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| Acknowledgments | v | |
| Foreword | 5 | |
| Map of Haiti | 7 | |
| Flag of Haiti | 9 | |
| Introduction | 11 | |
| Glossary | 17 | |
| Appetizers | ||
| Malanga (Taro Root) Fritters (Akra) | 33 | |
| Patties (Pate) | 34 | |
| Chicken Fritters (Marinad ak Poul) | 36 | |
| Beef Croquettes (Boulet Pomdete ak Bef) | 37 | |
| Salted Codfish Croquettes (Boulet Pomdete ak Mori) | 39 | |
| Salted Codfish Salad (Chiktay Mori) | 40 | |
| Sauces and Spices | ||
| About Scotch Bonnet Chile Peppers | 45 | |
| How to Handle Hot Peppers | 45 | |
| Picklese (Pikliz) | 46 | |
| Sauce Ti-Malice (Sos Ti-Malis) | 47 | |
| Bechamel Sauce (Sos Bechamel) | 49 | |
| Ground Spices (Zepis) | 50 | |
| Fruits and Vegetables | ||
| How to Peel Plantains | 55 | |
| Pressed Plantain (Bannann Peze) | 56 | |
| Baked Plantain (Bannann Boukannen) | 57 | |
| Boiled Plantain (Bannann Bouyi) | 58 | |
| Plantain Puree (Labouyi Bannann) | 59 | |
| Plantain Casserole (Bannann Gratinen) | 60 | |
| Baked Sweet Potato (Patat Boukannen) | 61 | |
| Boiled Sweet Potato (Patat Bouyi) | 62 | |
| Fried Sweet Potato (Patat Fri) | 63 | |
| Fried Breadfruit (Veritab Fri) | 64 | |
| Breadfruit with Okra (Tonmtonm ak Kalalou) | 65 | |
| Chayote and Cheese (Militon Gratinen) | 67 | |
| Cabbage Rolls (Mechie) | 68 | |
| Onion Pie (Tat Zonyon) | 70 | |
| Avocado Salad (Salad Zaboka) | 71 | |
| Cabbage Salad (Choukrout) | 72 | |
| Potato Salad (Salad Pomdete) | 73 | |
| Baked Mashed Potatoes (Pomdete Gratinen) | 74 | |
| Potato and Carrots au Gratin (Pomdete ak Karot Gratinen) | 75 | |
| Grains and Pastas | ||
| How to Cook Rice | 79 | |
| White Rice (Diri Blan) | 80 | |
| Rice with Black Mushrooms (Diri ak Djon-djon) | 81 | |
| Rice and Red Beans (Diri Kole ak Pwa Rouj) | 82 | |
| Rice and Pigeon Peas (Diri ak Pwa Kongo) | 84 | |
| Rice with Okra and Herring (Diri Kole ak Kalalou ak Aranso) | 85 | |
| Red Beans in Sauce (Sos Pwa Rouj) | 86 | |
| White Beans (Sos Pwa Blan) | 87 | |
| Sweet Peas and Sugar (Sos Pwa Frans) | 88 | |
| Macaroni and Cheese (Makaroni Gratinen) | 89 | |
| Millet (Pitimi) | 90 | |
| Couscous with Lamb/Beef (Kibi) | 91 | |
| Bulgar Wheat with Herring (Ble ak Aranso) | 93 | |
| Polenta with Smoked Herring (Mayi Moulen ak Aranso) | 94 | |
| Polenta with Red Beans (Thiaka) | 95 | |
| Polenta, Beans, and Coconut (Mayi Moulen Kole ak Pwa ak Kokoye) | 96 | |
| Cornmeal Porridge (Labouyi Farin Mayi) | 98 | |
| Moka Porridge (Mayizena) | 99 | |
| Vermicelli with Milk (Labouyi Vermisel) | 100 | |
| Soups | ||
| Soup Dumplings (Donmbwey) | 105 | |
| Haitian Soup (Bouyon) | 106 | |
| Pumpkin Soup (Soup Joumou) | 108 | |
| Shellfish Soup (Bouyon Fwi Deme) | 110 | |
| Pigeon Pea Soup (Bouyon Pwa Kongo) | 111 | |
| Oxtail Consomme (Bouyon Ke Bef) | 112 | |
| Dumpling and Herring Soup (Soup Donmbwey ak Aranso) | 113 | |
| Bread Soup (Soup Pen) | 114 | |
| Meats | ||
| How to Marinate Meats | 119 | |
| Stuffed Chicken (Poul Fasi) | 120 | |
| Chicken, Okra, and Mushrooms (Poul Neg Maron ak Kalalou) | 122 | |
| Haitian Turkey (Koden'n) | 124 | |
| Hen with Cashews (Manman Poul ak Nwa) | 125 | |
| Guinea Fowl (Pentad) | 127 | |
| Marinated Beef, Dried and Fried (Bef Sale) | 129 | |
| Beef with Eggplant and Cabbage (Legim Berejen ak Chou) | 130 | |
| Beef with Chayote and Spinach (Legim Militon ak Zepina) | 131 | |
| Beef with Watercress, Carrots, and Cabbage (Legim Kreson ak Karot ak Chou) | 132 | |
| Beef, Crab, and Eggplant (Legim Berejen ak Sirik) | 133 | |
| Beef with Okra (Viand Bef ak Kalalou) | 134 | |
| Meatballs (Boulet) | 136 | |
| Pork Bits (Griyo) | 137 | |
| Goat Bits (Taso Kabrit) | 138 | |
| Pig's Feet (Ragu Pye Kochon) | 139 | |
| Rabbit Creole Style (Lapen) | 140 | |
| Beef Liver (Fwa Bef) | 141 | |
| Seafood | ||
| About Salted Fish | 145 | |
| How to Desalt Salted Fish | 145 | |
| Creole Conch (Lambi) | 146 | |
| Eggplants with Small Crabs (Berejen ak Sirik) | 148 | |
| Salted Codfish in Sauce (Mori ak Sos) | 149 | |
| Creole Red Snapper (Pwason ak Sos) | 150 | |
| Salted Codfish in Eggplant, Chayote, and Carrots (Legim ak Mori) | 151 | |
| Herring Omelet (Ze ak Aranso) | 152 | |
| Fried Fish in Sauce (Pwason Fri en Sos) | 153 | |
| Creole Shrimp (Krevet) | 154 | |
| Grilled Lobster (Oma Flanbe) | 155 | |
| Salted Fish (Pwason Sale) | 156 | |
| Desserts, Jams and Snacks | ||
| Sweet Fritters (Benye) | 161 | |
| Sweet Potato Pudding (Pen Patat) | 162 | |
| Rice Pudding (Diri Ole) | 163 | |
| Egg Custard (Flan) | 164 | |
| Bread Pudding (Pudin) | 165 | |
| Corn Bread (Pen Mayi) | 166 | |
| Spicy Peanut Butter (Mamba) | 167 | |
| Mango Chutney (Konfiti Mango) | 168 | |
| Grapefruit Marmalade (Konfiti Chadek) | 169 | |
| Peanut Brittle (Tablet Pistach) | 170 | |
| Coconut Candy (Kok Graje) | 171 | |
| Sweet Caribbean Lemons (Konfiti Sitron) | 172 | |
| Beverages | ||
| Corn Flour Drink (Akasan) | 177 | |
| Papaya Shake (Ji Papay Ole) | 178 | |
| Grapefruit Juice (Ji Chadek) | 179 | |
| Lemonade (Sitronad) | 180 | |
| Pineapple Skins Juice (Godrin) | 181 | |
| Beet Juice (Ji Betrav) | 182 | |
| Coconut Water (Ji Kokoye) | 183 | |
| Mint Tea (Te ak Mant) | 184 | |
| Lemongrass Tea (Te Sitronel) | 185 | |
| Eggnog (Kremas) | 186 | |
| Rum Mixtures (Tranpe) | 187 | |
| Hot Chocolate (Chokola) | 188 | |
| New Recipes for the Expanded Edition | ||
| Red Beans with Dumplings (Pwa Rouj ak Donmbwey) | 191 | |
| Rice with Pumpkin (Diri ak Joumou) | 192 | |
| Rice with Cabbage (Diri ak Chou) | 193 | |
| Corn Souffle (Soufle Mayi) | 194 | |
| Crab Soup (Bouyon ak Sirik) | 196 | |
| Vegetable Soup (Soup bouyon viv) | 198 | |
| Chicken and Vegetables (Poul ak legim) | 200 | |
| Macaroni and Chicken (Poul ak Makaroni) | 201 | |
| Beef and Potatoes (Viand ak Pomdete) | 202 | |
| Stewed Tripe (Gradoub) | 203 | |
| Lobster Creole-Style (Oma) | 205 | |
| Codfish with Potatoes (Mori ak Pomdete) | 206 | |
| Doukounou (Doukounou) | 207 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Mark Varni
reviewed A Taste of Haiti on February 23, 2016
A Taste of Haiti
I like learning about a new cuisine through cookbooks first, rather than just exploring recipes online, to get a better sense of common ingredients and which dishes are served at which sorts of meals, etc. It was difficult to find many Haitian cookbooks, but this one was so good I'm not sure I'd bother with others.
The author is Puerto Rican and began exploring Haitian food through her husband and his family so these are definitely home cooking dishes, not fancy hotel food for tourists. I like the snippets of stories that go with the recipes and everything I've cooked from it so far has been delicious.
I may find myself going through this cookbook dish by dish, which I can't say for many of the ones I own. We've already found ourselves going back to some from that first meal for birthdays and other special occasions.
There are a few more complicated dishes, but the explanations are very clear and they're generally the traditional special occasion ones. Many are pretty economical as well, though there are a few recipes I doubt I'll be able to do in Chicago just because I don't have access to conch or local ingredients like djon djon mushrooms. I like that there are often alternative options for the quick & easy (use canned goods) or traditional (start with dry beans from scratch, etc.) methods.
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Add A Taste of Haiti, With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and, A Taste of Haiti to the inventory that you are selling on WonderClubX
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Add A Taste of Haiti, With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and, A Taste of Haiti to your collection on WonderClub |
