I love, adore and delight in the goodness that is Haitian food. You may ask what constitutes as Haitian food and how is it any different from other Caribbean foods like our neighbor the Dominican Republic, Puerto Rico, or Jamaica. I will admit that we eat almost the same staple dishes (rice, root vegetables, lots and lots of meat and fresh being that we are islands) and they are seasoned almost the same way (Adobo, bouillon cubes, scallions, garlic, scotch bonnet peppers). However, just like your Mom, Grandma Agnes, and Aunt Chrissy make their turkey differently using almost identical ingredients, that is what separates Caribbean food.
As much as I love my homeland's traditional dishes I must admit that I do not cook them often. The prep and cook time is sooo long and tedious that I am no longer hungry once the meal is ready. I sucked up my impatience and took one for the team on Thursday. Another thing with most Haitian cooks (and I sure most longtime cooks as well); we don't use measurements we cook by sight. There are many sites that have recipes for Haitian meals, but one of my favorites and most accurate is Poto Mitan. Without further ado ladies and gents, I present to you Rice and Pigeon Peas with Fried Red Snapper:
I have my fish scaled and gutted in the market to save myself time & energy before cleaning it with vinegar & limes
Dice onions and tomatoes, fry with a little adobo and prepared seasonings. Rinse pigeon peas and toss in