By JEAN-MARY EDOUARZIN and CALVAIRE REMY, FH Haiti
“Chef” Remy has done it again! Tempt your gou boujon (tastebuds) with a savoury classic made in homes across the island nation of Haiti. Chef Remy is on staff with FH Haiti, helping host visitors as they build relationships with developing communities. His craft in the kwizin (kitchen) showcases some of the best of Haitian culture!
Sos Pwa Nwa (Black Bean Soup)
INGREDIENTS:
8 cups water
2 cups uncooked or dried black beans 1 cup coconut milk
2 tbsp olive oil
3 cloves garlic (minced)
3 feet* leek (diced)
1 tbsp butter
1 tsp ground cloves
1 cube chicken bouillon
1 ½ tbsp salt
1 tbsp black pepper
*That's right, our Haitian chef measures literally! In Canada, try 2 leeks.
INSTRUCTIONS:
1) Bring water to a boil. Add beans, oil, garlic, leek, and coconut milk. Let simmer for about 60 minutes on medium-low heat, until the beans are soft. Add water as needed to keep the beans covered.
2) Remove 2 cups of the soup. Blend the remaining soup (an immersion blender works best), and return the 2 cups of unblended soup for an authentic look.
3) Add butter, ground cloves, and seasoning. Let simmer for 15 minutes on low heat. Stir often to prevent sticking to the bottom of the pot.
4) Garnish with a large spoonful of white rice.
“Chef” Remy has done it again! Tempt your gou boujon (tastebuds) with a savoury classic made in homes across the island nation of Haiti. Chef Remy is on staff with FH Haiti, helping host visitors as they build relationships with developing communities. His craft in the kwizin (kitchen) showcases some of the best of Haitian culture!
Sos Pwa Nwa (Black Bean Soup)
INGREDIENTS:
8 cups water
2 cups uncooked or dried black beans 1 cup coconut milk
2 tbsp olive oil
3 cloves garlic (minced)
3 feet* leek (diced)
1 tbsp butter
1 tsp ground cloves
1 cube chicken bouillon
1 ½ tbsp salt
1 tbsp black pepper
*That's right, our Haitian chef measures literally! In Canada, try 2 leeks.
INSTRUCTIONS:
1) Bring water to a boil. Add beans, oil, garlic, leek, and coconut milk. Let simmer for about 60 minutes on medium-low heat, until the beans are soft. Add water as needed to keep the beans covered.
2) Remove 2 cups of the soup. Blend the remaining soup (an immersion blender works best), and return the 2 cups of unblended soup for an authentic look.
3) Add butter, ground cloves, and seasoning. Let simmer for 15 minutes on low heat. Stir often to prevent sticking to the bottom of the pot.
4) Garnish with a large spoonful of white rice.
