“Prepare a locally inspired dish. Post it on Facebook with a mouth-watering picture. Include recipe instructions and you’re set. You…
Zanmann jam, an unusual jam
One afternoon, a few moons ago, I came across a rather unusual dish being prepped in our kitchen. My mother…
Silky-smooth mango ice cream
Yes, you read right! The ice cream recipes on this blog keep getting more interesting year after year! Just last…
Veritab boukannen, “véritable obsession”
Today, we’re taking a road trip outside of Port-au-Prince. Our destination? Jacmel, a city located in the South East of…
Shrimp marinades next door
Remember that I told you about how, without wanting to, I often inadvertently take a peak into a neighbor’s kitchen…
A leftover seafood bisque
What do you do when you have tons of leftover seafood in your fridge? If you’re Haitian, you definitely mix…
A sumptuous peach jam
What do you do when you have too many peaches? Why, you make a homemade peach jam of course! And…
Our marinades are not a seasoning mix
A first communion without marinade? Have you lost your mind!! Pa gen komunyon san marinade! (You can’t have a first…
Cabbage, mèchi & 7 cooks
– Should we cook the rice and meat first? – The recipe says not to cook them, but you know…
Got (coconut) milk?
After sharing four coconut milk based recipes that include our famous blan manje, Haitian goodies known as dous kokoye, Haiti’s…
How do you cook your rice?
Yes, you read right. Rice is once again featured on this blog. You didn’t really think I would leave you…
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…
One pot coconut ice cream
A few weeks ago, I decided to finally give in to what I had been longing to do all summer…
Summer in a fruit cup
At first, I wanted to name this article the deconstructed fruit bowl. Instead of a fruit cup, I was planning…
Goudrin, a pineapple beverage
What if I told you that for some the pineapple peel is just as important, if not more important, than…
Douce Kokoye, Coconut Recipe
These chewy looking chunks of goodness are not brownies. They are homemade melt-in-your mouth coconut milk and sugar bites by…
Haitian Apricot Jam
Yes, you are reading right. Caribbean apricots are back on this blog, and it’s only been two weeks since this…
Salt-cured Pork for bold flavors
As far back as I can remember, containers filled with salt and meat were always lining up on my grandmother’s…
Haitian Salade Russe
Good Friday is knocking at our door. Growing up, to me, that day implied a tasty feast that could leave…
Haitian Touffe Legume
….or how to start eating vegetables Carrot, cabbage, mirliton, eggplant, green beans…how do you get someone who hates vegetables to…
Banana Beignets
In exactly ten days, it will be Carnaval here in Haiti. Dance, music and mostly letting go of the daily…
Morue (codfish) in oil
Today’s fish is almost as popular in our Haitian cuisine as the hareng saur I previously introduced you to on…
Herring Mousse
What if I started this article with a statement like: cream cheese is a must in any worthy fridge? Would…
Cremas, coconut Holiday drink
As I commit these words to paper at 7:00 in the morning, I can’t help but think of the fact…
Herring Chiquetaille
Some say that “manje deyò” – food eaten out – tastes better than the food served at home. While I…
Tchaka, a family tradition
Pretend today is Saturday and not Wednesday. Now dim the lights. Better yet, light a tèt gridap in a room…
Gou Epis Lakay
Just last week, I attended Haiti’s first Pork Festival. As the name implies, pork was the main ingredient on the…
My frustration with an avocado tree
As many of you know, it’s avocado season practically everywhere around the globe. Here in Haiti, the season is at…
Marquise au chocolat à l’haïtienne
It’s been a while since I last shared a recipe with you. To make up for it, today I am…
Accras, Haitian Appetizer
The appetizers pictured above, known as accras, don’t ask for much to disappear on a plate. Don’t fry them quickly…
Lambi Grille Recipe
This week was a very hot one. And when the temperature is this high, the sky as blue and sunny…
Bonbon Sirop Recipe
“Goodgood syrup, goodgood syrup…” – I can still hear my dad using those words to refer to this special sweet…
Bonbon Amidon Recipe
These melt-in-your-mouth cookies are prepared with amidon (starch), a manioc (yucca) flour. As a child, I loved eating bonbon amidon…
Lames Veritables Pesees
As mentioned in my previous article about Lame Veritable, this fruit has many preparations. Lames Veritables Pesees are my favorite…
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…
Blan Manje, a Coconut Dessert
Blan Manje has to be one of the easiest Haitian desserts I know. I first made it in college for…
Cassava Pudding spiked with Rum
I discovered cassava pudding a couple weeks ago and really loved it. I actually combined 2 recipes because the one…
Poisson Gros Sel
Poisson Gros Sel, a red snapper cooked in a court-bouillon with coarse salt, is a typical Haitian dish that is…
A fresco with peanuts
In Haiti, fresco is shaved ice drizzled with a thick and sweet syrup that comes in different flavors. Among these…
Haitian Beignets Recipe
This Haitian beignet recipe is inspired by an experiment my mom did this year. She substituted sugar cane syrup for…
Bananes Pesees
I got this bananes pesees recipe from an uncle who added his own twist to it. He used to add…
Haitian Pikliz
The Haitian pikliz recipe is a mix of vegetables cut using the julienne method (shredded in long thin strips) spiced…