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GREAT HAITIAN RECIPES:

Tassot (Fried Cubed Beef Goat )

Ingredients
2 lb steak or goat cut into small cubes
1/2 cup of chopped shallots
1/2 cup of orange juice
1/4 cup lime or lemon juice
1/2 cup of vegetable oil
salt, pepper to taste
1 tsp of parsley

Directions
1.Put all ingredients except the oil in a large pot and marinate at least 4 hours.
2.Transfer meat mixture to medium saucepan or pressure cooker and add water to cover.
3.Heat to boiling and reduce heat . Simmer covered until meat is very tender.
4.Fry meat in a large pan until crisp and golden brown.

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Conch(lanbi)

Ingredients

1 lb shelled conch, cleaned, skinned
1 medium onion sliced
3/4 cup water
1 tomato chopped
3 cloves garlic, minced
1/4 cup oil
1 medium chopped onion
1/4 cup scallions 3 tablespoons. tomato paste
salt, black pepper, and hot pepper to taste
1 tsp. minced shallots
1 tsp. thyme
1 tsp parsley
2 tbsp vinegar

Directions

1.Pound conch with a mallet; cut into 1 1/2 inch pieces. Place conch in a bowl with vinegar
2.Add water, and set aside for 2 hrs then drain thoroughly. Cook onion, garlic and shallots in oil for 2-3 minutes
3.Combine remaining ingredients and cook over medium heat. Conch is cooked when it is tender (about 45 minutes) for 45-50 minutes, stirring constantly until conch is tender.

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Accra

Ingredients

1 lb malanga
1 cup black eyed peas (not dried)
1 tsp salt to taste
1 tsp black pepper to taste
1 scallion
1 shallot or 1/2 onion
1 garlic clove
1/4 green bell pepper
1 scotch pepper
1 egg beaten
1 tbsp flour
1/2 tsp baking powder
2 cups oil

Directions

1.Grate the malanga to make 2 cups. In a blender, mix the black eyed peas, 1/2 cup water, salt, black pepper, scallion, shallot or onion, garlic, green bell pepper, and scotch bonnet pepper until it's the same consistency of the grated malanga.
2.In a bowl, mix the malanga with the black eye pea mixture. Mix in the beaten egg. Mix the flour and baking powder until you get a nice consistency. . Heat the oil on high heat until very hot. Drop in a tablespoonful of the mixture in the hot oil.
3.Do not turn to the other side until the fritter is very dark brown.
4.Scoop out any extra mix that breaks away from the batter in the hot oil, so it does not clutter or burn the oil. Drain on a paper towel.

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Chicken in Sauce

Ingredients

1 Medium sized fryer chicken
1 large onion sliced in rounds
1 large pepper (mild or hot depending on your taste)
several cloves of garlic, smashed or minced
3/4 cups of tomato sauce
3 tablespoons sugar
generous pinch of salt
lime or lemon
dash of oil
Directions

1.Wash chicken well and cut into pieces. Rub each piece with the lemon or lime and sprinkle with salt.
2.Heat oil in a heavy pan (cast iron is best, as the pan will then be placed in the oven).
3.Meanwhile, preheat the oven to 375 F and fry the chicken pieces in hot oil.
4.While chicken is frying combine the garlic, sugar, tomato sauce and salt in a bowl. Mix well.
5.After a few minutes add the onion rounds and pepper rounds to the pan, stir well.
6.Within a few minutes the chicken should be well browned. Remove from heat, drain excess oil and add the tomato mixture. Stir well.
7.Place the entire pan in the oven and bake uncovered for 20 minutes or until the chicken is cooked completely.
8.Transfer cooked chicken to a platter and garnish with rounds of raw onion and a pile of picklese.
9.Ketchup can be substituted for the tomato sauce if sugar is omitted. Tomato paste can be substituted for the sauce. Use 1/2 cup minus one tablespoon of paste. Add three tablespoons of water to the tomato mixture.
10.This dish goes well with diri blan (plain white rice) -- the sauce at the bottom of the pan can be poured on top of the rice.

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Corn Fritters

Ingredients

1 can corn (10z)
pinch of salt
1/2 cup flour
1 cup water
1/4 cup butter
3 eggs

Directions

1.Mix flour, butter, salt, water, and 3 eggs.
2.Pour corn into batter and mix well. Drop by tablespoons into very hot oil.
3.Brown, drain on paper toweling. Serve with tomato sauce

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Fried Pork (Griyo)

Ingredients

3 lbs shoulder of pork, cut into 1 to 2 inch cubes
1/2 cup of chopped shallots
1 cup of bitter orange juice
1/2 cup of vegetable oil
salt, pepper and hot pepper to taste 1 teaspoon thyme
1 chopped large onion

Directions

1.Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator.
2.Place the marinated pork on the stove, add water to cover all ingredients and boil on medium heat for 45 minutes.
3.Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside but tender on the inside. As another option, bake in the oven in large baking pan until tender

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Haitian Fish (Pwason nan Sòs)

Ingredients

2 lb Fish cleaned
3 cups water
2 limes
1/2 cup scallions
1 medium chopped onion
1/2 cup carrots, diced
1 clove garlic minced
3 tbsp tomato paste
1 tsp parsley
1 tsp thyme
salt, black pepper, and hot pepper to taste

Directions

1.Boil water in a large pot then and combine all ingredients excluding the fish.
2.Cook for 10 minutes then add the fish.
3.Simmer for until fish is flaky- about 10 minutes.

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Haitian Patties (Pate)

Ingredients

1 cup cold water
1 tsp salt
3 cups all-purpose flour
1 cup vegetable shortening and 1/4 cup butter mixed together
1 egg yolk, beaten
2 tsp of parsley
2 chopped shallots
1 chopped garlic clove
1 lbs pound ground beef, seasoned
1 tbsp of beef or broth
Hot pepper to taste

Directions

1.Pound to paste the parsley, pepper, shallot, and garlic. Add seasoning paste and broth to cooked beef and mix well.
2.Cook covered on medium heat for 10 minutes. Stir constantly.
3.Uncover until liquids are absorbed. Now filling is ready. Place flour in a large mixing bowl and make a whole in the center. Pour in water and salt. Mix lightly with a spoon without kneading. Place dough in refrigerator 30 minutes. 4.Roll the dough into a rectangle 1/4 inch thick. Spread half the shortening mix on the dough. Fold one side over the middle and spread this section with the remaining shortening. Fold over the remaining section and again roll out to 1/4 inch thickness. Fold again into thirds and roll out. Repeat this rolling process a third time. Refrigerate dough overnight.
5.Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rounds.
6.Place a tablespoonful of beef on one side of the dough rounds. Fold and lightly press ends together. Place the patties on a baking sheet. Brush the . Cover with remaining rounds, pressing the edges down. Brush the tops and edges of the patties with egg yolk before placing in the oven. Place a pan of water on the bottom rack of the oven.
7.Bake at 400 F 30 minutes, then turn the oven control to 300 F and bake 20 minutes, or until golden brown.

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Haitian Stew (Bouyon)

Ingredients

1 lb meat cubed beef
2 tbsp seasoned salt
2 limes cut in half
2 sweet potatoes
1 boniata
1 spinach
2 potatoes
1 malanga
1 green pepper, sliced
3 carrots
2 onions-sliced
1 tsp thyme
1 tsp parsley
1/4 cup scallions
3 tbsp tomato paste
salt, black pepper, and hot pepper to taste

Directions

1.Clean the meat with hot water and lemon.
2.Add seasoning salt and set aside for 2 hrs in a bowl. Combine meat and spinach in a stockpot with 2 quarts of water until meat is tender.
3.Add remaining ingredients and cook additional 20 minutes or until potatoes are cooked.

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Marinade

Ingredients

1 egg yolk
1 cup of cooked smoked herring or codfish
2 egg whites
1 tbsp salt
2 scallions
2 tbsp parsley
1 tsp lime juice
1 tsp hot sauce
1 cup all-purpose flour
1 tbsp baking powder
2 1/2 cups water
1/4 cup oil

Directions

1.Combine salt, scallion, parsley, lime juice, and hot sauce and set aside. Place flour with baking powder into a bowl.
2.Mix all the ingredients in the bowl and make a batter.
3.Pour the batter by spoonfuls into pan of heated oil or deep fryer and cook until golden brown on both sides.

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Meatballs (Boulèt)

Ingredients

4 bread slices
1/2 cup flour
1/2 cup grated Parmesan cheese
1 cup milk
1 lb freshly ground lean beef
2 slices smoked ham or bacon, minced
2 garlic minced clove
1 tbsp tomato paste
Salt, black pepper, and hot pepper to taste

Directions

1.Put all ingredients except the oil in a large pot and marinate at least 4 hours.
2.Transfer meat mixture to medium saucepan or pressure cooker and add water to cover.
3.Heat to boiling and reduce heat . Simmer covered until meat is very tender.
4.Fry meat in a large pan until crisp and golden brown.

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Mushroom Rice (Diri Djon Djon)

Ingredients

2 cups of long grain rice
1 cup dried black mushrooms
4 cups of water
2 chopped cloves of garlic
1 small onion finely chopped
1 tablespoon of oil
salt, pepper to taste

Directions

1.Soak mushrooms in water overnight in a bowl
2.Heat oil and fry onions and garlic cloves in a medium pot
3.Discard mushrooms and mix the water with onions and garlic. Add rice when water comes to a boil and simmer when it has dried.

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Rice and Red Beans (Diri kole a pwa)

Ingredients

2 cups of long grain rice
1 cup of red kidney beans
1 finely chopped onion
1 chopped hot green pepper
1/4 cup salt pork or bacon cut into small cubes
1 tbsp of butter
2 chopped cloves of garlic
2 tbsp of vegetable oil
salt and pepper to taste

Directions

1.Cook the beans in 4 cups of water for 2 hours or until tender in a medium pot.
2.Drain the beans but keep the water which will be used to cook the rice.
3.Fry the salt pork or bacon until crisp (use oil if needed). Add the onion, garlic, and green pepper.
4.Add the beans along with salt and pepper to taste. Add the water used to cook the beans and bring to a boil
5.Add the rice and cook for 20-25 minutes

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Squash Soup (Soup Joumou)

Ingredients

1 lb. cubed beef stew meat
1 lb. chicken
1 frozen squash
1 boniata
1 spinach
1 malanga
2 onions-sliced
3 large carrots
6 medium potatoes
1/4 lb spaghetti or noodles
3 tbsp seasoned salt
2 limes cut in half
2 tsp. thyme
2 tsp parsley
1/2 cup scallions
salt, black pepper, and hot pepper to taste

Directions

1.Clean the meat with hot water and lemon ans set aside in a bowl.
2.Add seasoning salt and set aside for 2 hrs. Boil meat in stockpotwith 3 quarts of water until tender (about 1 1/2 - 2 hrs).
3.Add more additional water if necessary and remaining ingredients except noodles. Cook for 20 minutes and add noodles.

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