi a. (3) Brase l tanzantan (pou l pa fè boul). (4) Ajoute lèt (kanasyon, evapore ou kondanse); kite yon ti dife anba l. [Note byen: (a) Pa janm kouvri labouyi pou l pa tounen. (b) Labouyi kapab sèvi ak pen pou dejene oswa soupe]

Legim (vèt ou kri). (1) Netwaye epi lave yo byen. (2) Ajoute ti ji sitwon, vinèg (si genyen), yon ti lwil doliv (si ou vle), yon ti epis asizonnman (si ou pa gen asizonnman nan boutèy), lage ti epis aksan sou li. Si w vle ajoute zaboka, kale l dabò epi koupe l pa ti mòso.

Legim (kwit pou manje ak diri blan, mayi, viv elt.). (1) W ap bezwen: berejèn, chou, kawòt, kreson, militon, pwadchous (pwa chouk), pwatann … (2) Netwaye legim sa yo pou mete bouyi ansanm ak vyann tranpe (bèf, kabrit, kochon) ou chwazi a; ou ka ajoute krab, sirik tou. Si se vyann kabrit ou chwazi, ba l bon sitwon (oubyen zoranj si), vinèg (lè w ap netwaye l, lave l). [Note byen: ou gen chwa tou pou met vyann nan bouyi apa, legim yo apa. Pye bèf ak vyann kabrit pran plis tan pou bouyi; konsa gen moun ki prefere bouyi yo apa]. Li preferab pou ta mete yo bouyi nan yon bonm; mete vyann nan avan epi kouvri l ak legim yo. (3) Pa kite lè pase ladan; konsa, li preferab pou kouvri legim nan (byen kouvri) ak yon sachè plastik pou l pa rabi oubyen rèd. (4) Toufe yo (pa mete yo bouyi nan twòp dlo). Wouze yo tanzantan jiskaske yo bon. Vyann kabrit pran plis tan pou kwit (inè d tan ou plis); pike vyann nan ak yon fouchèt pou wè si l lage. (5) Lè legim nan bon, ou ka : a) Retire l pou mitonnen l apa (nan yon kaswòl, chodyè) pandan ou kite vyann nan ap kwit toujou sou ti dife. b) Ou ka mitonnen legim nan pandan l nan menm chodyè ak vyann nan (sou ti dife). (6) Mete ti lwil doliv, bè, pat tomat, magi (nan legim mitonnen an) pandan ou kite vyann nan sou dife ap pran koulè. (7) Mete legim mitonnen an nan chodyè k sou dife a (pou kèk minit epi brase l).

Makawoni egratine. (1) Mete makawoni an bouyi (men pa nan anpil dlo pou l pa rèd); pa kite l bouyi twòp pou l pa kraze. Kite l sou dife pou anviwon 4, 5 minit. (2) Retire l sou dife, vide l nan yon paswa epi vide dlo frèt sou li (pou l pa kole). (3) Prepare pèsi, mayonèz, piman dous, piman vèt (rache), ten (oubyen ajoute epis blende) fwomaj tèt mò, lèt kanasyon; kase yon ze epi bat li ak yon ti ji sitwon, ajoute yon kiyè lwil, 3 dan lay, yon ti zonyon (rache). (4) Prepare plato pou mete l; grese plato a (ak bè oswa lwil doliv) mete makawoni an nan plato epi melanje l ak komodite yo. (5) Mete plato a nan fou [Pa mete l sou gwo dife epi tyeke l jiskasle l bon].

Mayi (ak aran, tomat). (1) Tranpe aran an epi met pat tomat. (2) Retire (gwo) po l, koupe l pa ti mòso. (3) Fri tomat (rache) oubyen pat tomat, epis (lay pile oubyen poud lay, magi,  powo) ak aran an. (4) Lè l fin fri, ajoute dlo mayi a; brase mayi a tanzantan pou l pa kole (fè boul). [Note byen: (a) Toujou lave sereyal kouwè mayi, ble, diri, pitimi avan ou mete yo kwit]

Netwaye poul (volay, ak lòt vyann). (1) Retire po poul la (si w pa vle l), grès yo, (gwo) tete yo (ki santi kri) pandan w ap dekape l. (2) Make l (ak yon kouto file) dekwa pou epis antre ladan. (3) Mete vyann lan nan yon kaswòl, chodyè oswa lòt veso epi simen ti sèl, lage vinèg, ti ji sitwon sou li. (5) Fwote sitwon sou li, pire sitwon sou li epi lave l ak dlo cho (ki t ap bouyi a). (6) Mete powo (1, 2 pye), 1 bò sitwon, ten, pèsi sèk bouyi nan yon chodyè (pandan w ap dekape vyann nan). (7) Mete vyann lave a nan yon chodyè, ajoute ti sèl, vinèg, ti ji sitwon (pou sant di a ale). (8) Repase sitwon oubyen zoranj si sou li (avan ou vide dlo ki t ap bouyi a sou li). (9) Vide dlo cho (ki t ap bouyi nan chodyè a) sou vyann (ki netwaye a). (10) Kite l nan dlo sa a pou yon 3 minit. (11) Retire l nan dlo cho a, mete l nan yon veso. [Sa aplike pou tout vyann, esepte pwason ak vyann kochon ki pa chode]. (12) Si ou pa gen epis blende deja, prepare epis kounyeya a (pile ten, pwav, lay (2 grenn), pèsi, jiwòf, 2 grenn magi, aksan, 1 piman dous (vèt) ou mòso, yon ti piman pike (ou mòso), yon ti ragou (ki sanble pat tomat) oubyen ½ tomat (rache) epi brase yo); sekwe mòso vyann yo ansanm. (13) Toufe pou l la (itilize dlo ki t ap bouyi). Li ka sou dife pou 1 èd tan (depan nivo dife a, e ki tip vyann). (14) Vire yo fas epi goute nivo sèl la. [Note byen: si ou vle fri vyann sa a (lè l fin bouyi): (a) Mete lwil cho sou dife a. (b) Retire vyann kwit la (sa ou vle fri a, epi w mete l nan yon veso). (c) Apre grès la fin cho ase, mete mòso vyann yo ladan; vire yo bò. (d) Ajoute ti pat tomat (apre kèk minit) pou vyann nan pran koulè epi kite l kwit jis li bon. (e) Si w vle vyann nan sòs, prepare sòs la (ajoute pat tomat [2-3 kiyè], ragou). (d) Prepare sòs la (mete pat tomat (2-3 kiyè), (ase) ragou  (selon ki valè vyann). (f) Ajoute bè, zonyon (rache).

Pitmini, Ble. Kwit menm jan ak diri; gade kijan yo kwit ‘diri’. Lave mayi, pitimi, diri, ble (avan ou kwit yo).

Ponch. (ak ze, elt.). (1) Bat jòn ze. (2) Ajoute ti po sitwon graje, esans, wonm, fig, sik epi bat yo ansanm.

Pwason. (1) Grate l pou retire ekay (kal) yo. Netwaye l ak sitwon oubyen zoranj si (fwote mòso sitwon oubyen zoranj si sou li e anndan li (pou fè sant di a ale). Pa met dlo cho sou pwason lè w ap netwaye l. (2) Ou ka ba li 3 dlo (pou l ka byen lave). (3) Tranpe li (nan espis blende), ajoute vinèg (si l nesesè). [Note byen: si ou pa gen epis blende (epis Obama), pile epis (lay, magi, powo, ten, ti mòso tomat oubyen pat tomat pou mete l tranpe)]. (4) Kite li tranpe pou yon 20 minit (ou plis). Si w ap fri pwason, (a) Tranpe l dabò, kite l degoute epi pase li nan farin. (b) Mete l nan grès cho (apre ou fin pase l nan farin). [Nivo dife = «medyòm» a «ba»]

Sereyal. Wè, ble, diri, mayi, pitimi (kijan yo kwit).

Sòs aran. (1) Mete aran an tranpe pou 20 minit pou desale l. (2) Kale l pou anlve gwo po l (si se aran sò). (3) Pase sitwon ladan, mete vinèg sou li epi rense l nan dlo cho (apre kèk minit). (4) Fri epis (lay, powo oubyen siv). (5) Vide aran (rache a) nan epis la pou l fri. (6) Ajoute yon ti dlo (jis ase pou fè sòs la),1 kiyè pat tomat. [Note byen: sòs aran kapab sèvi ak viv (kouwè bannann, pòmdetè, patat, mazonbèl, malanga, yanm, manyòk) oubyen ak mayi moulen (ak tomat) pou dejene]

Sòs pwa (pwa sèk). (1) Triye pwa a, lave l, epi mete l bouyi (san sèl); mete 1 pye powo ladan, 2 grenn lay (pou ba l gou). Kite l bouyi jiskaske l kreve (fann). Ou ka netwaye kèk kawòt met ladan (pa anpil) ak (z)epina met bouyi ak li. (2) Lè l kwit, retire l nan chodyè a pou blende l (ou ka blende l ak ti dlo ki t ap bouyi a). (3) Koule l nan paswa (apre ou fin blende l) epi remete l sou dife (medyòm ou pi ba). (4) Si w deja gen epis blende, ajoute ½ kiyè, ti bè, magi ak ji kokoye. [Note byen: (a) Si se yon sòs pwa «epè» ou «dlo» (klè) jis kontwole valè dlo w ap ajoute (si dlo pwa ki t ap bouyi a pa sifi). (b) Pa janm kouvri sòs pwa (pandan l ap bouyi sou dife) pou l pa vin dlo. (c) Sòs pwa (sèk ou vèt) ka manje ak diri, elt.]

Taso (kabrit, bèf).  (1) Netwaye vyann nan, tranpe l epi mete l bouyi. (2) Pa kite vyann nan bouyi twòp. (3) Apre vyann nan fin bouyi, retire l sou dife. (4) Mete l nan lwil cho pou l fri (vire l bò pandan l ap fri (ajoute pat tomat si l bezwen) oubyen mete l nan fou pou l griye.

Tyaka (tchaka).  (1) Triye mayi (an gren) sèk ak pwa sèk la epi lave yo. (2) Netwaye pye kochon, epi tranpe l pou met bouyi ansanm ak mayi, pwa sèk la. (3) Lè l fin kwit, ajoute joumou. (4) Brase l (ak yon louch) pou l pa boule.

*Nòt: Remèsiman espesyal pou Jeannette Thomas («Man Dibo») pou kòmantè l yo. •Manje ayisyen, resèt ayisyen, restoran ayisyen; manje kreyòl ki sot Ayiti; Kizin karibeyen. Tèks sa a premye parèt sou entènèt nan dat 7 jen 2008. Chak lè gen bagay ki ajoute ladan oubyen ti edisyon ki ka merite fèt, dat edisyon anlè a ap fè ou konn sa. Pa ezite voye kòmantè ou oubyen resèt kèk lòt pla ou ta renmen nou ajoute epi n ap mansyone non ou tou pou ba ou kredi.

     

Creole food: recipe for some Haitian dishes

Emmanuel W. Védrine
(updated June 11, 2008)

Photo F. Palli.

Beans purée (pire pwa). (There’s not too much difference with the way “sòs pwa” is done. (1) Wash beans and boil them (add 1, 2 heads of scallion, 4 carrots (if using dried beans, do not put them in water to be marinated if you are not going to use it for purée). (2). When cooked, remove it from hot pan and blend it (with some of the hot water in which it was boiling). (3) Strain them with a strainer. Always leave some beans (unblended) to add to purée. [Note: (a) You can put “dried beans” in water to be marinated if you are cooking rice and beans. (b) Add coconut milk to the purée for good taste (if you want). (c) Coconut milk can also be added to rice and bean (diri kole)]

Blended spices (Obama spices) to save for further uses | epis blende). (1) Mix ½ tablespoon of parsley, ½ tablespoon of thyme, 1–2 tablespoon of cooking oil, 1 green (sweet) pepper, 1 ripe (sweet) pepper, 1 hot peeper, 1 ripe tomato, 2 tablespoons of lemon juice, 3 packs of scallion (about 15 heads or more), 3 packs of garlic (about 15 heads or more), 4-5 soup cubes, 2 tablespoons of accent (or more), add a little bit of salt (if you use salt), clove(s), black pepper, and then blend them; do not add water. If it appears to be too thick, add some vinegar to dilute it. (2) After blending, you may put it in a jar and then put it in the refrigerator. [Note: the advantage of the blended spices – you don’t need to waste time preparing spice to marinate meat every time you want to cook (any type of) meat]

Broth, Stew (bouyon). (1) Marinate meat and then boil it [Take a look at “Preparingchicken(poultry, and other meat)” to see how to marinate meat]. (2) Peel the starchy vegetables (plantain, taro, mazonbèl [a root vegetable bigger than taro that looks like yam], potato, yam). (3) Fry the starchy vegetables with the meat to get a brownish color (sprinkle them a few times) and stir them up so that they don’t get burned. (4) Add water, soup cube, butter, some lemon juice. (5) You may add dumping (made up of wheat flour) to it, and vegetables such as watercress, spinach and some good spices to make it taste good. [Note: (a) “Bouyon blan” or “white broth” has no meat. (b) There are people who don’t put sweet potato in the broth (not to make it sweet)]

Cereals. (sereyal). See wheat, rice, corn, millet (how to cook them).

Corn meal (with beans | mayi ak pwa, mayi kole). (1) Fry chitterlings (andui, soupoudre), spices in hot cooking oil. (2) Add water and let it boil. (3) Wash corn and put it in boiling water. You may add coconut milk (if you want) for good taste. (4) Stir it up from time to time so that it doesn’t get sticky.

Corn meal (with [smoked] herring, tomato | mayi ak aran, tomat). (1) Marinate herring (in cold water). (2) Remove its hard skin, cut it into pieces or chop it. (3) Fry (chopped) tomato or tomato paste, spices (chopped garlic or garlic powder, soup cube, scallion with herring. (4) After being fried, add water to cook corn; stir corn from time to time (with a skimmer) so that it doesn’t make lumps. [Note: always wash cereals such as corn, wheat, rice, millet before cooking them]

Consommé (konsonmen). Is bouyon’s or broth’s relative; consommé’s purée is thick. It can be done with pig’s feet, cow’s feet but cow’s feet will take more time to boil (until loosen). (1) After marinating the meat you want, boil it. (2) After being boiled, you can add tomato paste and then sprinkle it (with water) for few minutes. (3) Add starchy vegetables (plantain, taro, mazonbèl [a root vegetable bigger than taro that looks like yam], potato, sweet potato, yam), yam; add spinach, carrots, watercress – stir them up with the meat to get a brownish color. (4) Braise them (in not too much water) for about 5 minutes, add water and let it boil. [Note: check spice and salt level]

Cooked vegetables (to eat with white rice, corn meal, starchy vegetables, etc. | legim kwit pou manje ak diri blan, mayi, viv, elt). (1) The followings are needed: eggplant, cabbage, carrots, watercress, chayote squash (militon), lima beans (butter beans), green beans (pwatann) … (2) Clean these vegetables to boil them together with the marinated meat of your choice (beef, goat, pork); you may add crab, or saltwater crab. If you choose goat meat, clean it well with lemon (or bitter orange), vinegar and wash it also with both. [Note: you also have the choice to boil the meat by itself, and the vegetable by themselves. Cow’s feet and goat meat take longer to boil (until loosen); that way, there are people who prefer to boil them separately. It’s preferable to boil them in a cooking pot (bigger than a pan); first put the (marinated) meat and then cover it with the raw vegetables. (3) Avoid air going through the pot by covering the vegetables (well) with a thin plastic bag (so that the vegetables won’t be hard or uncooked). (4) Braise them (by not using too much water). Sprinkle them (from time to time) until cooked. Goat meat takes longer to cook (over an hour); stick a fork into the meat to see if it’s loosen. (5) When vegetables are cooked, you can : (a) Remove them (from the hot pan) to mash them separately (in a saucepan) while leaving the meat still cooking on low fire. (b) You can also mash the vegetables in the same pan that has the meat (on low fire). (6) Add some cooking oil, butter, tomato paste, soup cube (in the mashed vegetables) while leaving the meat on (low) fire to get a brownish color. (7) Put the mashed vegetables in the pan on (low) fire (for few minutes and stir it).

Cornmeal porridge (with corn flour | akasan, A-K 100). (1) Boil water, add cinnamon (sweet spice). (2) Dilute flour in cold water before putting it in the boiling water and stir it up to avoid it making lumps. (3) When it’s almost cooked, add extract (vanilla, etc), evaporated milk, add some (grated) lemon skin (if you have) and stir it up; keep fire level on “low”. [Note: if you are making cornmeal porridge with dried corn, (a) Sort out the corn (to clean it), wash it and put it in (cold) water to be marinated overnight. (b) Boil it until cooked. (c) Blend it (add some of its boiling water). (d) Strain it with a strainer. (e) Put it back on (low) fire; stir it; when it’s almost ready, add extract (vanilla), and evaporated milk to it]

Fish. (pwason). (1) Remove scales (with a knife). Clean it with lemon or bitter orange (by rubbing pieces of lemon or bitter orange on and in it (to get rid of fishy smell). Do not pour hot water on fish when cleaning it. (2) You may wash it 3 times (so that it’s well washed). (3) Marinate it (in blended spices), add some vinegar (if necessary). [Note: if you don’t have blended spices, grind spices (garlic, soup cube, scallion, thyme, chopped tomato or tomato paste) to marinate it]. (4) Let it marinate for some 20 minutes (or more). If you want fried fish, (a) Marinate it first, let it drip (for few minutes) and marinate it in wheat flour. (b) Put it hot cooking oil. [Fire level = “medium” to “low”]

Fried foods (Fritay). (1) Peel starchy vegetables (plantain, breadfruit, sweet potato) and then slice them. (2) Let them marinate in water (with a bit of salt). (3) Pour lemon juice and vinegar on them. (4) Put them in hot cooking oil to boil. (5) Once cooked, remove them from the hot oil and put them in another kitchen utensil to drip and to cool off (before eating them).

Fried goat, beef (taso kabrit, bèf).  (1) Clean the meat, marinate it and then (put it in a pan to) boil it. (2) Do not let meat boil for too long. (3) After meat is boiled, remove it from fire. (4) Put it in hot cooking oil to fry (turn it over as it’s frying, and add some tomato paste if needed) or put it in the oven to be roasted.

Grated plantain soup (bannann graje, banana). (1) Grate the plantain (on a grater) or cut it into small pieces to blend it (easily); add water and put it in a pan to boil; add sweet spice (particularly “cinnamon”). (2) After being boiled (enough), blend it (if necessary) and then strain it with a strainer. (3) Put it back on (low) fire. (4) Add extract, essence (vanilla), evaporated milk, and sugar. [Note: grated plantain soup can be served with bread for breakfast or supper]

Herring sauce (sòs aran). (1) Marinate it (in water) for about 20 minutes to desalt it. (2) Peel it to remove hard skin (if it is smoked herring). (3) Clean it with lemon, pour vinegar on it and then rinse it with warm water (after few minutes). (4) Fry spices (garlic, scallion, or chives. (5) Add (chopped or sliced) herring; let it fry. (6) Add a little bit of water (just enough for the sauce) and one tablespoon of tomato paste. [Note: herring sauce can be served along with boiled starchy vegetables (plantain, potato, sweet patato, “mazonbèl”, taro, yam, yucca) or with corn meal (with tomato) for breakfast]

Macaroni with crusty layer (Makawoni egratine, o graten). (1) Boil the macaroni (in small amount of water so that it won’t be hard); do not let it boil for long so that it doesn’t crush. Let it boil for about 4, 5 minutes. (2) Remove it from fire and put it in a sift (strainer), and pour cold water on it (so that it’s not sticky). (3) Prepare parsley, mayonnaise, sweet pepper, chopped green pepper, thyme (or add blended spices) gouda cheese, evaporation milk; break an egg and beat it with some lemon juice, add a tablespoon of cooking oil, 3 heads of garlic, some (sliced) onion. (4) Prepare a flat bread pan to put it; grease this utensil (with butter or cooking oil) put macaroni in the flat bread pan and mix it with the goodies. (5) Put the flat bread pan in the oven. [Fire level = medium, and check it until cooked]

Meat and bean soup (tyaka, tchaka).  (1) Sort out dried corn, beans and then wash them.  (2) Prepare pig feet (by cleaning them), marinate them and then boil together with corn and dried beans. (3) When cooked, add squash. (4) Stir it up (with a skimmer) so that it does not get burned.

Millet, Wheat. Cooked the same way as rice; look how “rice” is cooked. Wash corn, millet, rice, wheat before cooking them.

Mushroom (purée to cook with rice | ji dyondyon pou met nan diri). (1) Sort out dried mushroom, and then add a little bit of water and let it marinate (for about 30 minutes or more). (2) Boil it with the same water it was marinating. (3) After being boiled for few minutes, blend it and then strain it with a strainer (to extract the juice). (4) Fry green beans (in hot oil with spice); put the mushroom purée and braise it for few minutes. (5) Add to the (boiling) water to cook rice. (6) Stir it up (for about 3 minutes later); do not stir rice too much if you don’t want it to be sticky. (7) If you want rice not to be sticky, tap into it with a skimmer or spoon’s head. (8) Check salt level and see if you have to add a little bit of water. (9) When the water is about to dry up, stir rice and braise it. [Fire level = “medium” while the rice is boiling but when braising it, lower fire level to “low” so that it doesn’t get burned]

Porridge (labouyi). (1) Boil water, add cinnamon (sweet spice) to it. (2) Dilute flour in cold water (particularly wheat flour) before pouring it in boiling water. (3) Stir it from time to time (with a skimmer) so that it doesn’t make lumps. (4) Add evaporated milk; lower fire level to “low”. [Note: (a) Never cover porridge so that it doesn’t liquefy (or becoming liquid). (b) Porridge can be served with bread for breakfast or supper]

Preparing chicken (poultry, and other meat). (1) Remove chicken skin (if you don’t want it), grease, its breasts (that smell fishy) while cutting it up. (2) Mark it (with a sharp knife) so that the spice gets into it. (3) Put meat in a saucepan, pan or in another kitchen utensil and sprinkle (some) salt, pour some vinegar, and some lemon juice on it. (4) Rub (pieces of) lemon or bitter orange on it, then pour lemon juice on it. (5) Wash it with warm water (that was boiling). (6) Add scallion (1, 2 heads), 1 half piece of lemon, thyme, dried parsley to boil in a pan (while cutting up the meat). (7) Put the washed meat in a pan, add some salt (if using it), vinegar, some lemon juice (for the fishy smell to go away). (8) Rub it again with lemon or bitter orange (before pouring hot water on it). (9) Pour hot water (that was boiling in the pan) on the cleaned meat. (10) Leave it in this hot water for about 3 minutes. (11) Remove it from the hot water and put in a kitchen utensil. [This can apply to all types of meat, except fish and pork that you don’t use hot water to clean them]. (12) If you don’t have blended spices, prepare spices now (grind thyme, black pepper, garlic [2 heads], parsley, clove(s), 2 soup cubes, accent, 1 green pepper (or half), a small hot pepper (or half), some ragu, ½ (chopped) tomato, and then stir them up); shake the pieces of meat together. (13) Braise meat (use warm water from that was boiling). It can be on fire for 1 hour (depending on the fire level, and on what type of meat). (14) Turn them over and taste the salt level. [Note: if you want to fry this meat (after being boiled): (a) Put cooking oil in the pan to be heated. (b) Remove the cooked meat (what you want to fry, and put it in a kitchen utensil). (c) After the cooking oil is hot enough, put the pieces of meat in it; turn them over. (d) Add some tomato paste (after few minutes) so that the meat picks up a brownish color and let it cook until it’s ready. (e) If you want meat in sauce, prepare the sauce (add tomato paste [2-3 tablespoons], ragu (enough, depending on how much meat). (f) Add butter, and (sliced) onion.

Punch (with eggs, etc (ponch). (1) Beat egg’s yoke. (2) Add some grated lemon skin, extract (vanilla, etc.), rum, banana, sugar and then beat them together.

Rice (with green beans | diri kole ak pwa vèt).  (1). Put grinded spices (grinded garlic, tomato paste, mixed spices like seasoning) in hot oil and let them fry.  (2) Add green beans, chopped tomato, sliced carrots, and a little bit of salt (if you use salt). (3) Cover the pan and let it fry (for few minutes). (4) Add water, and when the beans are cooked, add (washed) rice. [Note: 3 cups of rice can be enough to serve 6–7 people]. (5) Do not add a lot of water to the rice (to avoid making it mushy), specially if you want rice that’s not sticky. Taste it to know the salt level. Stir it up and then cover it. (6) Check it to see if it’s cooked, and if so stir it up (a last time), add some cooking oil (if necessary) and then braise it. [Fire level = “low”]

Rice (with vegetables | diri ak fèy). (1) Wash vegetables (well) and fry them (in hot oil with chitterlings “andui”). (2) Add a little bit of water enough to braise vegetables. [Note: you may add (smoked) herring to it (marinate the smoked herring first, remove its skin, and cut it into small pieces or chop it and put it in the hot oil]. (3) Add water to be boiled and then add (washed) rice. (4) Taste it to know salt level; stir it up and cover it. (5) Check fire level (“medium”), and as you are about to braise it, lower fire level to “low”.

Rice (white | diri blan). (1) Fry chives, onion, chitterlings (andui, soupoudre). (2) Add water to boil; wash rice and put it in boiling water.  (3) Do not stir it too much so that it doesn’t become mushy. (4) Tap into rice (with a skimmer, or spoon’s head) if you don’t want it to be sticky. To have an idea of how much water you can add – for 3 cups of rice, you may add (about) 3-4 glasses of water. [Fire level = “medium” while rice is boiling but when it’s to be braised, lower fire level to “low” so that it won’t get burned]

Thick beans sauce (with dried beans | sòs pwa sèk). (1) Sort out beans, wash it, then boil it (do not add salt); add 1 scallion head, 2 heads of garlic (to make it taste good). You may add carrots (not many) and spinach to boil with beans. (2) When cooked, remove it from the hot pan to blend it (you may blend it with some of the hot water in which it was boiling). (3) Strain beans with a strainer (after blending) and then put the purée back on (medium or low) fire. (4) If you already have blended spices, add ½ tablespoon, a little bit of butter, soup cube, and coconut milk. [Note: (a) If you want the beans sauce to be “thick” or a bit “liquefied” just control how much (hot) water you are adding (in case if the water boiling the beans is not enough). (b) Never cover beans sauce (while on fire) so that it does not become liquefied. (c)Thick beans sauce (whether made with dried or green beans) can be eaten with rice, etc.]

Vegetables (raw) | legim vèt ou kri). (1) Clean and wash them well. (2) Add a little bit of lemon juice, vinegar (if you have), a bit of cooking oil (optional), a tiny bit of seasoning (if you don’t have dressing), and sprinkle accent (spice). If you want to add avocado, peel it first and cut it in small pieces.

Wheat (ble). Is cooked the same way as rice. [Note: don’t wash ‘wheat’ a lot so that it doesn’t become too soft]. You may fry small whitebait (fish) in hot oil with it. Take a look at how to cook ‘rice’.

*Note: Special thanks to Jeannette Thomas («Man Dibo») for her comments. •Haitian food, recipe, restaurants; Creole food from Haiti; Caribbean cuisine). This text was first published online on June 7, 2008. Every time something is being added to it or some tiny edition is done, you’ll notice its updating date. Don’t hesitate to send us your comments or recipes for some particular dish you’d like to see added, and we’ll also mention your name to credit you.

     

Emmanuel W. Védrine
E. W. VEDRINE CREOLE PROJECT, Inc.
P.O.Box 255110
Dorchester, MA 02125-5110 (U.S)
evedrine@hotmail.com, e_vedrine@yahoo.com