How to make a Haitian meal

 My friend Lydie showed me how to make beans and rice, onion sauce, legume (vegetables), and bannann peze (fried plantains).

Start beans in lots of water, with salt (I missed the bean preparation).

Clean rice (pick out rocks, blow out chaff) and rinse twice.

Put rice in cooking beans, turn up gas high to boil, when water evaporates stir and put on lid. Turn down heat and cook about 10 minutes, stir, turn down heat even more.

Meanwhile cook veggies in oil: lettuce leaves cut up, chayote cut in half and peeled (remove heart) peeled carrot chunks. Stir and cook about 5 minutes then add chopped onion, pepper, tomato, garlic, and some magi. Cover and cook. Add a little water later and stir.

While everything is cooking, peel and cut up plantains. Wash the pieces. Heat a lot of oil in frying pan, stand back and add plantain. Fry about 5 minutes until yellower then turn them and cook more. Turn some more and it gets yellower.

For onion sauce cut up tomato into a sauce pan then add some oil and cook. Add a tablespoon of butter or margarine, cook more, then add 2 cups of water and ‘a little’ (a spoonful) of rock salt. When sauce is almost done, add sliced onion.

Remove the plantains, fry cooked meat in the oil, then remove.

Meanwhile crush each plantain between two plates. Dip each piece in a bowl of salt water, then fry in the meat oil. Turn once and fry around 5 minutes.

Put everything on plates and bowls, garnish with tomato slices, and eat!

First frying of the plantains.

Onion sauce and squashed plantains frying.

The legume - vegetables

Great food in Haiti

The food in Haiti is great! Even when we switched to mainly rice and beans to make the food last with all the house guests, we were still having great meals thanks to the regular employees who cook meals for missions teams and JeanJean’s family who took over most of the cooking.

The yellow flower is pigeon pea which people grow in fields. We have it with rice, as seen in the photo with the okra and the fried manioc in the middle. The manioc is a small tree (shrub?) that has a large root that is also ground to a flour to make cassava bread (in photo) which JeanJean buys fresh from the market.

Corn is hung to dry (or to keep it from mice and rats). Not sure if the corn in the photo is for chickens or people. JeanJean made popcorn for us a couple nights. Cabbages are plentiful and the photo shows them stored in the kitchen, along with a couple breadfruit that is served fried. The cooks also make fried plantains (bannann preze), and we had boiled plantain served with a red sauce (see photo).

We had real milk one morning! Because most people have no refrigeration, milk is heated to sterilize it and then drank while it’s still hot. The rest of the time we use powdered milk. Real cheese is not available, so it makes a great gift for missionaries (freeze a couple cheese blocks and put in your luggage). The only cheese that can be found here is Laughing Cow or equivalent (again, doesn’t need refrigerated).

The little boy is holding a live crab. Don’t know where it came from. The cooks occasionally cooked chicken before the earthquake, but I don’t remember it being served afterwards, though beef was served once. It’s easy to be a vegetarian here. We have eggs for breakfast quite a bit. The chickens run free and scramble up the trees to roost in the evenings.

I took down fixings for s’mores which made for a fun evening.

Tour ideas

I'll keep track of ideas for tours here. Please comment if you have additional ideas!

Coffee - Haitian coffee is really unique - it is roasted then roasted again in a sugar cane molasses. Show visitors the entire process, from fruit to final product: coffee trees, harvesting, fruit (let them taste it), how beans are extracted, roasted, and ground. Sell them the final ground coffee. Or even the roasted beans - Americans often grind their own coffee.

Banana and plantain fields or plantations - Explain how these are cultivated and how to tell the plants apart. Are they eaten locally or transported across the country, or exported?

Coconuts - hack open a coconut for a visitor to drink and eat.

Sugar cane - Point out the sugar cane fields and presses. If anyone is pressing cane, take them to see it and ask the workers if pictures can be taken. Explain the entire pressing process and how the juice is processed into rum. Are there industrial plants that produce granulated sugar? Explain why or why not. Perhaps visitors should give the press people a dollar or two per group. Also show visitors the equipment left over from colonial days. Explain how the molasses residue is made and sown up in leaves (see the picture of this with the roasted coffee). Cut a piece of cane and show visitors how to eat it.