Creole Cooking

Diri A Pwa Kongo e Pwason Ros Fri

Welcome, welcome,
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

 Mortar & pestle 

Pound bouillon cube, hot pepper, scallions and garlic

 It should resemble a fine paste

 Pour over fish and toss

Staple veggies for cooking

Dice onions and tomatoes, fry with a little adobo and prepared seasonings.  Rinse pigeon peas and toss in 

 Rinse and toss in a couple of clovers

 Coat fish in flour, this prevents the fish from burning too quickly

Heat oil and fry fish until it is golden brown on both sides.

Remove skin from plantains

Cut at an angle, not too thin not too thick

Fry to a light golden color, then flatten with a plantain presser 

Voila!