Two favorite recipes from my wife, Barbara
Looking to do something creative as you study and pray about missions in Haiti? Prepare one of these recipes! Neither is an official national dish of Haiti. However, both are eaten frequently.
One Haitian specialty is griots. The Haitians often cook these and sell them right along the roads. Try these on toothpicks as an hors d'oeuvre or appetizers. They can also be a main course when served with rice and bean sauce.
- 2 pounds pork, cut in cubes
- 1 cup chopped onions
- 1/4 cup chives, chopped
- 1/2 cup lime juice
- 1/4 cup water
- pinch of thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Put all ingredients in bowl and allow to marinate a few hours. Drain. Heat some oil, brown meat, then add marinade and simmer over low heat 30 minutes covered. Remove lid and increase heat to eliminate any liquid. Serve hot.
Haitian bean sauce
Rice and beans are the staple foods of Haiti. The beans are made into a thick sauce, seasoned subtly with garlic and coves. For a complete Haitian dinner, cook Chicken Haitian Style, rice and bean sauce. Serve with a vegetable salad and melon for dessert.
Cook one package of pinto beans in water until well done. Add salt to taste, a few whole cloves, a clove of garlic and a pinch of oregano and some salt pork. When the beans are very well cooked, remove cloves and garlic. Press at least one half or more of the beans through a colander. Add the thick pressed beans to the others. (Throw away the pulp in the colander.) Serve with rice as a gravy. it should be the consistency of cream gravy (with lumps).
|Your Kingdom come? On earth? Signs of the Kingdom of Heaven at work in Haiti . . . [ read more ]|
Howard Culbertson, Southern Nazarene University, 6729 NW 39th, Bethany, OK 73008 | Phone: 405-491-6693 - Fax: 405-491-6658
Copyright © 2002 - Last Updated: February 15, 2013 | URL: http://home.snu.edu/~hculbert/recipe.htm
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