Cooking

Haitian cooking, like the Haitian Creole language, brings together a blend of African and French flavors. It also includes dashes of Spanish and Native American ingredients.

Many recipes got their start during slavery. Slaveholders did not feed enslaved Africans well. So they searched for hearty dishes to quiet the pains of hunger. One of these dishes, diriak pwa kole (rice and red beans), is still eaten almost daily by many people of Haitian descent.

There are several different versions of rice and beans. Try making the version below.


Ingredients

2 tablespoons vegetable oil
4 cloves finely chopped garlic
1/2 finely chopped onion
1 12-ounce can of red beans (or 1 1/2 cups cooked dried red beans)
2 cups long-grain rice
4 cups water
2 cloves
1 scotch bonnet pepper, or other spicy pepper (optional)
1 spring parsley
1 sprig thyme
salt and pepper to taste

Cooking Instructions

• Heat oil in a heavy skillet over a medium flame.
• Cook garlic and oil until the onion becomes transparent (about 2 minutes). Stir with a wooden spoon to keep the garlic from burning.
• Add the beans and fry them until they start to brown. Stir as needed.
• Add four cups of water (or broth, if dried red beans are used).
• When the water starts to boil, add the rice and cloves.
• Boil until the water evaporates.
• Lower the heat, and place the parsley, thyme, and scotch bonnet pepper on top of the rice.
• Cover and simmer slowly over low heat for about 20 minutes.
• Remove the spices and scotch bonnet pepper. Stir the rice, adding salt and pepper to taste.
• Serve the mouth-watering dish to your hungry family or friends.