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Haiti’s Cuisine: A Tasty and Hearty Glimpse

by Mikhail on January 23, 2010

What follows are two amazing bits of traditional Haitian cuisine which bring forth some of the many beautiful sides of a very rich culture enjoy!

Bannann Peze (Fried Plantains)
Ingredients

* ½ cup vegetable oil
* 2 medium-sized green plantains, peeled and sliced

Procedure

1. In a heavy 12-inch skillet, heat the oil over moderate heat.
2. Add as many plantain slices as you can without crowding the pan and brown for about 2 minutes on each side.
3. As they brown, transfer them to paper towels to drain.
4. On a board, using a spatula, press each slice flat and round, about ¼-inch thick and 2 inches in diameter.
5. Heat the oil and fry the rounds again for about 1 minute on each side.
6. Drain on paper towels and serve immediately.
Serves 4

djon

Riz Djon-Djon (Rice and Haitian Mushrooms)
Ingredients

* 2 cups long grain rice
* 1 cup Haitian black mushrooms (or dried, black European mushrooms)
* 2 cloves garlic, finely chopped
* 4 Tablespoons butter
* Salt, pepper, and thyme, to taste

Procedure

1. Remove the stems from the mushrooms and soak them in a cup of hot water for 30 minutes.
2. Soak the heads in a separate cup of hot water.
3. Sauté the rice and garlic in butter, then add all the other ingredients, including the water used to soak the mushrooms (discard the mushroom stems, which are inedible).
4. Cook for 20 minutes and serve.

Serves 6.

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