By Dady Chery, Haiti Chery. In Haiti, a freshly baked roll with a cup of hot cocoa is a typical dinner. 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.”
Continue reading →By Evens Prosper, HPN | Translation by Dady Chery, Haiti Chery. The culinary team that represented Haiti in Miami’s Taste of the Caribbean contest in Miami from June 20 to 24, 2012, won 11 medals for Haiti in several gastronomic categories, and Haiti received a three-minute standing ovation. (English | French)
Continue reading →Commentary by Dady Chery, Haiti Chery | Dominique Thomas recipe in A Taste of Haiti, Hippocrene Books Inc., 2002. In Haiti, Mayi Moulin Ak Pwa is peasant fare. The ingredients are cheap, and the value is in the preparation.
Continue reading →By Jean Edner Dorvil in: A Taste of Haiti (Hyppocrene books, NY) | Commentary by Dady Chery, Haiti Chery. Tomtom ak Kalalou Gombo is 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.
Continue reading →By Marianne Cesar, in A Taste of Haiti, Caribbean Living | Commentary by Dady Chery, Haiti Chery. Nearly every Latin America and Caribbean country boasts of a delicious cornmeal drink. Ours in Haiti is called Akasan. It is a legacy from our Taino ancestors.
Continue reading →By Mongo Santamaria and an all-star band | Commentary by Dady Chery, Haiti Chery. Fantastic version of Mongo Santamaria’s composition Sofrito, together with a recipe. This is about food and dance.
Continue reading →By Mirta Yurnet-Thomas, A Taste of Haiti | YouTube. Kremas is a sweet and creamy alcoholic beverage native to Haiti and made with coconut cream, condensed and evaporated milk, spices, and lots of rum. Step-by-step video demonstration included.
Continue reading →Courtesy of Mirta Yurnet-Thomas. Pikliz is an extremely hot mix of pickled scotch bonnet peppers and shredded veggies with which Haitians flavor their dishes. Every Haitian kitchen’s cupboard or refrigerator has pikliz. It is typically passed around at mealtime.
Continue reading →Courtesy of H. Montas | Ángel M. Nieves-Rivera, Inoculum | Commentary by Dady Chery, Haiti Chery. A little research into the mycology 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!
Continue reading →Courtesy of Valiera, 5-Star Foodie. Though the name literally means sweet-potato bread, this Haitian treat is more like a baked pudding. The secret is to use white sweet potatoes, also called boniatas.
Continue reading →Renewal 4 Haiti recipe | Commentary by Dady Chery, Haiti Chery. Throughout their reign of terror, the French forbade Haitians from drinking pumpkin soup (soup joumou), then considered to be a delicacy too sophisticated for a slave’s palate. As a symbol of freedom, Haitians everywhere have cooked a bottomless pot of pumpkin soup and celebrated our Independence Day by sharing this soup every January 1st since 1804. Happy Independence Day!
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