Tag: Shared table

• 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.

  Lee Lee

  December 12, 2013

  Haiti, SEED disperse

  3 sisters, Communities of Culture, Creole cooking, Food Justice, Food Sovereignty, Ghetto Biennial, Grandmother recipes, Seed to Table, Shared table, Slow Food, Urban Gardens

• 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.

  Lee Lee

  December 6, 2013

  Haiti, SEED disperse

  3 sisters, Communities of Culture, Creole cooking, Food Justice, Food Sovereignty, Ghetto Biennial, Grandmother recipes, Seed to Table, Shared table, Slow Food, Urban Gardens

• 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.

  Lee Lee

  December 4, 2013

  Haiti, SEED disperse

  Communities of Culture, Creole cooking, Food Justice, Food Sovereignty, Ghetto Biennial, Grandmother recipes, Seed to Table, Shared table, Slow Food, Urban Gardens