Pumpkin Soup (Joumou)

http://www.haitidirectory.com/haitian_recipe.htm

Ingredients:

1 lb. cubed beef stew meat
1 lb. chicken
1 frozen squash
1 boniata
1 spinach
1 malanga
2 onions-sliced
3 large carrots
6 medium potatoes
1/4 lb spaghetti or noodles 3 tbsp seasoned salt
2 limes cut in half
2 tsp. thyme
2 tsp parsley
1/2 cup scallions
salt, black pepper, and hot pepper to taste

Directions:

1. Clean the meat with hot water and lemon ans set aside in a bowl
2. Add seasoning salt and set aside for 2 hrs
3. Boil meat in stockpot with 3 quarts of water until tender (about 1 1/2 - 2 hrs)
4. Add more additional water if necessary and remaining ingredients except noodles
5. Cook for 20 minutes and add noodles.

Griot (Fried Pork)

http://www.islandflave.com/recipes/griot.shtml

Cooking time: 1 hr
Serves: 8

Ingredients:

3 lbs shoulder of pork, cut into 1 to 2 inch cubes
1/2 cup of chopped shallots
1 cup of bitter orange juice
1/2 cup of vegetable oil
salt, pepper and hot pepper to taste 1 teaspoon thyme
1 chopped large onion

Directions:

1. Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator.
   
2. Place the marinated pork on the stove, add water to cover all ingredients and boil on medium heat for 45 minutes.
3. Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside but tender on the inside. As another option, bake in the oven in large baking pan until tender.

Chictai

http://www.islandflave.com/recipes/chictai.shtml

Ingredients:

12 scotch bonnet peppers
1 handful finely minced fresh parsley
1 cup purple or red cabbage
1 cup regular green cabbage
1 diced yellow onion
1 diced yed onion
3-4 bunches of Scallions
1/2 cup of shredded carrots(you can buy pre-shredded at the store)
1 cup white vinegar
salt
1 pound salted codfish, cooked ham, or salted herring
1/2 to 3/4 cup Oil

Note: I use 15-20% extra virgin olive oil to 75-80%
Grapeseed Oil but you can buy any plain or light olive oil(
not extra virgin – plain olive oil)at the grocery store.

Directions:

1. Prepare the Codfish or Herring (Ham does not need this process)... Soak the codfish for 24 hours, frequently changing the water. Then when ready to make the chictai, I boiled it for 15 minutes. I then drained the fish and cut it into little pieces. It is better to over desalt the fish, then to leave it too salty – you can add salt later.
2. Making the Chictai... Chop all veggies into little pieces. Use your eye for the veggies, you want a colorful mix..no set rules. If you love onions put in more onions etc. Try not to have too large a quantity of veggies that hide the amount fish or ham you are using.
3. Finely dice the scotch bonnet peppers. I had a mezzaluna type mincer that was ideal.
4. For the best heat level, I use the seeds!!! Add in increments of THREE peppers so that it doesn't get TOO hot for your personal taste.
5. Put enough vinegar and oil to the vegetables to make it wet, but don't drown the diced vegetables. You want to put more vinegar, and less oil. Apply the vinegar FIRST then the oil for best results.
6. Mix the seafood and vegetables and VOILA!
7. Tweak seasonings: After an hour or so, turn the chictai with a large spoon and test for heat(add more minced peppers if not hot enough). Add salt to taste. Periodically turn the chictai to distribute flavors.
8. Keep refrigerated until ready to serve. Serve on baguettes, your favorite bread or crackers.

Tassot (Fried cubed beef or goat)

http://www.islandflave.com/recipes/tassot.shtml

Cooking time:
Serves: 8

Ingredients:

2 pounds steak or goat cut into small cubes
1/2 cup of chopped shallots
1/2 cup of orange juice
1/4 cup lime or lemon juice
1/2 cup of vegetable oil
salt, pepper to taste
1 teaspoon of parsley

Directions:

1. Put all ingredients except the oil in a large pot and marinate at least 4 hours.
2. Transfer meat mixture to medium saucepan or pressure cooker and add water to cover.
3. Heat to boiling and reduce heat . Simmer covered until meat is very tender.
4. Fry meat in a large pan until crisp and golden brown.

Lambi (conch seafood)

http://www.islandflave.com/recipes/lambi.shtml

Cooking time: 1 hr
Serves: 8

Ingredients:

1 pound shelled conch, cleaned, skinned
1 med. onion sliced
3/4 cup water
1 tomato chopped
3 cloves garlic, minced
1/4 cup oil
1 medium chopped onion
1/4 cup scallions 3 tablespoons. tomato paste
salt, black pepper, and hot pepper to taste
1 tsp. minced shallots
1 tsp. thyme
1 tsp parsley
2 tablespoons. vinegar

Directions:

1. Pound conch with a mallet; cut into 1 1/2" pieces. Place conch in a bowl with vinegar.
2. Add water, and set aside for 2 hrs then drain thoroughly. Cook onion, garlic and shallots in oil for 2-3 minutes
3. Combine remaining ingredients and cook over medium heat. Conch is cooked when it is tender (about 45 minutes) for 45-50 minutes, stirring constantly until conch is tender.

Boiled Fish

http://www.islandflave.com/recipes/fish.shtml

Cooking time: 20 minutes
Serves: 8

Ingredients:

2 pound. Fish cleaned
3 cups water
2 limes
1/2 cup scallions
1 medium chopped onion
1/2 cup carrots, diced
1 clove garlic minced
3 tablespoons. tomato paste
1 tsp parsley
1 tsp thyme
salt, black pepper, and hot pepper to taste

Directions:

1. Boil water in a large pot then and combine all ingredients excluding the fish.
2. Cook for 10 minutes then add the fish.
3. Simmer for until fish is flaky- about 10 minutes.