Tag: Food Sovereignty
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Lakou Basile
After our visit to SAKALA, we planted trees throughout the community of woodworkers that surround the Atis Rezistans along the Grand Rue of Port-au-Prince. We sourced compost to amend the dirt through SOIL (Sustainable Organic Integrated Livelihoods), a worthy organization who is working on increasing dignity through community sanitation in urban areas while providing compost…
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Lakou Jean Claude Santillus
Initiating the 2017 Ghetto Biennial, we continued the tradition of preparing a feast to share between Haitian and foreign artists. While several neighborhood women prepared the feast, we saved seeds from ingredients they were using, and showed how to cultivate ones that we found could grow around the neighborhood. Neighborhood children gathered in his garden…
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Gardens of the Grand Rue
2015 Ghetto Biennial KREYÒL, VODOU and the LAKOU as forms of Resistance The effective revolutionary approach of the Lakou, Vodou and Kreyol have much to offer a wider discourse on preserving traditional farming practices in the face of monumental threats from industrial agriculture. Drawing from the historical importance of agriculture in Haiti, the Sacred Soil…
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Tchaka
Collisions between Haitian food sovereignty & US food policy IMMACULA Immacula Cadet grew up in Port-Au-Prince. When she was young, her family would go to the countryside of Cayes to dance with Papa Loko several times a year. They would celebrate the father of the Hougan priesthood by offering red liquor and cake. The most…
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Poisson Gwo-Sel
The antiseptic qualities of certain ingredients was well demonstrated in the preparation of this dish. Without refrigeration, the raw fish attract mass amounts of flies both in the market and as we set up a kitchen in a corner of the twisted ghetto alleyways behind the Grand Rue in Port-au-Prince, Haiti. I was initially wary…
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Mais Moulin
Mais Moulin is a staple in Haiti. The warming and filling corn porridge reminds me of polenta, but with a Caribbean flair as it is made with coconut milk. I had it served with an array of meats, but when I learned the recipe it was served with Poisson Gwo-Sel. It was prepared by Rose…
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Tchaka
This recipe was prepared by Immacula Cadet during the 2013 Ghetto Biennial. Tchaka is traditionally prepared for the Vodoun god of agriculture, Azaka. The recipe was used as a framework to present the collisions between US food policy and Haitian experience, which can be read here. Ingredients 1 green onion 3 cups dried yellow corn,…
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Diri Djon Djon
This Haitian Creole dish uses Congo Beans which were brought from Africa and remain an important nourishing connection to the land of the Haitian ancestors. ‘Djon Djon’ are a kind of black mushroom that gorws wild in the Haitian hills. Djon Djon boullion cubes may be found or ordered from Caribbean markets. The preparation comes…
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Poulet Legumes
I learned this recipe from Rose Marie Paul on the first day of the 2013 Ghetto Biennale in Port-Au-Prince, Haiti. We prepared it in Lakou Eugene during a ceremonial performance for Erzulie. We served it with Diri Djon Djon Ingredients 12 plump chicken legs 5 oranges, peeled with a knife leaving half the pith in…
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