Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Sunday, April 14, 2019
Video: Haitian Griot and Pikliz - Tasty
So crispy! Have you ever tried Haitian food? Switch it up and try Joyce’s incredible family recipe!
Video: Africans Try Haitian Snacks While Drunk on Haitian Rum - OkayAfrica
Cancel your plans to watch these Africans down ***strong*** rum and try Haitian snacks for the first time. How similar, or not, are they to African goodies? WARNING: Reactions are unfiltered.
Wednesday, March 12, 2014
@maxwell 'Haitian food in effect mode'
"haitian food in effect mode" #miami #haiti #jamaica #nicaragua @redcafe where you at?
BUY: Maxwell - BLACKsummers'night
Tuesday, February 25, 2014
VIDEO: Emmy Eats Haiti - tasting Haitian sweets
[embedyt]https://www.youtube.com/watch?v=8yGVIO-LuSE[/embedyt]
Sampling a selection of Haitian sweets including papitas, bonbon sirop, and marguerites on Emmy Eats Haiti. A big thank you to Mama S and Little S for making this episode possible.
Sampling a selection of Haitian sweets including papitas, bonbon sirop, and marguerites on Emmy Eats Haiti. A big thank you to Mama S and Little S for making this episode possible.
Monday, February 24, 2014
The History of Chicken and Waffles
The artistic and cultural explosion of the 1920’s and 30’s known as The Harlem Renaissance, also known as one of the most socially alive and creatively conscious eras of African-American history, ignited a mighty wave of Black literary, musical and visual artistic expression introducing us to Zora Neale Hurston, Langston Hughes, jazz, tap dancing and yes, even chicken and waffles. The Pennsylvania Dutch already had their own version, which consisted of a waffle topped with pulled stewed chicken and covered with gravy, but the chicken and waffles dish that emerged in 1938 in Harlem was nothing like that. This unusual pairing consisted of well-seasoned fried chicken with a light, crispy waffle and came about almost as a fluke.
During the Harlem Renaissance,the music scene was hot and heavy. Musicians like Cab Calloway, Duke Ellington and Fats Waller were playing to standing room-only audiences at a number of well-known uptown venues like The Cotton Club and The Savoy Ballroom. After a late night set these hungry musicians would head out on Lenox Avenue or 135th Street looking for a place to eat, but most spots typically stopped serving dinner at 11pm—a full hour before most jazz sets concluded. Wells Supper Club on Adam Clayton Powell Boulevard began to offer late night dinner service for these musicians and that after-midnight, pre-dawn meal was chicken and waffles. The unusual combination of savory and sweet; soft and crunchy was an immediate hit and a quick fix for Joseph T. Wells, the owner of the popular after-hours eatery. There would always be leftover fried chicken from dinner service that just went to waste, so serving chicken and waffles not only boosted sales but got rid of leftovers! Soon after, other restaurants, like Tillie’s Chicken Shack began offering the dish all day.
During the Harlem Renaissance,the music scene was hot and heavy. Musicians like Cab Calloway, Duke Ellington and Fats Waller were playing to standing room-only audiences at a number of well-known uptown venues like The Cotton Club and The Savoy Ballroom. After a late night set these hungry musicians would head out on Lenox Avenue or 135th Street looking for a place to eat, but most spots typically stopped serving dinner at 11pm—a full hour before most jazz sets concluded. Wells Supper Club on Adam Clayton Powell Boulevard began to offer late night dinner service for these musicians and that after-midnight, pre-dawn meal was chicken and waffles. The unusual combination of savory and sweet; soft and crunchy was an immediate hit and a quick fix for Joseph T. Wells, the owner of the popular after-hours eatery. There would always be leftover fried chicken from dinner service that just went to waste, so serving chicken and waffles not only boosted sales but got rid of leftovers! Soon after, other restaurants, like Tillie’s Chicken Shack began offering the dish all day.
Sunday, December 29, 2013
10 Famous Dishes from Around the Black World
Legumes, Haiti
In Haitian culture, the legumes dish, one of the most popular in Haiti, can be a meatless stew of vegetables or a stew of vegetables with meat or seafood. It is a thick stew of a mashed mixture of eggplants, spinach, cabbage, chayote, watercress, and other vegetables, depending on the cook’s preference. Garlic, scallion, hot peppers and tomato paste are added as flavor enhancement. Legume is generally cooked with beef and crabs; and served with rice or mayi moulen (grits).
In Haitian culture, the legumes dish, one of the most popular in Haiti, can be a meatless stew of vegetables or a stew of vegetables with meat or seafood. It is a thick stew of a mashed mixture of eggplants, spinach, cabbage, chayote, watercress, and other vegetables, depending on the cook’s preference. Garlic, scallion, hot peppers and tomato paste are added as flavor enhancement. Legume is generally cooked with beef and crabs; and served with rice or mayi moulen (grits).
Saturday, August 17, 2013
Sunday, August 11, 2013
Video: Chef Vanessa Cantave makes Grilled Flank Steak on BETTER
Chef Vanessa Cantave, a Haitian chef, makes 'Grilled Flank Steak' on BETTER.
Tuesday, June 1, 2010
Comedy: Haitian Waiter Trying to Speak French at a Haitian Restaurant in Canada - Palekaka
Big Haitian Waiter trying to speak french at a Haitian restaurant in Canada, this is some hilarious stuff. - Palekaka