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Dinner/ Soup

Bouyon Poul (Chicken Soup/Stew Haitian Style)

So I know a lot of people are going to say “Bouyon Poul, wth does she mean Bouyon Poul (Chicken soup/stew)?” Trust me guys, I know that bouyon is traditionally made with tèt kabrit (goats head) or beef. But so many people asked me how to make chicken Bouyon cause everyone doesn’t eat red meat so I’m accommodating you non red meat eaters in today’s post.

Yes, Bouyon poul (chicken soup/stew Haitian style) is now one of my favorites. Practicing making something as many times as I practiced making this would cause anyone to now like something that they may have not liked before. I got the seal of approval from authentic Haitians i.e. my uncle Yves, my grandmother and mother. Believe me, if they say it’s good then it’s good damn nit!

In the notes below I tell you to make your dumplings after peeling and chopping the veggies because it will make everything go so much smoother for you. When you are making the soup the time will breeze by because you prepared everything in advance. Trust me on this!!

I am super happy to share this recipe with you guys, if you follow my instructions exactly you will be able to make this soup with no problems! I hope you love it as much as I do.

Watch me make Bouyon Poul here:

Chicken Marinate:

  • 1lbs raw Chicken thighs (2 chicken thighs)
  • 1/4 cup epis
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tsp salt-free blended herbs
  • 1 lime, sliced in two

 

  1. Squeeze lime juice over chicken then rub each piece of chicken with one lime half.
  2. Rinse chicken under cold water, discard water.
  3. Slice two slits on either side of chicken.
  4. Add epis and dry seasoning to chicken and mix well. Set aside.

Dumplings:

  • 1/2 cup apf
  • 1/2 tsp salt
  • 3 tablespoons + 1/4-1/2 tsp

Makes 5-6 dumplings

  1. In a medium bowl whisk salt and flour together until well combined.
  2. Add water and mix with a fork. Once dough forms, use hands to feel if it is soft enough. I added  an extra ½ teaspoon of water to the dough because it felt dry to me.
  3. Break a small piece of dough off, knead in your hands for a few seconds then roll between your palms and form dumplings. Cover with plastic wrap and set aside.

Bouyon Poul (Chicken Soup Haitian Style)

Print Recipe
Serves: 6-8 Cooking Time: 1 hour 30 minutes

Ingredients

  • 1 lbs Chicken thighs, cleaned & marinated (2 chicken thighs)
  • 12 cups water
  • 2-3 celery sticks, sliced
  • 2-3 carrot sliced
  • 1/2 onion, sliced (1/3 cup)
  • 2 cloves garlic, finely chopped or crushed
  • 1/4 cup red bell pepper, sliced
  • 1 tbsp + 1 tsp chicken base or 1 bouillon cube
  • 1/2 tbsp tomato paste
  • 1 teaspoon salt
  • 2 whole cloves or 1/8 tsp clove powder
  • 1/8 tsp black pepper
  • 2 sprigs thyme
  • 3 sprigs of Parsley, only leaves chopped
  • 1 hot pepper
  • 1 chayote squash, sliced (chocho)
  • 2-3 potatoes, peeled & cut in 4
  • ½ lbs yellow yam, peeled & cut into medium sized pieces
  • ½ lbs yautia (malanga), peeled & cut into medium sized pieces
  • 1 green plantain, peeled & sliced diagonally

Instructions

1

On a medium to high flame add water, chicken, celery, carrots, onions, chicken and boil for 20 minutes. After that time has elapsed, remove chicken and set aside to cool.

2

Add garlic, bell peppers, chicken base, tomato paste, salt, clove powder, black pepper, parsley, thyme, hot pepper and mix. Salt to taste.

3

Add chayote, yellow yam, plantains, potatoes, malanga, dumplings and boil for 15 minutes.

4

While that cooks shred your chicken, discard the skin, fat, veins etc.

5

Lower flame to low, add shredded chicken and spinach to the pot, cover and let it boil for 10 minutes. Serve and enjoy!

Notes

* Have limes on hand when peeling the potatoes, yellow yams, malanga (yautia). Rub limes all over root vegetables as you peel them to minimize the browning of them. * Keep potatoes in cold water. * Have all vegetables peeled and chopped first * Make your dumplings after chopping the veggies

Dinner

Espageti ak Hotdog (Haitian style Spaghetti w/hotdogs)

Spaghetti is great but when you Haitianfy it, yes I just said Haitianfy (that’s my word now LOL). When you Haitianfy it, it just becomes so much better. A lot of people look at Haitian Spaghetti as something weird, so much so Chris Rock mentioned it in his movie “Top Five” In the scene he was in an interview and he spoke about how good the spaghetti with hotdogs was and the interviewer looked baffled as he questioned “Hotdogs in Spaghetti?” To which Chris Rock replied yeah it’s really good. I don’t remember the scene word for word but it definitely made me smile that he mentioned it 🙂

Continue Reading…

Dinner

5 Cheese Lasagna

Why is there a recipe for lasagna on a Haitian food blog? Lasagna is an Italian dish! I know, I know guys… I know this is an Italian dish but we all love it don’t we? I know I do, especially at a Haitian party; it always goes fast!

I remember the first time I made lasagna by myself, I totally forgot to add sauce to the meat; it came out horrible, SMH. As the years have gone by I’ve perfected my craft and I’m so excited to share this recipe with you guys. It’s so freaking good guys, I wouldn’t lie to you!!!

I used 5 cheeses in this lasagna, yes you read that right 5 cheeses. We love cheese in my house, I love cheese but I’m gonna have to give it up sooner or later cause I’m considering becoming a vegan (yes, a vegan). Trust me I know what I’ll be missing but it’s for my health and that’s very important to me. It won’t interfere with the recipes for this blog so don’t fret guys! Back to what I was saying before all that vegan talk… I used 5 cheeses as listed above in that lovely picture, two of them are not traditional to true Italian lasagna (cheddar and provolone). I love cheddar and I love provolone so they deserve to be in this delicious lasagna just like the rest of the cheeses (I don’t discriminate). These two give this lasagna that extra special taste, it makes it more exciting.

The next thing that I added that makes this dish exciting is fennel seeds, I’ve tasted them in the lasagna at the Olive Garden and since then I’ve add it in mine. If you’ve never tried it in your meat sauce for any pasta dish, please add a little it will taste great.

Making lasagna is a science that’s kind of hard to explain, it’s something that you have to watch someone do then you must practice it and it will get better each time you make it. I learned how to make it by watching my mom. I’m curious to know how she learned how to make it cause she has never owned a cookbook to my knowledge, maybe she saw it on a cooking show. I hope the instructions I give in the written recipe are clear enough for you to understand how to make this dish by yourself. If the written one isn’t good enough I hope the video is.

Because of different ovens baking times will vary so make sure you keep a close eye on this while it cooks. When it’s done let it cool for 15-20 minutes or else it’s gonna break apart when you cut into it, which is what happened to mine in the picture below. This recipe serves 5-6 people depending on how greedy the people eating are LOL.

Watch me make Lasagna here:

5 Cheese Lasagna

Print Recipe
Serves: 5-6 Cooking Time: 1 hour 30 minutes

Ingredients

  • 1 box lasagna noodles
  • 1.3lbs pack ground turkey (20.8oz)
  • 1 (14.5 oz) can crushed tomatoes with roasted garlic
  • 1 (26 oz) jar tomato basil sauce, reserve 1 cup
  • 6-8 garlic cloves, crushed
  • 1/2 cup bell peppers, diced
  • 1/2 cup onions, diced
  • 1 tablespoon basil
  • 1/2 tablespoon oregano
  • 1/2 tsp fennel seeds (optional)
  • 1/2 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 tablespoon paprika
  • 1 cup parmesan cheese
  • 1 (15 oz) ricotta cheese (2 cups)
  • 1 cup sharp cheddar cheese
  • 2 cups shredded Provolone & Mozzarella mix (or just mozzarella)

Instructions

1

Add water to a large pot along with salt and oil and bring to a boil.

2

In another medium pot on a medium to high heat brown meat while breaking it apart. After 5 to 6 minutes add onions, peppers and garlic, mix and continue breaking meat down. Then add salt, garlic, onion powder and paprika. Lower flame and cover for 5 minutes.

3

Add lasagna noodles to boiling water and cook according to package directions. When done, drain water and add cold water to noodles to cool them down to make them easier to work with when assembling the lasagna.

4

Preheat oven to 375℉ degrees

5

Add diced tomatoes to meat and stir. Reserve 1 cup of pasta sauce then pour the remaining sauce into the meat sauce. Take 1/2 cup of pasta water and pour into jar and shake well and add to the pot. Add basil, oregano and fennel seeds and mix.

6

Assembling the lasagna: Using an 11x13 inch baking dish, add a little sauce to the bottom of the dish and spread it out (about 2 tablespoons). Depending on the size of your dish, cover the bottom of your dish with lasagna noodles (I used 4).

7

Add about 1/2 to 1 cup of meat sauce on top of the noodles, then add about 1/3 cup of ricotta cheese and spread it out. Next sprinkle about 1/3 cup of Parmesan cheese followed by 1/4 cup of cheddar cheese followed by 1/4 cup provolone/mozzarella cheese mix.

8

Cover that with more noodles then repeat step 7 for middle layer. I always increase the amount of ingredients in the middle layer then bring it back down for the 3rd layer (cheddar will finish by the last layer). Finally add one more layer of lasagna noodles, cover with the reserved cup of pasta sauce, remaining parmesan and remaining provolone/mozzarella mix. Cover with aluminum foil and bake for 45 minutes to 1 hour. Let cool for 15-20 minutes before serving . Enjoy!