Appetizers

 

We have carefully selected to bring you the best appetizers recipes.  Hot and cold appetizers and more.  Appetizers are if there is a long period of time between when your guests arrive and whne the main meal is served.  An example would be during a cocktail hour.  Appetizers might also serve the purpose of keeping guests happy during the long wait.  It can be served as part of the meal or they may be served before sitting at the table.

There are several choices when it comes to Haitian appetizers.  You can choose from dishes such as patties, corn fritters, Accra, tidbits of tasso or griot, chicktaille.  Haitian appetizers are lighter variations of main dishes.

Bannann Peze (Fried Plantains)

Ingredients

• ½ cup vegetable oil
• 2   medium-sized green plantains, peeled and sliced

Procedure

1. In a heavy 12-inch skillet, heat the oil over moderate heat.
2. add as many plantain slices as you can without crowding the pan and brown for about 2 minutes on each side.
3. As they brown, transfer them to paper towels to drain.
4. On a board, using a spatula, press each slice flat and round, about ¼-inch
        thick and 2 inches in diameter.
5. Heat the oil and fry the rounds again for about 1 minute on each side.
6. Drain on paper towels and serve immediately.
7. Serves 4.

Accra

1lb malanga (coco yam)
1 cup fresh black eyed peas (not dried)
1 tsp
salt
1 tsp black pepper
1 stalk scallion, chopped
½ onion, chopped
1
clove garlic, minced
¼ green pepper, chopped
1 Scotch Bonnet pepper,
chopped
1 egg beaten
1 tbsp flour, approx.
½ tsp baking powder
Oil
for deep frying

Grate the malanga. Process black eyed peas, ½ cup water and seasoning in
blender until about the same consistency as the grated malanga.

In a bowl, mix the malanga with the black eye pea mixture. Add the beaten egg
then the flour and baking powder to make a very thick batter.

Heat the oil until very hot. Drop the mixture by tablespoons into the hot
oil. Turn when dark golden brown.

Remove from pan and drain on paper towels

PATE KODE

Ingredients

2 cups flour
1 cups of canola oil
1 tomato (chopped)
1 onion (chopped)
a few pieces of dried herring(aransô)
a cup of warm water
preferred seasonings

Directions

Take the pieces of herring and boil in water for a few minutes to take out some of the salt.
2. Combine fish, onion, tomatoes, and seasonings in a saucepan and mix very well.
3. Combine flour and water and from a dough.
4. Roll dough out with a rolling pin.
5. Seperate the dough into sections.
6. In the center of the sectioned dough, add a spoonful of the fish mixture.  Close the dough with a fork.  Fry the patty in the oil until golden brown.

PATTIES

Ingredients

1 cup cold water
1 teaspoon salt
3 cups all-purpose flour
1 cup vegetable shortening and ¼ cup butter mixed together
1 egg yolk, beaten
2 teaspoons of parsley
2 chopped shallots
1 chopped garlic clove
1 lbs pound ground beef, seasoned
1 tablespoon of beef  or broth
Hot pepper to taste

Directions

1. Pound to paste the parsley, pepper, shallot, and garlic.
   2. Add seasoning paste and broth to cooked beef and mix well.
   3. Cook covered on medium heat for 10 minutes. Stir constantly.
   4. Uncover until liquids are absorbed. Now filling is ready.
   5. Place flour in a large mixing bowl and make a whole in the center. Pour in water and salt. Mix lightly with a spoon without kneading. Place dough in refrigerator 30 minutes.
   6. Roll the dough into a rectangle ¼ inch thick. Spread half the shortening mix on the dough. Fold one side over the middle and spread this section with the remaining shortening. Fold over the remaining section and again roll out to ¼ inch thickness. Fold again into thirds and roll out. Repeat this rolling process a third time. Refrigerate dough overnight.
   7. Roll the dough to about ½ inch thickness. Cut the dough into 2 ½ inch rounds.
   8. Place a tablespoonful of beef on one side of the dough rounds. Fold and lightly press ends together.  Place the patties on a baking sheet. Brush the . Cover with remaining rounds, pressing the edges down. Brush the tops and edges of the patties with egg yolk before placing in the oven. Place a pan of water on the bottom rack of the oven.
   9. Bake at 400 F 30 minutes, then turn the oven control to 300 F and bake 20 minutes, or until golden brown.

 MARINADE

Ingredients

1 egg yolk
1 cup of cooked smoked herring or codfish
2 egg whites
1 tbsp salt
2 scallions
2 tbsp parsley
1 teaspoon lime juice
1 tsp hot sauce
1 cup all-purpose flour
1 tablespoon baking powder
2 ½ cups water
¼ cup oil

Directions

Combine salt, scallion, parsley, lime juice, and hot sauce and set aside.
2. Place flour with baking powder into a bowl.
3. Mix all the ingredients in the bowl and make a batter
4. Pour the batter by spoonfuls into pan of heated oil or deep fryer and cook until golden brown on both sides

CORN FRITTERS

Ingredients

1 can corn (10z)
pinch of salt
½ cup flour
1 cup water
¼ cup butter
3 eggs

Directions

Mix flour, butter, salt, water, and 3 eggs.
2. Pour corn into batter and mix well. Drop by tablespoons into very hot oil.
3. Brown, drain on paper toweling. Serve with tomato sauce.

Kibby with smoked Herring

Yield: 4 servings
Ingredients:

• 1 tablespoon oil
• 1 tablespoon ground spices
• ½ onion, minced
• 2 garlic cloves, crushed and minced
• 1 dried or smoked herring fillet, cut in small pieces
• 1 teaspoon salt
• 1 cup bulgar wheat, rinsed in cold water.

Method:
Heat oil. Add ground spices, onion, garlic and herring and stir-fry on medium heat for 2 minutes. Add 2½ cups water and salt and bring to a boil. Add bulgar wheat and boil in 3 cups water until water evaporates (approximately 20 minutes). Stir, lower heat, and cook, covered, for 30 minutes. Stir before serving

Codfish Fritters
2 lbs. codfish
3 eggs
spices
oil
1 tsp. butter
1 lb. potatoes or true
1 / 2 lbs. flour

Desalt the cod and cook (remove skin and bones). The move to the mill and potatoes boiled or true. Add eggs, 1 tsp. butter, spices, finely chopped. Make small balls, dip in flour and fry in hot fat. Allow to brown, crisp

Breadfruit Chips
1 Breadfruit

Salt water
oil

Peel and cut the breadfruit and cut into very thin slices. Soak a few minutes in salted water, drain, fry in hot oil until chips are golden brown, season with salt

Angeli’s Haiti Caribbean Food Fish Fritters
INGREDIENTS

150g (5.5 oz) chopped salt fish (Remember to soak the fish overnight to remove the excess salt.

250g (1/2 lb) plain flour

1 tablespoon chopped tomato

1 dessert spoon chopped scotch bonnet

1 tablespoon chopped spring onion

1 egg

1 teas thyme leaves

Approx 500ml (1pt) water

Oil

Large deep frying pan

INSTRUTIONS

Heat oven to 220 degrees centigrade (428 fahrenheit)

INSTRUCTIONS

Put the fish, flour, tomato, pepper, onion, and thyme leaves in a bowl and mix together.
Add the water bit by bit until you have a thick watery dough – you may not have to use all the water.
Roughly beat the egg and add to the mixture
Now vigorously beat everything together with a hand whisk to incorporate as much air as possible.
Put oil in pan and heat – you want it to be about 4cm (2inches) deep , you will know it is hot enough if you sprinkle a tiny bit of flour in and it sizzles.
Using a dessert spoon, drop in spoonfuls of the mix, and fry on both sides until golden brown.
Take them out and place in an ovenproof dish.
Once all are fried, put in hot oven for aprox 8-10 mins.