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I will get to see with my own eyes, The Real Haiti.

11/23/2011

I can't wait until our trip to Haiti, seriously! I can't wait for my husband to show me where he was born, where he grew up, where he wrote on the wall to practice math. Although I've stepped foot in Haiti for a few hours, I haven't experienced the real thing. We visited Labadee before, which is a part owned by Royal Caribbean. We ventured off a little and befriended a couple of people who told us about the beauty and peacefulness of that part of the country. This is when I realized there is more to Haiti than what I see on the news. Here's a pic of Endy and I climbing the rocks at Dragon's Breath; a view from the beach; and a panoramic view of the area.

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How to cook Sos Pwa Congo, a classic Haitian rice dish

11/20/2011

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Watching my mother-in-law, husband, sister-in-laws, and friends in the kitchen has been something I've been doing since meeting my Haitian-American boyfriend turned husband. Pre-Haitian boyfriend, I had tried Haitian food once from a restaurant, but I had never heard of sos pwa congo. As soon as I tried it, I was obsessed. It's still my favorite Haitian food dish.

As far as the rice goes, it has taken me over a decade to get it right! Follow these steps to master Haitian white rice (diri blan)

Boil 1 1/2 cups of water with salt and a little bit of olive oil
In a strainer, rinse 1 cup of white rice - Madamn Gougousse (Jasmine)
Pour the rice in once the water boils
Cook for 15 to 18 minutes on low and stir occasionally

This should give you delicious Haitian diri blan with gratine on the bottom (the slightly brown crunchy part that everyone loves and argues over!)
updated 11/20/18

FOLLOW THESE STEPS ON HOW TO COOK SOS PWA CONGO - A CLASSIC HAITIAN RICE DISH

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First, add olive oil, 1 large onion, 4 whole garlic cloves and Haitian spices.

Next, boil a large bag of green peas for about 5 minutes. When they are done, scoop out the water and the majority of peas into a blender (keep 1 cup of peas aside that you will not blend). Liquify the peas.

Add Sazon and 1 can of Green Pigeon Peas to the onion mix, I used one Sazon packet + a little salt. Let the mix cook together for 20 minutes.

Take the liquified peas and put them through a very fine strainer with a bowl underneath to catch the liquid. This is to get rid of the peas skin. The remaining skin (pic on far right) can be blended again and made into more liquid. Now add the 1 cup of green peas (from earlier) to the mix and then add liquified green peas for everything to cook.