FINE HAITIAN CUISINE

Fine Haitian Cuisine is a wide-ranging collection of Haitian home-style
recipes for delicious, authentic, and traditional dishes written by Mona
Cassion Ménager.
Fine Haitian Cuisine is a gastronomic delight, and extraordinary trip
through good memories, traditions, and way of life. It is both entertaining and informative. It will be
a great gift for Haitian-Americans raised in the USA, and anyone interested in exotic cuisine.
Consider it as a gift for Wedding, Christmas, Mother's Day, birthdays, or for any other occasions.
From the Editor
Haitian cuisine, with its strong African and French inuences, holds a unique position in the world of
Caribbean cooking. The food is hearty, sensuous, and sometimes adventurous. The recipes of
Fine Haitian Cuisine range from traditional Haitian dishes and drinks to the latest Port-au-Prince
bound creations. They are great for specials occasions and party events, but can also be enjoyed
as casual everyday meals. 428 pages, with illustrations, diagrams, and color photographs by the
author.
EDUCA
Vision
Inc
EDUCA VISION Inc.
2725 NW 19th Street
Pompano Beach, Fl 33069
954 968-7433
www.educavision.com
A Broad Collection of Haitian Recipes
2nd Edition
Mona Cassion Ménager
ISBN : 978-1584-32860-5
Cat # : B-308
FINE HAITIAN CUISINE
Mrs. Ménager is a medical doctor with love for the art of ne cuisine. She
considers food as a window into foreign cultures. Her quest to remain
connected with her roots and to leave a legacy for her children is the driving
force behind her rst book on Haitian cuisine. In her book, she carefully
selected recipes, ingredients, methods, and tips to pass on the pleasure of
preparing and serving delicious Haitian food with style and condence.
Thoughtful suggestions accompany most of the dishes and a useful
glossary is provided at the end of the book.
FINE HAITIAN CUISINE
Mona Cassion Ménager
9 781 584 32 860 5
Mona Cassion Ménager
1
FINE HAITIAN CUISINE
Mona Cassion Ménager
2
Fine Haitian Cuisine
Fine Haitian Cuisine
Author: Mona Cassion Ménager
Page layout and cover design : Peterson Joseph
© Copyright 2012, Educa Vision Inc. and Mona Cassion Ménager
All rights reserved. No part of this book may be reproduced or transmitted in any form or by any
means, electronic or mechanical, including photocopying, recording or by any informational storage
or retrieval system except by a reviewer who may quote brief passages in a review to be printed in a
magazine or a newspaper without permission in writing from the author.
For information, please contact
Educa Vision Inc.,
2725 NW 19th Street,
Pompano Beach, FL 33069
Telephone: 954 725-0701.
E-mail: [email protected]
web: www.educavision.com
Mona Cassion Ménager
7
TABLE OF CONTENTS
DEDICATION...............................................................................................................................3
THANKS...................................................................................................................................5
INTRODUCTION....................................................................................................................15
BACKGROUND ON HAITI.........................................................................................................18
A HAITIAN FOLKTALE...............................................................................................................21
Tezen in the Water...........................................................................................................
23
INTRODUCTION TO HAITIAN COOKING....................................................................
25
UTENSILS USED FOR THE RECIPES INCLUDED IN THIS BOOK...............................29
USEFUL EQUIVALENTS.....................................................................................................30
THE COOK’S TECHNIQUES.................................................................................................33
How to Handle Lobster..............................................................................................
35
Clean Fish....................................................................................................................
36
Demystifying Habanero Chile ....................................................................................
36
Cooking with Tomato Paste.......................................................................................
37
Dealing with Plantain, Breadfruit and Roots ................................................................
38
Abut Coconut.............................................................................................................
39
How to Soak Salt Cod and Smoked Red Herring.........................................................
41
SPECIAL CONDIMENTS.....................................................................................................43
Flavored Vinegar and Pickle.............................................................................................. 45
Pikliz for Griyo and Tasso............................................................................................... 46
Cured Pork...................................................................................................................... 47
Homemade Salt Cod.......................................................................................................
48
Spice and Herb Blend........................................................................................................ 49
Tritri and Pisket..........................................................................................................
50
SAUCES..................................................................................................................................
51
Creole Sauce.................................................................................................................... 54
Hot Creole Sauce...........................................................................................................
56
Sauce Ti Malice.................................................................................................................... 57
Variation of Sauce Ti Malice..........................................................................................
58
Vinaigrette.....................................................................................................................59
Holy Week Dressing.......................................................................................................... 60
Roux...............................................................................................................................61
Bechamel Sauce............................................................................................................... 62
EGGS AND SOUFFLÉS......................................................................................................
63
Cooking with Eggs......................................................................................................
66
Fried Eggs “Sunny Side Up”............................................................................................. 67
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Fine Haitian Cuisine
Stuffed Omelette...............................................................................................................
Scrambled Eggs.............................................................................................................
Poached Eggs, Soft-boiled Eggs, Hard-boiled Eggs..................................................
Cheese Soufflé and Other Soufflés.................................................................................
Potato Soufflé, Breadfruit Soufflé..................................................................................
68
70
71
72
74
APPETIZERS.......................................................................................................................75
Malanga Croquettes......................................................................................................... 78
Breadfruit Croquettes........................................................................................................ 80
Potato Croquettes............................................................................................................
82
Fish Croquettes................................................................................................................ 83
Herring “Chiquetaille”...................................................................................................
84
Salt Cod “Chiquetaille”.............................................................................................
85
Ham “Chiquetaille”And Chicken “Chiquetaille”...........................................................
86
Choux with Seafood Filling............................................................................................... 87
Seafood Barquettes.........................................................................................................
88
Mini Cheese Sandwiches.................................................................................................. 89
Canapés........................................................................................................................90
Cheese Sticks................................................................................................................... 92
Meat Fritters...................................................................................................................
93
Papita.............................................................................................................................94
SOUPS AND STEWS...............................................................................................................95
Pumpkin Soup............................................................................................................
98
Vegetable Stew............................................................................................................
100
Vegetable Consommé........................................................................................................ 102
Cream of Malanga.....................................................................................................
103
Cream of Potato with Leek and Green Peas...................................................................
104
Cream of Vegetable.......................................................................................................
105
Cream of Vegetable with Beef............................................................................................ 106
Cream of Vegetable with Seafood...................................................................................... 107
Chicken and Vegetable Stew...........................................................................................
108
Gumbo............................................................................................................................109
Mashed Breadfruit and Mashed Sweet Potato.................................................................... 110
Herring and Dumplings Soup............................................................................................ 111
BREAD AND PASTRY............................................................................................................113
Kabich (Cabiche)............................................................................................................. 115
Herring Stuffing for Kabich and Herring Pâté en Croûte...........................................
117
Butter Rolls...................................................................................................................... 118
Fried Flat Bread..........................................................................................................
120
Homemade Crackers....................................................................................................
121
Fresh Breadcrumbs.....................................................................................................
123
Molasses Bread...........................................................................................................
124
Muffins.......................................................................................................................
125
Konparèt...........................................................................................................................126
Frying Batter I for Savory Fritters.................................................................................
127
Frying Batter II for Savory Fritters...............................................................................
128
Frying Batter I for Sweet Fritters..................................................................................... 129
Mona Cassion Ménager
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Frying Batter II for Sweet Fritters....................................................................................... 130
Sugar Doughnuts and Lady Thighs................................................................................... 131
Pancakes.....................................................................................................................132
Choux Pastry and Choux...................................................................................................... 133
Pastry Cream..................................................................................................................... 134
Pastry Dough (Short Pastry).......................................................................................
135
Herring Pâté en Croute..................................................................................................
136
Onion Quiche.............................................................................................................
138
Spinach Quiche..........................................................................................................
140
Chicken Quiche.................................................................................................................... 141
Tropical Seafood Quiche.................................................................................................... 142
Fruit Barquettes..............................................................................................................
144
Coconut Tartlets.............................................................................................................
145
Puff Pastry....................................................................................................................
147
Chicken Turnovers and Other Turnovers..................................................................
149
VEGETABLES AND ROOTS.........................................................................................................151
Coleslaw........................................................................................................................154
Potato, Beet, and Carrot Salad........................................................................................... 155
Holy Week Salad..........................................................................................................
157
Potato Salad....................................................................................................................
159
Potato, Ham, and Pasta Salad........................................................................................... 160
Avocado Salad.................................................................................................................... 162
Avocado Salad with Shrimp and Crab.................................................................................. 163
Braised Spinach.................................................................................................................... 164
Green Bean Salad.............................................................................................................. 165
Plantain, Roots, Breadfruit............................................................................................
166
Twice Fried Pressed Plantains............................................................................................. 167
Fried Sweet Plantains........................................................................................................... 169
Fried Breadfruit.................................................................................................................. 170
Fried Sweet Potatoes............................................................................................................ 171
BEEF..........................................................................................................................................173
Beef in Creole Sauce......................................................................................................
176
Sautéed Beef / Pork Tenderloin......................................................................................... 178
Stuffed Beef / Pork Tenderloin......................................................................................... 180
Beef Kabob....................................................................................................................
182
Pepper Steak....................................................................................................................
183
Ground Beef....................................................................................................................
184
Meat Balls....................................................................................................................
185
Meat Loaf....................................................................................................................
187
Salt Beef............................................................................................................................ 188
Tasso...........................................................................................................................190
Sauce Ti Malice for Tasso...........................................................................................
191
BEEF GIBLETS....................................................................................................................193
Beef Liver in Creole Sauce...........................................................................................
195
Sautéed Beef Liver with Onion............................................................................................ 196
Beef Kidneys in Creole Sauce.............................................................................................. 198
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Fine Haitian Cuisine
Beef Tongue in Creole Sauce................................................................................................199
PORK..........................................................................................................................................201
Pork in Creole Sauce.......................................................................................................
203
Braised Chayote Squash with Pork.................................................................................. 205
Braised Eggplant, Chayote Squash, and Cabbage with Pork............................................ 207
Braised Greens with Pork and Crab..............................................................................
209
Braised Greens with Oxtail, Pork, and Crab..................................................................... 210
Pork Ragout....................................................................................................................
212
Griot (Griyo).................................................................................................................... 214
Sauce Ti Malice for Griyo..........................................................................................
216
Honey-Rum Glazed Ham with Pineapple and Prunes..................................................... 217
SEAFOOD................................................................................................................................219
Fish in Creole Court-Bouillon......................................................................................... 222
Fish au Gratin.................................................................................................................... 223
Fish Soufflé....................................................................................................................
225
Fried Fish....................................................................................................................
226
Fish “Gwo Sèl”.................................................................................................................... 227
Holy Week Cod (Cod in Mustard Sauce)..............................................................................229
Cod and Potatoes in Creole Sauce..................................................................................... 231
Grilled Sardines with Hot Sauce233............................................................................... 233
Salt Fish......................................................................................................................
234
Smoked Red Herring in Creole Sauce.................................................................................. 236
Conch in Creole Sauce....................................................................................................... 237
Spiny Lobster in Creole Sauce............................................................................................ 239
Grilled Spiny Lobster......................................................................................................... 240
Sautéed Spiny Lobster...................................................................................................... 241
Fried Shrimp Creole with Sauce Ti Malice................................................................
242
Seafood au Gratin.......................................................................................................
243
POULTRY AND RABBIT......................................................................................................245
Introduction.................................................................................................................247
Chicken in Creole Sauce..............................................................................................
249
Chicken with Cashew Nuts..........................................................................................
251
Black Haitian Chicken (Chicken with Haitian Mushrooms)............................................253
Chicken with Green Peas................................................................................................. 255
Chicken with Vegetables.................................................................................................
257
Roast Chicken..............................................................................................................
258
Sauce for Roast Chicken.................................................................................................... 260
Fried Chicken.................................................................................................................... 261
Hen in Creole Sauce.......................................................................................................... 263
Chicken Au Gratin.....................................................................................................
265
Turkey in Creole Sauce...................................................................................................
266
Turkey Drumsticks in Creole Sauce................................................................................ 268
Sautéed Chicken Livers with Onion................................................................................ 270
Cooked Stuffing for Poultry, Rabbit, Beef, and Pork.......................................................... 271
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RICE AND CORNMEAL......................................................................................................273
Introduction................................................................................................................277
White Rice....................................................................................................................
278
Rice Pilaf (Rice Pilau)...................................................................................................... 279
Rice and Beans.................................................................................................................... 280
Rice with Green Peas and Carrots..................................................................................
282
Black Haitian Rice (Rice with Haitian Mushrooms)........................................................ 283
Rice with Seafood..........................................................................................................
285
Rice with Cod and Carrots.............................................................................................
287
Rice with Cod and Okra...............................................................................................
289
Rice with Green Peas....................................................................................................... 290
Basic Cornmeal Recipe.................................................................................................... 292
Cornmeal with Cheese...................................................................................................
294
Cornmeal with Smoked Red Herring....................................................................................295
Cornmeal and Beans.......................................................................................................
296
Mayi Tyaka................................................................................................................
297
Haitian Style Spaghetti.................................................................................................... 298
Beans and Peas.................................................................................................................... 299
Bean Purée....................................................................................................................
302
White Bean Purée..........................................................................................................
304
Green Pea Purée.........................................................................................................
305
Pigeon Pea Purée.......................................................................................................
306
Bean Soup with Dumplings.......................................................................................
307
GRATINS...............................................................................................................................309
Macaroni au Gratin........................................................................................................... 312
Scalloped Potatoes............................................................................................................. 313
Mashed Potatoes au Gratin, Mashed Breadfruit au Gratin..........................................
314
Stuffed Mashed Potatoes au Gratin.......................................................................................315
Creamy Carrot au Gratin................................................................................................
316
Creamy Spinach au Gratin............................................................................................... 317
Creamy Cabbage au Gratin................................................................................................ 319
Creamy Corn au Gratin.................................................................................................... 320
Cornmeal au Gratin.......................................................................................................... 324
Chayote Squash au Gratin.............................................................................................
325
DESSERTS............................................................................................................................
327
Butter Cake with Guava Filling..................................................................................
330
Orange Cake....................................................................................................................
332
Pineapple-Rum Cake with Rum-Raisin Sabayon...........................................................
333
Baba au Rhum.................................................................................................................... 334
Chocolate Cake.................................................................................................................... 336
Christmas Log..............................................................................................................
338
Gingerbread....................................................................................................................340
Sugar Cookies.................................................................................................................... 342
Coconut Cookiesv.......................................................................................................
344
Moustache (Mousach, Bonbon Amidon)......................................................................... 345
Meringue Sighs.................................................................................................................... 346
Sweet Potato Pudding I..........................................................................................................347
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Fine Haitian Cuisine
Sweet Potato Pudding II.................................................................................................... 349
Sweet Potato Cake I.......................................................................................................... 350
Sweet Potato Cake II....................................................................................................
351
Cornmeal Pudding.....................................................................................................
352
Cassava Bread Pudding with Vanilla-Cinnamon Sauce.........................................................354
Bread Pudding with Vanilla-Cinnamon Sauce............................................................
356
Rum Caramel Custard......................................................................................................... 358
Coconut Pudding....................................................................................................................360
Coconut and Cream Pudding................................................................................................ 361
Rice Pudding.................................................................................................................... 362
Fruit Salad....................................................................................................................
363
Flamed Bananas.................................................................................................................... 364
Cream Puffs....................................................................................................................
365
Sweet and Soft Banana Fritters..............................................................................................366
ICE CREAMS AND DRINKS...................................................................................................367
Mango Ice Cream..........................................................................................................
369
Coconut Ice Cream.......................................................................................................... 371
Pineapple Ice Cream.....................................................................................................
373
AKASAN (AK 100).......................................................................................................
374
Foskawo I....................................................................................................................
375
Foskawo II....................................................................................................................
376
Chocolate Milk.................................................................................................................... 377
Eggnog...........................................................................................................................378
Banana............................................................................................................................379
Wheat “Akasan”....................................................................................................................380
Creamy Sweet Potato Drink............................................................................................... 381
Papaya Smoothie............................................................................................................... 382
Papaya-Lime Juice........................................................................................................... 383
Passion Fruit Juice.........................................................................................................
384
West Indies Cherry Juice..................................................................................................... 385
Soursop Juice.................................................................................................................... 386
Fruit Punch....................................................................................................................
387
Goudrin........................................................................................................................388
Rum Punch....................................................................................................................
389
Pineapple Rum Punch......................................................................................................... 390
Crémas (Kremas)..........................................................................................................
391
Pa Regrèt....................................................................................................................
392
Liqueurs..........................................................................................................................393
Herbal Teas....................................................................................................................
394
Chilled Infusions....................................................................................................................395
PRESERVES AND CONFECTIONERY............................................................................
397
Guava Preserve and Papaya Preserve................................................................................... 399
Guava Jelly....................................................................................................................
400
Pineapple Preserves........................................................................................................
401
Fresh Fruit Syrup...........................................................................................................
405
Grated Coconut Candy........................................................................................................ 407
Coconut Milk Candy........................................................................................................ 409
Mona Cassion Ménager
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Candied Coconut Slices...................................................................................................... 410
Pan Roasted Grated Coconut............................................................................................... 411
Cashew Candy.................................................................................................................... 412
Peanut Candy.................................................................................................................... 413
Caramelized Popcorn Balls...................................................................................................414
MENUS...................................................................................................................................
415
Breakfast Menus............................................................................................................
417
Creole Breakfast...........................................................................................................
417
New Year’s Day or Sunday Breakfast...................................................................................417
Haitian Popular Meal.......................................................................................................418
Plat de Friture.................................................................................................................... 418
Midnight Supper....................................................................................................................419
Cocktail Hour.................................................................................................................... 419
Main Menu....................................................................................................................
419
Holy Week Menu..........................................................................................................
420
Simple Dinner Menus...................................................................................................... 421
GLOSSARY AND TIPS.............................................................................................................425
MORE TIPS...........................................................................................................................439
INDEX....................................................................................................................................441
Mona Cassion Ménager
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INTRODUCTION
FineHaitianCookingisanefforttopreserveandshareagreattraditionoffinecookingwhich
has evolvedovermorethanfivecenturiesinthepicturesquecountryofHaiti.Haitiancuisineis
mostly the product of tightly intertwined African, French, and Native Indian cooking traditions,
takingadvantageofalltherichnessoftheCaribbeanfaunaandfloratothefullest.Haitiancuisine
is highly praised by many Creole cuisine connoisseurs. However, most of the recipes are still transmitted orally, and few cookbooks have been published so far. It is my great honor to contribute to
the preservation of this fabulous, tradition-rich, and exotic cuisine with this book.
Fine Haitian Cooking contains something for each occasion and each taste. It is designed to
provide the reader with one of the best cooking experiences and a greater appreciation of Caribbean delicacies.
In this book, you will find a selection of the most delicious and mouth-watering Haitian
recipes, more than thirty traditional menus, a comprehensive glossary, and, in addition to its very
detailed table of contents, an index which will help locate the variations of certain recipes and
other perks. It is worth a try. I guarantee it!
Mona Cassion Ménager
Mona Cassion Ménager
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THE COOK’S TECHNIQUES
TEKNIK KIZIN
TECHNIQUES DE CUISINE
Malanga, Habanero Chile, and Plantain
Mona Cassion Ménager
47
SAUCES
Sos
Les Sauces
Sauce Ti Malice
Mona Cassion Ménager
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VEGETABLES AND ROOTS
Legim ak Viv
Légumes et Vivres Alimentaires
Potato, Beet, and Carrot Salad
Mona Cassion Ménager
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RICE AND CORNMEAL
Diri ak Mayi Moulen
Le Riz et Le Maïs Moulu
Rice with Green Peas and Carrots
Mona Cassion Ménager
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Trifle
Mona Cassion Ménager
405
GLOSSARY AND TIPS
Glosè ak Konsèy
Glossaire et Conseils
408
Fine Haitian Cuisine
Breadfruit - Veritab (labveritab, lam) - Véritable
Breadfruit, called veritab, labveritab, or lam in Haitian Creole, is a
largespherical,green,hard,andveryfleshyfruitwith rough patterned
skin. It varies from 8 to 10 inches in diameter. It is very perishable and
must be cooked the day of purchase. Otherwise, it becomes soft and
unpleasantly sweet. Breadfruit can be immersed in a large container of
cold water for one day if nottobeusedthedayofpurchase.Itsflesh
is cream-colored and contains many tiny seeds near the core. Cut in
wedges with a strong knife, then core and peel. Like potatoes, it can be
boiled, baked, mashed, fried, and grilled. When buying, choose those
that are hard, heavy, unblemished, fully ripe but without a sweet smell.
Breadfruit is found in Caribbean and Latin-American groceries. It is also available canned. Additional information is provided in The Cook’s Techniques.
Cassava (yucca, tapioca) - Manyòk - Manioc
This tuber, called manyòk in Haitian Creole, has a tough, bright
brown, and shiny skin. It is about 6 to 12 inches in length and 2 to 3
inchesindiameter.Itsfleshiswhiteandcrisp,andhas aslightlyfibrous core that is removed after cooking. There are two main varieties
of cassava: sweet cassava and bitter cassava. Sweet cassava is cooked
and eaten just like yams and potatoes. When boiled, cassava becomes
somewhat crunchy and pale yellowish beige. Peel, and cut crosswise
into 2 to 3 pieces if it is long. It can be an alternative to name root. The
bitter cassava is usedtomakecassavaflour(alsocalledtapiocaflour),
cassava bread, and cassava meal. Because of its toxicity, the juice must
be squeezed out of the bitter cassava before using. When buying,
choose those that are hard, unblemished, and bright. Sweet cassava is
displayed in the vegetable section of Caribbean and Latin-American groceries and markets, and
some supermarkets, year round. Store in a cool, dark place for up to 7 days.
Chayote squash - Militon - Mirliton
This member of the gourd family, called militon in Haitian Creole,
is pear-shaped and light green, dark green, or white. Its fleshisvery
pale and watery. It has a small whitish seed. Choose squash that are
heavy,firmandbrightwithoutblemishes. Chayote squash are found
in most supermarkets, year-round. Store in the refrigerator for up to 7
days.
Cherry, West Indies (acerola, Barbados cherry, Puerto Rican cherry) - Seriz - Cerise
Called seriz in Haitian Creole, these small fruits vary from 1/2 to 3/4
inch in diameter on average. When ripe, they are bright red, juicy, sweet
with a hint of sourness, and they have a very refreshing taste. They can be
very acidic, and in this case they are used only to make juice or preserves.
They have a soft core. Wash to eat fresh, to make juice or preserve. They
are very common in the Caribbean, and are also found in Florida. When
buying, choose those that are firm without soft spots. They are usually
414
Fine Haitian Cuisine
brightgreenpoddividedlengthwisebysmallridgesandcoveredbytinysofthairs.Okraisfilled
with rows of tiny beige seeds. When cooked, it produces a very thick
liquid. Okra is used to make stews, and sometimes used to make an infusion called tizàn or rafrechi in Haitian Creole. Choosepodsthatarefirm,
without blemishes, and less than 4 inches long. Okra is found fresh in
most supermarkets, year-round. It is also available canned or frozen.
Store in the refrigerator for up to 2 days.
Orange, bitter (sour orange, Seville orange) - Zoranj si - Orange amère
This variety of orange called zoranj si in Haitian Creole is used in
Haiti whenever red meat is prepared. It has a thick and sometimes bumpy
skin with a strong zest, and a bitter-sour taste. It must be peeled and seeded
before using because of its strong tastingzest.Chooseheavyandfirmfruits
without blemishes just as for other varieties of oranges. It is found in Caribbean and Latin-American groceries and supermarkets. If bitter orange is
not available, lemon is a good alternative (not lime); it must be peeled and
seeded too.
Papaya (paw-paw) - Papay - Papaille
This fleshy yellow fruit is called papay in Haitian Creole. It is
oblong with thin skin, thick smooth and delicious yellow or reddish
yellowflesh,andlotsoflittleblackseeds.Itcanvary from 7 to more
than 12 inches long. When using, peel the fruit and discard the skin.
Then cut papaya in half, and scoop out and discard the seeds. If papaya
is not well ripened, it tastes bitter. Choose fruits with smooth skin that
areyellowandfirm.Papaya is found in the fruit section of most supermarkets and groceries, year-round. Refrigerate for up to 4 days.
Passion fruit - Grenadia - Fruit de la passion
This tropical fruit, called grenadia in Haiti, has shell-like skin and
isfilledwithsmallseedsthathaveblackcoresembedded in bright yellow, succulent, and sweet-sour pulp. There are a yellow variety (found
in Haiti) and a purple one. Both have a yellow pulp and the same delicious taste reminiscent of guava, pineapple, and lime, with guava beingstrongestflavor.Whenripe,their skins are wrinkled. To use, cut in
half and spoon the moist pulp out of the shell. Choose fruits that are
wrinkled and unblemished. Passion fruits are found in the fruit section
of most groceries and supermarkets, usually from January to July.
Store in a refrigera
Fine Haitian Cuisine is a wide-ranging collection of Haitian home-style
recipes for delicious, authentic, and traditional dishes written by Mona
Cassion Ménager.
Fine Haitian Cuisine is a gastronomic delight, and extraordinary trip
through good memories, traditions, and way of life. It is both entertaining and informative. It will be
a great gift for Haitian-Americans raised in the USA, and anyone interested in exotic cuisine.
Consider it as a gift for Wedding, Christmas, Mother's Day, birthdays, or for any other occasions.
From the Editor
Haitian cuisine, with its strong African and French inuences, holds a unique position in the world of
Caribbean cooking. The food is hearty, sensuous, and sometimes adventurous. The recipes of
Fine Haitian Cuisine range from traditional Haitian dishes and drinks to the latest Port-au-Prince
bound creations. They are great for specials occasions and party events, but can also be enjoyed
as casual everyday meals. 428 pages, with illustrations, diagrams, and color photographs by the
author.
EDUCA
Vision
Inc
EDUCA VISION Inc.
2725 NW 19th Street
Pompano Beach, Fl 33069
954 968-7433
www.educavision.com
A Broad Collection of Haitian Recipes
2nd Edition
Mona Cassion Ménager
ISBN : 978-1584-32860-5
Cat # : B-308
FINE HAITIAN CUISINE
Mrs. Ménager is a medical doctor with love for the art of ne cuisine. She
considers food as a window into foreign cultures. Her quest to remain
connected with her roots and to leave a legacy for her children is the driving
force behind her rst book on Haitian cuisine. In her book, she carefully
selected recipes, ingredients, methods, and tips to pass on the pleasure of
preparing and serving delicious Haitian food with style and condence.
Thoughtful suggestions accompany most of the dishes and a useful
glossary is provided at the end of the book.
FINE HAITIAN CUISINE
Mona Cassion Ménager
9 781 584 32 860 5
`