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Side dish

Side dish

Haitian Potato Salad

I grew up thinking that potato salad was pink because that’s the only way I’ve ever had it. When I finally saw regular potato salad that wasn’t pink I thought something was wrong with it until I realized that it was only Haitians that added beets to it (to my knowledge that is). To be honest I love potato salad but I think it is the best with beets, it might be because of the hint of sweetness it adds (I like sugar, hangs head in shame :-D).

When it comes to dicing the vegetables, I suggest dicing them pretty small for the people who don’t like crunch in their potato salad; If you don’t mind then hey the world is your oyster.

I used russet potatoes in the video but I have tried this with yukon gold and it came out just as good, so use what ever potatoes you want. I peeled the potatoes and boiled them whole;

I’ve tried it where I chop them up then boil them which does make it easier but that can alter the cooking time. For it to cook evenly the cubes have to roughly be around the same size; so to avoid some being cooked and others not I just boiled them whole then cubed them later.

I’ve tried this recipe a couple of times before and now I am happy to share it with you.Since it’s summer (or whenever you’re reading this LOL) I’m sure you have a barbecue or two to go to, make and bring this as your contribution 🙂

Haitian Potato Salad

Print Recipe
Serves: 8-10 Cooking Time: 1 hour 30 minutes

Ingredients

  • 6 small to medium russet potatoes, peeled, cooked and cubed
  • 1/2 a large beet, peeled, roasted and cubed
  • 5-6 medium eggs, boiled and chopped
  • 1 cup cooked sweet green peas
  • 1 large stalk of celery, diced (1/3 cup)
  • 1 large carrot, peeled, boiled and diced (1/2 cup)
  • 1 cup mayonnaise
  • 1/2 onion, finely diced (1/3 cup)
  • 1/4 cup yellow mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1

Peel and roast your beet in a 350℉ oven for 45 minutes or until you're able to easily pierce it with a fork. Peel and boil potatoes in salted water for 25 minutes. Cut carrot in half and boil for 10-15 minutes with sweet peas. Boil eggs for about 10 minutes.

2

Once cooked dice up your potatoes, beet, celery, carrots and eggs.

3

To a small bowl combine mayonnaise, mustard, onions, celery, garlic, onion powder, salt, black pepper to make dressing; mix well.

4

To a medium-large bowl add potatoes, beets, eggs, green peas, carrots, dressing and mix well until you get a nice pink color. Chill and serve. Enjoy!

Appetizers/ Side dish

Banann Peze (Fried Plantains)

What is Griyo without banann peze (fried plantains)? I don’t know cause I always eat griyo with plantains, they just go together!! Now plantains on the other hand, I can just eat that with some sòs(sauce) and pikliz(spicy coleslaw). I love both green and sweet yellow plantains equally.

Watch me make Banann Peze:

 

Banann Peze (Fried Plantains)

Print Recipe
Serves: 4 Cooking Time: 10-15 minutes

Ingredients

  • 1 green plantain
  • 1 cup vegetable oil
  • 1/2 - 1 tsp salt

Instructions

1

Peel plantain, cut into 1-inch diagonal pieces.

2

Add oil to small pan on medium to high heat and fry plantains. Remove from oil, drain on paper towel and flatten using a plantain press.

3

In a small bowl add about 1 cup water along with salt and dip pressed plantains into water, shake off excess and re-fry.

4

Remove from oil and drain on a plate lined with paper towel. Serve with sòs and pikliz.

5

Enjoy!

Notes

*When re-frying the green plantains you can add them into salt water before hand, this gives the salt a chance to penetrate the plantain which gives it that extra tasty taste (Yum). That step is not necessary for the sweet plantains and I wouldn't advise doing so. *If you don't have a plantain press, get creative and find something flat in the kitchen to flatten it with.

Dinner/ Rice/ Side dish

Diri Kole ak Pwa Wouj (Red beans and rice)

Diri kole ak pwa wouj (red beans and rice) is a staple dish in Haitian cuisine. Usually, I’m not a huge fan of this because I don’t like too many beans in my rice. When my mom makes this, I feel like she adds more beans than rice. If you’re not a huge bean fan like myself then this recipe that I’m going to share is great for you. The beans don’t overpower the rice, I think it is a perfect balance.

If you are pressed for time you can use 1 (15oz – 15.5oz) can of red kidney beans. The color of the rice may vary when using canned beans, it’s either going to be just right or pale, basically a hit or miss. Regardless of the color, it will still taste great, granted you follow this recipe. Another tip if you are pressed for time is to soak your beans the night before for 8-12 hours, this will cut your cooking time down to about 45 minutes or so (you have to experiment to figure the cooking time out).

Measuring out your liquid:

Usually when making rice most people use the 2 to 1 rule, which is 2 cups of water to 1 cup of rice. I tried that and used 4 cups of water for 2 cups of rice and my rice came out a little too mushy so I removed half a cup to make it 3 1/2 cups of water to 2 cups of rice and it came out perfect. After boiling your beans you drain the beans and set the liquid aside, I had approximately 3 cups of liquid from the beans. For my remaining half cup of liquid I used chicken broth, if you don’t have chicken broth you can use water.

Questions you may have:

Q: What kind of oil did you use?
A: I used olive oil in this recipe.

Q: Where can I find creamed coconut and cooking margarine?
A: I live in Brooklyn, NY so I usually get mine from the fruit stand. If you can’t find either just substitute the creamed coconut with coconut milk (I would use 3 cups of the reserved liquid and 1/2 cup of coconut milk). Substitute the cooking margarine with 1 tablespoon of butter.

Q: I don’t like using bouillon cubes because they have MSG in them, how do I substitute?
A: I usually use vegetable bouillon cubes, I get them from health food stores. They don’t contain any MSG… FYI it’s ok to use Maggie brand, but use it in moderation.

You can serve this with meat, fish, or poultry; it pairs well with many things. I sometimes make this with a side of sauce and have it like that. I know some of my true Haitians are saying “Kisa, san vyan?” (What, no meat?). Trust me, it’s ok to have it without meat cause it taste that great by itself. Hope you give it a try!

 

 

Watch me make Diri Kole ak Pwa Wouj here:

Diri Kole ak Pwa Wouj (Red beans and rice)

Print Recipe
Serves: 5 Cooking Time: 1 hour 45 minutes - 2 hours

Ingredients

  • 1 cup dry red kidney beans (rinsed)
  • 2 cups white jasmine rice (rinsed)
  • 1/4 cup oil
  • 1/8 cup epis
  • 1 teaspoon salt
  • 1/8 teaspoon clove powder or 2 whole cloves
  • 1 bouillon cube
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon creamed coconut
  • 1 tablespoon cooking margarine
  • 1-2 thyme sprigs
  • 1 hot pepper

Instructions

1

In a medium pot on medium to high heat, add beans and 12 cups of water and bring to a boil. Cook beans for 1 hour and 20 minutes. After an hour add 2 additional cups of water to the beans for the remaining 20 minutes. Once cooked drain beans and set liquid aside.

2

In a medium pot on a medium flame add oil and epis and mix. Add beans, garlic powder, onion powder, salt and bouillon cube and mix well until bouillon cube is dissolved.

3

Add 3 1/2 cups of the reserved liquid to beans along with coconut, margarine, clove powder, thyme and hot pepper and bring to a boil.

4

Once boiling add rice and stir. Let it come back to a boil until liquid has evaporated. Lower heat, cover with a tight fitting lid and allow rice to cook for 15-20 minutes. Serve & enjoy!