By Dady Chery, Haiti Chery. In Haiti, a freshly baked roll with a cup of hot cocoa is a typical dinner. We owe Haitian hot cocoa to our successful slave revolution, and we have the Aztecs and Mayans to thank for the elaborate process for manufacturing chocolate from the seeds of Theobroma cacao — “food of the gods.”
By Evens Prosper, HPN | Translation by Dady Chery, Haiti Chery. The culinary team that represented Haiti in the “Taste of the Caribbean” contest in Miami from June 20 to 24 won 11 medals for Haiti in several gastronomic categories, and Haiti received three consecutive minutes of standing ovation. (English|French)
By Jean Edner Dorvil in: A Taste of Haiti (Hyppocrene books, NY) | Introduction and recommendations by Dady Chery, Haiti Chery. Tomtom ak Kalalou Gombo is now considered to be traditional to the town of Jeremie in southern Haiti, but in colonial times this was the everyday dish of the Haitians. It is never eaten alone.
Special Report, Renewal 4 Haiti | Editorial note, new directions for a vegetarian version, and photos by Dady Chery, Haiti Chery. Throughout their reign of terror, the French forbade Haitians from drinking pumpkin soup. It was considered a delicacy far too sophisticated for a slave’s palate. Therefore as a symbol of freedom Haitians everywhere have been cooking a bottomless pot of pumpkin soup (soup joumou) and celebrating our Independence Day by sharing this soup every January 1st, since defeating the French in 1804. UPDATE: Photos of Dady’s 2011/2 pumpkin, ingredients, and soup. Happy Independence Day!
Courtesy of H. Montas | Ángel M. Nieves-Rivera, Inoculum | You Tube. Haiti Chery. A little research into the mycology (study of mushrooms) of the island of Hispaniola discovered that the type of mushroom in diri ak djondjon is probably Psathyrella coprinoceps. The same superb scientific article provides two delicious recipes! Bon appetit! UPDATE: April 22, 2012, Video of preparation of diri ak djondjon.