Haitian Recipes Volume 02 / SPRING 2014
magazine
Taste of HAITI 2nd annual food festival in Miami
Nadege FLEURIMOND celebrity chef and author discusses her amazing food venues & events
SWEET TREATS DOUS MAKOS KOMPARET PATATE DOUCE CUPCAKE
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Ways to say‘I Love You’ + Valentine’s Day Gift Ideas
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heart-shaped pate
Haitian Recipes No.02 | Spring 2014
Haitian_Recipes Editor Martine Stephenson Assistant Editor Natalie Jean Judith Charles Managing Editor Stephanie Martin Photographer David Stephenson iStockPhoto Writer Julie Jean-Pierre Martine Stephenson Haitian Recipes Magazine P.O.Box 722 Jackson NJ 08527 United States
CONTENTS 24.
7 Romantic desserts & APPETIZERS
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Taste of Haiti festival: miami
Phone 732 806-0410 Fax 732 415-8363 info@haitian-recipes.com www.haitian-recipes.com
The copyright to all contents of this publication is held by Haitian Recipes of its respective owners, and none of the material may be used elsewhere without written permission. For reprint inquiries, please contact us. 2
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Kreyol Essence: Recipe to Success
Healthy & Refreshing Green Juices
Get inspired. Kreyol Essence founders discuss their journey in bringing to market products that are made in Haiti.
With summer right around the corner, it’s time to cut down on the banann peze and add healthy green juices to your diet.
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Haitian Recipes
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Valentine’s Day Chocolate Gift Ideas
The Making of Dous Makos
Celebrity Chef: Nadege Fleurimond
Are you a chocolate lover? So are we. We’ve come up with Valentine’s day chocolate gift ideas that you’ll love.
Featured Dessert: Dous Makos. Get the history behind this sweet treat and find out how you can make it also.
Get the inside scoop on author, chef, TV personality Nadege Fleurimond and find out about her annual events held in NYC.
Haitian Recipes Magazine
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Welcome No.02 | Spring 2014
Haitian Recipes Magazine is a quarterly publication of recipes, articles, cooking tips and more. We are dedicated to promoting our rich and diverse Haitian cuisine which consists of African, Spanish, Taino Amerindian, and French influences. To that aim, we celebrate our heritage by sharing recipes and tips with all the Haitian food lovers of the world. We will also feature chefs, cooks, and celebrities right in our very community. As Haitians, we know how great our food is. To the world, we may be one of the poorest countries in the world. But to us, we are rich in our history, cuisine, and traditions. We look forward to sharing our upcoming digital magazines with you. Thank you for your support. Bon Appetit!
Martine Stephenson Editor/Creative Director
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Photo taken at Karibe Hotel in Petionville Haiti
Join the fun and be a part of the Haitian recipes club. You can also follow us on: @haitianrecipes
Haitian Recipes Magazine
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INGREDIENTS
METHOD
2 cups of spinach 2 bananas 2 cups of ice 1 celery stalk 1 apple 2 -4 cups of almond milk 2 tbsp of honey
Combine all of the ingredients onto a food processor or Vitamix. Blend until smooth. Serve in a drinking glass with a striped straw. Makes 4-5 servings.
Q&A: Ask Grann No.02 | Spring 2013
Q&A Ask Grann
Grann is the ultimate expert on Haitian recipes from cooking tips to herbal remedies. Q. My daughter suffers from asthma. Beside take meds from the doctor’s prescription do you have any remedies for that?
Se preske mem bagay la but the main difference is the consistency. The cream of coconut is sweet. It’s also thicker and more concentrated than coconut milk. So A. You should definitely have cream of coconut is usually her continue to see a doctor. used in desserts but that’s not Verbena tea (the vevenn) has to say you can’t use coconut also been known to help with milk as a substitute. I would respiratory problems such as say that coconut milk is more bronchitis and asthma. versatile since it’s a staple food used in cooking a lot of Q. Should I always clean the different Haitian food. When meat before cooking? you follow the recipes, it will tell you which one to use. A. It’s true that some people don’t wash the meat before they cook it. But in Haiti, we Got a cooking question? wash the meat with sour Ask away! Send Grann an orange and lime. You can even boil it first if it has blood email and we might just epi wash li bien wash avek ju zorange si. L’ap bay li bon answer it here. gout too. WHen you wash the meat, make sure you do that on a clean surface to not For answers to your cooking expose the meat to anything questions, send an email to: unsanitary. grann@haitian-recipes.com. You can also send us a tweet Q. Coconut milk or Cream using hashtag #haitianreciof coconut? What’s the difpes. ference and why are some recipes calling for one over Photo by: Nathalie Precil / Epiphany Image another?
Haitian Recipes Magazine
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Haitian Recipes No.03 | April 2015
Haitian-Recipes.com
The Making of
Dous Makos
This dessert is extremely popular among the Caribbean natives of Haiti and has been growing in popularity within North America.
There’s no better place to find the authentic Dous Makos than Petit-Goave, Haiti.
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Dous Makos has been around from as early as 1939. Legend has it that it was Fernand Marcos, an entrepreneur from Belgium, who first settled in Petit-Goave, Haiti. It was while here that he decided to produce this unique dessert and supply it to the market for profit. As time went by the dessert became very popular. The original recipe remains in the hands of the Labarre family who has trans-
formed its production into a family owned business. So what exactly is Dous Makos? Dous Makos is a sweet sugar based dessert that is extremely popular among the Caribbean natives in Haiti particularly in the town of Petit-Goave. It has fudge like texture and is made using milk, sugar, and a variety of ingredients that are often kept as a secret among the natives in Petit-Goave. Market
wise, it can be found in almost every corner shop in Haiti and also a selective variety of bakeries within the United States. However, to get the real authentic Dous Makos you would need to take a trip down to the Petit-Goave as that’s the only place you can find the genuine dessert. Believe it or not, the process of producing your own Dous Makos is not hard. Simply start by combining fresh coconut milk, sugar, cinnamon, among other ingredients until it becomes a concentrated mixture. The mixture will then begin to thicken, and during the last stages coloring is added. Next arrange the different colors to form layers of how you would like your finished prod-
m
t e Ge recipe th
uct to look. The Dous Makos is then set aside to cool using a deep 9x4x4 loaf pan for up to six hours. Once the Dous Makos is ready, this sweet treat can be cut into squares and used for family outings, large events, as a simple sweet treat and many other occasions. Fill your life with the sweet treat; you deserve a little sweetness in your life.
Ingredients
Dous makos is actually made up of five layers that produce a beautiful pink and brown striped look.
Dous Makos can be purchased from street vendors and local shops in Haiti.
10 cups of fresh coconut milk 5 cinnamon sticks 4 cups of sugar 1/4 cup finely chopped fresh ginger 4 cans of evaporated milk
How to Cook
zest of one lemon t tsp of nutmeg 1 tsp of salt 15 oz. of coconut butter 3 tsp of vanilla extract 2 tsp of almond extract
Pour the coconut milk into a medium saucepan over high heat. Add cinnamon sticks. Heat until boils, then add in sugar and stir. Reduce to a simmer over medium-high heat and add ginger. Stir occasionally. After about 1.5 hours, the liquid should darken and be slightly reduced. Remove the cinnamon sticks. Bring heat to high and stir constantly to prevent the sugar from burning. Add evaporated milk, salt, nutmeg, lemon zest, and stir constantly for about an hour. Reduce heat and stir in coconut butter and extracts. Divide mixture into three separate saucepans over low heat - 1/5 with brown coloring, 1/5 with red coloring, 3/5 in original form. Using a deep loaf pan, smooth and flatten each layer. Place on top ofHaitian each other. Let it cool then cut into squares. Recipes Magazine 9
Kreyol Essence Yve-Car Momperousse dishes up her recipe to Success. Kreyol Essence Founders Yve-Car Momperousse and Stéphane Jean-Baptiste are part of the growing number of Haitian-Americans that are making power moves to rebuild Haiti and positively impact its economy. Learn how you can also make a difference. HR: You’ve credited your mom for providing the means to connect you with the right people in Haiti to realize your dream, what advice would you give others looking to export Haitian goods to the US? KE: I think she was instrumental as far as helping to get an initial foundation of the lay of the land of doing business in Haiti. A lot of the connections and the expanding on that foundation really came from pure networking - just really getting a sense of who’s who, who’s doing what, what type of opportunities that truly are in Haiti and how to connect those dots. So we spent literally three years going through that process - going even as far as hiring a consultant at one point because we knew we had full time jobs and it was difficult for us to come down to Haiti and oversea the situation. So we hired a consultant, and it’s interesting enough that each hire or each connection or person created a new opportunity each step of the way to the point that we were comfortable launching our website last January. So the advice that I would give is that the power of networking is huge here in Haiti especially as it pertains to the import and the export. It’s good to
know that there’s a lot of resources here in Haiti but you have to peel the various layers of the onion to identify who’s doing what and who’s trustworthy. You do have to go through that process of kissing many frogs unfortunately until you can find someone that you can trust or someone who is reliable to help with that process. You have to be in-country [or know someone in-country] and you have to network. HR: What advice would you give entrepreneurs such as yourself who are looking to create jobs in Haiti but are faced with challenges along the way? KE: There are a lot of challenges but I think it’s to be hopeful and to persevere. Don’t give up. I think the future of Haiti is truly in the hands of young entrepreneurs both in Haiti as well as in the diaspora. It’s going to take us to band together to help change and make Haiti to what we envision it to be. Nothing in life is easy as is often said and no business is easy. Going to Haiti is no different than doing international business. You have to understand the culture. It may seem like chaos but it’s organized chaos and there are ways that things are done that you have to come down and understand how it’s done.
What is your recipe for success in running a business in Haiti?
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Face the challenges head on. Going to Haiti is no different than doing international business. You have to understand the culture.
Be optimistic that there’s light at the end of the tunnel, and that you can essentially set up a good operation in Haiti.
Take the lessons that you have learned in the states either professionally or educationally and meld it with the culture here in Haiti.
“To know that we can, in our lifetime, make a difference in Haiti. At the end of the day, that’s what really drives us, that’s our inspiration.”
Stéphane Jean-Baptiste Co-Founder, Kreyol Essence
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Inspiration No.03 | April 2015
Yve-Car Momperousse Founder, Kreyol Essence Photo by Kreyol Essence
Get Inspired. Haiti’s success is our success. Whether you decide to start a business from Haiti or support Kreyol Essence as a customer, you are choosing to make a lasting difference in the lives of many in Haiti. HR: What are some highlights that you’ve experienced as a successful entrepreneur? KE: I think the highlight for us is really the perception and people taking ownership of the brand which is something off the bat that we set off to do. The company name, Kreyol Essence, is because we wanted the Haitian community to identify with it and the highlight is that vision came to fruition. HR: How do you keep yourself motivated even during times when in the beginning there might not be sales right away? KE: It was friends and family. Our mentors were great inspiration. Kathleen Felix is one of them who headed Zafèn. She’s been a great supporter. People like Kathleen from Belfwi who started her business down here. Cleve Mesidor who left the Obama administration and said you know what I’m
going to spend 6 months in Haiti to understand it. These are people that were trailblazers that said as the diaspora, I can be successful, I can start something down there. So it was like okay, if they’re doing it, let’s do it. HR: You’ve told us how you’ve kept yourself motivated and about your mentors. But as an entrepreneur there are times when it becomes an uphill battle to keep moving forward, what’s that thing that keeps you going? KE: I think each other. We have a vision of what we would like for ourselves as entrepreneurs/professionals, in our own relationship, and in the heart of hearts Haiti. To know that we can in our lifetime make a difference in Haiti. At the end of the day, that’s what really drives us, that’s our inspiration. Even if it’s not this or it’s something else, it will always be what difference can we do for the economic
situation in Haiti. HR: That’s truly commendable. What can we anticipate next from the Kreyol Essence brand? One of the neat things that has come about this past year is really empowering women through our products. A good number of our wholesalers are young budding entrepreneurs. If you can represent a brand from Haiti that is good quality, well-packaged, that you can stand behind and make extra money, then why not. We’re open to spreading that and helping women take advantage of the beauty and the treasures of Haiti. More About This Company: Company Name: Kreyol Essence Products offered: Haitian Black Castor Oil, Natural and Organic Hair Care, Skin Care & Body Care Website: www.kreyolessence.com
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