Recipes from Haiti

Bannann Peze

3 green plantains
Cooking oil
Salt (optional)

Place oil in a skillet over medium high heat
Sauté half inch plantain slices until they begin to brown
Remove the plantain and drain on paper towels
Use a plantain press or the bottom of a cup to flatten the plantains
Press to half of its size
Sauté once again until golden brown
Remove and use paper towels to absorb excess oil. Sprinkle salt on green plantain

Taso Kabrit

2 pounds goat meat, cut in 2 inch pieces
4 garlic cloves, crushed and minced (optional)
1 parsley sprig
1 limes cut in half or 1/2 cup lime juice
1/2 cup of vegetable oil
salt, pepper and hot pepper to taste
1 teaspoon thyme
1 chopped large onion
1/2 green bell pepper, slice thin
2 shallots, sliced thin
1 tablespoon tomato paste

Do not cut pieces too small because goat meat reduces with cooking.  Rinse meat in cold water.  Clean the meat with lime halves.  Rinse in cold water again.

Marinate meat with onions, garlic, parsley, shallots, pepper salt.  Let marinate overnight to absorb flavors.

Heat the oil; brown the meat for 20 minutes.  When it gets dark brown, add the marinade with 1 cup of water and tomato paste.  Cover and cook on medium-low heat for 40 minutes.  Preheat oven at 375 F.  Place meat in oven dish with juices and cover with aluminum foil.  Bake meat for 45 minutes, covered, and 15 minutes uncovered.

Haitian Gingerbread ~ Bonbon Jenjanm

4 cups syrup:  2 cups molasses and 2 cups dark Karo syrup – use more molasses for a stronger flavor
3 tsp. cinnamon
3 tsp. graded fresh ginger – heaping
½ tsp. baking soda
7 cups flour – divided
2 Tbsp. peanut butter – heaping
1 tsp. butter

With a dough hook attached to your stand mixer, pour in syrup, ginger, butter and peanut butter.  Mix until smooth.  While that is mixing, stir together in a large bowl, 6 cups of the flour (reserving one cup) with the cinnamon and baking soda.

SLOWLY add the flour mixture into the syrup mixture.  This will take a fair bit of time to get all the flour worked in.  Scrape the sides of the bowl with a large spatula.  When the mixture is smooth, continue to add in the last cup of flour.  If your mixer has trouble you may need to mix in the rest of the flour by hand.  You will have a very thick, very sticky batter.

Grease two 9 X 13 pans.  Pour half of mixture into each pan and smooth down the top.  Bake at 350 degrees for 20 to 25 minutes.  Metal pans have a tendency to brown quicker around the outside edge.