Cuisine Creole

In Haiti there is one thing that always is complimented and appreciated by tourists and by Haitian locals as well: The Food. Tasting Haitian food is a complete delight, the incredible flavors, the herbs, the spices and the savory tastes are what really bring out the magic of Haitian cooking.
Haitian cooking is a delicious blend of various culinary styles; it’s mainly an interesting mix of African cooking styles combined with the refinement of French cooking. Haitian cooking is an art; all the incredible dishes and mouth watering desserts are things no cook or food enthusiast should miss. Visitors and locals alike enjoy the roast goat called 'kabrit', the fried Pork 'griot' or poultry with a Creole sauce 'poulet creole', to name just some of the most popular meat dishes. Haiti displays a general coastal cuisine, with fish meat, lobster, shrimp and sea-food readily available. Because our heritage, we Haitians have learned to value our cooking and to perfect this art.
Haiti is also a country very rich with fruits. Our fruits are almost like exotic treasures that can only be found in our tropical climate. Fruit including guava, pineapple, mango, banana, melons, breadfruit is often used in fruit salads, compotes or other delicious desserts. Sugarcane is often prepared and sold on streets and enjoyed at home as well as a tasty treat or snack. Coconuts are often the number one choice when it comes to beverages.
http://www.cookbookwiki.com/Haiti

"Pain Patate"

A tasty desert, this "sweet potato bread" melts in your mouth. Smoothly blended spices, cream, and fruits combine to give your taste buds a delectable experience.
Serves 10 to 12


4 lbs Boniato (Patate)

4 Bananas (Well Ripened) Peeled and Mashed

½ cup Shortening - Crisco

1 can Cream of Coconut or Coco Lopez

1 can Coconut Milk (or 8oz of Evaporated Milk)

4 tbsp. Butter or Margarine

¾ cup Brown Sugar

2 tbsp. Finely Grated Ginger

2 ½ tbsp. Vanilla Extract

1 tbsp. Ground Cinnamon

1 tsp. Ground Nutmeg

½ tsp. Salt

1 cup Raisin

Preheat oven to 3500 F (1800 C).
Wash and peel Boniatos (patates) and cut in small pieces. Finely grind boniatos (patates) with the coconut milk using a food processor. Place in a heavy 8 to 10 Qt. Dutch oven. Peel and finely blend bananas. Add banana mixture and mix well. Then add all remaining ingredients (except for raisins) and mix well .
Cook on medium heat, stirring constantly with wooden spoon until brown (about 35 to 40 minutes). Simmer for about 5 minutes on low heat.
Remove from heat, add raisins, and mix well. Pour the mixture into a 15 inch oven safe dish. Bake for 35 minutes or until golden brown. Sprinkle with sugar and let sit for ½ hour before serving.
Serve with Cream and/or Strawberries…..
Bon Appetit!!!