- Food and Cooking
Haiti: Vegetarian Cuisine and Recipes
Haiti: Vegetarian Cuisine and Recipes
'Haitian cuisine is Creole cuisine, a mixture of French, African, Spanish and indigenous cooking methods, ingredients and dishes. Rice and beans (dire ak pwa) are a staple. Fiery Scotch bonnet peppers lend their punch to many dishes, and to pikliz, a popular pickled vegetable condiment.'
These recipes all happen to be vegetarian friendly, as well.
Life in Haiti
Black-eyed pea fritters
1 lb malanga
1 cup black eyed peas (not dried)
1 tsp salt to taste
1 tsp black pepper to taste
1 shallot or 1/2 onion
1 garlic clove
1/4 green bell pepper
1 scotch pepper
1 egg beaten
1 tbsp flour
1/2 tsp baking powder
2 cups oil
1. Grate the malanga to make 2 cups. In a blender, mix the black eyed peas, 1/2 cup water, salt, black pepper, scallion, shallot or onion, garlic, green bell pepper, and scotch bonnet pepper until it's the same consistency of the grated malanga.
2. In a bowl, mix the malanga with the black eye pea mixture. Mix in the beaten egg. Mix the flour and baking powder until you get a nice consistency. . Heat the oil on high heat until very hot. Drop in a tablespoonful of the mixture in the hot oil.
3. Do not turn to the other side until the fritter is very dark brown.
4. Scoop out any extra mix that breaks away from the batter in the hot oil, so it does not clutter or burn the oil. Drain on a paper towel.
A Taste of Haiti
This is the first Haitian cookbook on the North American market! 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. Complete with b/w photos and illustrations.
2 avocados, peeled and cut into 1 inch pieces
1 sweet onion, minced
dash of salt
dash of black pepper
juice of 1/2 lime
1 t olive oil
Mix avocados and onion. Add salt, black pepper, lime and olive oil. Mix and serve.
Vegetarian Version of Haitian Pumpkin Squash Soup
Haitian households celebrate their country's Independence Day with bowls of this comforting soup. The national holiday falls on New Year's Day, when Haitians walk from house to house to pay friends and family the first visits of the New Year. Although this is a vegetarian version, add small cubes of browned beef stew meat along with the pumpkin, if you like. Simply remove and then return them to the pot just as you do the hot peppers. This recipe was inspired by Norzina, a lumber and charcoal vendor and microcredit client of Fonkoze, Whole Planet Foundation's implementing partner in Haiti.
2 pounds (1-inch) chunks seeded, peeled butternut squash or pumpkin (about 7 cups)
10 cups water, plus more if needed
Salt and pepper to taste
2 jalapeÃ±o or serrano peppers
10 whole cloves
4 carrots, peeled and sliced
2 turnips, peeled and cut into (1/2-inch) chunks
1/2 small head green cabbage, cored and roughly chopped
1/2 teaspoon ground nutmeg
3 tablespoons lemon juice
1/4 pound vermicelli or capellini
1/4 cup chopped parsley
Put squash, water, salt and pepper into a large pot. Stud peppers with cloves by pushing them halfway into the flesh, then add peppers to pot, cover and bring to a boil. Reduce heat to medium low, cover and simmer until squash is very tender, 15 to 20 minutes. Transfer peppers to a small bowl and set aside.
Working in batches, purÃ©e remaining contents of pot in a blender or food processor until smooth, taking care as it will be very hot. Return pureed squash mixture to the pot along with peppers. Add carrots, turnips, cabbage, nutmeg, lemon juice, salt and pepper, cover and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in vermicelli and parsley, cover again and simmer gently until pasta is tender and soup is thickened, about 10 minutes more. Because the texture of squash and pumpkins can vary, thin the finished soup with a bit more water, if desired.
Banan Peze - Fried plantains
1/2 cup vegetable oil or corn oil
2 medium sized green plantains, peeled
1 tablespoon seasoning salt
1 tablespoon vinegar
1/2 cup water
1. In a 12" skillet, heat oil over moderate heat until light haze forms.
2. Slice the plantains crosswise into 1/2" thick slices. (About 5 pieces each).
3. In a small bowl, add remaining ingredients and set aside.
4. Add as many slices as you can, without crowding and brown about 2 minutes on each side.
5. As they crown, transfer them to paper towels to drain.
6. On a chopping board, using a broad solid (not slotted) spatula or you can use your palm with paper towels or buy a tostonera(a plantain smasher); press each slice into a flat round about 1/4" thick and 2" wide in diameter.
7. Soak flattened plaintains in water mixture and place in oil on medium heat.
8. Heat the oil and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
9. Drain on paper towels.
10. Season with salt and serve.
Diri ak Pwa
Red beans and rice
1/4 cup butter
1 onion, finely chopped
1 bell pepper, finely chopped
3 garlic cloves, minced
1/2 cup tomato sauce
2 cups red kidney beans, cooked (canned okay, drain first)
1 teaspoon thyme
2 teaspoons oregano
1 bay leaf
1 cup long-grain white rice
1 3/4 cups water (or stock)
scotch bonnet pepper (or Tabasco chipotle sauce to taste)
1. Heat the butter in a large saucepan over medium heat. Add the onion and bell pepper; sautÃ© until the onion is translucent. Add the garlic and sautÃ© for another 1-2 minutes. Add tomato sauce, beans, herbs, and scotch bonnet (if using). Simmer for 5-10 minutes to meld flavors.
2. Stir in the rice, stock or water, and salt and pepper to taste. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15-18 minutes.
3. Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.
Haitian Potato Salad
4 potatoes, peeled and cubed
1 carrot, peeled and minced
2 1/4 teaspoons salt
1 small beet
1/2 cup sweet peas
1/2 onion, minced
1/3 cup red bell pepper diced
1/3 cup red bell pepper diced
2 tablespoons mayonnaise
1/4 teaspoon black pepper
1. Boil potatoes and carrot in water with 1 teaspoon salt for 10 minutes or until tender.
2. Boil beet separately in water with 1 teaspoon salt until tender, then peel and mince.Boil eggs separately in water with 1/4 teaspoon salt until hard.
3. In a bowl, place cubed potatoes, minced beet, sweet peas, carrots, onion, red and green bell peppers and mix with mayonnaise. Add black pepper.
Haitian spicy pickled vegetables
Every Haitian home has a jar of pikliz on hand. Cabbage, carrots, chiles and other vegetables are soaked in vinegar to make a relish similar to American chow-chow or Italian giardiniera. The crunchy salad is served as a side dish at Haitian meals. Flavored vinegar from pikliz is often used in marinades or to give dishes a spicy-sour punch.
1/2 head Cabbage, shredded
2 Carrots, peeled and chopped into small pieces or grated
1 Onion, thinly sliced
2-6 Scotch bonnet peppers
4-6 Garlic cloves
2 t Salt
3 cups White or cane vinegar
1. Add all of the ingredients to a large bowl and toss well to mix. Place all of the vegetables into a clean 2-quart glass jar. Pour in enough vinegar to cover the vegetables, tamping them down to remove any air bubbles.
2. Store the pikliz in the refrigerator for at least 24 hours before serving. It will keep in the refrigerator for a month or two.
2 sticks of butter
2 cups of flour
1 cup of sugar
5 eggs, at room temperature
1 tsp baking powder
Pinch of salt
1 tbsp of vanilla extract
3/4 cup milk (boil a cup of milk with several sticks of cinnamon and let reduce to 3/4 cup, and let cool, and discard the cinnamon sticks)
1. Preheat the oven to 325 degrees F. Grease two 8 1/2 round pans.
2. In an electric mixer, cream the butter and sugar. Mix until the mixture is light, fluffy and smooth. Add the eggs, one at a time, beating well after each egg.
3. In a mixing bowl, combine the remaining 2 cups of flour, baking powder and salt. With the machine running, add 1/4 cup of the flour mixture at a time, gradually add milk. Mix well. Pour the filling into the prepared pan.
4. Bake for about 50 minutes, or until the center is firm. Remove from the oven and cool on a wire rack for 30 minutes. Use any flavor of icing.
4 cups Milk
1/2 cup Short-grain rice
1 Cinnamon stick
2 strips Orange or lemon peel
1/4 cup Raisins
1/2 cup Sugar
2 tablespoons Butter
1 teaspoon Vanilla
Place the milk, rice, cinnamon stick, orange or lemon peel and salt in a medium saucepan and bring to a boil over medium heat!. Immediately reduce heat to very low and simmer, stirring often and scraping bottom, for about 45 minutes!.
Add the raisins and sugar and simmer for another 15 minutes!. Stir often to keep from sticking to the bottom of the pot!.
Remove from heat and stir in the butter and vanilla!. Adjust sugar to taste and serve hot or cold, sprinkling the top with some ground cinnamon!
Banana cream Beverage
1 ripe banana
1 green plantain
3 cinnamon sticks
2 whole anise stars
-pinch of grated nutmeg
1/4 teaspoon of vanilla extract
1/2 cup of white or brown sugar
1 (12 or 14 oz.) can coconut milk
-or 1 cup milk 1 (12 ounce) can
-or 1/2 inch whole evaporated milk
1/2 teaspoon grated lime rind,
First peel the plantain and cut into 1/2
inch slices. In a blender, puree plantain
pieces, add 2 cups water, and ripe banana
Or you may also grate the plantain, mash
the banana then mix both with 2 cups of
water to get a puree.
Add the plantain puree into a saucepan and
bring to a boil on low heat. Finally, add
the coconut milk, evaporated milk, vanilla
extract, nutmeg, sugar, lime rind and the
Finally for 15 to 20 minutes cook stirring
occasionally so that it does not stick to
the bottom of the pot. The Consistency of
the Labouyi Bannann should be like oatmeal.