Famous Haitian dishes vs. Nathalie

So, while I’m still brainstorming  about what my first dish will be ( You can expect a posting between Friday and Saturday) ,  I started doing some research on the history/background of  Haitian spices. I also wanted to see if I was correct when it came to listing the most known Haitian dishes. . . Comes out to be that I am beyond correct 🙂
Here’s a list ( found on Wikipedia)  of what  I WON’ T be cooking anytime soon:

  • Du riz a pois or Diri ak Pwa (Rice and beans)
  • Du riz a sauce-pois or Diri ak Sos Pwa (Rice with bean sauce)
  • Du riz blanche a sause-pois noir or Diri Blan ak Sos Pwa Noir (White rice and black bean sauce)
  • Du riz djon djon or Diri ak djon djon (Rice in black mushroom sauce)
  • Mais Moulu or Mayi Moulen (Cornmeal)
  • Tassot et Banane Pesé or Tasso et Banane Pézé (Fried Goat and Plantains)
  • Cabrit or Kabrit (goat meat)
  • Griot (seasoned fried pork with scallions and peppers in a bitter orange sauce)
  • Chocolat des Cayes or Chokolat La Kaye (homemade cocoa)
  • Soup Joumou (squash soup)
  • Pikliz or Picklese (very spicy vinegar based coleslaw)

The point is, most of us know about those dishes (at least us Haitian).  How about we venture in names we’ve never heard before. And for those of you who are not of Haitian decent your taste buds are  about to give you the experience of a “mouthgasm” !

So what should my first dish be?

I am not giving any details about the recipe, ingredients just yet.  Take a leap of faith!

Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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