how do you make dous kokoyes

Do you want the coconut grated, cut-up in thin slices or melted?

Yummy :)

Check out page 404 to 408 of this Haitian Cuisine google book:

FINE HAITIAN CUISINE: A broadband of Collection of Haitian Recipes...

Ask me anything

What is FRIED AKRA made of?

Fried Akra, or Akra is made from Malanga.

You will find a malanga in the produce section of your neighborhood supermarket.



When you cut into a malanga, the inside should be fresh,

crispy and white.  If you find anything other than that, take it back to the store for your money back.




Peel the skin off.  Cut the malanga into big large chunk

so that you can have a firm hold on it while grating it.





Use a cheese grater to grind the pieces of malanga.

 


Add your favorite spices: finely chopped sauteed onions,

spinach, even a dab of your favorite sauces, salt, pepper as you wish




I usually add finely chopped watercress, salt and hot pepper to mine.




Heat up your extra virgin olive oil,

and bring the mixture to the frying pan or a deep fryer.



Fried Akra




The Fried Akra should be crispy on the outside and chewy and
soft on the inside once it's ready. Serve with your favorite sauce.

 



Akra and roasted corn

Akra






 

one unusual request for you, Manda...Please, when you have time write on kreyol procedure of preparation of beef stew or maybe some other meal if you don't like to cook beef stew.....tell me the way haitian cook it?pase youn bon jounen, Manda

Dakò zanmi mwen☺!

Here's one of many recipes for Haitian stews.

You may also find other Haitian cooking recipes at this link: Other Haitian cooking recipe

A tasty stew in Haiti is best know by the name of: bouyon, ragou, or konsonmen.

Because it is packed with vegetables, bouyon is considered to be a nutritious and fortifying meal.

Meat*

The different kind of meat we use for bouyon are: beef (vyann bèf), blue crabs (sirik), goat's head (tèt kabrit), cow's feet (pye bèf), and conch (lanbi).

Hence, the name for the following stews:

Crab stew – bouyon krab

Beef stew – bouyon vyann bèf
Goat’s head stew – bouyon tèt kabrit
Conch stew – bouyon lanbi

Cow’s feet stew – bouyon pye bèf

FYI: Making bouyon can be time-consuming.

Beef Stew

Bouyon Vyann Bèf

bouyon vyann bèf
beef stew

Ingredients:

1 lb lean beef for stew, or beef chunks (or your preferred meat*)

1 cut-up limes
A mixture of chopped green onions, garlic, parsley, and salt

1/2 lb. of baby potatoes

1 green plantain

3 medium carrots (cut-up)

2 small malangas (root vegetable, find image below)

1 white or yellow names (root vegetable, find image below)

1 packet of watercress

4 tbsp of extra virgin olive oil

minced shallots

1/4 cup of chopped onions
1 hot pepper

To make the dumplings (called donbrèy in Creole)

1 cup of flour

1 tbsp butter

2 tsp of baking powder (if not using baking powder, you may get the self-rising flour)

less than 1/2 cup of milk

a pinch of salt

 

Preparation:

Trim off any excess fat from the meat. Rub the cut-up limes on the meat and let it marinate for a few minutes. Rinse off the marinade with warm water.  Bring the meat to a saucepan.  Season the meat with the mixture of chopped green onions, garlic, parsley and salt. Add four cups of water and cook until tender. Put aside.

Peel and cut all the vegetables into large cubes.  Chop up the water cress.

In a hot large saucepan, add  the olive oil.  Sautee the shallots, the chopped onions and the tender meat until browned.  Add six cups of water, the baby potatoes, carrots,malangas, names, plantain, and watercress.  Bring to a boil. 

Making dumplings.

In a bowl, mix flour, butter, milk, salt, and baking powder into a pasty dough.  Mix and form the dough with your clean hands.  If the dough becomes sticky, add a thin layer of flour to your hands and continue mixing the dough.  Using a knife, make small balls with the dough.   Drop the dough balls into the bouyon.

The bouyon is ready when the vegetables are tender.  Make a long slit into the hot pepper and throw in the bouyon.  Salt to taste.



Add some crab legs to your beef stew

This root vegetable is called Malanga

Creole name is Malanga

This root vegetable is called Name

Creole name is Yanm



Ask me anything

Pumpkin soup (also called Soup Joumou)



Pumpkin Soup
Soup Joumou

Ingredients:
1 lb lean beef for stew, or beef chunks
1 cut-up limes
A mixture of chopped green onions, garlic, parsley, and salt
2 packets of frozen cooked squash
1 lb. of baby potatoes
1 packet of Chinese cabbage, or bok choy (chopped)
1 tbsp of extra virgin olive oil
3 medium carrots (cut-up)
6 small radishes
2 large turnips
1/2 cup of chopped celery
minced shallots

Preparation:

Trim off any excess fat from the meat. Rub the cut-up limes on the meat and let it marinate for a few minutes. Rinse off the marinade with warm water.  Bring the meat to a saucepan.  Season the meat with the mixture of chopped green onions, garlic, parsley and salt. Add four cups of water and cook until tender.

In a hot large saucepan, add one tablespoon of extra virgin olive oil.  Sautee the shallots and the tender meat until browned.  Add four cups of water, baby potatoes, carrots, squash, celery, turnips, radishes and Chinese cabbage.  Bring to a boil.  The soup is ready when the vegetables are tender.  Throw in a hot pepper if you can tolerate it.  Salt to taste.

Seven Different Ways to Make Exciting 'Rice à La Haiti'

In Haiti, we prepare two types of rice:

1.  Diri blan (white rice) is prepared with the white grain rice.  It is pure white rice boiled in water, salt, oil and a little salt.

2. Diri Kole (mixed rice) is prepared with either white or brown rice. Diri kole is prepared by mixing the rice with beans, vegetables, mushrooms, herring, or your favorite vegetables while cooking it.

Rice has 0 fat and 0 cholesterol.

1. You can make white rice
See preparation

2. Rice with Spinach and Sweet Peas

See preparation

 

3. Rice with Lima beans and Tomato Sauce

See preparation

4. Rice with Mixed Vegetables

and Anchovies

See preparation



5. Rice with Red Pinto Beans
See Preparation

 

6.   Black Beans and Rice
See preparation

7. Rice with Lima Beans and Black Mushrooms
See preparation

What is your favourite haitian food specialty? Mine is FRIED PLANTAINS!

Let me get my cooking pan out! I'll post pictures soon!

You really sent me out on a project here!  One of my favorite foods from Haiti is fried plantains and fish.  I thought about posting the recipe, but then I thought that a picture was worth a thousand words.  All of a sudden I knew what I would have for dinner today!  I do not do fried foods, but once in a while I bend the rules for fried plantains and fish.  The ingredients you will need are:

For the plantains:

1-2 plantains

1/2 tsp of salt

1/2 cup of water

1/4 cup of vinegar
Frying oil

For the fish:

-Your favorite fish (frozen or fresh), cleaned, seasoned and breaded.

-Seasoning (garlic, parsley, green onions, salt, a tsp oil, half a tsp of lime juice, and hot pepper if you can tolerate it)

In Haiti, this recipe is called:

             

                              Banann fri avèk pwason

1. This is a green plantain.  You'll find it in the produce section
of your local supermarket.  I usually boil it like a potato and
have it with salads and meat.  Today I'll fry it.

2. Cut off each end of the plantain as shown. 

3. To peel it, make two or three vertical slits
along the plantain as shown.

4. With your fingernails, try to lift off the peel along the slits.

5. The plantain will look as above once it's completely peeled off.

6. You may cut the plantain two different ways. 
(a).  Cut it in little round sections

7. (b). Cut it in little oval sections.
The smaller the pieces, the crispier the plantain will get
after you flatten it.

Heat up your oil.  Once your oil is very hot, drop the pieces
of plantain in it.

8. Your plantains are ready when they're golden and light.
Sometimes, they would rise to the surface of the frying oil.

9. This is called a 'pèz banann'.  I bought it from a local Hispanic
grocery store in Miami, Fl.
Once you take your plantain out of the frying oil, you'll set it in
bowl or plate.  You will then use the 'pèz banann' to flatten your fried plantains.
If you do not have a 'pèz banann', use two flat dishes (any flat plate will do.)  Make sure you wet
the surface of the plate so that when you flatten the fried plantains they
would not get stuck to the plate.

10. Your fried plantains will look as shown after you flatten them with your
flat 'plates'.
Keep your frying oil hot as you are getting ready to fry your plantains again.

11. Dip your now flat plantains into a mixture of water, salt, and vinegar
just before you fry them.
Do this one by one.  Each "flat" plantain that is dipped in the water-salt-vinegar
solution is immediately dropped into the hot frying oil.
Be careful as the oil will sizzle.  Stand a good distance away
from the flying dropplets of oil.

12. Your fried plantain is ready when it is crispy.

 I like fresh fish.  Haitians season all their meat (fish, poultry, red meat) with a

mixture of parsley, garlic, green onions, salt, a little oil,a few drops of lime juice,

and a piece of fresh red hot pepper (if you can tolerate it).  Most Haitians will blend a large quantity of

these spices and keep it in their fridge for use over time.  That's what I do.

I marinate my meat before I put them in the freezer. 

In this picture is one of the tilapias that my husband caught in Clewiston, Fl.

It's been in my freezer for about a week all marinated.

13. You will take the breaded fish and drop it into the frying oil (along with

the plantains if you wish).

14. Add your favorite sauce over your fried fish and plantains
and,

15. Enjoy!

Ask me anything

Preparing Rice with Lima Beans and Black Mushrooms

Ingredients:

1 cup of rice (white or brown)

1/2 cup of coconut milk (may substitute for water or broth)

1/4 tsp salt

1/2 cup of black mushrooms (will only find this at tropical Haitian grocery stores)

2 1/2 cup of water to boil mushrooms

1/2 cup of lima beans

2 to 3 tbsp of Extra Virgin Olive Oil

Fresh seasoning mix (garlic, green onion, and parsley)

Preparation:

Black dried mushrooms

called "dyondyon" in Haiti.

In a saucepan, add 21/2 cups of water and the

dried mushrooms.

Bring to a boil.

Strain and discard the cooked the mushrooms.

I usually use a coffee filter to strain the mushrooms.

Retain the water and set aside. 

Discard fine residue that forms at the bottom
after the mushroom-boiled water settles.

In a saucepan, add oil and seasoning mix.

Add lima beans and salt.

 Add 1 cup of the mushroom-boiled water (for white rice) or

1 3/4 cup of mushroom-boiled water (for brown rice)
Add coconut milk (may substitute for water or broth)

Bring to a boil.

Stir in rice.

When the liquid has evaporated,

reduce heat, cover and simmer for about 15 - 25 minutes.

Rice with Lima Beans and Black Mushrooms

Serve with your favorite meat, sauces,

or vegetables.