Quick Recipes and Easy

Haitian Cuisine

Haitian Cuisine

The cuisine of Haiti is influenced in a large part by French cuisine as well as some native staples such as cassava (kasav), yam, and maize (mayi). Haitian food, though unique in its own right, shares much in common with the rest of Latin America. The French cuisine is excellent and the Creole specialties combine French, tropical and African influences. Dishes include Guinea hen with sour orange sauce, tassot de dinde (dried turkey), grillot (fried island pork), diri et djondjon (rice and black mushrooms), riz et pois (rice and peas), langouste flambé (local lobster), ti malice (sauce of onions and herbs), piment oiseau (hot sauce) and grillot et banane pese (pork chops and island bananas). Sweets include sweet potato pudding, mango pie, fresh coconut ice cream, cashew nuts and island fruits. French wine is also well loved. The island drink is rum and the best is probably ‘Barbancourt’, made by a branch of Haiti’s oldest family of rum and brandy distillers.
Caribbean Island Cuisine

Griots

Ingredients

1 packaged tempeh, thawed and cubed
1 cup onions, chopped
¼ cup chives, chopped
½ cup lime juice
½ cup water
Pinch of thyme
¼ teaspoon salt
¼ teaspoon black pepper

Method

Marinate all ingredients in a shallow bowl for several hours.

Heat some oil and brown the tempeh, then add the marinade and simmer over low heat for 30 minutes, covered.

Remove the lid and cook to eliminate any leftover liquid. Serve hot.

Chef’s Note: This dish, often sold along the roads of Haiti, is traditionally made with pork, but we have substituted tempeh to make it vegetarian.

If you are making a Haitian meal out of the above, try ending it with tropical fruit such as mangos, bananas, oranges, and pineapple for dessert.
Caribbean Island Cuisine

Lemon Rosemary Rice
Ingredients

1/2 cup finely chopped onion
2 cloves chopped garlic
1 tablespoon of chopped rosemary
Juice of 1 lemon
2 ounces butter
2 cups long rice
3 cups light vegetable stock
1 sprig of fresh rosemary

Method

In a sauté pan, melt butter on medium heat and cook without browning the chopped onion and chopped garlic for a minute, add the rice and coat with butter.

Add chopped rosemary, lemon juice, stock, salt and pepper to taste. Mix well and bring to a boil on high heat.

Cover with a lid and bake at 450ºF until the rice is tender and has absorbed all the liquid, for about 16-20 minutes.

When cooked, fork the rice to separate grains, and serve hot the lemon rosemary rice pilaf with your favorite fish or meat stew. Caribbean Island Cuisine

Edmund Jarvis writes on Cooking, Internet and Affiliate Marketing. Learn more by visiting my blog caribbeanislandcuisine.blogspot.com/ caribbeanislandcuisine.blogspot.com/

Tags: food what, gourmet, dairy free recipes, food people, source online, simple recipes, today show, restaurants food, Health Benefits, high blood pressure



About the Author

has written 10297 stories on this site.

Write a Comment

Gravatars are small images that can show your personality. You can get your gravatar for free today!

Copyright © 2018 Quick Recipes and Easy, Gourmet Food Recipes, Gourmet Food Blog. All rights reserved. Crawler and visitors tracking tool for webmaster-SEO script - Outil de suivi des visiteurs et des robots pour webmaster Google bot last visit powered by PrMania.Net
Powered by WordPress.org, Custom Theme and Free web submit and Health Clubs Fitness
Doctor consultation canada pharmacy %{^& buy viagra professional contact us or toll free.