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Cinnamon, nutmeg and star anise season many Haitian recipes, while coconut and condensed milk are main components in many Haitian desserts. Aunt Cleonne prepares her cremas.
Blue drawers or tie-a-leaf is eaten as a dessert or snack, but is typically seen at cultural or heritage celebrations. [19] Doukounou is considered to be a sweet and/or savoury dish eaten as a breakfast or dessert, in Haiti. It is made with cornmeal, milk, sugar, cinnamon, raisins, vanilla extract and eggs, and is served with a sweet sauce. [20]
Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish, and Arab influences. [1]
Mud cookies drying in the sun. A mud cookie (Haitian Creole: bonbon tè, lit. 'earth cookie', pronounced [bɔ̃bɔ̃ tɛ]) is a famine food that is eaten in Haiti by children or expectant mothers. [1]
Yield: 4 servings. Prep time: 4 hours. Cooking time: 45 minutes. Total time: 4 hours and 45 minutes. Ingredients: 4 chicken leg quarters, cut in two. 6 ounces tomato paste
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Regional desserts feature local fruits and nuts, such as berries, figs and pecans. [9] In the early 20th century cane syrup became a staple ingredient, and is used in recipes for pecan pie , gingerbread , spice cookies, and gateau de sirop , or served plain with pancakes or hot buttermilk biscuits , similar to maple syrup in the cuisine of New ...
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