Spaghetti à l’haïtienne (Haitian spaghetti)

DSC_0976Ok! So I never really understood what people in America love about the way they make spaghetti. I mean, I’ve tried it…ok it’s edible but people! You gotta try something different.
Something other than red sauce and cheese.
I’ve received several request asking me to share a post on how to make Haitian spaghetti. And since I felt extremely hungry tonight, I decided to cook it for dinner. You’re gonna love it! It’s quick, easy and has much more flavor to it.
Here it goes!

Olive oil
Bell pepper (if you want)
Black pepper
Crushed red pepper
Lemon zest
Any type of meat (I chose pieces of slices of honey smoked ham. In Haiti people mostly have herring in their spaghetti)
Green onion
1 pot of water
Tomato paste (not too much! Just 1tsp)
Spaghetti (of course! )

1. Let the pot of water reach the boiling point. Add green onion, salt, and a teaspoon of olive oil. Then add your spaghetti. Leave until cooked (I usually eat my spaghetti al dente; meaning not boiled to its maximum).Once you judge it to be cooked, drain the water out of the spaghetti.

2. Add olive oil (about 1tbsp) to another pot. Let it heat for 1-2mns. Add your onions, bell peppers, meat (of your choice), garlic, black pepper and tomato paste. They should be fried in the next 2mns. If the mixture seems too little or is drying up, add some water to it (again, do so gradually. Do not pour all your water at once)

3. Lower your fire. Add your spaghetti to the pot. Add lemon zest, crushed red pepper, and adjust to taste. The spaghetti should be lightly sauteed with the frying mixture.

Sometimes I add ketchup and parmesan cheese to my plate. Gives it an extra umph!
Other ingredients that you can add to your pasta are parsley , oregano and thyme.
Enjoy and don’t hesitate to let me know when you try it! ! !

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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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