Name: Haitian accras Foodie: Gen Eaten in: Haiti In search of a new appetizer recipe? Let Haitian accras be your pick. Typically, accras can be described as fried dumplings made out of malangas. Malangas are one of the oldest underground root crops in the world and are also known as tannia, malanga amarilla, yautia amarilla,… Continue reading A Haitian crispy-creamy appetizer for your casual receptions
Author: Tropical Foodies
Ghanaians like theirs spicy… Plantains, kelewele style
Name: Kelewele Eaten in: Ghana Foodie: Linda Kelewele is probably the recipe all my Ghanaian friends know how to make. And sure thing, I was hooked from the first time I tried these Ghanaian-style fried plantains. The plantains coated in a mixture of spices are served as a snack/side-of- the- road dish in Ghana, with… Continue reading Ghanaians like theirs spicy… Plantains, kelewele style
The BANANA bread that will make you go CO-CO-NUT!
Name: Sweet banana-coconut bread Foodie:Gen Are you one of those weirdos (like me) who can only enjoy a banana when it is not ripe? Well, if you are, then you need a very special recipe to avoid throwing away those ripe, a.k.a way-to-sweet-to-late-to-eat bananas. And even if you do enjoy eating raw ripe bananas, this… Continue reading The BANANA bread that will make you go CO-CO-NUT!
Pumpkin is not an Halloween exclusive; treat yourself with this squash soup on a regular basis!
Name: Joumou soup (butternut squash soup) Eaten in: Haiti Foodie: Gen While the pumpkin is an October symbol in North America, squash is rather a January 1st symbol in Haiti. Indeed, January 1st 1804 marked the independence of Haiti and the first day the newly freed slaves were able to have Joumou soup, a… Continue reading Pumpkin is not an Halloween exclusive; treat yourself with this squash soup on a regular basis!