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Seafood

Breakfast/ Dinner/ Seafood

Mori ak banann bouyi (Salted codfish and boiled plantains)

As a child I can honestly say that I really didn’t like salt-fish (Salted Codfish) because I was always scared of swallowing bones but now I realize that there were never a huge amount of bones to begin with ( I think it was all in my head).

Mori and banann bouyi which is salt-fish and boiled plantain is a meal that can be eaten for breakfast, lunch or dinner. I don’t have a specific time that I like to eat it, I basically have it whenever.

 

Some tips that I can offer when embarking on this recipe is this: It is very important to properly de-salt your fish or else you will have a super salty end product so please follow the directions as described in the recipe.

I had my salt-fish and boiled plantains with salad and boiled potatoes, my mother sometimes eats hers with boiled yams.

As I mentioned before, I was never a huge fan of salt-fish but now I love it and I hope this recipe will make you love it too.

 

 

Watch me make Mori ak Banann bouyi here:

Banann Bouyi (boiled plantain)

Ingredients:

  • 1 green plantain
  • 1 teaspoon salt
Instructions:
  1. Add 3 cups of water and salt to a small pot and bring to a boil. Rinse plantain well under cold water, cut off each end and put 2-3 slits in plantain skin and cut in half.
  2. Add plantain halves to water and cook for 15-20 minutes or until fork tender. Remove skin and phloem from plantain and serve.

Mori (Salted-codfish)

Print Recipe

Ingredients

  • 1/2 pound salted codfish
  • 1/2 cup of sliced onions
  • 1/2 cup of sliced bell peppers
  • 2 garlic cloves crushed
  • 1 tablespoon tomato paste
  • pinch of ground black pepper to taste
  • 1/8 clove powder or two cloves
  • 2 sprigs of thyme
  • 1/4 cup olive oil
  • 1 1/2 cup water

Instructions

1

Desalt codfish by placing in a bowl with 8 cups of cold water. Using your hands swirl the codfish in the water to remove salt, do this for about 2 minutes then discard water and repeat the process.

2

In a medium sauté pan on medium to high heat bring 3 cups of water to a boil. Add fish and let boil for 5-10 minutes. Drain and rinse with cold water. Shred fish being sure to remove any bones and set aside.

3

Using the same pan, heat oil and sauté codfish, garlic, onions and peppers for 5-10 minutes. Mix in tomato paste.

4

Add water, ground pepper, cloves and thyme and stir. Cover and let simmer for 5-10 minutes. Serve and enjoy.

Dinner/ Rice/ Seafood/ Side dish

Diri Djon djon ak Kribich (Black mushroom rice with shrimp)

Diri ak Djon don (Black mushroom rice) is such a popular dish for Haitians and non-Haitians alike. When there is a Haitian function wether it be a wedding, birthday party, a communion or whatever, it is expected and anticipated that Diri ak Djon djon will be there.
This popular rice dish is usually reserved for special occasions and Sundays so don’t expect it any other day during a regular week.
I believe the rice is so popular because of it’s dark color, it’s intriguing damnnit!!! Aside from it’s rich dark color the smell is so captivating. One whiff of this stuff and your stomach is sure to rumble as you will instantaneously become hungry.
Now I hope you guys didn’t come here to read up on what fungi family black mushrooms are from because if you did you’re fresh out of luck with me. My goal for this post and video is to show you how I was taught to make it. Alls I can tell you is this: it’s grown in Haiti, northern to be exact (or not) LOL. To get the rice black you basically boil the mushroom in water which extracts the color into the water then you cook the rice in that dark liquid, season it up and voila.

Where to buy Djon djon?? How the heck should I know, oh wait I did do the video right?? I kid I kid guys. I can only tell you where to get it from in Brooklyn, NY because that is where I live. There is a mini mall on Flatbush Avenue and Caton Avenue where several vendors with booths sell their items inside. There are Haitian women who sell Djon djon and other Haitian items throughout the mall. Another location is pretty much up and down Nostrand Avenue or Church Avenue & East 18th Street; I don’t have specific locations because some of the women who sell the mushrooms are selling it out of vans and they move from spot to spot sometimes. Another option to buy djon djon is online at Sam’s Caribbean <—– Click the link.
This is kind of a Thanksgiving recipe but not really, as I mention in the video, the thanksgiving “holiday” is not celebrated in Haiti. But being Haitian-American/Haitian-Canadian we have adapted to American and Canadian culture and sprinkled some of our own into the mix; can’t forget our roots now. I said that to say this, 9 times out of 10 most Haitian families will have Diri ak djon djon at their dinner table for Thanksgiving.
This post was long awaited and now it is finally here!!! Side note: I didn’t rinse my rice in this video, please don’t crucify me (Haitians never cook rice without rinsing it first) I was pretty tired that day so it slipped my mind (I hang my head in shame)

 

I really hope you guys enjoy this, happy cooking and Happy Thanksgiving!!!

Watch me make Diri djon djon ak kribich here:

Diri Djon djon ak Kribich (Black mushroom rice with shrimp)

Print Recipe
Serves: 6-10 Cooking Time: 30-45 minutes

Ingredients

  • 1/2 lbs of shrimp, deveined (optional)
  • 3 cups white jasmine rice
  • 2 cups dry djon djon (black mushroom)
  • 1 1/2 cup frozen green peas
  • 1 1/2 cup of cashews
  • 2 cloves garlic, peeled and crushed
  • 1/4 cup epis
  • 1/4 teaspoon clove powder or 2-3 whole cloves
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon salt-free herbs
  • 1 boullion cube (any flavor)
  • 1/2 cup oil
  • 2 sprigs of thyme
  • 1 scotch bonnet

Instructions

1

In a large pot add djon djon and 8-10 cups of water and bring it to a boil. Once boiled, use a strainer to drain and set liquid aside. You can either save the djon djon for future use by storing it in a sandwich bag in the freezer or discard it.

2

Rinse rice with cold water to remove surface starches and set aside.

3

Clean shrimp by removing the shell, head, tail and veins. Rinse with water and set aside.

4

In a medium pot heat oil on medium heat and sauté garlic. After about a minute add shrimp, dry spices, cashews, epis and green peas and continue to sauté.

5

Add 5 1/2 - 6 cups of the reserved liquid to pot along with thyme and scotch bonnet. Let it come to a boil then add rice and mix.

6

Once liquid has evaporated, lower your heat and cover rice to allow it to fluff up.

7

After about 20-25 minutes turn your fire off. Let it sit for 10 minutes then serve

Dinner/ Seafood

Lambi (Conch)

 

 

I love love love love Lambi… Can you tell how much I love
it?? LOL… No seriously, I love lambi but I always had to wait for a special
occasion to eat some…
That was then, this is now…

So because of my love for lambi I decided I better
learn how to make it; otherwise I’d have to wait for the next party to have some and I couldn’t wait that long.

I was always scared to approach making lambi only
to find out recently, that I had nothing to be afraid of because it is fairly
easy to make. I’m proud to say that I know how to make lambi, yes lambi that is
tender and super tasty. Yayyyyyyyy… Check out how easy it is to make in the
videos below. The first video explains how to clean and prepare the lambi for
cooking and the second video shows you how to cook it. I really hope you try to
make it. Bye!

Watch how to clean Lambi here:

Watch how to make Lambi here:

Lambi (Conch)

Print Recipe
Serves: 5-6 Cooking Time: About 2 hours

Ingredients

  • 2 1/2 lbs fresh conch
  • 1/4 cup lime or lemon juice
  • 5-6 cloves garlic, sliced
  • 1 small onion, sliced round
  • 1/2 cup thinly sliced bell peppers
  • 1-2 stalks of celery, sliced
  • 1/2 teaspoon salt
  • 1/2 - 1 bouillon cube
  • 1 tablespoon salt-free blended herbs
  • 1/8 teaspoon clove powder
  • 1 scotch bonnet
  • 1 1/2 tablespoon cooking margarine
  • 1/3 cup Epis
  • 1 cup tomato sauce or 2 tbsp tomato paste
  • 1/3 cup oil
  • 4 tablespoon Pikliz liquid or 1/2 tablespoon hot pepper sauce (optional)

Instructions

1

Add lemon juice, salt-free herbs, epis and garlic to cleaned conch and mix.

2

On a medium flame, add conch, 3 cups of water, tomato sauce to a medium pot and cover with lid. Allow it to boil for 15-20 minutes then add oil.

3

Be sure to check periodically to make sure the liquid hasn't evaporated completely. If it has, add one cup of water as needed each time you realize it has evaporated. *I usually add water 3-4 more times during the cooking process.

4

After 30-35 minutes check to see if the conch is tender. You will know it is tender when you are able to pierce it with a fork or knife easily.

5

Once tender, add bell peppers, celery, onion, cooking margarine, salt, hot pepper and mix. Lower flame and let simmer for 10 minutes.

6

Add clove powder, bouillon cube and pikliz juice and let simmer for 20 minutes then turn stove off. Your lambi is done!

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