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Diri Kole ak Pwa Rouj

Red Beans & Rice / Diri Kole ak pwa rouj


1.5 cups dried red beans
2 cups of white long grain rice
Some salt
1 teaspoon of pepper
1/2 bouillon cube
1/4 cup of rough chopped onions or less
2 garlic cloves, crushed
5 cloves
2.5 tablespoon canola oil (any oil with due)

Diri Kole ak Pwa Rouj

Red Beans & Rice

Rinse and soak beans overnight in bowl in filled with water. Be sure to discard any broken, bruised or discolored beans. In the morning, drain beans and set aside to cook.

Put beans to boil in a medium sized saucepan, 1 teaspoon of salt and allow to cook/boil for 45 minutes to an hour. Be sure to watch the water, if the water reduces and the beans are not yet edible add in more water. Once the beans are soft and edible they are ready. Strain, but do not discard the water (you will need that for later).

On medium high heat add 2 tablespoons oil and fry the onions, garlic and chicken bouillon cube for 4 minutes. Make sure the bouillon cube is completely crushed. Then add in 3/4 cup of drain beans and fry for 3 to 4 minutes. Once the beans start to get darker but not burned add in remaining beans, pepper, cloves and the water you boiled the beans in. If you need more water add in 1 cup of water. Cover the pan and allow water to come to a boil.

Taste to see if any salt is needed (This is what your rice will taste like). At this point, I like to add a pinch of salt. If it's too salty just add in more water. Add in your rinsed rice. Once the water has reduced to the point where you can see the rice, stir in 1 teaspoon of oil and 1 tablespoon of butter. A quick stir then cover your pot and reduce temperature to medium low. After 15 mins, reduce temperature to low and rice should be ready in 10 to 15 minutes.

End result should be soft, tasty rice and beans.

A taste of Haitian cooking from the kitchen of Barbara Jacques

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Legumes Epinard, Chou, Berejèn, Militon a Vyann Bef avec Kodenn

Legumes Epinard, Chou, Berejèn, Militon a Vyann Bef avec Kodenn

Braised Spinach, Cabbage, Chayote Squash, Eggplant Beef and Turkey served with boiled plantain and white rice.

Legumes is a traditional Haitian dish of braised vegetables and meat that is a real crowd pleaser. It's hearty, healthy and worth the time and effort. The meat used in this recipe is beef and turkey but you can really use any meat including pork, crab, ribs, conch meat and my all time favorite oxtail. The same goes for the veggies. The cooking time is 2 hours and it does require a lot of attention, unless you are using a dutch oven, but this dish is a staple in every Haitian home. Enjoy!




1 lbs of stew beef
1/2 lbs of turkey necks/steaks
1 large eggplant/ 2 meduim eggplants
2 large chayote squash
1 bag of spinach (10 oz to 16 oz)
1 onion
2 bouillon cubes
1/2 green pepper
1 cup of chopped carrots
1 cup of cilantro
1/2 cup of parsley
2 tablespoons of epis
3 cups of cabbage (rough chop)
1 tablespoon of salt
1 tablespoon of pepper
1 habanero pepper
1 teaspoon seasoning salt
2 garlic cloves (crushed)
1 green onion (crushed)
1.5 sour oranges
2 small limes
4.5 tablespoons of oil (any except olive oil)
1 teaspoon of tomato paste
1 teaspoon of ground cloves
4 cups of beef broth


legume Berejen


Juice the limes and set the juice aside. In a medium bowl, cut oranges and rub the beef chunks then rinse with hot water, drain and set aside. In a separate bowl rub the turkey meat with limes, rinse with hot water then drain and put turkey into the same bowl as beef. Pour in lime juice, add in chopped onions, 1 crushed bouillon cube, salt, pepper, seasoning salt, crushed garlic cloves, chopped parsley, 1 tablespoon of epis(spice blend) and green pepper. Allow to marinade minimum 1 hour.

Wash and rinse all your veggies beforehand. Chop the carrots and set aside. Peel chayote, remove the white oval shaped seed in the center; then chop into cubes and set aside. Remove the skin from the eggplant, chop in half, remove some of the seeds from the eggplant and set aside. This helps reduce the amount of liquid released from the eggplant while in the pot. Wash and rinse cabbage and rough chop, then set aside.


Let's get started:

Add oil to a 6 or 8 quart stockpot on medium high temperature. Add in 1 tablespoon of epis and saute for 1 minute then add in strained beef and turkey meat and stir. Brown the meat, turning over and stirring. After 5 minutes pour in marinade and stir in tomato paste, add in habanero pepper (do no let this break, it will be very hot so watch for the pepper). Cover and let cook until the water evaporates some. Do not let it burn. Stir with wooden spoon and add in 1 cup of broth. Do this every 15 to 20 minutes.

Once the meat starts to take on a brown color and the water has started to evaporate some more add in 1 cup of broth, top the meat with the chayote, the eggplant, then the cabbage and cover. Lower temperature to medium and let cook for 30 minutes. After 30 minutes, add in rinsed spinach on top and cover. After 15 minutes, stir in carrots and cover the pot. At this point, the vegetables should start to cook down, the sauce should be getting thicker and the meat should be cooked completely. Allow the carrots to cook and the sauce to thicken a bit more, approximately 15 minutes.

At this point you want to search for and remove the habanero pepper. Lower the temperature after 15 minutes to low and serve with rice.

A taste of Haitian cooking from the kitchen of Barbara Jacques

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Griot Bannan peze

Griot bannan peze

You asked for it, well, here it is! Griot! Griot! Griot! Griot is basically pork shoulders cut into cubes/pieces, marinated and deep fried. Griot is a very popular dish and best paired with bannan peze (Fried and smashed plantain illustrated above), pikliz with diri kole (beans and rice).

Griot Bannann Peze


3 lbs of pork shoulder (cut into cubes/pieces)
3 cloves
2 garlic cloves
1/4 cup of parsley
1/2 cup onions
2 teaspoons salt
2 teaspoons black pepper
1/4 cup green pepper
2 lime (cut in half & juiced)
1 or 2 habanero peppers
3 to 4 cups of water
4 to 5 cups of vegetable oil
deep fryer
2 sheets of paper towel

How to clean and Marinate Pork

Blend habanero pepper, parsley, onion, cloves, garlic and paprika into a paste with about 1 tablespoon of lime juice, then set aside. In the sink, rub pork with limes rinse with cold water. In a meduim sized bowl, add pork, lime juice, paste of ingredients and mix with hands. Cover and refrigerate for 45 minutes to 24 hours.


In a saucer pan, add water, marinated pork and boil until tender, probably 30-45 minutes. Heat oil in deep fryer. Separate pork for liquid and set pork aside, do not discard liquid. Separate pork into batches for frying and fry until a light dark brown color. Set aside on paper towel. Once all the batches are completed you can used liquid as sauce for the rice or fried plantain. Garnish with pikliz and enjoy!

A taste of Haitian cooking from the kitchen of Barbara Jacques