Haiti: Vegetarian Cuisine and Recipes - black eyed pea restaurant side dishes

Haitian cuisine is a creole cuisine that combines French, African, Spanish and local cooking methods, ingredients, and dishes.
Rice and beans are staple foods.
The fiery Scottish hat Peppers offer a trick for many dishes and the popular pickled vegetable condiment pikliz.
The recipes are also friendly to vegetarian food. Black-1.
Grind malanga into 2 cups.
Mix Black Eyed Peas, 1/2 cups of water, salt, black pepper, scallions or onions, garlic, green pepper in a blender, and Scottish hat pepper until it has the same consistency as ground Malanga. 2.
In a bowl, mix the malanga with the black eyed bean mixture.
Mix the beaten eggs together.
Mix the flour with the baking powder until you get a good consistency. .
Heat the oil with high temperature until very hot.
Add a tablespoon of mixture in hot oil. 3.
Don't turn to the other side until the fritters are very dark brown. 4.
Remove any extra mixture that is detached from the batter from the hot oil so that it does not clutter or burn the oil.
Drain water on paper towels.
Combine avocado with onion.
Add salt, black pepper, lime and olive oil. Mix and serve.
Haitian families celebrate their country's independence day with this bowl of comforting soup.
The national holiday falls on the New Year's Day as Haitian people go door-to-door, and friends and family visit the new year for the first time.
Although this is a vegetarian version, add small brown beef stew with the pumpkin if you like.
Simply take them out and then put them back in the pan like you make the peppers.
The recipe was inspired by Norzina, a wood and charcoal supplier and a microfinance client of Fonkoze, the Global Foundation's executive partner in Haiti. 2 pounds (1-
2 radishes, peeled and cut into (1/2-
Put the pumpkin, water, salt and pepper in a big pot.
Push the pepper to half of the meat with cloves, then add the pepper in the pan and bring the lid to the boil.
Reduce the heat to medium and low, cover it and cook until the pumpkin is very tender for 15 to 20 minutes.
Transfer the pepper to a small bowl for standby.
Work of batch pur à x83 ©E. The remaining pan in the mixer or food processor until smooth, be careful as it will be hot.
Go back to the pan with the pepper.
Add carrots, radishes, cabbages, nutmeg, lemon juice, salt and pepper and bring the lid to a boil.
Reduce the heat to medium and low, simmer for 10 minutes.
Add the fan and parsley to stir, then cover and simmer gently until the pasta is soft and the soup is thick for about 10 minutes.
Because the texture of the pumpkin and pumpkin may vary, dilute the finished soup with more water if needed. 1.
In a 12 "frying pan, heat the oil with medium fire until light smoke is formed. 2.
Cut the banana horizontally into 1/2 thick slices.
(About 5 pieces per piece ). 3.
In a small bowl, add the remaining ingredients and spare them. 4.
Add slices as much as possible, not crowded on each side, Brown for about 2 minutes. 5.
When they are crowned, transfer them to a paper towel to drain the water. 6.
On the board, use a wide solid (no slotting) spatula, or you can take a tissue with your palms, or buy a tostonera (smasher, plantain );
Press each piece into a flat circle of about 1/4 "thick 2" in diameter. 7.
Soak the flat plain in the water mixture and pour it into the oil in the medium fire. 8.
Heat the oil and fry it on each side for about 1 minute until crispy and golden brown. 9.
Drain on paper towels. 10.
Season with salt. 1 cup long-1.
Heat the butter in a big pot.
Add onions and bell peppers;
Saut. ©Until the onion is translucent.
Add garlic and stir fry©Another 1-2 minutes.
Add ketchup, beans, herbs and Scottish hats if used ). Simmer for 5-
10 minutes of fusion taste. 2.
Add rice, soup or water and season with salt and pepper.
Boil, then reduce the heat to low, cover and cook 15-18 minutes. 3.
Take it out of the heat and let the suit cover another 5-10 minutes.
Then gently stir with a fork and serve. 1.
Cook potatoes and carrots in water with 1 teaspoon of salt for 10 minutes or until they soften. 2.
Boil the beet separately in water with 1 teaspoon of salt until it becomes soft, then peel and chop.
Cook eggs in water alone with 1/4 teaspoon of salt until hardened. 3.
Mix potatoes, beets, peas, carrots, onions, red peppers and green peppers in a bowl with mayonnaise.
Black pepper.
Every Haitian family has a can of pikliz.
Cabbage, carrots, peppers and other vegetables are soaked in vinegar and made to taste similar to American food --
Stephen Chow or Jeddah, Italy.
Crispy Salad served as a side dish for Haitian meals.
Pikliz's seasoning vinegar is usually used for marinade or spicy dishessour punch. 2-4-8-1.
Add all the ingredients to a large bowl and mix them evenly.
Put all the vegetables in a clean 2-Quart glass jar
Pour enough vinegar to cover the vegetables and mash them to remove any bubbles. 2.
Store pikliz in the refrigerator for at least 24 hours before service.
It will be kept in the fridge for a month or two. 1.
Preheat the oven to 325 degrees F.
Grease two round pots of 8 1/2. 2.
In an electric mixer, Stir the butter and sugar evenly.
Mix until the mixture is light, fluffy and smooth.
Add the eggs, one at a time, and lay well after each egg. 3.
In the mixing bowl, mix the remaining 2 cups of flour, baking powder and salt together.
As the machine works, add 1/4 cups of flour mixture each time and gradually add milk. Mix well.
Pour the filling into the prepared pan. 4.
Bake for about 50 minutes or until the center is firm.
Remove from the oven and cool on the wire rack for 30 minutes.
Use the taste of any icing. 1/2 cup Short-
Put milk, rice, cinnamon sticks, orange or lemon zest and salt into the pot and bring it to a boil with a medium fire! .
Immediately reduce the heat to low, simmer slowly, stir frequently, scrape the bottom, about 45 minutes! .
Add raisins and sugar and cook for another 15 minutes! .
Stir frequently to prevent sticking to the bottom of the pan! .
Take it out of the fire and add butter and vanilla! .
Adjust the taste of sugar, serve hot and cold food and sprinkle some cinnamon on it! lime rind. -1 (12 or 14 oz. --inch slices.
Water to be muddy.
Boil under low heat. anise stars.
Bottom of the pot.
The Labouyi Bannann should be like cereal.