Poul Ak Nwa

 Ingredients:

2 shallots
1/2 onion
3 cloves garlic
1 small bunch parsley
1/2 green bell pepper
1/2 red bell pepper
3 tablespoons oil
2 tablespoons vinegar
1/2 scotch bonnet
1 boullion cube

chicken pieces
juice of 1 lime
1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1 small onion, sliced
2 tablespoons parsley, chopped
1 scotch bonnet
2 tablespoons tomato paste
2 tomatoes, diced
5 ounces unroasted cashews, soaked
salt, to taste

Make the epis by blending all the sauce ingredients in a blender. Set aside.


Marinate the mock chicken in the lime juice and some black pepper. Set aside.


Saute the bell peppers and onion and add the parsley, scotch bonnet, tomatoes, and epis. Cover and simmer until sauce is cooked. Add the chicken and cashews and salt to taste.

Serve with Haitian rice and pikliz.

Trini Corn Soup

 Ingredients:

6 ears fresh corn
2 cloves garlic, minced
1 small onion, chopped
1 stalk celery, chopped
1 carrot, sliced
oil
1 small green bell pepper, diced
1 small red bell pepper, diced
2/3 cup yellow split peas, soaked
1 scotch bonnet (or habanero)
salt and black pepper, to taste
1 teaspoon thyme
5 cups vegetable stock
1 small sweet potato, diced
1 can coconut milk
2 shado beni leaves, chopped (or cilantro)
1 cup water
1/2 cup flour

Cut corn into 2 inch pieces and shuck one of them. Set aside.

Saute the onion, celery, and carrot in a saucepan with the oil and add the bell peppers. When they begin to soften, add the scotch bonnet and thyme, season with salt and pepper. Cook until aromatic and add the peas, sweet potato, and stock. When they simmer and sweet potato is cooked, add the coconut milk, corn, and shado beni. Bring to simmer.

Meanwhile, combine water and flour until a smooth dough forms. Add balls of it to the soup and cook thoroughly before serving.

Chipotle Tomato Bisque

 Ingredients:

4 roma tomatoes, chopped
1 small butternut squash, diced
1 ear corn, shucked
3 cloves garlic, minced
1 tablespoon oil
salt
vegetable broth
1 chipotle in adobo

Toss all vegetables in the oil and salt and roast until golden. Transfer to a blender with the broth and adobo. Blend until smooth, adding water as needed. Transfer to saucepan and simmer, adjusting salt as needed.

Serve with crusty bread, coconut yogurt, a sprinkle of sage, and black pepper