Try not to get too overwhelmed! I’m kidding. DO GET OVERWHELMED! It’s Haitian food we’re talking about here!
String beans fritters (akra pwa neg/ Accras de pois inconnus)
Yes you read that right!At first when I learned about this appetizer, I frowned :”I’ve never heard of such a thing!” And when I grew up in Haiti, I’ve never encountered it or even tasted it.”What in the world is that!?”String beans fritters! Let’s just experiment with it. Unlike the popular akra fritters recipe, this…
Bonbon Lakay
I remember attending an event at Lakou Cafe one day and seeing a little white box by the bar with a smiling “machann” (Haitian woman merchant) drawing on top. It was so inviting that it made me smile and I simply grabbed it. I proceeded to opening it, not even knowing who it belonged to.…
Customer Service 101
Working in the service industry is no easy task. I am well aware of it as I’ve spent my whole life working in the field. From the medical to the culinary world and art management, I’ve faced very difficult situations that even left me in tears. But one thing they all had in common is…
Blue crabs and eggplant (Cirique a l’ aubergine)
Ingredients: 8 medium live blue crabs 1 eggplant 2 tomatoes or 12 grape tomatoes 1 garlic clove 1 tsp of salt (or at will) 2 onions 1 scotch bonnet pepper (optional) 1 tbsp of tomato paste 1 tbsp of sour orange 1 tsp of lime thyme and parsley at will 1 tsp of black…
Bouillon (Bouyon) Vegetable soup
Ok , Please don’t let yourself be misled by that title up there. Bouillon (bouyon : pronounced *boo-yoh* in creole) is not your usual vegetable soup. This mixture of vitamins can revitalize you in an instant. Rich in all sorts of nutritious veggies. I recently attended a Nigerian wedding. They served a bouillon as an…
Farce tête-de-maure (Edam cheese spread)
The key ingredient to today’s recipe is Edam Cheese or as we, Haitians know it to be, Fromage tête-de-maure. Growing up only paying attention to the phonetics of that word, I really believed that it was spelled “Fromage tête de mort”, which literally means “dead person’s head”. Edam/Holland Cheese from the Netherlands owes its French name to…
Party Etiquette!
I am a sucker for hosting and coordinating events. I just love being busy and feeling productive. Once I plan a party, you know it won’t be like any other. There’s nothing more gratifying than to have satisfied guests, to have accomplished the vision you had in mind. However, people are people. Having different expectations…
TCHAKA (tyaka – tiaka – Chaka) – Protein soup
Sooooooo I’m super excited for this new blog post. 1) Autumn is my favorite season of the year. The smell of pumpkin spice, the pies, the not so cold weather, the warmth, and fuzziness of the various scarves, the VARIOUS leaf colors , the boots. With pumpkin as one of the main ingredients, this is…
Chayote vermicelli
This recipe is super simple! Quite frankly I’m not familiar with it. Let alone, having heard of it. Ingredients 1 lb of chayote (peeled and cut like fries) 1 tsp of salt 2 tsps of fresh or dried parsley 1 tsp of garlic powder 1/4 cup of butter (1/2 stick) Directions Boil water and add…
Dous Kokoye (coconut flavored sweets)
My grandmother used to prepare this dessert once in a while. Maybe x2 a year. It was never more. And whenever she did, she made sure there was plenty for family and friends. It was so sumptuous!!!! I’m not sure if this is exactly the recipe she used but it comes close to it. Dous…
Lambi Creole (stewed conch)
I am writing these few lines with a smile that stretches to my ears! I’ve missed writing here and it took me a while to come back. (yet again! My sincere apologies). See, this post was written months ago. However, because I have this preference of cooking before I write, I’ve been holding off on…
Haitian BrUnch.
I woke up this morning wanting to cook my husband something typically Haitian. I was getting tired of the usual eggs, english muffins, bagels, cream cheese and bacon shenanigans! So I turned on some Haitian Troubadour. And jammed through my cooking! It turned out so gracefully beautiful! Although this particular dish is actually eaten as a BREAKFAST…
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Nathalie here,
Cooked any of these recipes? I’m so proud of you! I’d love to see what you’ve done. Don’t hesitate to comment and share! Join the tribe!
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PILON LAKAY 