Name: Chicken in sauce Eaten in: Haiti Foodie: Gen Fancy a chicken recipe that does not involve barbecued, roasted, grilled or deep-fried meat? Try this Haitian-style chicken in sauce. You would be amazed at how a slow simmering sauce can actually turn basic poultry into a fantastic dish. In my opinion, chicken in sauce is… Continue reading A Creole-style chicken in sauce for a whole new take on poultry dishes
Boiled plantains, as easy as 1, 2, 3 and they are delicious too..
Name: Boiled plantains Eaten in: Côte d’Ivoire Foodie: Linda I can already see my Ugandan friend’s face distort in a grimace! Boiled plantains! Sacrilegious! Plantains are never boiled in Uganda, only steamed! Well, people do boil them in Côte d’Ivoire and they taste fantastic. I even heard of an Ivorian immigrant in NYC who only lived on one… Continue reading Boiled plantains, as easy as 1, 2, 3 and they are delicious too..
Fried marinated pork, Haitian-style
Name: Gryo (Fried pork) Eaten in: Haiti Foodie: Gen The purists will argue that deep-frying pork pieces is not only unexceptional but also kind of unhealthy. Well then let me counter-argue: first, it is not the deep-frying that is exceptional but the marinade and second, everybody is allowed to eat greasy once in while! Gryo is… Continue reading Fried marinated pork, Haitian-style
Riz au gras or the biggest misnomer in culinary history
Name: Riz au gras (Fatty rice)- Côte d’Ivoire style Eaten in: West Africa Foodie: Linda Nigeria, Ghana, Benin, Togo, Senegal, Côte d’Ivoire…etc, many West African countries have their own version of this traditional rice dish. Although similar in concept (rice cooked in a tomato base), they are different enough to warrant their own postings. The… Continue reading Riz au gras or the biggest misnomer in culinary history