Sòs pwa, Haitian bean sauce
My grandmother’s dining table on a weeknight; eight regulars; a bowl being passed from one set of hands to the…
Category: “condiments”
How to prepare and enhance dishes with salt-cured pork meat
Dear salt-cured pork, how did it take me so long to fall in love with your bold flavors? Yes,…
Would you try a sour orange marmelade?
Got an excessively fruitful sour orange tree? Why not make a sour orange marmelade!? We have two sour orange trees…
A cheese spread and childhood memories
This morning, I woke up with cheese spread and kids birthday parties from my childhood on my mind. Truth be…
How to brighten your shallots
Today, I am launching new “Tips & Tricks” section on the food blog with this quick trick to brighten your…
The “everything” spicy orange rum glaze
World Food Championship Po’Boy sandwich Part 2: Spicy Orange Rum Glaze Remember how I promised to share my first World…
Sour orange infused hot pepper sauce
I should probably start this hot pepper sauce article with an apology. Perhaps, I should apologize to the person who…
Piment bouc & the red-faced guy
Imagine sitting at a table next to a tomato-red guy whose forehead is dripping with sweat falling in his plate…
Sauce Ti Malice, a hot sauce
The typical Haitian sauce Ti Malice is served with any fried or grilled meat or seafood. It is a hot…
Haitian Pikliz
The Haitian pikliz recipe is a mix of vegetables cut using the julienne method (shredded in long thin strips) spiced…