Recipes:
Ingredients
When Haitian Cuisine Makes the “Buzz”: Between Creativity and Criticism
In a video that recently went viral, content creator Pigtoriasecret from Taiwan attempted to make Haitian vegetables. She showed off her culinary skills in a video captioned “Haitian Vegetable.” Her lighthearted approach to mixing culture, cuisine, and humor was creative and offered a unique twist that engaged food lovers and those curious about different cultures. However, comments from Haitians were pouring in from all sides, with criticism of the quality, sarcasm about the method, and irony about the creator’s courage in choosing to cook this dish. It didn’t stop!
Haïti Wonderland, far from setting itself up as a chef with Michelin stars, brings you the recipe for Haitian vegetables, “legim” or “toufe.”
Read the article in :
See as well
• For the meat:
• 2 pounds of Haitian-seasoned beef • 2 tablespoons of olive or vegetable oil
• 3 tablespoons of tomato paste (optional)
• 2 cups of water
• 1 chicken bouillon cube (maggi or other)
• For the Haitian vegetable:
• 1 cup of water
• 2 eggplants, peeled and cut into pieces
• 0.75 of cabbage, cut into pieces
• 1 package of watercress
• 2 carrots
• 1 medium-sized onion
• 1 mirliton
• 1 hot scotch bonnet pepper (be careful not to burst this pepper)
• ½ lime (juice only)
• ½ teaspoon of salt
• 4 cloves of cloves
• 2 cloves of garlic
• 2 chicken bouillon cubes (maggi or other)
• ¼ teaspoon of clove powder
• 4 tablespoons of olive oil
Preparation:
Cut all your vegetables into pieces. In a saucepan, brown the garlic and onion in a little hot oil. When the garlic becomes translucent, add the eggplant, mirliton, cabbage, carrot, leek and a little water. Cover the saucepan and let the vegetables simmer, which you will then reduce to a puree using a pestle. Return the puree to the heat, salt and pepper. Add a little vinegar, the bouquet garni and the whole goat pepper.
During the week, enjoy the "Toufe" with white rice or rice with the beans of your choice, and come back to give news in comments.
