H is for Haiti: Tasty Traditions

The statue os the Unknown Maroon in Port-au-Prince

On Tuesday, January 10, 2010 a magnitude 7.0 earthquake hit Port-au-Prince, Haiti. This catastrophic event took the lives of an estimated 316,000 people and left over 1,000,000 homeless. The earthquake also has tainted Haiti's character. Now, when most people think of Haiti they think of natural disasters and relief funds  Don't believe me, google it...the first thing that comes up when you type Haiti, is "Haiti earthquake". Haiti is more than environmental degradation, violence, and the home to 2/3 of the Fugees. Haitian culture is a culmination of rich cultural traditions,  influential history, distinctive art, and colorful cuisine. Most of everything that I have written about in the last few weeks have shaped the flavors of Haitian cuisine.

Haitian Art

The cuisine of Haiti evolved from the culinary styles of the diverse historical ethnic groups that inhabited the western portions of the Hispaniola islands, particularly the French, African, and the Spanish. In 1492 Christofero Colombo (i.e. Christopher Columbus, as an Italian major I can't bare to spell his name wrong) sailed the ocean blue and arrived in Haiti, and well... obliterated it. Then in the 17th century the French came and basically told the Spanish who was boss, and in 1697, Spain ceded to the French and handed them over Haiti. Through more environmental degradation and massive importation of African slaves the French colony created sugar-related industries and made Haiti the wealthiest state in the Caribbean. By 1804 Haiti fought French colonial control and became the world's first black-led republic and the fist independent Caribbean state.

Modern day Haitian food, although similar to other Caribbean dishes, is shaped by an African and French istyle of cooking called Manjè Krèyol (Haitian Creole).  So yes, rice and beans are staple, however Haitian use peppers and extensive herbs to strength the flavor, which is unique to country. The base flavor to Haitian dishes is èpis, a sauce base made from peppers, garlic and herbs. This sauce is the basic condiment for most plates. Another condiment  commonly used is pikliz, pickled vegetables. Locals are blessed with an array of sea-food, and when they want to get away from fish they turn to chicken, beef, pork and goat. Kabrit (roasted goat) and groit (fried pork) are popularly enjoyed with a special krèyol sauce. Haiti's climate allows for tropical fruits like, guava, pineapple, mango, coconuts and banana's to blossom. One of Haiti's biggest exports are their mangos (YUM). Other widely used ingredients include tomatoes, oregano, plantains, cabbage, avocados, all sorts of beans (kidney, pinto, pigeon..).

There is a famous krèyol proverb that declares "beyond the mountain, is another mountain". The proverb speaks to how difficult life in Haiti is. Despite being one of the poorest countries, they have the richest cultures. Haitian embraces celebrations and festivals... dance to good music and eat good food.. they thrive on their customs, conviction, and creativity. So, although it seems that Haiti is land of great suffering, it is also a land of great beauty.

RECIPE TIME!!!

Sadly, there is no Haitian restaurants in Columbus (sad face). However, my previous post on France, Ghana, and Colombia have all prepared me for this week. I was, again, by myself today. It was a cold, gray day in C-bus so soup seemed favorable. After much research I learned about soup joumou. This traditional Haitian soup is a thick pumpkin stew usually eaten on New Year's day. What makes this soup so interesting (other than their flavors...) is its history. It seems like everything in Haiti has a story.  According to Haitian website, the dish represents Haitian defiance of the French colonial powers, who had declared that slaves could not eat soup. Consuming this soup on New Year's Day is a tradition past down from generation to generation as a historical tribute to Haiti's independence, where newly freed slaves consumed a meal forbidden to them by the French. Looking at the ingredients, I was stoked. I love squash. I know that I wouldn't be able to find pumpkin anymore, but butternut squash is available all winter long. The recipe also called for turnips. I had never had a turnip before and I was excited to try it! As I searched the grocery store I realized I had no idea what a turnip looks like. Naively, I almost bought a rutabaga...good thing I looked at the sticker before I bought it! The soup is hearty and thick...very comforting for a cold winter night.

Soup Joumou

serves 2

Ingredients:

turnip

• 1/2 lb boneless beef chuck eye roast
• 2 cups of chicken stock
• 1/2 medium pumpkin (or butternut squash), peeled and diced
• 1 turnip diced
• 1/2 yellow onion, finely chopped
• 1 tbsp parsley
• 1 tbsp thyme
• 2 garlic cloves, crushed
• 1/2 cup milk
• 1/4 tsp nutmeg
• 1/2 tbsp butter
• 1/2 cup rice, uncooked
• loaf of French bread
• salt and pepper

Directions:

1. In a saucepan, cover beef with salted water, and boil on medium heat, partially covered for about an hour. Pour more salted water if the water begins to evaporate. 
2. Drain and chop beef into bite-sized pieces
3. In a sauce pan bring chicken stock to a boil; add pumpkin/squash, turnips, beef, onions, parsley, thyme, and garlic.
4. Simmer until the pumpkin/squash is tender (15 minutes)
5. Transfer the beef and pumpkin mixture to a food processor and puree.
6. Return to the saucepan and add milk, butter, rice and nutmeg, and cook until the rice is tender (15 minutes)
7. Season with salt and pepper, and serve with a little butter and bread.

G is for Ghana: Fufu and Soup

At seven years old Amma Asirifi was a thin girl, tall for her age, with large almond eyes, and skin like smooth dark chocolate. She was also one of my first friends. We spent countless days running around around our neighborhood, riding bikes, and getting into harmless mischief. From her I learned the trials and tribulations of adolescent friendships, and I learned about her Ghanian culture. Her parents were both pastors and immigrants from Ghana. She taught me a few words in Twi, one of the languages in Ghana, how people get there names (people base the first name of their children one the day of the week in which the child was born, Amma is for Saturday). I also vaguely remember eating dinner at their house, particularly a sardine dish with fufu. Growing up around Ghanian people was a big part of my childhood, one that has long been forgotten. This week was a perfect week to go back to my old neighborhood and get in touch with a culture that was once so existent in my childhood. 

Jollof Rice 

Ghana is located in western part of Africa, known as the Gold Coast, after the large amounts of gold found by the Portuguese in the 15th century. Ghana, which means "Warrior King", was the first sub-Sahara African nation to achieve its independence from the United Kingdom. With a population of over 24 million people, including over 100 different ethnic groups and 47 languages, Ghanian cuisine obviously slightly differs from different ethnic groups. But one thing is for sure, they sure do love their starch. Most meals consist of some type of stew with a starchy component, usually either rice or fufu, pounded cassava, yam or plantain to form a large, round doughy ball.  Jollof rice, a spicy rice with tomatoes and meat is widely enjoyed in Ghana, and is eaten all through Western Africa. These starches are usually served with a stew, and thus a typical Ghanian meal is formed. There are many varieties of stews, but the most popular is okro stew, forowe (a fishy tomato stew), and groundnut (peanut) stew. The fufu is usually place on top of the soup and eaten together. 

Okro Soup with fufu

Other popular ingredients and spices used include: cayenne, onions, chili peppers, plantains, yams, cassava, cocoyams ( a type of root vegetable), okra, corn, palm oil, and cocoa. (FUN FACT: Ghana is the largest producer of cocoa in the world!)

red red 

My wonderful and talented friend Angie coincidentally won a gift card for Western African food for an amazing photograph she took while volunteering in Ghana. Along with our pal Emil we all went to dinner to explore Ghanian food. After googling the restaurant I was happy to find out that I knew exactly where it was, or so I thought. Down the street from my old high school is a quaint restaurant located in a dark plaza. I have no idea what the place is called, and I couldn't find it on the internet. The inside is a bright as the personalities of the people working there. We were promptly greeted by Peter, a middle-aged Ghanian from Kumasi, the second largest city in Ghana. Like three curious cats, Angie, Emil and I all ordered something different. I opted for a not very spicy version of Jollof rice with chicken and pepe sauce (a hot pepper sauce that is actually not very spicy). Angie excitedly ordered red red, mashed black eyes peas with plantains. Emil of course ordered fufu with spicy spicy spicy okro soup with, what we think was, goat meat. As I sipped on my super gingery made from ginger root drink waiting for our food to be made we were entertained with a hilarious Nigerian movie. As we stuffed our faces with food and laughed at the ridiculous film we soon realized we beyond full. None of us even finished half of our meals. As we go to pay Angie hands her gift certificate to our cook, and both her and Peter exchange foreign words as they laugh at our face. We had no idea what the joke was, and actually there was no joke. I drove us to the wrong restaurant. Apparently there are two West African restaurants down the street from each other...who would have thunk. I sheepishly payed for Angie and I's meal, embarrassed of my silly mistake, but hey now we have another excuse to go eat Ghanian food!

RECIPE TIME:

This is the first week I have cooked alone. It is midterm week for us Ohio State students and my pals couldn't join me for dinner. I myself was swamped with papers and studying and didn't have much time to dedicate on cooking. Poor planning and stupid poli sci exam called for much improvisation in kitchen. I really wanted to make okro stew with fufu after tasting Emil's dish Friday night. I also have a new love for okra after making Afghan Okra . It was late, and the African grocers were closed..bummer. So I had to stick with Giant Eagle, which largely underrepresented African food! I couldn't get the Maggi spice required, but I remember tasting it at the resturant and thinking it tasted like soy sauce, so I used that instead. I also couldn't find farina or yam flour to make fufu, so I picked up something starchy I can dip in my soup...a small loaf of sourdough bread. Then I got home and realized I didn't have garlic poweder, so I used Goya adobo (because it has garlic powder in it) and fresh garlic. So maybe my dish wasn't totally Ghanian, it was still delicious, simple, and better than watching Lady Gaga arrive to the Grammy's in an egg. 

Okro Stew

serves 1

Ingredients:

• 1/4 lb of okra, sliced
• 1/4 lb of beef steak, cubed
• 1/2 onion, diced
• 2 cups of chicken stock
• 1 teaspoon of garlic powder ( I used adobo and fresh garlic)
• 3 tbs of Maggie seasoning sauce ( I used soy sauce)
• a splash of canola oil
• salt, pepper, and red pepper flakes to taste

Directions:

1. Season beef with salt and pepper.
2. Place in a medium-hot sauce pan with onions and garlic. 
3. Once the meat is browned add chicken stock. Bring to a boil, and then lower and cook on medium heat for about 15 minutes.
4. Add oil, seasoning sauce, and red pepper. Cooking for a few more minutes.
5. Stir in okra, and season with salt and pepper. Cook until the okra is tender. 
6. Enjoy with fufu, rice or sourdough bread, like I did!

F is for France: A Fanciful Feast Pour Deux

When I think of French food I imagine intricate, fancy dishes, artfully arranged, with names impossible to spell. France has a reputation for fine food, so much so that even Disney had to make a movie about it (see Ratatouille). But I'm sure that most of you don't know that France and I have a similar lover, one that has tempted and seduced us, has caused us pain and has created a passion, yes...we have a love affair with food. We both recognize the importance of quality ingredients, and I too would also protect cheese under national law. We both can spend two hours cooking for a two minutes of enjoyment, because as Julia Child said "Thats what human life is all about--- enjoying things. I have admired French food from afar for a while, learning French culinary techniques and ingredients as seen on the Food Network and ogling Chef Eric Ripert whenever given the opportunity.  However, the closest thing I have ever gotten to French food prior to this week was a croissant sandwich from a New Jersey Dunkin Donuts I would occasionally consume as a child. Furthermore, until Angie enlightened me, I though that quiche was suppost to be bite size, like the ones found in the frozen food section in grocery stores.

On November 10, 2010 French Gastronomy was added by UNESCO (United Nations Educational, Scientific, Cultural Organization) to its lists of the world's "Intangible Cultural Heritage of Humanity"(The United States does not have anything on this list). According to UNESCO a French gastronomic meal plays an active social role within its community and is is transmitted from generation to generation as part of its identity (Why was I not born French?).

The fertile French land allows for an array of quality, local, produce, such as leeks, shallots, haricot verts (a type of green been), zucchini, potatoes, carrots, a variety of mushrooms (truffle, oyster, and porcini), and all sorts of fruits, distinguishable ones like apples and strawberries, and ones not seen in the U.S. like black and red currants.

escargot

The French consume many interesting forms of meats that would seem strange to the average American palate. Goodies such as squab (pigeon), foie gras (goose liver), mutton (sheep), rabbit, quail, frog, and escargot (snails) grace the menu pages of both small bistros and lavish restaurants.

France's nice long summers and short winters present ideal conditions for grape growing, making wine an important component to French cuisine and culture. The French take wine seriously. Back in 1980's-90's when Disneyland Paris was being constructed the French threw a fit when wine was not allowed at the park (among other things such as poor working conditions and insensitivity to French culture). France is world renowned for its high quality grapes that produce popular, and often mispronounced, wines, such as Cabernet Sauvignon, Chardonnay, Pinot Noir, and Sauvignon Blanc. Champagne, a sparkling, bubbly, wine, is produced exclusively in the Champagne region of France. Wine is frequently an ingredient in French recipes, whether its drinking while cooking, adding it to the dishes, or pairing food with certain wines.  Sommeliers are fundamental in French fine dining. These wine stewards manage wine cellars and advise guest on wine choices.

Cooking and learning about French food has sparked a new enthusiasm to visit France. I challenge myself to discover and devour every type of cheese France has to offer. Until then, I think I may go to my nearest half-price bookstore, pick up a Julie Child cookbook and immerse myself in classic French techniques, and of course eat more cheese.

If I haven't convinced you to try French food maybe this cute youtube video will.


RECIPE TIME!!!

Kelly came to visit me again this week (she just can't stay away). She joined me, along with a few friends, to Le Chatelaine, a local french restaurant. I was excited about tasting real French food for the first time, especially escargot. Kelly had been bragging about how delicious they are ever since she got back from Paris. Other than heavenly almond croissant the I devoured, the food was mediocre, actually pretty disappointing. The escargot didn't have much flavor, my beef bourguignon was nothing special, Kelly's food was cold, and it was all pretty pricey. I would maybe go back for breakfast or tea time, but I would not recommend it to a friend. But I did not let this palate catastrophe dwindle my spirits. I was still very determined, and quite eager to cook French food.

This week I made escargot and quiche, two things I had now previously tasted but did not prove to be spectacular. My goal was to make the dishes better, to make them so rich and delicious that upon consuming and I would slowly slip into a food coma. Mission accomplished. The dishes were simple and savory. Don't let the ideas of snails freak you out. Yes, they are a bit gross looking but they taste are similar to clams and mussels. For all of you health conscious people, they are also high in protein and low in fat....until cooked in all that butter.  As for the quiche, well I am sad that it took me 22 years of my life to discover it. I love eggs, and having eggs for dinner makes me happy. It was also salty, with just a hint of sweetness. The quiche we made was a Quiche Lorraine, named for the Lorraine region of France. The recipe is simple and does not include many ingridents, thus to make the best, most delicatable quiche possible it is important to get quality ingridents. So get the best bacon and cheese you can afford, it's worth it. Bon Appètit.

Escargot

serves 2 as hors d'oeuvres

Ingredients:

• 1 can escargots (found at World Market)
• 1/4 cup of white wine ( we use a Cuvèe Blanc, a nice white table wine with citrus notes)
• 1 shallot, thinly sliced
• 1 cup of fresh flat leaf parsley
• 3 cloves of garlic
• 1 1/2 stick of butter
• 1 fresh baguette, sliced
• salt and pepper

Directions:

green parsley paste 

1. Preheat broiler. Pour yourself some wine and play some French music.
2. Drain and wash escargots
3. In a small skillet simmer escargots, wine, and shallots for 15 minutes.
4. Meanwhile chop parsley and garlic in a food processor. Add butter until it forms a wonderful green paste.
5. Strain liquid from escargot and shallots and place in a small casserole dish. Add garlic parsley butter.
6. Place in broiler until well comined and bubbly.
7. Spoon escargot on bread, or eat by itself and soak bread in the butter.

Quiche Lorraine

serves 6

Ingredients:

Now thats what I call bacon

• 1 homemade pie crust
• 4 oz of bacon (don't get the prepackaged stuff, go to the deli and get the nice fatty kind)
• 2 large eggs
• 1 1/4 cup of whipping cream
• 3/4 cup of Gruyère or Emmental (I personally can't afford spending $17.00 on cheese, so I bought Jarlsberg which is a cheese from Norway, that taste similar to Emmental and Gruyère, but way more affordable)
• 1/4 teaspoon nutmeg
• salt and pepper

Directions:

1. Preheat oven to 400F
2. Remove the pie crust from the freezer and cover the edges with aluminium foil
3. Slice the bacon in 1/4 by 1 inch strips and fry on a skillet on medium heat for about 5 minuets.
4. Whisk the eggs with the whipping cream until blended. Then whisk in the nutmeg and pinch of salt and pepper.
5. Cut the cheese into small cubes
6. Evenly spread the diced cheese, and cooked bacon in the pie shell. Make sure not to pourin the bacon because you don't want all the bacon grease in the pie shell.
7. Pour the egg mixture on top and place in the oven.
8. Cook for about 30 minutes. You know it is ready when it doesn't jiggle and when you stick a toothpick in multiple sections it comes out clean.
9. Let it cool to room temperature, slice, and enjoy.