The Betty Black Blog

Similar but Different

We would expect that two countries close both in geography and culture would have similar foods. It is therefore no surprise that neighbouring Jamaica and Haiti have similar cuisine. There are many indigenous fruit, vegetables and native animals in common. Canoes of the early Tainos plied back and forth between the two Islands. The history of European colonists and East African slaves is a common one. War in the seventeenth and eighteenth centuries between the English, headquartered at Port Royal and the French, later based in Port-au-Prince, also affected food as soldiers and their retinues carried recipes from one country to the other.

But, as we all know, similar does not necessarily mean the same. There are still French influences in Haitian food to this day, particularly their puddings and breads, and their food does not have the strong Eastern flavours which we got from East Indian and Chinese indentured labourers.

Similar

Diri et Pois Colles

1 cup red kidney beans
¼-½ cup salt pork, diced
2 tbsp oil
2 cloves of garlic, chopped
1 onion, finely chopped
1 green Scotch Bonnet pepper, chopped
1 tsp cumin
Salt and pepper to taste
2 cups rice

Cook the beans in lightly salted water until tender, drain and set aside both the beans and the cooking liquid.

Fry the salt pork until crisp (use oil if necessary). Add the onion, garlic and green pepper and sauté lightly. Stir in the drained beans and sauté for a minute or two more.

Add  four cups of the water in which the beans were cooked. Bring to a boil, add cumin and salt and pepper if necessary. Add the rice and cook until rice is tender, 20-25 minutes.

Griot (Grillots)

½ cup scallions, chopped
½ Scotch Bonnet pepper, chopped
1 tsp thyme
Salt & pepper to taste
1 cup Seville (sour) orange juice
3 lb pork shoulder, cubed

Mix first five ingredients together. Pour over pork in a glass or ceramic container, cover and refrigerate overnight.

Drain pork and place in heavy pot. Add enough water to barely cover and cook for about 45 minutes.

Drain, then fry in hot oil until golden brown. Serve with Ti-Malis Sauce

Ti-Malis Sauce

1 cup onion, finely chopped
1 cup lime juice
3 Tbsp butter
2 Scotch Bonnet peppers, finely chopped
3 cloves garlic, minced
1 cup tomatoes, chopped

Marinate the onions in lime juice for about 30 minutes. Drain the onions, reserving lime juice.

In a heavy skillet, melt the butter over medium heat, add the onions and sauté lightly. Stir in the peppers, garlic and tomatoes. Reduce the heat, cover and simmer for about 10 minutes

Turn off the heat and add the reserved lime juice. Cool to room temperature before serving.

Different

Diri Jon-Jon (Riz Djon Djon)

2 cups rice
1 cup dried black mushrooms
2 cloves garlic, crushed
1 sprig thyme
4 Tbsp butter
Salt & pepper to taste

Remove the stems from the mushrooms and soak each in a cup of hot water for approximately ½ hour.

Sauté rice and garlic in butter. Add salt and pepper to taste. Add mushroom caps and water in which they were soaked. Discard mushroom stems and add water in which they were soaked.
Simmer for about 20 minutes.

Accra

1lb malanga (coco yam)
1 cup fresh black eyed peas (not dried)
1 tsp salt
1 tsp black pepper
1 stalk scallion, chopped
½ onion, chopped
1 clove garlic, minced
¼ green pepper, chopped
1 Scotch Bonnet pepper, chopped
1 egg beaten
1 tbsp flour, approx.
½ tsp baking powder
Oil for deep frying

Grate the malanga. Process black eyed peas, ½ cup water and seasoning in blender until about the same consistency as the grated malanga.

In a bowl, mix the malanga with the black eye pea mixture. Add the beaten egg then the flour and baking powder to make a very thick batter.

Heat the oil until very hot. Drop the mixture by tablespoons into the hot oil. Turn when dark golden brown.

Remove from pan and drain on paper towels.

Bon Appétit!

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