Cooking Haitian Style

10:24 AM, Jan 9, 2013   |    comments
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Sophia Grice from "No Barriers, No Walls" stopped by as part of our food from around the world segment.

Today we were talking about Haiti and Sophia spoke about how our communities are working to help people in Haiti recover from the earthquake a few years ago.

We also had a visit from  Haitian Chef Roozi Aubin from Noble's Grille in Winston-Salem stopped by to show us an authentic Haitian meal.  This red beans and rice recipe is like no other.  Check out his cooking segments here.

In the meantime here are the recipes.

SOS Poul

2 cups dried rice

1 can black or pinto beans

1 cup coconut milk

1 chicken bouillon cube

2 garlic cloves

½ stem scallion

1 1/2 cup water

1TB fresh parsley

1 tsp fresh thyme

2 TB oil

1TB butter.

Salt and pepper to taste.


Preparation: Heat oil on medium heat.  Next add scallion and garlic.  Add the beans, chicken bouillon, salt, pepper, coconut milk, water, butter, parsley and thyme. Bring to boil, add the rice, cook until dry, and cook through.




Avek diri ak pwa

4 chicken drumsticks

2 cloves garlic

1 stem scallion

1 chicken bouillon cube

2 TB parsley

1 tsp mustard

1/4  hot pepper

1TB oil

1 1/2 tsp lemon or lime juice.

1 green pepper

1/2  medium onion


Directions: First, have a pot of boiling water ready.  Wash the chicken and remove most of the fat. Rub the chicken with lime or lemon, and rinse the meat. Next pour the boiling water on the chicken, to help taking away the raw smell.  Let the chicken sit for a minute in the water.  Remove the meat from the water and place into a frying pan.


Seasoning: Add the rest of the ingredients into a blender, mix until smooth. Pour it over the chicken. Stir to allow the seasoning enter the chicken. Add water not to cover the chicken. Cover and let boil until tender.  Remove the chicken once cooked.  The left over juice from the boiling chicken is used for the sauce. Add onion and green pepper to the sauce. Pan fry the chicken  (Optional).  Serve with the rice.

(4 servings)                                                                                       



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