Smelling and tasting life: Tastes of Haiti

The Woodside United Methodist Church, part of the Silver Spring Cooperative Parish, went to Haiti through Volunteers in Mission October 6-13. The food--preparing and eating it--became a rewarding high point for me. Learning through our embedded cook Yves-Rose what Americans like: "pancakes", reassuring her that our group would try (and love) Haitian dishes, and preparing ketchup, aioli, salsa and green papaya salad represented in a way our group's goals. Show people we care, work side by side and have fun!

Fried goodness: Some lunches and every dinner seemed to feature delicious fried morsels we never tired of .

Fried sweet white potato oven fries
We also had plenty of crispy French fries.
Green plantain mashed and fried (Banan Peze)

Malanga (or taro root), parsley and garlic, puréed and fried

Primer: Tropical tubers 101!

Salads and Sides: Besides the recipes below, we usually had vegetables, luscious avocados and often papaya or banana.
Haitian Coleslaw
Macaroni and potato salad
Green papaya salad

Macaroni gratin Every time I had gratin, there was ground meat with a touch of tomato and onion sauce at the bottom of the pasta.

Di Riz Djon Djon "secret ingredient black rice"--it was mushrooms!

Rice and pinto beans

Meats: I saw Yves Rose marinate meats with sour oranges and limes. Four Stars!!
Chicken stew

Beef and potato stew (still looking for this recipe!)

Fried pork

Fried chicken

Breakfast and Dessert: Breakfast was interesting. We had delicious omelettes, dozens (and dozens) of hard-boiled eggs, oatmeal, spaghetti with onion and meat, and citrus drinks (Orangeade, limeade, and watermelon limeade) that combined fresh-squeezed juice, sugar, cool water and "essence", a almondy-vanilla flavoring that went in lemonade drink mix, fruit cocktail--pretty much anything that had sugar added.

Coffee-first thing on the table every morning

Spruced up fruit cocktail: vanilla essence and watermelon + bananas

Spaghetti for breakfast!

Banana Pancakes

Bread Pudding

Guava Jelly

Mamba=Creole for peanut butter

Vache Qui Rit=Laughing Cow cheese wedges
Homemade flatbread

Sonia's sauces: Condiments are the spice of life. These are easy with not too many ingredients.

Apple pancake syrup-pretty close, but didn't use raisins...

Homemade salsa
Homemade ketchup (I usually boil the onion instead of frying and using oil)

Aioli (simplified by using a good mayonnaise instead of making it)

Recipes from Haitian Church at Marvin Memorial:

http://recipes.wikia.com/wiki/Haitian_Salad -served at fundraising luncheon

Pineapple chicken with gravy: Yveline Clement’s recipe

Ingredients:

Chicken (any part to your liking)

Crushed canned pineapple

Frozen vegetable stew

Olive oil

Salt

Garlic

Lemon or lemon juice

Apple cider or white vinegar

Hot pepper (optional)

Tomato paste

Thyme

Parsley

Other spices: to taste (ex. oregano, basil, chicken bouillon cubes etc.)

Directions:

Wash and clean chicken with cold water; then wash with lemon or lemon juice, rinse very well, squeeze excess of liquids out. Place chicken in a bowl; add salt, garlic, other spices to your taste and vinegar. Cover and put it in the refrigerator to marinate; preferably overnight.

Cook:

In a large skillet or pan put some olive oil on low heat; very carefully add tomato paste to oil with 1-2 tsp of water mix well. Drain chicken and save the juice or marinade; add chicken to the skillet, sauté on both side on medium heat for 2-3 minutes, cover, let it simmer on reduce heat for about 5-7 minutes then add the juice or marinade, the vegetable stew, parsley, fresh thyme, hot pepper. Once again mix everything, cover and let it cook for another 15 minutes on medium heat then add crushed pineapple with the juice steered well let it cook for another 10 minutes. This may be served with white rice or beans and rice.

Baked chicken à l'Haïtienne: This spicy baked chicken dish in Créole sauce is a family tradition and a guest favorite at dinner parties. (Leroy)

Ingredients:

Large fresh chicken cut into pieces (bone-in / skin-off)

3 lemons

1/2 cup vinegar

1/2 cup vegetable oil

1/2 cup water

Freshly ground garlic, chives or scallions and parsley

Fresh thyme

1/2 hot pepper

3 cloves

1 large onion, sliced

1/4 hot pepper

1 tsp. tomato paste

Salt and pepper to taste

Directions:

Clean and rub chicken with lemons and vinegar. Rinse with boiled water. Marinate overnight in refrigerator in lemon juice, salt, pepper, garlic, onion, chives or scallions, hot pepper, parsley, thyme and cloves.

Sprinkle a large pan with oil and add the marinated chicken. Pour oil over chicken. Cook uncovered for one and a half hours in preheated oven at 375 degrees until golden brown, turning a few times to brown both sides. To make the sauce, scrape the bottom of pan and add 1/2 a cup of water and 1 tsp. tomato paste. Add sliced onion.

Independence Day Pumpkin Soup: Read about the inspiring history behind the soup prepared on New Year's Day!