Category Archive: Learn some more

PAPITA (fried plantains- cut longitudinally)

I’m baaaaaaaaaaaaaaaaaaaack ! I haven’t stopped cooking. Actually , that’s all I seem to have been doing. I do it so much that I think I might be getting better at my Haitian… Continue reading

Accra

Accra is a word used in the Caribbean to define fritters/ beignets. The Accra is a cousin of the marinade ( which is more of a french origin) . Accras are usually mixed… Continue reading

Acassan

I was walking in the super market when I stumbled upon a brand name I was very familiar with in Haiti : “Madame Gougousse”. It’s funny how the little things that you’d pay… Continue reading

Soup joumou (Squash soup)

Normally/ Usually , soup joumou is served/prepared on January 1st. It’s a historical tribute to our declared Independence on January 1st, 1804. The newly freed slaves consumed it because such meal was forbidden them by… Continue reading

TomTom ak Kalalou (Breadfruit with Okra)

Tom tom ak Kalalou Gombo In English : Breadruit with OkraI used to laugh hysterically at this name “Lam veritab” . It sounded purposely senseless. The true soul? That’s a weird name for a tree.… Continue reading

Zanmann – Tropical Almond

I remember spending endless hours sitting in the backyard, after collecting several ZANMANNs (Tropical Almonds) that I would shamelessly enjoy,  from the tree that my father had planted there. The tree’s latin name… Continue reading