"Mangé Bon Kréyol" Haitian Cookbook
Hand of Hope fundraiser David Greenwood-Haigh is a qualified chef. His love of food and Haiti inspired him to write and produce this Haitian cookery book to raise funds and also to showcase the wonderful food and colourful culture we experience on our visits to Haiti. The recipes in the book are authentic Haitian and include ones we have all grown to love on our many trips. David has also included in the book a brief introduction to Haitian history and examples of Haitian art. The photographs contained in the pages are ones we have taken on our travels and include ones taken by the children in the House of Hope. David’s hope is that this book will give you a flavour of this wonderful country and inspire you to find out more about its people.
"Mangé Bon Kréyol" Haitian Cookbook
A collection of Authentic Haitian Cuisine.
Sample Recipe: Sauce Ti-Malice (serves 6 persons).
As like most Haitian dishes this Haitian folktale explains how Sauce Ti-Malice got its name:
“Two men, Ti-Malice and Bouki, are good friends. Bouki is gullible, while Ti-Malice is a prankster and more astute. Ti-Malice has meat for lunch every day and Bouki just so happens to show up at Ti-Malice's house every day around lunch time. Haitians, being good natured, offer whatever they are eating to their guests and Bouki ends up sharing Ti-Malice's meat every day. One day, Ti-Malice decides to trick Bouki and prepares a very hot sauce for the meat, hoping to deter Bouki from coming back at lunchtime to eat his food. Bouki
tastes the meat with the hot sauce on it and runs all over town shouting to everyone 'Come taste the sauce Ti-Malice made for me'; and that's how Sauce Ti-Malice got its name."
This sauce is served warm, in a separate dish for spooning over your meat, fish or rice dishes. It is also used as a condiment when cooking meat or fish dishes. I like it as a salad dressing.
Ingredients
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
1 deseeded scotch bonnet pepper
Chopped thyme and parsley
200g of chopped shallots
Two finely chopped cloves of garlic
200ml of lime juice
50 ml olive oil
2 to 3 tablespoons Pikliz vinegar
Salt and pepper to season
Method
1. Marinate onions and shallots in lime juice for two hours.
2. In a pan, bring this and all other ingredients to a boil.
3. Cool, store in the refrigerator ready for use.
Haitian Proverb:
Sak vid pa kanp.
An empty sack can't stand up.
Meaning: You can't get much work done on an empty stomach.
"Mangé Bon Kréyol" Haitian Cookbook
A collection of Authentic Haitian Cuisine.
