Following are authentic Haitian recipes. Check back here soon for more recipies!
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In a black pan add the following ingredients.
3 carrots cut in small pieces
1/4 head cabbage cut small
1 leek, minced
1 grated beet (optional)
1 cup uncooked rice
1 3/4 cup water
1 clove garlic, minced
2 Tablespoons oil
1 tsp salt
pepper to taste
1 boullion cube
Make one little packet of fresh parsley and sage and add to the rest of the ingredients.
Cook in the panel cooker for approximately 2 hours.
Pain Patat Haitian Sweet Potato Bread
Pain Patat has a somewhat pudding like texture. Traditionally it is served as a dessert.
2 lbs. sweet potatoes
1 large ripe banana, peeled and cut into 1-inch chunks
Place washed sweet potatoes into black pan without water. Insert the covered pan inside the plastic oven bag. Position oven thermometer on top of lid to monitor temperature. Fasten tightly. Set on rack in oven focused to the sun. Cook in the sun until sweet potatoes are soft (1 1/2 - 2 hours). Force the potatoes and banana through a ricer or food mill set over a deep bowl.
To potatoes and banana mixture add:
4 Tablespoons butter, softened
3 eggs, lightly beaten
1 cup sugar
1/2 cup dark corn syrup
1/2 cup milk
1/2 cup evaporated milk
1/2 vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Milk of one coconut
1/4 cup seedless raisins
Beat softened butter. Add eggs and mix well. Add sugar, corn syrup, milk, evaporated milk, vanilla, nutmeg, cinnamon, coconut milk, and raisins. Beat until batter is well blended. Pour mixture into prepared black pan. Insert the covered pan inside the plastic oven bag. Position oven thermometer on top of lid to monitor temperature. Fasten tightly. Set on rack in oven focused to the sun. Bake in solar oven approximately 2 hours, or until a cake tester or toothpick inserted in the center comes out clean and the top is golden brown.
Easy Chicken Creole Serves 4
1 chicken, cleaned and cut
2-3 Tablespoons tomato paste
1 large onion, sliced
1/2 tsp. salt
3/4 cup diced green pepper (1 med)
1/4 tsp. sugar
1 large clove garlic, crushed
1/4 tsp hot pepper sauce
Fresh ground pepper to taste
In black pan put prepared chicken, onion, green pepper, garlic, seasoning, tomato paste and hot pepper sauce. Cover with black lid. Insert pan into Reynolds oven bag. Place thermometer on top of pan to monitor temperature. Tightly close oven bag. Set on rack or trivet in cardboard solar cooker. Focus toward the sun until done, 2 to 2 1/2 hours with thermometer registering 200-250 degrees F. or until chicken is tender. Serve at once with hot rice.
Other Recipies:
Hot cooked rice
*2 cups rice
2 1/2 cups water
1/2 tsp. salt, optional
Rinse and drain uncooked rice. In a second black saucepan put 1 tablespoon of oil (optional). Add the 2 cups rice and stir. Pour in 2 1/2 cups of water. Cover with black lid. Insert pan into Reynolds oven bag. Place thermometer on top of pan to monitor temperature. Tightly close oven bag. Place on rack or trivet in 2nd cardboard solar cooker. Focus toward the sun until done, (2 to 2 1/2 hours with thermometer registering 200-250 degrees F. or until the rice is tender and has absorbed all the liquid.) Fluff the rice with a fork, and serve, or mound it on a heated platter. Serve at once.
* Ratio of rice to water may vary according to the type of rice used. If there is too little water, the rice will not completely cook. If there is too much water, the rice will be mushy. Experience will guide you.
Chocolate Cake
Prepare a 9 inch round black graniteware pan by tracing and cutting wax paper to cover the bottom of the pan.
Beat together:
1 package chocolate cake mix
2 eggs
1 1/3 cups water
Beat according to package directions. Pour beaten cake batter into prepared pan. Cover with black lid. Insert pan into Reynolds oven bag. Place thermometer on top of pan to monitor temperature. Tightly close oven bag. Set on rack or trivet in cardboard solar cooker. Focus to the sun. Cook until done, approximately 2 hours. Remove from pan to cooling rack.