Tag: Ghetto Biennial
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Haïti: Living in the Shadow of Giants: Food Justice Collisions between Haiti and the US
Perspectives on Global Food Systems: Relationships between Haiti & the US presented for the Society of Caribbean Studies, Glasgow, Scotland
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Haïti: Poisson Gwo-Sel
In a kitchen set in a Port-au-Prince alley, the preparation of a fish dish highlights the antiseptic properties of ingredients amidst concerns over raw fish attracting flies. Through meticulous cleaning and marinating in rock salt and citrus, the fish is skillfully transformed into a savory meal served with Mais Moulin, yam, and banana.
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Haïti: Mais Moulin
Mais Moulin is a traditional Haitian corn porridge made with coconut milk, reminiscent of polenta but with a Caribbean twist. Prepared with various meats, it highlights local flavors. The recipe involves frying leeks, extracting coconut milk, and cooking polenta until tender, offering a comforting dish enjoyed during the 2013 Ghetto Biennial.
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Haïti: Tchaka
Immacula Cadet prepared Tchaka during the 2013 Ghetto Biennial, a dish traditionally made for the Vodoun god Azaka. The recipe highlights the intersection of US food policy and Haitian experience. Key ingredients include dried corn, beans, pumpkin, coconut, lardons, and spices, culminating in a hearty soup with Boi dumplings.
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Haïti: Diri Djon Djon
This recipe features a Haitian Creole dish using Congo Beans and Djon Djon mushrooms, reflecting ancestral ties. Prepared by Rose Marie Paul during a Ghetto Biennial ceremony, the dish includes several ingredients like habanero, garlic, and coconut milk. It is traditionally served with Poulet Legumes, honoring local craftsmanship.
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Haïti: Poulet Legumes
The recipe presented originated from Rose Marie Paul during the 2013 Ghetto Biennale in Haiti. It features marinated chicken legs cooked with a variety of vegetables and spices, culminating in a fried dish served with Diri Djon Djon. The process emphasizes local sourcing of ingredients to support community farmers.
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