(Losing My Voice: Part 2)

Here’s the long awaited follow-up conversation to Losing My Voice from September. #NotReally While I might have felt that I lost my “voice” since moving to Haiti - there is definitely one thing I did not lose and that’s my appetite! For a lighter fare, might I suggest the below reading? Bon Appetit!

“For I know the plans that I have for you," declares the Lord, "plans to prosper you.” Jer 29:11 God’s plan to bless me obviously included being raised in South Louisiana, home to the best cooking in all of the United States! (Um... my hometown of Lafayette won Taste of the South in 2014 - not that we need a contest to win to prove we have the tastiest food.)

Cajun/Creole Cuisines

If you ever heard the adjective “Cajun” associated with food then you know you can expect a plate full of flavor! The ethnic group referred to as Cajuns were French-Canadians who were exiled from Acadia, Nova Scotia and relocated to a small footprint around St. Martinville, LA. Cajuns have a distinct (and I believe - delicious) way of preparing their food. It is a nod to their French heritage with a fusion of the local agriculture (rice, sugarcane, soybeans, peppers, crawfish). Staple ingredients in most dishes are referred to as the “Trinity.” The Cajun Trinity consists of chopped white onions, celery and green bell peppers.

“Creole” on the other hand, while very similar to the Cajun culture, is an altogether different heritage and culture. Creoles are a people with a mixture of French, Spanish, Native American, Haitian and African lineage. Creoles mainly settled around the port of New Orleans area. One cultural expression is the preparation of their dishes. An example would be the Creole Trinity consists of chopped onions, celery and tomatoes.

My favorite comfort meals include: red beans and rice, chicken & sausage gumbo, rice and gravy, fried chicken and boudin. You can’t live in the south Louisiana and not love carbs and everything fried! There is something magical about stick-to-your-thighs food that just warms your soul.

You Want Me To Eat What…?

Physically moving from one country to another can create its own anxiety. Not only the anxiety of packing and unpacking of things, you have to adjust to a new language, new customs, new people, new climate, a completely new lifestyle and new food. I like to think that I can roll with the punches and my feathers don’t get ruffled easily. Confession is good for the soul, right? Well... food is not a change I can bend easily on. I’m not a picky eater per se; I know what I like to eat, what I don’t like to eat and I want what I want. So food is tres empotan (very important) to me.

When I knew I was coming to Haiti, I had very serious questions: Will the food make me physically sick? Would it be something that I want to put in my mouth and eat? But will it taste good?? When it was time for my first meal in country, I immediately scanned the table and noticed it was set with a plate full of rice with red beans, chicken legs in a brown sauce with onions and bell peppers, complete with a bottle of Louisiana Hot Sauce…

Red Beans and Rice (Cajun Crock Pot version)

Serves 6-8; Freezes well *This version is for the busy family. I know I said "we take all day to slow cook" but few people actually have all day to prepare one meal. But I promise - you won’t be able to taste the difference!

1 lb Camellia Red Beans

½ capful of Zatarain’s Crab Boil (liquid)

½ lb of smoked sausage (cut into bite size)

1 lb of regular sausage (cut into bite size)

½ lb of tasso (chopped) *up to ½ lb

2 cu chicken or beef stock

1 capful of browning sauce (can be omitted if you cannot find)

2 bay leaves

½ chopped med white onion*

1 chopped med green bell pepper*

2 tbl minced garlic* (can add more to taste)

*can substitute with a bag of frozen soup/stew mix that includes onion/bell pepper/garlic

Salt (to your taste)

Cayenne (to your taste - I use about 1 tsp)

Tony Chachere’s Dry Roux Mix OR Savoie’s Wet Roux

Directions:

• Put the red beans in a bowl with enough water to cover beans by 2”. Add a few drops of (½ capful) of liquid crab boil to the water and soak overnight. Drain any remaining liquid.
• Add red beans, bay leaves, sausages, chicken/beef stock, browning sauce, onions, garlic, bell pepper and seasoning (salt/red pepper) to your taste to the crock pot.
• Cook on LOW for 6-8 hours.
• Mash some beans with a large spoon against the side of the crock. (I like a little less than half of the beans mashed because it makes it a thicker sauce.)
• Add roux (wet = 2 tbl; dry = 1 ½ tbsp + ½ cup of cold water + mix well) and stir well.
• Taste and add more seasoning/garlic, if needed
• Heat on HIGH for at least 30 min
• Cook rice
• Serve over rice - Enjoy!

Diri ak Pwa (Rice and Beans)

Serves 6 - 8; Watch Fendy's how-to video here! *I do not have a "quick" version of this recipe. So this meal will take you at least three hours to prepare. It will be worth it!

1 ½ cups red kidney beans

3 to 4 cups white or yellow rice

2 tbsps. Haitian epis (marinade) *if you cannot purchase pre-made epis, you can make your own yummy epis! Give it a Google.

½ white onion chopped

3 to 4 tbsps. olive oil

1 chicken bouillon cube

1 habanero pepper poked with 5 to 6 cloves

Handful of parsley tied to 2 - 4 thyme sprigs

5 to 7 garlic cloves minced

6 to 8 cups water +Save the water that was used to boil the beans. Use that water to cook the rice.

1 tbsp. butter (optional)

Salt to taste

A few sprinkles of seasoned salt (Lawry's or Tony Chachere's )

Directions:

• Bring washed red beans to a boil (about 45 min); beans will be al dente.
• Drain the beans. Don't forget to save the water for the rice! (It enhances the overall flavor and gives the rice color. )
• In a medium hot pan, add oil, onions and epis. Stir well.
• Once onions have started to simmer down, add the red beans. Stir well.
• Add the chicken boullion cube (crush it as you are adding it to the beans; it'll make your life easier)
• Fry the beans for couple of minutes; continue to stir.
• Add seasoning salt
• Add the red bean reserve water. Bring beans to a boil. Add more water as needed. (You don't want your beans to burn)
• Add habanero pepper with cloves (poked inside it) and parsley/thyme bunch to water/beans mix
• Continue to cook down the red beans (45 min - 1 hr). Cover, if needed. You'll know when the beans done when you can easily mush them!
• Add water for rice to red bean mix. (6 cups of water for 3 cups of rice)
• Add rinsed rice and stir. (add butter)
• Taste. Add more seasoning, if needed.
• Cover and bring water to a boil for 30 min
• Once the water is evaporated, stir well, lower heat to LOW and cook for additional 30 min.
• Once rice is fully cooked, turn off heat and stir well.
• Remove parsley and pepper.
• Serve hot!

Pikliz (Spicy pickled condiment)

Serves: Lots! It can keep for a couple of months, too.

2 cups grated white cabbage

1 cup grated carrot

½ red bell pepper (cut in the direction of length)

½ green bell pepper (cut in the direction of length)

1 medium white onion, thinly sliced ​​(sliced)

1 shallot, finely chopped

2 scotch bonnet peppers (cut in the direction of length) *3+ for the more adventurous; feel free to change the scotch bonnet peppers out for peppers at a spice level you can enjoy.

1 tsp of salt

White vinegar

Optional: garlic, lime juice, pepper seed, clove to taste

1 Mason jar with lid

Gloves (to protect yourself from the peppers)

*Pepper warning! Peppers are measured in Scoville Heat units (SHU). The habanero chili peppers are 260,000 SHU, whereas the Scotch bonnet pepper is about 445,000 SHU. Not sure how hot this is? As a reference, jalapeño peppers are only about 1000-4000 SHU.

Directions:

• Grate cabbage and carrot with a rasp (bigger hole)
• Grate the onion using the mandolin side of the grater or finely with a knife.
• Put on gloves. Cut the scotch peppers finely in the direction of the length
• Cut a shallot finely
• Cut half of a red and green bell peppers in the direction of the length
• Put all the ingredients in a large bowl
• Add salt
• Stir well using your hands (you should still be wearing gloves)
• Using tongs or your hands, put the mixture in a Mason jar
• Add white vinegar to "wet" the mix
• Close jar and place in the refrigerator; let it set a minimum of a few hours before serving.