Cream of Bulgur Wheat ( labouyi ble)

Prep time: 35 minutes
Total time: 35 minutes
serves: 4

Ingredients: 
1/2 cup bulgur wheat
2 ½cups water
½ cup of honey
1 pinch of salt

1 start anise

1 cinnamon stick

 
1 cup milk

Directions: 
In a small saucepan, add, star anise, cinnamon stick to water and let it come to a boil.  Then add the bulgur wheat.  Lower the heat to medium-low and simmer (low boil); stirring occasionally, until tender this will take about 30 minutes.  It should be thick and creamy when done. Remove star anise and cinnamon stick, Pour  the bulgur wheat in a blender  then add  milk; puree until smooth.  Return to fire over low heat then add the remaining ingredients, serve warm.  This makes a really and healthy and yummy breakfast.

This never fails to piss Haitians off…

Disrespecting one’s mother! 

Any sentence directed at a Haitian that ends with “langét manman’w” will start a fight.  Mother is never, ever, to be disrespected within earshot of her “child”.  It is really of no moment that you and Mother never really got along since birth, (I am being dramatic …), that she always preferred your baby brother Dick-Anson to you, and that you have not called her in ages. 

It is the principle of the thing period! (as far as Haitians are concerns)

Bacon chicken recipe

Prep Time:15minutes

Cook Time:25minutes

Total Time:40minutes

Yield:Serves 6

Ingredients:

• 6 slices bacon (lean)
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 6 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1-1/2 cups shredded cheddar or colby cheese (fat free)

Preparation:

Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash it.

Sprinkle chicken breast with salt and pepper then Saute in the pan over medium heat, turning once, until chicken is almost cooked and just barely pink in center. The internal temperature should be 155 degrees F. This should take 8-10 minutes. Place chicken in ungreased 12x8" baking dish.

Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts then add Brussels sproutsand sprinkle with cheese.Bake at 350 degrees for 10-15 minutes or until chicken is thoroughly cooked and cheese is melted.

BelO - Lakou trankil

Belo was born in Haiti in 1979, He  is a young author, composer, guitarist and singer, winner of numerous awards, including the prestigious "Prix Radio France International Discoveries of 2006.

His musical style, known as "Ragganga," combines Reggae, Jazz, Rock, Worldbeat and "Rara" traditional Vodou rhythms. He sings in our  rich and colorful native language, Haitian Creole.

In this song, he talks about Haiti metaphorically  and calls it "Lakou" backyard. He wants peace and tranquility in our backyard. He prays for peace peace, harmony, and change. Enjoy!

Pain Patate

Sweet Potato Pudding. A rich delectable dessert that is the perfect finishing touch.
Ingredients
Ingredient
4 lbs Boniato ( white sweet potato or patate)
4 Bananas, (well ripened) peeled and mashed
1/2 cup Shortening (such as Crisco)
1 can Cream of coconut (such as Coco Lopez)
1 can ( 8 oz) Coconut or Evaporated Milk
4 Tbsp Butter or Margarine
3/4 cup Brown Sugar
1 Tbsp Finely grated ginger
2 1/2 Tbsp Pure Vanilla Extract
1 Tbsp Ground Cinnamon
1 Tsp Ground Nutmeg
1/2 Tsp Salt
1 cup Raisins
Instructions
Preheat oven to 3500 F (1800 C). Wash and peel Boniatos (patates) and cut in small pieces. Finely grind boniatos (patates) with the coconut milk using a food processor. Place in a heavy 8 to 10 Qt. Dutch oven. Peel and finely blend bananas. Add banana mixture and mix well. Then add all remaining ingredients (except for raisins) and mix well . Cook on medium heat, stirring constantly with wooden spoon until brown (about 35 to 40 minutes). Simmer for about 5 minutes on low heat. Remove from heat, add raisins, and mix well. Pour the mixture into a 15 inch oven safe dish. Bake for 35 minutes or until golden brown. Sprinkle with sugar and let sit for ½ hour before serving.

Bon Appetit!!!

Marinad

Marinade is a vegetarian fritter that is very easy to make.  My recipe goes well with pull pork, baked chicken, and pikliz.

Ingredients
1tbs garlic powder
1 scallion chopped
1 cups of water

1-cup milk
1 tsp. of black pepper
2 tsp. of hot sauce
1tsp. of beaumonde powder
2 tsp. of baking soda
1 cup of flour

2 large eggs, slightly beaten

1/4 cup  butter, melted
1/2 cup of olive oil for frying

Directions,

Heat oil to 325 degrees F.

In a medium bowl, combine flour, water, milk salt scallion, hot sauce, garlic powder, and beaumonde.  In a small bowl, combine milk and eggs.  Add milk mixture to flour mixture, stirring well.  Stir in butter then add the baking soda or baking powder.  The mixture should now have the consistency of pancake batter.

Pour oil to a depth of 2 inches in a Dutch oven or use a deep fryer.  Drop by tablespoons into hot oil.  Cook 2 to 4 minutes, or until golden, turning once.  Drain on paper towels. 

How to make “Avoine" or Cream of Oatmeal

avoine

“Avoine” or cream of Oatmeal could warm you up on a cold day.  However, this recipe uses a combination of spices to create a smooth drink with lingering warmth.
You  will need:
          2 cups water
         2 cinnamon sticks
         4  anise star
         1/2 cup oatmeal ( I used Moms Beast organic oatmeal for this recipe)
         1 pinch of salt        
         1 tsp. of almond extract
         1 cans evaporated milk
         Sugar to taste, ( I used honey and sometime agave syrup to sweeten)
          Use wooden spoon or plastic spatula to stir (Metallic spoon will make the mixture watery.)

old fashion oatmeal: Avoine

        Directions

        1.     Place oatmeal in a food processor.
        2.     Process until finely shredded
        3      Add oatmeal and salt to the 2 cups water  then boil with cinnamon and anise stars.
        4      Slowly stir until it thickens.
        5.     Remove anise star and cinnamon
        6.     Add evaporated milk sugar to taste and ,almond extract
        7.     Allow to cool not completely thought.
        8.     Serve warm with toasted bread and fresh fruits.

       This makes a yummy breakfast.  However, you can make it a light evening meal  as we often do in Haiti.