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Haiti Recipes

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Recipes on this page:

Acra

Ingredients:

1 egg
6 peppercorns
2 cloves of garlic
1 tablespoon of salt (coarse)
1 cup malanga root finely grated
5 Italian pepper pods (dried)
-or 1 small piece hot pepper
1/2 chopped of medium onion
-for frying use peanut oil,
-heated to 365 degrees F

Directions:

Place the pepper pods, salt, pepper
corns, onion and garlic in a mortar
and pound together to a paste.

Now add the egg and seasoning paste
to the grated malanga root and beat
it until light.

Drop the mixture by spoonfuls into
the hot oil then fry until golden.
Drain on paper towels.

 Haitian Sauce Ti - Malice

Ingredients:

1/2 cup of lemon juice
-salt and pepper to taste
-quarter cup of olive oil
2 finely chopped cloves of garlic
2 teaspoons of hot yellow pepper
-finely chopped large onion
-1/2 cup of chopped shallots

Directions:

First add the shallots then onions in
lime juice and marinate for about two
hours.

In a pan, bring this and all of the
other ingredients to a boil. When its
cool store in a glass jar, store into
the refrigerator.

Servings per Recipe About two cups

Haitian Griots

Ingredients:

1/2 cup of vegetable oil
1 hot green pepper chopped
1 cup of bitter orange juice
-salt, pepper and a little thyme
3 lbs of shoulder of pork, cut
-into 1 to 2 inch cubes.
-large onion finely chopped
1/2 cup of shallots chopped

Preparation:

In a large pot add all the ingredients
except for the oil then place into the
refrigerator and marinate it overnight.

Next place the marinated pork on top of
the stove, cover all of the ingredients
with the water then simmer for about 90
minutes.

Finally, once cooked, drain the mixture,
Pour the oil in the pot and fry the pork
till brown and crusty on the outside but
tender on the inside.

This recipe serves 6 persons.

 Haitian Riz Djon - djon

Ingredients:

4 tablespoons of butter
2 cups of long grain rice
2 finely chopped garlic cloves
-salt, pepper and a litle thyme
1 cup of dried Haitian black
-mushrooms

Preparation:

Remove the stems from the mushrooms
and soak them in a cup of hot water
for 30 minutes.

Soak the heads in a separate cup of
hot water.

Now saute the rice with garlic into
the butter.

Add all the other ingredients along
with the water used for soaking the
the mushrooms.

Discard the mushroom stems which are
inedible. Cook for about 20 minutes
Enjoy!

Servings size per Recipe 6 persons.

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