Bulgur Wheat is a whole wheat grain that is consumed often in Haitian cuisine. To my knowledge, we eat it two ways; it sometimes substitutes rice in a meal or is made into porridge.
Haitians refer to it as Ble (pronounced: Blé). The brand that I used is pictured below, I’m not such a big fan of it when it substitutes rice but I love it as a porridge; which is why I thought it was important for me to learn how to make this.
I only learned how to make it recently following my mothers instructions and I came up with the recipe that you see below. If you make it differently feel free to share your methods with me in the comments section. Hope you try and like this recipe.
In a medium saucepan on low to medium flame add 4 cups of water, bulgur wheat, star anise, cinnamon stick and cook for 20 minutes. Once cooked turn off flame, remove cinnamon stick and star anise, rinse and set aside for later use.
Blend cook bulgur wheat with 2 cups of water. Use a strainer to strain bulgur, using a spoon to push it through. Take remaining bulgur from strainer and blend it with 1 cup of water and strain it again. Throw away remaining bulgur.
On a low flame, add strained bulgur wheat to the saucepan along with milk, star anise, cinnamon stick, sugar, salt, nutmeg, stir well to remove any lumps and let it simmer for 10 minutes.
After 10 minutes, add butter, vanilla extract and stir. Serve and enjoy!
Labouyi Banann (Plantain Porridge) is one Haitian dish that I can say I knew how to make at a young age; I’ve been making this goodness since I was about 12 maybe 13 years old. I loved it so much that I watched my mom make it and mimicked her. Several years later, I still love this stuff, it’s a hearty breakfast or evening treat!
This is number 3 for the Labouyi (Porridge) Series. I have more to come soon; Hope you enjoy this series!
On a medium to high flame add 3 cups of water, star anise, cinnamon sticks, lime zest and let that come to a boil. Once boiling, reduce flame and add milk, salt, nutmeg, and sugar. Stir and let simmer while you prepare the plantain.
Add chopped plantain and carrot to blender with 2 cups of water and blend until smooth. Add plantain and carrot puree into sauce pan, let cook for about 15 minutes.
After 15 minutes add butter, vanilla extract and let simmer for another 10 minutes. Serve hot!
Avwan (Oatmeal) is one of my favorite breakfast foods, but not just any oatmeal I love it Haitian style. Mind you, I’ve only had my moms and named it Haitian style based off her recipe. I’m sure people make it different ways but today I’m sharing the way my mom taught me how to make it. I just used regular old fashion rolled oats, I’ve never tried this using quick oats but you can feel free to experiment. This is number 2 for the Labouyi (Porridge) Series, I have more to come soon. Hope you enjoy this series!
Wish you were in Haiti, but you're not? Wish you had some Tablèt, but you don't? Make it yourself with my easy to follow recipe! Sign up for my e mail list to get the exclusive video and recipes on How to make Tablèt Nwa, Tablèt Kokoye and Tablèt Pistach (cashew, coconut and peanut candies).