String beans fritters (akra pwa neg/ Accras de pois inconnus)

Yes you read that right!At first when I learned about this appetizer, I frowned :”I’ve never heard of such a thing!” And when I grew up in Haiti, I’ve never encountered it or even tasted it.“What in the world is that!?”String beans fritters! Let’s just experiment with it.  Unlike the popular akra fritters recipe, thisContinue reading “String beans fritters (akra pwa neg/ Accras de pois inconnus)”

TCHAKA (tyaka – tiaka – Chaka) – Protein soup

Sooooooo I’m super excited for this new blog post. 1) Autumn is my favorite season of the year. The smell of pumpkin spice, the pies, the not so cold weather, the warmth, and fuzziness of the various scarves, the VARIOUS leaf colors , the boots. With pumpkin as one of the main ingredients, this isContinue reading “TCHAKA (tyaka – tiaka – Chaka) – Protein soup”

Lambi Creole (stewed conch)

I am writing these few lines with a smile that stretches to my ears! I’ve missed writing here and it took me a while to come back. (yet again! My sincere apologies). See, this post was written months ago. However, because I have this preference of cooking before I write, I’ve been holding off onContinue reading “Lambi Creole (stewed conch)”

Duri djondjon (haitian black rice)

Ah! The famous Haitian black rice. Pure bliss! No matter where you come from, you will love it. International guarantee! That rice is not like the usual wild rice (Indian rice) you know about. See,┬áit’s not naturally/originally black. It’s prepared with the famous edible Haitian mushroom called ” djondjon” . I wish I knew theContinue reading “Duri djondjon (haitian black rice)”

PAPITA (fried plantains- cut longitudinally)

I’m baaaaaaaaaaaaaaaaaaaack ! I haven’t stopped cooking. Actually , that’s all I seem to have been doing. I do it so much that I think I might be getting better at my Haitian cooking skills! Well, I’m slowly getting there. Some people that read my posts think that I’m some cordon bleu but please, doContinue reading “PAPITA (fried plantains- cut longitudinally)”

Sauce “TiMalice”

Last Sunday I was hosting a dinner at my apartment with some friends. And as I was passing the rice to one of them, he looked at me and ┬ánicely asked : “Any sauce?” I couldn’t help but burst out laughing because it was an oh-so-typical Haitian question that is often asked at a dinnerContinue reading “Sauce “TiMalice””

Pain patate (Baked sweet potato pudding)

Mom! That’s how all the nurses and doctors at the hospital were calling me after my delivery. Such a powerful word. Yet, I feel that with that word, the words ” tired, multitasking, doctor, cook, nanny” and more should tag along. I’ve always taken showering and sleeping for granted and now they’re my little dailyContinue reading “Pain patate (Baked sweet potato pudding)”

Poisson Gros Sel

  I have always been scared of fish. There was no such thing serving filet of fish in Haiti at the dinner table. Every one was entitled to a whole fish. And it was your duty to take out the ” bones” . If you were a child , You’d actually get lucky since theContinue reading “Poisson Gros Sel”