Fried plantains

A friend of mine asked me if I could show him how to make some fried plantains. I promised I would but I never really got to it. So I guess I’ll redeem myself by posting the recipe online today! Hope you get to have fun trying it out. Preparation :  7 to 10 mns

MOUSSA

I was going through the pages of my book looking for the next recipe I would tackle. I was aiming for something I’ve never heard of before, something I’ve never tasted. ” Moussa” was the winner. Besides the name, the ingredients of pigeon pea and manioc were quite intriguing. ” What in the hell is

Acassan

I was walking in the super market when I stumbled upon a brand name I was very familiar with in Haiti : “Madame Gougousse”. It’s funny how the little things that you’d pay no mind to in your country suddenly become a hidden treasure that’s found overseas. Once you spot it, you just want to

Pâte feuilletée vs. Pâte brisée

Normally, Pâte feuilletée is used when you’re making/preparing  appetizers such as little patties. But for some reason, I prefer Pâte brisée. I have to stop for a minute to explain the difference between the two. It’s quite amusing. Pâte feuilletée literally means sheet-ed paste.  It’s also know as puff paste/crust due to its fluffiness that results of the layers

Haitian bread

Haitian bread……..mmmmm  ……….oh Haitian bread. I don’t think there’s anything quite like it. Especially caressed with some butter and accompanied with a cup of good REBO cafe (or any Haitian coffee). I remember those genial squares that would ride in the baskets of the walking merchants passing by our neighborhood. I remember wondering how  they would keep