BY: K H A D I JA H B E LT O N

HAITI

1 medium sized fryer chicken1large onion sliced in rounds1 large pepper (mild or hot depending on your taste)Several cloves of garlic, smashed or minced¾ cups of tomato sauce3 tablespoon sugarGenerous pinch of salt lime or lemonDash of oilHeat oil in a heavy pan (cast iron is best, as the pan will then be placed in the oven).Meanwhile, preheat the oven to 375 F and fry the chicken pieces in hot oil.While chicken is frying combine the garlic, sugar, tomato sauce and salt in a bowl. Mix well.After a few minutes add the onion rounds and pepper rounds to the pan, stir well.Within a few minutes the chicken should be well browned. Remove from heat, drain excess oil and add the tomato mixture. Stir well.Place the entire pan in the oven and bake uncovered for 20 minutes or until the chicken is cooked completely.Transfer cooked chicken to a platter and garnish with rounds of raw onion and a pile of picklese.Ketchup can be substituted for the tomato sauce if sugar is omitted. Tomato paste can be substituted for the sauce. Use 1/2 cup minus one tablespoon of paste. Add three tablespoons of water to the tomato mixture.This dish goes well with diri blan (plain white rice) -- the sauce at the bottom of the pan can be poured on top of the rice.

¼ Cup fresh parsley2 green onions, chopped2 cloves garlic, mincedPinch of thyme½ Tbsp. salt2 Tbsp. oil1 Cup rice2 Cups cooked beans1 ½ Cups vegetable brothUsing a mortar and pestle, mash the parsley, onions, garlic, thyme and salt into a thick paste. Heat this paste and the oil in a large pot. Then add the rice. Stir to coat the rice with the oil, then add the broth, water and beans. Bring to a boil, reduce heat and cover, cooking until the water has been absorbed. Stir and serve hot.

Bean and Rice

Chicken in Sauce

6 red potatoes2 Tbsp. olive oil2 Tbsp. dry parsley1 onion, chopped2 cloves garlic , mincedSalt & pepperGarlic powderScrub potatoes well and quarter them. Toss with remaining ingredients and bake at 375 until tender (about 45-60 minutes)

Red Roasted Potatoes

Boiled Plantain

Green plantainFresh limeBoiling salted waterPeel the plantain and cut off and discard both ends. Cut into sections, rub with the lime and cook in the boiling salted water for about 30 minutes, until tender.

Mango-lime

Coconut Kewra

1. Place the tea bags in a heat-proof jug, add sugar and pour boiling water and allow to stand for 10 mins. Cool and chill.2. Squeeze juice from 7 lime and cut the other 3 lime into smaller pieces. Add to cold tea.3. Add diced mango , stir. 4. Add ice-cubes and serve in glasses. Garnish with mint

3 cups coconut water4 tbsp. coconut cream, cut into pieces4 tbsp. Kewra syrup rose petals crushed iceMethod mix all the ingredients except the iceServe with crushed ice