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Thursday, July 13, 2017

How to make Bouillon The Haitian Way (Goat/Cabrit)


Bay leaves
Salt to taste

Yellow yanm
Bòy- dumplings (Flour, water, and salt)


Thursday, October 15, 2015

How to make fry plantain The Haitian Way

Fried Plantain

Fresh green plantain
Lime juice

In this video above I am going to show you how to make fried plantain the Haitian way. I love fried plantain, I can eat it plain. 

I like my fried plantain to be yellow, when it is dark it does not look appetizing to me. The secret to get that golden color is to add lime juice to the water that you will be soaking the cut plantains. 

The reason we soak the plantain in salt water prior to frying it is not only to get rid of the starch that would give your plantain a dark color, but it also helps to add flavor to the plantain. 

Beef tongue- The Haitian Way

Beef tongue is a delicacy in Haiti. Knowing how to prepare it is very important to avoid any embarrassment.

The video above will show you the steps to marinade and cook the most delicious beef tongue. You must be open minded to make this dish. Some people may find it gross, but if you clean the meat properly, and add the ingredients for flavor, you will enjoy it. I prefer it fried, it has crispier texture that I love. 

Next time you are at the supermarket, and you see beef tongue, try this recipe. I promise you will not regret it. 

Sunday, October 6, 2013

Conch Caribbean seafood

Conch is a great Caribbean dish. Cooking it right is what makes this seafood so succulent. It is usually expensive in certain areas such as in Jacksonville, Florida, a box of conch is about $65. There are about 20 pieces. Enough to feed about 4 people. In the carribean people eat it raw, in salad, grilled, and cooked in creole sauce. On this video below, I will demonstrate how to make it the traditional Haitian way!!! The meat is 100% muscle which makes it difficult to cook if you are not familiar with the techniques. Follow my tips on the video and enjoy a fabulous Caribbean dish.
  • 1 Lb. Conch, shelled, cleaned, and skinned
  • 1 Medium Onion, sliced
  • 1 pinch of maggie
  • 1 pinch of baking soda (speed up cooking process)
  • 1/2 tsp Old Bay
  • 1 tsp butter
  • 1 Lime juice
  • 2 tsp of sour orange
  • 3/4 cup Water
  • 1 Tomato, chopped
  • 3 Cloves Garlic, minced
  • 1/4 cup Vegetable oil
  • 1/4 cup Scallions
  • 3 Tbsp Tomato Paste
  • 3 Tbsp Vinegar
  • 1 Tsp Thyme
  • 1 Tsp Parsley