Haitian Food?

Question

Hello All, I was wondering if someone could tell me is Haitian food usually spicey??? Also, what is a good Hatian dish that isnt too spicey??? Something sweet would be wonderful. It is for a class project. Any help is appreciated. Thank you in advance

Answer 1

Haitian food is not too spicy:

BEYEN (fried bananas)

Ingredients

3 Very ripe bananas

1 tablespoon flour

1/2 tsp cinnamon powder

1/2 tsp vanilla extract

1 tablespoon sugar

1/8 tsp baking soda

sugar for topping (optional)

Directions:

Mix bananas, flour, sugar, vanilla and cinnamon in medium size bowl.

Place spoonful of batter in very hot oil and fry until golden brown. Sprinkle sugar.

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SWEET POTATO BREAD (Pain Patate)

Ingredients

2 lbs. white sweet potatoes, peeled and cut

1 large banana, peeled and cut in 1 inch pieces

1 cup brown sugar

1/2 cup seedless raisins

1 tspn grated ginger

1/4 tspn salt

12 oz evaporated milk

1 tspn vanilla extract

1/2 tspn grated nutmeg

1 tspn ground cinnamon

Rind of 1 lemon, grated

1 1/2 cups coconut milk

3 tspsn butter

Directions:

Preheat the oven to 375 degrees.  

Grate sweet potatoes into mixing bowl and mash the banana into sweet potatoes.  Add all ingredients (except 1 tbsp brown sugar) mixing each ingredient at a time until each ingredient is fully blended into the mix.

Spread evenly into 9x13 inch baking pan and sprinkle remaining 1tbspn brown sugar over the top of the pudding. Bake for 1 1/2 hour or until toothpick inserted into center comes out clean.

Answer 2

HAITIAN DOUGHBOYS  

1 egg

1 c. flour

1/2 c. sugar

Pinch of salt

3 bananas, pureed

1/2 c. water

1/4 tsp. each vanilla, cinnamon and nutmeg

Oil for frying

Combine flour, sugar and salt in medium sized bowl; stir. Add remaining ingredients and mix well, forming a thin pancake-like batter. (No baking powder or soda is used.)

Heat 2 cups vegetable oil in deep skillet until very hot. Pour one ladle full of batter into hot oil. Fry on one side until golden brown. Then turn and fry other side. Drain on paper towel. Sprinkle with granulated sugar and eat warm.



OR

HAITIAN  

5 lbs. turkey wings

2 tbsp. salt

2 tsp. black pepper

1/2 fresh hot pepper

2/3 clove garlic

1 whole scallion

1 sm. bunch parsley

5 spice cloves

1 lime (juice only)

Use large pot, cut wings in 3 pieces, wash with 3 limes. Season with salt, black pepper, fresh hot pepper, 3 spice cloves, 1 whole scallion, 3 cloves garlic, parsley, and lime juice. Use enough water to cover wings. Boil until tender. Remove wings from pot; drain. Cover wings with flour, fry in hot deep fat until brown. Use juice form wings, add 1 small can tomato sauce. Replace wings after frying. Simmer for 10 minutes.

OR

HAITIAN FRENCH BREAD  

1 loaf French or Italian bread

1/4 lb. butter

2 tsp. Dijon mustard

1 med. onion (chopped fine)

2 tbsp. poppy seeds

2 tbsp. lemon juice

1 c. Monterey Jack cheese (cubed)

Combine last five ingredients in saucepan and simmer until onions are soft. (Monterey Jack cheese can be omitted. Do not put in saucepan with butter.) Slice bread into one inch thick slices. Spoon butter mixture onto each slice and add cheese if desired. Wrap in foil and leave top exposed. Can be done early in the day, if you refrigerate. Bake at 350 degrees for 20 minutes.

OR

HAITIAN BLACK BEANS  

2 c. dried black beans, picked over rinsed and soaked

4 c. water

2 lg. onion, chopped

1 c. chopped green pepper

1 tbsp. minced garlic

2 bay leaves

1/2 tsp. salt (if desired)

1/4 tsp. fresh ground black pepper

1/4 tsp. oregano

1/4 tsp. thyme

3 tbsp. cider vinegar

1 (4 oz.) jar pimentos, drained and chopped

Drain soaked beans and add them to water in medium saucepan. Bring to boil, reduce heat, cover pan and simmer for 30 minutes.

Add onions, green pepper, garlic, bay leaves, salt, pepper, thyme and simmer the ingredients 1 hour longer. Check after 40 minutes add more water if necessary. Stir in vinegar, simmer for another minute.

Five minutes before serving the beans remove the bay leaves, stir in pimento and heat the beans, stirring often to avoid scorching. Good served with rice.



OR

HAITIAN CHICKEN  

2 1/2 lb. chicken, cut up

1/4 c. lime juice

2 1/2 tbsp. honey

1 tsp. dry mustard

1/2 tsp. black pepper

1/4 tsp. paprika

1 tbsp. chili powder

Pinch of red pepper

1 lg. clove garlic

2 tbsp. olive oil

1 tsp. salt

2 tbsp. basil

Arrange chicken skin side down in shallow baking dish. Combine remaining ingredients in small bowl. Pour over chicken. Cover and refrigerate 4 hours. Bake at 350 degrees uncovered 30 minutes. Turn and bake 30 more minutes, basting. Broil until brown. Sprinkle with bread crumbs.

JM

Answer 3

Haitian food is moderatly to very spicey, it is the original Creole cuisine, were the mix of french from the colonization of the Island along with the techniques and foods the Black slaves brought when brought there during times of slavery, like the U.S black population, the Haitian people used basic ingredients and what they could grow, peppers were brought to the island by the Spanish and with the abundance of seafood, it is a very fish and seafood rich diet, pork, chicken and some other meats like goat are used, beef is a premium due to the land available.

I have eaten in several Haitian restaurants one in Florida and it is a bit like Indian food on the spice meter and like cajun and creole New Olreans style in the flavours and style/types of foods used.

Answer 4

They have all different level of spice.