* BEVERAGES
* DESSERTS
An excellent source of fiber, corn is a cereal grass with large edible grains. It is used as a staple food in many countries around the world including the Caribbean. Among the different varieties, yellow corn is widely consumed as porridge, corn bread, salad, Doukounou, Acassan flour, coarse and fine corn meal.
Ingredients:
• 1¼ cup coarse corn meal
• 5 cups water
• ½ cup onion and green pepper
• ½ Maggi cube
• 2 garlic cloves crushed
• 1 tablespoon tomato sauce
• 1 scotch bonnet pepper
• 1 teaspoon parsley
• 3 tablespoons olive oil or vegetable oil
• ½ carrot grated (optional)
• 1 tablespoon ground spices
Instructions:
1. Sauté onion and green pepper in 3 tablespoons vegetable or olive oil.
2. Add grated carrot (optional), groundspices, tomato sauce and continue to stir.
3. Pour 5 cups water into mixture, add salt, garlic, hot pepper, Maggi cube, parsley, cover and let bring to a boil.
4. In the meantime, rinse corn in cold water twice, then disregard.
5. Add corn into boiling water, stir constantly to avoid sticking in pot until water evaporates.
6. Lower heat, cover, let simmer for 30 minutes.
7. From time to time, stir, cover again until cornmeal is well cooked.
8. Taste and serve hot with sauce of choice, slice of avocado or legumes.
Bon Appétit!
• Haiti's Hidden Treasures I: (1hr10 mn)
DVD-Documentary by Haitian filmmaker Patrick Dorsainvil, showing Port-au-Prince and its surroundings before the 2010 earthquake and touching the history, the people, geography and resources.
• Haiti's Hidden Treasures II: Awe-inspiring dvd showcasing Haiti's most popular cities surrounded by untouched natural beauty. 67 mns + 12 mns slideshow.
