Creole Articles write an article

French-Style Lettuce Salad Ingredients 1 head lettuce 1 garlic clove, sliced 2 Tablespoons salad oil 1 Tablespoon wine vinegar ¼ teaspoon salt Pepper, to taste 1 Tablespoon parsley, minced 1 teaspoon lime juice Procedure Wash, drain, and thoroughly dry the lettuce. Rub a salad bowl with garlic and add the other ingredients to the bowl. Mix well. Tear lettuce leaves into bowl. Just before serving, toss thoroughly. Serves 4 to 6.
Corn Pudding Ingredients 1 Tablespoon cornstarch 1 Tablespoon flour 1 Tablespoon sugar 1 can creamed corn Salt 2 eggs, beaten ½ cup milk 1 teaspoon vanilla 3 Tablespoons butter, melted Procedure Preheat oven to 325°F. Combine cornstarch, flour, sugar, and salt in a saucepan. Stir in creamed corn and beaten eggs. Add the milk, vanilla and butter. Mix well and pour into a shallow casserole dish and bake for about 1 hour. Serves 2 to 4.
Spiced Cocoa Ingredients 3 egg whites ¾ cup cocoa 1 teaspoon cinnamon 4 to 8 Tablespoons sugar, to taste 1 cup cold milk 11 cups milk
Corn pudding may be served warm from the oven or at room temperature. EPD Photos Procedure Mix egg whites, cocoa, cinnamon, and sugar into a paste. Dilute the paste with 1 cup of cold milk. Boil the remaining 11 cups of milk over low heat. Gradually add the paste to the boiling milk, beating constantly. Serve hot and foamy. Serves 12.
Mango Juice Ingredients 4 cups water 3 cups orange juice 2 mangoes 1 cup sugar Procedure Boil the sugar and water together until sugar is dissolved; let mixture cool. Scoop out the mango flesh and combine with orange juice in a blender. Add the sugar water with puree and continue to blend. Pour into a pitcher filled with ice cubes and serve. Serves 8.
3 FOODS OF THE HAITIANS Haitian food is often lumped together with other Caribbean islands as "Caribbean cuisine." However, Haiti maintains an independently unique flavor. Unlike its Spanish-influenced counterpart, the Dominican Republic, Haitian cuisine is based on Creole and French cooking styles. Strong pepper flavoring in many dishes also sets Haitian food apart from the other islands.
Several dishes are specifically native to Haiti, including rice djon-djon (jon-JON). It requires Haitian black mushrooms, locally grown fungi. The stems of the mushrooms are used to color the rice black, then the mushroom caps with lima beans are used as a tasty topping. Calalou (kah-lah-LOO), consisting of crabmeat, salted pork, spinach, onion, okra, and peppers, and pain patate (pane pah-TAT), a sweetened potato, fig, and banana pudding, are other native dishes to Haiti. Soup jomou (pumpkin soup) is traditionally served for lunch on Sundays.
In general, the average Haitian diet is largely based on starch staples such as rice (which is locally grown), corn, millet, yams, and beans. However, wealthier residents can afford meats (usually pork and goat), lobster, spiced shrimp, duck, and sweet desserts such as French-influenced mousse and pastries.
Extravagant fare such as frog legs, cold cuts, and French cheeses are available (typically in Port-au-Prince, Haiti's capital), but they are not commonly eaten by the average Haitian. Riz et Pois, the country's national dish of rice and beans, is more common fare. It is relatively inexpensive, and the rice and beans provide carbohydrates for field workers. Mayi moulen (cornmeal mush) cooked with kidney beans, coconut, and peppers, and pikliz (spicy pickled carrots and cabbage) can be filling, and its ingredients are usually affordable. Haitians also tend to frequently fry their meals in pig fat to give them greater flavor. Bannann peze (fried plantains, similar to bananas), poule (fried chicken), tasso (deep-fried beef), and grio (fried pork) are common examples.
Haiti's tropical Caribbean climate allows for tropical fruits such as avocados, mangoes, pineapples, coconuts, and guava to grow in abundance. Such fruits are often used to make refreshing fruit juices. Other popular beverages include shaved ice topped with a fruity syrup, Juna (a locally produced orange squash drink), and even sugarcane. Both adults and children enjoy chewing on the stalks to extract its sweet juice.
 
Use a flat spatula or the bottom of a drinking glass to flatten the fried plantain slices to make Bannann Peze. EPD Photos Bannann Peze (Fried Plantains) Ingredients ½ cup vegetable oil 2 medium-sized green plantains, peeled and sliced Procedure In a heavy 12-inch skillet, heat the oil over moderate heat. Add as many plantain slices as you can without crowding the pan and brown for about 2 minutes on each...