Our brother-in-law brought these paintings for us from Haiti. It took us about a year to get them framed! Finally did...and loving them!
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.
Watching my mother-in-law, husband, sister-in-laws, and friends in the kitchen has been something I've been doing for the past 13 years. Going into it knowing nothing about Haitian food, I can finally say that I am confident in a few dishes...the best so far, Sos pwa congo, which happens to be my favorite.
I am preparing for our brother-in-law to come in from Haiti tonight, so I cooked and though it'd be fun to blog about it...here it goes. Let me know how you cook yours!
FOLLOW THESE STEPS ON HOW TO COOK SOS PWA CONGO - A CLASSIC HAITIAN RICE DISH
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.