Haitian Recipes

These are recipes that are used at God's Littlest Angels on a regular basis. Once the children arrive in their "forever" homes with their adoptive families, they sometimes cry for Haitian food. Hopefully, some of these recipes will help their adjustment be smoother to their new country and their new home.

Easy Rice and Beans

4 teaspoons of oil (20 ml)
1 to 2 cups of red beans (depending on whether you like a lot of beans or not)
1 small onion chopped
1 chicken bouillon cube
1 clove of garlic
1 leek
2 cups of white rice
4 cups of water (960 ml)
2 teaspoons of salt (add more if needed. Taste the water and see if it's salty enough.)
2 Tablespoon of tomato paste (30 ml)
Parsley and Thyme, take a few sprigs of each and tie together and put into water

In a 2 quart saucepan, heat oil, add red beans, tomato paste and onion, and cook for 2 to 3 minutes. Pestle and mortar (or press) garlic and leek together with 1/2 tsp of salt, add to hot oil. Cook 1 minute more. Add 4 cups of water, rice, bouillon cube, and salt and bring to a boil. Add the rice and tomato paste. Bring to full boil again and stir and cook for 5 minutes. Decrease heat so rice is just simmering, cover with tight lid and simmer for 20 minutes or until tender. Do not stir until the end of the process. Fluff rice with fork. Serve covered with red Creole Chicken Sauce.

Creole Chicken Sauce

4 chicken breasts

2 large tablespoons of tomato paste

4 cups of chicken broth

2 large chicken bouillon cubes

1 onion

1 green pepper

Thyme and Parsley tied together in a little bunch

2 cloves of garlic

1 leek

1 tsp of salt

1 hot pepper for taste (take out before serving)

Cover chicken with about 6 cups of water, 2 bouillon cubes, and cook.

Save broth for sauce.

Pestle and mortar 2 or 3 garlic cloves, 1 small leek, and 1 tsp salt.

Take 1/2 cup of of the broth and put into sauce pan and bring to a boil, add garlic/leek mixture and green pepper, cook 3 minutes, add tomato paste and cook for 3 to 5 minutes. Don't burn. Add 3 1/2 cups of chicken broth, parsley and thyme and hot pepper. Bring to boil and cook for 30 to 45 minutes until it starts to boil down a little bit and becomes less watery looking. Spoon over the rice.

(The staff uses oil most of the time to fry the garlic mixture, but I prefer less oil and use the broth instead.)

Banana Flambé with Ice Cream

This is not a true Flambé because we do not put alcohol in it and set it on fire! You can if you want to, but we prefer it this way.

For 6 servings

3 large bananas
3 to 4 Tablespoons of butter or margarine
2 Tablespoons of brown sugar
1 teaspoon of cinnamon

In non-stick skillet, melt butter, add brown sugar and cinnamon. Mix and then add bananas, flat side down. Cook over low heat until they start to get soft (about 4 or 5 minutes), turn and cook on the backside for an additional 2 or 3 minutes. Spoon 1/2 of a banana with a small amount of the carmelized sugar over vanilla ice cream.

This has a great flavor and everyone loves this special treat!

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