Good Friday

Today is good Friday!

In Haiti, during the holy week, meat is usually not eaten. But that rule is mostly stressed on good Friday. (Vandredi Sen- Vendredi Saint).

On that day, Mom would have a lot of vegetables prepared.

  • Potatoes
  • beets
  • carrots
  • sweet potato
  • breadfruit (which technically is a fruit ) .
  • She sometimes prepared salads (tomato, lettuce, carrots, onions, olives served with a vinaigrette)

She would serve them with

  • eggs 
  • plantains
  • Any fish (salmon, smoked herring etc.)

Nothing was fried. Everything was either served boiled or with a sauce.

So try it at home! Super easy. Boil and serve.
If you want, you can try my potato cod-fish croquettes. Click here
Or my Russian salad recipe. Click here

 

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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