National dish of Haiti

flag of Haiti

  • Independence: 17. 4. 1825
  • Capital: Port-au-Prince
  • Official language: French, Haitian Creole
  • Population: 9 719 932
  • Area: 27 750 km2
  • International code: HT
  • Currency: Gourde (HTG)
map of Haiti

Rice & Beans

Ingredients:

  • 1 (8 ounce) package dry kidney beans
  • 4 tablespoons olive oil
  • 1 bulb shallot, minced
  • 3 cloves garlic, minced
  • 1 cup uncooked long grain white rice
  • 2 bay leaves
  • 1 teaspoon adobo seasoning
  • 1 tablespoon kosher salt
  • freshly ground black pepper to taste
  • 1/4 teaspoon ground cloves
  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 scotch bonnet chile pepper
Rice & Beans is national food (dish) of Haiti

Instructions:

Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid. Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

Info:

The national dish of Haiti is a very simple one: Yellow Rice and red beans with meat, usually chicken, is served alongside. It might be simple, but it is the taste that really counts and trust me, its delicious.

The dish usually consists of white rice accompanied by brown, red or black, dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and seasoned in various ways. Different regions have different preferences. In Brazil, for example, black beans are more popular in Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as "red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop. In many areas, rice and beans are often served side by side rather than mixed together. Either way, they may be considered a meal or as a side dish to accompany a main dish of meat or chicken. Meat or other ingredients are sometimes placed atop rice and beans or (less often) mixed into it.

 
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