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)
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!
Meats: I saw Yves Rose marinate meats with sour oranges and limes. Four Stars!!
Chicken stew
Chicken stew
Beef and potato stew (still looking for this recipe!)
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
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...
Aioli (simplified by using a good mayonnaise instead of making it)
Recipes from Haitian Church at Marvin Memorial:
http://recipes.wikia.com/wiki/
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!
Sources:
http://www.haitian-recipes.
http://www.everythinghaitian.
http://recipes.wikia.com/wiki/
Epicurious.com- Check out my inbox with Haitian / Island recipes
