Mais Moulin

  • 1 cup oil
  • 3 slender leek tops
  • 1 coconut, meat extracted and finely shredded
  • 3 cups polenta style cornmeal
  • 3T rock salt

Heat oil in a large pot. When hot, add leek tops and fry until golden. Add one cup of water to deglaze. Make coconut water by adding 2 cups of water to the shredded coconut, massaging the meat to extract as much milk as possible. Strain into the pot through a fine mesh screen, squeezing the meat to extract as much liquid as possible. Repeat this process three more times. Cover the pot and bring to a boil.

Wash polenta with fresh water by swirling it around in fresh water. Drain, reserving one cup of starch water. Add both the polenta, reserved starch water and rock salt to the boiling coconut water, stirring so that the polenta does not get lumpy. Cover, and simmer for about 40 minutes, stirring occasionally. The Mais Moulin is ready when it is tender with a porridge like consistency.

Serve with Poisson Gwo-Sel, Yam and Banana

This recipe was performed by Rose Marie Paul at the 3rd Ghetto Biennale in Port-Au-Prince, Haiti

A blind neighbor waits with anticipation for the Mais Moulin with Poisson Gwo Sel to be ready

Poisson Gwo Sel

  • 4 whole medium white fleshed fish, descaled and cleaned
  • 4 lemons
  • 7 small limes
  • 2 small handfuls plus 2 T of rock salt
  • 11 shallots
  • 3 slim leeks, tough green tops removed, cut into 3” segments
  • 1 head of garlic, peeled
  • Small bunch of parsley
  • 1 sweet green bell pepper
  • 1 whole habenero chili
  • 1 cube chicken boullion
  • ¼ cup of mustard
  • ¼ cup white wine vinegar
  • 3 T vegetable oil
  • 2 red onions
  • 1 coconut, meat extracted and finely grated
  • Herb bundle made of a small bunch of parsley tied together with several sprigs of thyme

After cleaning the fish, make a diagonal cut from head to tail, then cut the fish in half, crosswise.  Reserve the juice from one lemon and 4 limes. Squeeze remaining citrus juices over the fish, rubbing the inside and out with the citrus rinds, and keeping rinds in the marinade. Add 2 small handfulls of rock salt, coating the fish inside and out. Peel shallots, throwing the skins and tops into the marinade.

In a large wooden mortar and pestle, combine garlic, 2 shallots, parsley, ½ of the sweet bell pepper, habanero, chicken boullion cube and 2 T rock salt. Mash into a rough paste and reserve. Slice red onion in 1” rings, the remaining green bell pepper into ½” strips and quarter the remaining shallots, reserving together in a bowl. Make a coconut cream by adding 2 cups of water to the shredded coconut and massaging the meat to extract all the milk. Strain the cream through a fine mesh, squeezing as much moisture from the shreds as possible. Repeat the process using 1 cup of water.

After the fish has marinated for a half an hour, rinse the fish with fresh water. Place the fish in a large pot and add reserved citrus juice, mustard, vinegar, oil and reserved shallot paste. Rub the sauce over the fish, coating the inside and out. Place pot on medium high heat. Let it cook for 10 minutes then add reserved coconut cream. Bring to a boil, then stir by shaking the pot gently back and forth so as not to break up the fish. Return to medium heat and simmer for 10 minutes, covered. Add reserved sliced vegetables and herb bundle, lower heat and simmer an additional 15 minutes.

Serve with Mais Moulin, Yam and Banana

This recipe was performed by Rose Marie Paul at the 3rd Ghetto Biennale in Port-Au-Prince, Haiti

Fish marinating in rock salt & citrus for Poisson Gwo Sel
Fish marinating in rock salt & citrus for Poisson Gwo Sel

Tchaka

Tchaka is traditionally prepared for Azaka, the patron of Agriculture.

  • 1 green onion
  • 3 cups dried yellow corn, broken into large pieces
  • 1 tsp of baking soda
  • 3 cups Barlotti beans
  • 1 joumou or winter squash, peeled, seeds removed and cut into fist size pieces
  • 1 coconut, cracked, removed from shell and finely shredded
  • 1 lb lardons cut into large cubes.
  • 3 cloves garlic, peeled and crushed
  • 6 T rock salt
  • 3 habanero chilis
  • 1/3 cup vegetable oil plus 2 T for Boy
  • Small bunch of parsley tied with several sprigs of thyme
  • 4 T butter
  • 2 chicken bouillon cubes
  • 2 cups flour
  • 1 lemon

Fill a stock pot 1/3 full of water and place over medium heat. Add the whole green onion and bring to a boil. Wash broken corn and add to the water along with baking soda. Add enough water to fill two thirds of the pot, bring to a boil and cook, covered, for 50 minutes until corn is al-dente. Wash beans and add to stock pot. Return liquid to a soft boil and cook for an additional 40 minutes. Add joumou squash, lardons and garlic continue cooking covered for 40 minutes. By this time, the liquid should have reduced so that the pot is half full.

Make coconut milk by adding 2 cups of water to shredded coconut. Massage the meat through your fingers, extracting the milk from the coconut. Strain the liquid into the stock pot through a fine meshed strainer, squeezing the meat to extract as much liquid as possible. Repeat this process using two cups of water for each of the following extractions until the pot is three quarters full. Return to boil.

Add 3 T of rock salt, oil, 3 habaneros, and the bundle of parsley and thyme. By this time the beans should be tender. Remove the squash to a separate bowl and mash with a large wooden pestle until smooth. Add 10 ladle fulls of broth from the simmering soup. Integrate the liquid fully into the pumpkin mash. Pour thinned pumpkin mash through a fine mesh strainer into the soup, working the meat to extract the fine pulp. Return pumpkin pulp to the bowl and add several more ladle fulls of broth, working the pulp to extract as much soft material as you can. Strain into pot, working the soft material through the strainer. Discard pumpkin solids. Add 2 T butter and chicken bouillon cubes. Continue cooking while Boy are made.

Make Boy dumplings by dissolving 1 T rock salt into 1 cup of water. Work the flour together with 2 T butter and 2 T of oil until combined. Add salted water and knead dough until fully integrated. Roll the dough in your palms to form dumplings that are the length of a finger and twice as wide. Drop into the soup and simmer for an additional 30 minutes. Just before serving, add juice from one lemon.

 

This recipe was performed by Immacula Cadet at the 3rd Ghetto Biennale in Port-Au-Prince, Haiti

Vendor selling corn & red beans in the Iron Market
Vendor selling corn & red beans in the Iron Market

Diri Djon Djon

Djon Djon is a type of mushroom that grows in the mountains of Haiti. This rice dish is often served as an accompaniment for Poulet Légumes

  • 2 habanero chilis, stem removed but seeds in tact
  • 1 green onion, white and green parts, cut into 1″ segments
  • 5 cloves of garlic
  • 1 chicken bouillon cube
  • 1/2 cup tomato paste
  • 5 cloves
  • 1 cup vegetable oil
  • 3 fresh tomatoes, cut into 6 wedges each
  • 2 cups fresh Pois Congo, shelled
  • 1/2 fresh coconut: meat extracted and finely grated
  • 3 T tiny dried shrimps
  • 2 T butter
  • 3 lbs djon djon (black mushrooms found in Caribbean markets) or 3 condensed djon djon bouillon cubes
  • 1/2 green bell pepper, finely sliced
  • Whole sprig of thyme
  • Small bunch of parsley
  • 3 T rock salt to taste
  • 2 cups rice, picked through and washed

In a large wooden mortar and pestle, pound one habanero, green onion, garlic, chicken bouillon cube and cloves until a rough paste forms. Add tomato paste and mash to combine. Heat oil in large pot. When hot, add paste until fragrant. Add fresh tomatoes and Pois Congo, stir and let simmer partially covered for 10 minutes.

Meanwhile, make coconut milk by adding 2 cups of water to shredded coconut. Massage the meat through your fingers, extracting the milk from the coconut. Strain the liquid through a fine meshed strainer, squeezing the meat to extract as much liquid as possible. Repeat this process two more times, using one cup of water each of the following extractions. Add coconut milk, tiny shrimps, butter, djon djon, green pepper, one whole habanero, parsley, thyme and salt to the Congo beans. Cover and bring to a low boil over medium high heat. Simmer until the beans are tender, about 20 minutes.

Add rice, stir, cover and bring to a boil slowly. After about 15 minutes, stir again. Rice is ready when all the liquid has been absorbed. Serve with Poulet Legumes.

 

This recipe was performed by Rose Marie Paul at the 3rd Ghetto Biennale in Port-Au-Prince, Haiti

Charbon - Charcoal vendors at the Marcher Salomon, Port-Au-Prince, Haiti
Charbon – Charcoal vendors at the Marcher Salomon, Port-Au-Prince, Haiti

Poulet Légumes

  • 12 plump chicken legs
  • 5 oranges, peeled with a knife leaving half the pith in tact
  • 6 limes
  • 4 tsp rock salt
  • 1 lb green beans, ends removed and sliced diagonally into 1″ segments
  • 6 large carrots, peeled and sliced crosswise at a diagonal in 1/2 ” segments
  • 12 small potatoes, peeled
  • Small bunch of parsley tied together with 5 large sprigs of thyme
  • 2 chicken bouillon cubes
  • 1 40 gram packet of ‘sazon ranchero’ (similar to a Mexican taco sauce)
  • 4 habanero chilis
  • 1 green onion, white and green part, chopped into 1″ segments
  • 5 cloves garlic
  • 3/4 cup tomato paste
  • 1 cup vegetable oil
  • 1/2 green bell pepper, finely sliced
  • 2 T butter
  • 2 small yellow onions, peeled and sliced into thin rounds

Wash chicken legs and make a diagonal slice to the bone through the thickest part of the meat. Place the chicken in a large pot. Squeeze the juice of one orange and 2 limes over the chicken, rubbing the juice into the meat. Add 2 tsp rock salt, stir to combine and leave to marinate. Reserve juice from 4 remaining oranges and 4 remaining limes in a separate container. The rinds may be added to the chicken marinade.

Boil green beans, carrots and potatoes until cooked through but still firm, about 15 minutes. Drain and set aside, separating the potatoes from the beans and carrots. In a large wooden mortar and pestle, pound one habanero, green onion, garlic and chicken bouillon cube until a rough paste forms. Reserve.

Remove citrus rinds from the chicken marinade. Add enough water to reach the top of the chicken legs. Bring to a boil and cook for 20 minutes. Strain chicken, discarding cooking liquid. Return the chicken to the pot. Add reserved citrus juices, parsley and thyme. Cook over medium high heat until all liquid evaporates and starts to brown on the bottom of the pan. Deglaze with 2 cups of water, scraping the brown bits from the bottom of the pot. Add enough water to reach half way up the chicken pieces. Bring to a boil, then add a chicken bouillon cube and the sazon ranchero. Simmer covered for 10 minutes. Remove from heat, take out the parsley and thyme sprigs, and add the reserved paste from the mortar and 2 tsp rock salt.

Remove from flame. Drain chicken, reserving cooking liquid. Heat oil in the large pot and add chicken pieces in a single layer. This may take a couple of rounds. Fry chicken until it is a deep chestnut color. After chicken has fried, remove to separate bowl. Add tomato paste to the same oil and sautee for about 3 minutes. Add green beans and carrots and sautee for 5 minutes. Add reserved cooking liquid and simmer 10 minutes. Add 2 whole habanero chilis, potatoes, green bell pepper, butter and a splash of water. Cover and simmer for 10 minutes. Stir, mashing the habanero against the side to release flavor. Return chicken to the pot, add sliced onion and simmer for 15 minutes. Adjust seasonings. Serve with Diri Djon Djon

This recipe was performed by Rose Marie Paul at the 3rd Ghetto Biennale in Port-Au-Prince, Haiti

Carrot vendor at the Marcher Salomon