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Tuesday, November 15, 2011

Thanksgiving in Haitian Creole /Thanksgiving à l'Haitienne: What Do Haitians Eat? What Do I Eat?

Aprann Mo Vokabilè Kreyòl Natif Natal Ki Soti nan Kwizin Manman-m ak Sè-m –Learn Authentic Creole Vocabulary Words That Come From my Mother and Sisters’ Kitchen

Thanksgiving in Haitian Creole /Thanksgiving à l'Haitienne: Let's Prepare Creole Turkey (Kodin), Breadfruit (veritab) Story, and Haitian Meat Recipes





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Vocabulary:




Bouyon Bèf - Beef Stew

Manje Ayisyen gou anpil paske li gen bon jan epis. Yon bon ekzanp se bouyon bèf ak tomat epi piman bouk. Haitian food tastes great because it has good spices. A good example is beef stew.

Bouyon kabrit - Goat stew

Bouyon krab - Crab stew

Bouyon Fey - Leafy Stew

Bouyon poul - Chicken stew

Diri kole / Diri ak Pwa - Riz et Pois - Haitian red beans and rice

Diri Olè - Haitian Rice Pudding - Arroz con Leche

Griyo - fried pork that you can buy on the streets and in restaurants

My mother and sisters usually soak these cubes for an hour or so in sour orange marinade. Then they slow-roast them until they become tender. Then they fry them in oil until they look caramelized. Yummy! Se koupe dwèt!

Mayi Moulen bay pwisans, jèvrin (stamina) - Haitian Cornmeal Mush gives energy, strength.

Thanksgiving Vocabulary:

Cornbread or American cornmeal bread - Pen mayi Moulen
Cranberry - Kannbèj
Squash / pumpkin - joumou (gato joumou - pumpkin pie)
Patat dous - sweet potatoes called yams in the US.
Yams can be white and yellow in the Caribbean and Africa. Yanm is the creole word.
Kodin woti - roasted turkey, dinde rôtie
================

On the Menu - Sur La Table - Sa N’ap Sèvi
Non Resèt Ayisyen - Names of Haitian Recipes - Les Noms des Recettes Haitiennes - Los Nombres de las Recetas Haitianas

(While cooking and sharing Haitian foods with my college roommates from Central America and South America, I learned many things. I made a few discoveries. When we compared our foodstuffs, we found out they are just the same things but they come with different names)

For example: Start with these two ingredients, green plantains, not the bananas we eat!


Vocabulary - Vocabulaire - Mo Nouvo (New words)

Bannann Peze - Haitian twice-fried green plantains (Use the green plantains to make bannann peze, not the bananas)
Bananes Pesées (French).



Fig (banana) ak Bannann (green plantains)

My Central American, Peruvian, Venezuelan College mates helped me get this information:
Tostones is bannann peze. It is a snack or side dish in Puerto Rico, Cuba, and the Dominican Republic.

Patacones is bannann peze in some Central American countries. My Venezuelan friend told me it is known as Patacones there.
Notes: You will need a tostonera to flatten the plantains before their second frying. According to my Dominican friend, any flat surface, a glass or a small plate will do too. I have even seen her using a bowl to flatten the plantain chunks.




Find other resources and books right here:

Haitian Foods and Fruits Names... from Barnes and Noble as a Nook ebook.


Purchase a copy of "Haitian Foods and Fruits Names...from Amazon Kindle as a kindle ebook.

Sunday, November 13, 2011

Oh for a thousand tongues to sing - (Mouin vlé mil lang pou chanté biin Louanj Redanmtè mouin)

Here is for this song:
Nimewo 14 Chandesperans Kreyol
Oh for a thousand tongues to sing (Mouin vlé mil lang pou chanté biin Louanj Redanmtè mouin

Nimewo 14 Chandesperans Kreyol
Oh for a thousand tongues to sing
Mouin vlé mil lang pou chanté byen louwanj Rédanmtè mouin

1.
Mouin vlé mil lang pou chanté biin
Louanj Redanmtè mouin
Tout gloua, sé pou Bon-Dieu, Roua mouin
Gras li gin tout viktoua
2.
Mèt mouin é Bon-Dieu mouin, édé-m
Pou-m anonsé patou
Pou-m répann nan latè antiè
Konésans non Jézu

Find the rest of the song at http://haitianchantsofhope.blogspot.com or http://chandesperans.blogspot.com or http://chandesperansonline.com

Ask me anything in Haitian Creole

mwen vle mil lang pou-m chante byen

Eske ou konnen nan ki pati chandesperans chan sa-a ye. M chache toupatou, m pa ka jwenn ni. Eske se tit chan an? Do you know which part of the Chants d'Esperance this song is from. I looked everywhere. I can not find it. Is this the title of the song?

Ask me anything in Haitian Creole

Tuesday, November 1, 2011

An Exquisite Taste Of Haiti: Cooking with Cornmeal to Prepare Doukounou (Cornmeal Pudding)

Doukounou or Cornmeal Pudding; Tonmtonm or Puree of Breadfruit

Doukounou is what is called Cornmeal pudding in English. Since the doukounou is not sweet or savory, we usually eat it with a sweet sauce.

How do we make our doukounou?

We wrap small portions of a thick mixture of cornmeal in banana leaves. Then we steamed them for about 28-35 minutes.

What ingredients do we need to make enough doukounou or Cornmeal pudding for 6 or people?

We need the following ingredients: 1 medium cup of yellow cornmeal, 2 cups of whole milk, 2 cups of evaporated milk, 1 cup of fresh coconut milk, 1 cup granulated sugar, 1/4 teaspoon ground cinnamon, 1 cup of whipping cream, 1 large egg beaten, 1 teaspoon puree vanilla extract.

Mix all of the above.


Make sure you grease the insert of the pudding mold with enough margarine.