Memoirs of Family and Haitian Cuisine: A Culinary Journey Through Generations

The tapestry of Haitian cuisine is a vibrant and intricate masterpiece, woven with the threads of time, tradition, and family history. Every dish, every aroma, every taste carries with it a story waiting to be told.

No Man Is An Island: A Memoir of Family and Haitian Cuisine

by Gail Morin

4.9 out of 5

Language	:	English
File size	:	1059 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	216 pages

FREE

For me, Haitian cuisine is not just about food; it's about the memories, the laughter, the tears, and the love that have shaped our family over the years. It's about the generations of women who have passed down their culinary wisdom, and the countless family gatherings where food has been the centerpiece.

My own culinary journey began in the kitchen of my grandmother, Manman.

Manman was a culinary master, known throughout our village for her extraordinary talents. I would spend hours watching her work her magic, transforming simple ingredients into dishes that were both delicious and soul-satisfying.

From her, I learned the art of "griyotage," the traditional Haitian technique of preparing meat by pounding it with a wooden pestle until it's tender and flavorful. I learned the secrets of making the perfect "pikliz," a spicy Haitian condiment that adds a vibrant kick to any dish.

But what I learned most from Manman was the importance of family and tradition. She would always say, "Food is not just about nourishment; it's about bringing people together and creating memories that will last a lifetime."

As I grew older, I traveled the world and experienced a wide variety of cuisines. But no matter where I went, I always longed for the flavors of my childhood. The taste of "diri ak pois" (rice and beans),the aroma of "griyo" (fried pork),the sweetness of "bananes pesées" (fried plantains) - these were the dishes that reminded me of home.

Eventually, I decided to return to my roots and open my own Haitian restaurant in the heart of my hometown. I wanted to share the flavors of my childhood with my community, and to create a space where people could gather, connect, and celebrate the Haitian culture through food.

My restaurant has become a second home to many people in our community. It's a place where families come to celebrate special occasions, where friends gather to share a meal and a laugh, and where anyone can come to experience the true flavors of Haiti.

Through my restaurant, I'm not only preserving the culinary traditions of my people, but I'm also creating new memories for the generations to come. I'm proud to be a part of the Haitian community, and I'm grateful for the opportunity to share my passion for food with the world.

If you're looking for an authentic Haitian dining experience, I invite you to visit my restaurant. Let us take you on a culinary journey that will warm your heart and leave you craving for more.

Recipes from My Family's Kitchen

Here are a few of my family's favorite Haitian recipes. I hope you enjoy them as much as we do!

Griyo (Fried Pork)

• 1 pound pork shoulder, cut into 1-inch cubes
• 1 tablespoon minced garlic
• 1 tablespoon minced onion
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/2 cup vegetable oil

1. In a large bowl, combine the pork cubes with the garlic, onion, thyme, oregano, black pepper, and 1/4 cup of vegetable oil. Mix well to combine.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
3. Heat the remaining 1/4 cup of vegetable oil in a large skillet over medium-high heat.
4. Add the pork cubes to the skillet and cook, stirring occasionally, until browned on all sides. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the pork is cooked through and tender, about 30 minutes.
5. Serve the griyo hot with your favorite sides.

Diri Ak Pois (Rice and Beans)

• 1 cup black beans, picked over and rinsed
• 1 cup long grain rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. In a large pot or Dutch oven, combine the black beans, rice, water, vegetable oil, onion, green bell pepper, red bell pepper, garlic, thyme, salt, and black pepper. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 1 hour, or until the beans and rice are tender and the liquid has been absorbed.
3. Fluff with a fork and serve hot.

Bananes Pesées (Fried Plantains)

• 2 ripe plantains, peeled and sliced into 1/2-inch rounds
• 1/2 cup vegetable oil

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the plantain slices to the skillet and cook, turning occasionally, until golden brown and tender, about 5 minutes per side.
3. Drain the plantain slices on paper towels and serve hot.

No Man Is An Island: A Memoir of Family and Haitian Cuisine

by Gail Morin

4.9 out of 5

Language	:	English
File size	:	1059 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	216 pages

FREE