The cuisine of Haiti is influenced in a large part by French cuisine as well as some native staples such as cassava (kasav), yam, and maize (mayi). Haitian food, though unique in its own right, shares much in common with the rest of Latin America. The French cuisine is good and the Creole specialties combine French, tropical and African influences. Dishes include Guinea hen with sour orange sauce, tassot de dinde (dried turkey), grillot (fried island pork), diri et djondjon (rice and black mushrooms), riz et pois (rice and peas), langouste flambé (local lobster), ti malice (sauce of onions and herbs), piment oiseau (hot sauce) and grillot et banane pese (pork chops and island bananas). Sweets include sweet potato pudding, mango pie, fresh coconut ice cream, cashew nuts and island fruits. French wine is also popular. The island drink is rum and the best is probably ‘Barbancourt’, made by a branch of Haiti’s oldest family of rum and brandy distillers.
Caribbean Island Cuisine
Griots
Ingredients
1 packaged tempeh, thawed and cubed
1 cup onions, chopped
¼ cup chives, chopped
½ cup lime juice
½ cup water
Pinch of thyme
¼ teaspoon salt
¼ teaspoon black pepper
Method
Marinate all ingredients in a shallow bowl for several hours.
Heat some oil and brown the tempeh, then add the marinade and simmer over low heat for 30 minutes, covered.
Remove the lid and cook to eliminate any leftover liquid. Serve hot.
Chef’s Note: This dish, often sold along the roads of Haiti, is traditionally made with pork, but we have substituted tempeh to make it vegetarian.
If you are making a Haitian meal out of the above, try ending it with tropical fruit such as mangos, bananas, oranges, and pineapple for dessert.
Caribbean Island Cuisine
Lemon Rosemary Rice
Ingredients
1/2 cup finely chopped onion
2 cloves chopped garlic
1 tablespoon of chopped rosemary
Juice of 1 lemon
2 ounces butter
2 cups long rice
3 cups light vegetable stock
1 sprig of fresh rosemary
Method
In a sauté pan, melt butter on medium heat and cook without browning the chopped onion and chopped garlic for a minute, add the rice and coat with butter.
Add chopped rosemary, lemon juice, stock, salt and pepper to taste. Mix well and bring to a boil on high heat.
Cover with a lid and bake at 450ºF until the rice is tender and has absorbed all the liquid, for about 16-20 minutes.
When cooked, fork the rice to separate grains, and serve hot the lemon rosemary rice pilaf with your favorite fish or meat stew.
Caribbean Island Cuisine
