Saturday, September 20, 2014
Hatian Soul Food
I spent Thursday night making the poule en sauce (chicken in sauce). It was quite the experience doing it the Haitian way, especially the cleaning of the meat. From the Haitian cooking website that Maya had shared with us, I found out the elaborate process of cleaning meat with lime, and a hot and then a cold water rinse, which goes back to the days when there was no refrigeration. It took me over three hours to finish cooking, but the recipe was delicious.
Bonaventure shared with us some comparisons between Haitian creole, French and African words. He will be continuing his presentation on the language and music of Haiti next week. So it wasn't just what we ate that become our food for the soul. It was the history, the fellowship and the knowledge as well.