Blé (Wheat)



  • 1/2 cup of red beans
  • 1 cup of Bulgar Wheat
  • 1/4 of onion
  • 1/4 of tomato
  • one leek crushed with a mortar and pestle
  • salt,black pepper, thyme and parsley
  • garlic
  • 1 tbsp of oil
  • I’ve taken the liberty of adding a hint of honey ( I just can’t get enough of it)


  1. Fill a pot with water. Let it reach its boiling point. Pour the beans into the hot water. Boil for about 1 hour(YES! ONE HOUR!)  or until cooked ( bite into one bean to make sure it’s soft enough) . Do not throw the water away after boiling!
  2. Cut your 1/4 of onion and 1/4 of tomato into dices.Add leek. Pour oil into another pot. Fry your onions and tomatoes. Add  your spices(and honey?) and stir for about 1 mn.
  3. Measure your boiling water (the one you used to cook the beans). If it doesn’t reach 2 cups, Add extra water (or coconut milk) to it.  You need 2 cups of water total (including the brown boiling water)!
  4. Add your Bulgar wheat.  Cover your pot with the lid. Let it cook under medium fire until the water runs low and meal is cooked.

In this recipe, the Bulgar Wheat can be replaced with rice (preferably Jasmine rice). In this case it’s called “duri kolé” , pronounced dju-ree-co-lay. A traditional dish, eaten on a regular basis in our culture (Almost everyday).

I had mine with baked salmon….  🙂

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Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

3 thoughts on “Blé (Wheat)

  1. Can you explain exactly how you cooked the salmon and What did you use to season it. Please and thank you.

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