HAITIAN RECIPES

FROM OUR GRADUATING MOMS

VOLUME 1
 6 INTRODUCTION

10 SIDES & CONDIMENTS

12 Epis | Haitian Seasoning Base
16 Bannann Peze | Fried Plantains
18 Pikliz | Pickled Vegetable Relish
22 Bannan ak Yanm Bouyi ak Sòs Pwason |
Boiled Plantains and Yams with Fish Sauce
26 Soup Joumou | Pumpkin Soup

30 MAIN DISHES

TABLE OF
32 Griot | Fried Pork
36 Bouyon Vyann Bèt | Beef Stew
40 Diri ak Lalo ak Sòs Pwa | White Rice with
Jute Leaves Stew and Bean Sauce
46 Diri ak Pwa | Rice and Beans

CONTENTS
48 Poul Fri | Fried Chicken

50 DRINKS & BEVERAGES

54 Kremas | Cremas

4
 INTRODUCTION
There’s a Haitian proverb that reads “Se gou Each meal brought us closer together as a
bouyon ki mete lang deyò.” It translates to “It is family. Our moms got to know each other as
the taste of the broth that makes the tongue they swapped recipes. Our dads traded ideas
stick out.” What it means is that good food for work and created the first Dad’s group while
leads to good conversations. sharing a meal. Many of our kids met each
other while breaking bread. It was during one
Over the years, many wonderful and productive of our meals when our parents brought up the
conversations with our families took place over idea of creating an after school program for our
a meal of home-cooked Haitian food. It started kids so they have a safe space to turn to. It was
with the Admes, with Carmitha cooking lunch also over a home-cooked meal when Carmitha
for our visits with guests to her cooking for over pitched us her small business and helped to
200 family members on our annual beach day create the Small Business Program.
where Anne Milouse would serve as her sous
chef. We’d discuss and build our work together If you’ve been a guest of ours in Haiti, then you’d
over Carmitha’s Diri ak Sos Pwa, Griot and Pikliz. remember how these meals made you feel. For
On Marc Noel’s birthday, we’d have his favorite those who have yet to join us, loved and nour-
meal, Pwason Gro Sel. Oftentimes, we’d stop by ished is how our team would describe it.
during the day and Carmitha would slide us a
snack of piping hot Bannann Peze. We are excited that you’re taking this time to
read and appreciate our mom’s recipes. We
Rosette and Verline started to cook for our hope you’ll make them with your loved ones
community when it began to grow. Each and take a moment out of your hectic days
school day, our kids would enjoy their home- to have good conversations over a home-
cooked meals in the classroom before they par- cooked meal.
ticipated in our after-school programming. At
our first big holiday party that brought together
our families in Menelas and in the Truitier land- Byen Manje,
fill, Sherline, Darline, Marilia, and Liliane also The WORK Team and families
joined in to prepare their favorite dishes for the
WORK community.

6 7
8 9
 SIDES &
CONDIMENTS

10
 EPIS
HAITIAN SEASONING BASE

All of the wonderful spices and ingredients that Coarsely dice the leeks and peeled
give Haitian food its unique flavor is also trans- garlic. Remove the stem and seeds of
formed into a base that’s stocked in all Haitian the red and green peppers and hot
households and restaurants. It’s called Epis and peppers (use gloves when handling).
it has so many applications. Most Haitian dishes Adjust the hot pepper quantities to
begin by frying this base in the pot. Its aroma desired taste level. For the parsley, trim
is incredibly inviting and it is so delicious. Once the stems and coarsely cut the leaves.
you make your first batch, you’ll want to have a
bottle of Epis ready to go at all times. Add all of the chopped ingredients,
Maggi® seasoning cubes, and half a
Note: Color may vary from photo depending on bottle of vinegar into a blender. Blend
the ingredients used. together while slowly adding olive oil.

FOR A 15 OZ JAR Pay attention to the consistency. If it’s

10 stalks of leek too thick, add more vinegar or oil to
4 garlic bulbs taste. Aim for an applesauce texture
1 red bell pepper that will stick on a surface when used
2 green bell peppers as a marinade. Careful not to overblend.
1 cup of extra virgin olive oil
I 16 oz. bottle of vinegar Pour the fresh epis into a jar and use
3 small hot peppers (jalapenos, serranos, or it as a marinade for meats, base for
scotch bonnet) stews and rice and beans, and use it
4 Maggi® Seasoning cubes (chicken preferred) frequently! Can be stored in the freezer
A bunch of parsley for longer shelf life.

12 13
“My mom taught me to cook when I was a young girl,
and after being married, my husband helped me
enroll in a program for where I learned to make good
dishes. The proverb “Se gou bouyon ki mete lang deyò.”
means to me that you have to be focused when you
are executing the recipe so that the food tastes and
looks good.

What I would like to transmit with my food is the taste

of the food, how good it is, so that you can always ask
me to cook for you. Without people to eat, the cook
will not be important, without the cook too, people
can miss out on good food and good conversations. It
is an important honor to be a cook and for those who
are doing their best to be a cook. Thanks so much!”

—CARMITHA ADME

WATCH CARMITHA’S
COOKING DEMO ONLINE

14 15
 CARMITHA’S

BANNANN PEZE
FRIED PLANTAINS

MAKES 3 SERVINGS Peel and cut the plantains into big

3 plantains pieces cross diagonally. Each plantain
1 cup of oil (for frying) can yield approximately 4-6 pieces.
1 bowl of water
salt Season the bowl of water with a pinch
2 tsp. of vinegar of salt and vinegar. Keep the cut
plantains in the seasoned water to keep
from browning.

Heat the oil until it’s ready for frying

(plantains should sizzle but the oil
shouldn’t splash too much). Fry the
plantains for 4-5 minutes.

Take the plantains out without

removing excess oil from them. Then,
flatten them with a hard object, like the
back of a plate.

Lightly season with salt to taste.

Fry them again for another 4-5 minutes,

or until they turn golden brown and
make a cracking sound after hitting
them with a back of a spoon. Season
with salt if needed. Serve with pikliz.

16 17
 CARMITHA’S

PIKLIZ
PICKLED VEGETABLE RELISH

Carmitha has prepared hundreds of meals for Start by prepping the ingredients.
us, sometimes as a solo cook and other times Shred the cabbage, grate the carrot,
with a group of sous chefs from our community thinly slice the bell pepper, hot pepper,
that she’s taught. One thing that’s consistent and onion. Juice the lemons.
with her meals is that there’s always enough
plates of her bannann peze topped with pikliz Mix the cabbage, carrots, onions, and
to take on the road with us. The combination bell peppers into a bowl and set aside.
makes us think of Carmitha’s home.
In another bowl, add the sliced hot
MAKES 3 SERVINGS peppers (to taste), lemon juice, vinegar,
2 cups of cabbage and Maggi® Seasoning cube. Adjust
1 carrot seasoning if needed.
1 bell pepper
1 onion Combine the pepper liquid mixture
3 lemons with the slaw mixture and stir. Place
1 Tbsp. of vinegar into an air tight glass jar (to store) and
1 Maggi® Seasoning Cube chill before serving (recommended).
2-4 scotch bonnet peppers* (qty to taste, use
gloves when handling)

* If scotch bonnet peppers are unavailable, sub-

stitute with habaneros

18 19
“Cooking is a good thing and if the food is
good you will want more. I would love to satisfy
everyone with my cooking and improve my
cooking ability. What is important is to make
sure you put all of yourself in what you are
doing and make sure you manage everything
and add adequate spice.”

—VERLINE PETION

20 21
 VERLINE’S

BANNAN AK YANM BOUYI AK SÒS PWASON

BOILED PLANTAINS AND YAMS WITH FISH IN SAUCE

MAKES 3 SERVINGS To make the boiled plantain and yams,

3 plantains place the peeled yam and the peeled
3 yams plantain into a large pot, cover with
3 whole fish (red snapper) water and ½ Tbsp. of salt, and boil for 15
epis minutes.
2 lemons
1 cup of oil Rub ½ Tbsp. of salt onto the fish. Cut
1 onion the lemons, put aside ½ Tbsp. of lemon
1 bell pepper (any color) juice, and rub the flesh and juice all over
1 bowl of water the fish to wash it. Clean the fish with
1 Maggi® Seasoning cube (chicken is preferred) water and then marinade them with
salt your homemade epis and the reserved
lemon juice.

Add a cup of oil in a large pan, slide

in the marinaded fish, and let it sear
for 1 minute. Add 1 bowl of water, the
Maggi® Seasoning cube, sliced onions,
and sliced peppers and let them boil
together for 10 minutes.

Serve the fish with all of the delicious

sauce on a plate with a side of yams
and plantains.

22 23
“My mother had a little restaurant when I was
young, and by helping her, I learned how to cook.
Being able to share this recipe with you for me
means to me that all the hard work I did to learn
from my mom will serve another community.

—ANNE MILOUSE ADME

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 ANNE MILOUSE’S

SOUP JOUMOU
PUMPKIN SOUP

Soup Joumou is the soup of freedom. Haiti won MAKES 8 SERVINGS

its independence on January 1st, 1804. The first 1 pumpkin
Black Republic, its people celebrated by serving 1 yam
a delicacy that was reserved for French slave 2 plantains
owners. The soup became a symbol of inde- 2 small russet potatoes
pendence and is enjoyed every January 1st by 2 small taros
Haitians across the globe. 2 celery stalks
2 turnips
Our families serve Soup Joumou each January 2 pounds of beef stew meat, cubed
1st as well. If you’re visiting a loved one on new 1 head of cabbage
years, you will enjoy their Soup Joumou made 3 leeks
with their family’s recipe. At our WORK annual 5 garlic cloves
year-end celebrations, our moms also love to 2 green bell peppers
make Soup Joumou for the community to en- 1 whole hot pepper, such as scotch bonnet
joy. Go with the biggest pot you have, this soup 1 large yellow onion
is better the next day. 1 bag of spaghetti
oil
margarine or butter
1 small can of tomato paste
1 cube of Maggi® Seasoning
5 limes
salt
water (enough to cover all ingredients in the pot)

Cooking instructions on next page.

26 27
Cut the beef stew meat into large Remove the pumpkin with a bit of
cubes. Squeeze in the juice from the broth. Puree it in a blender and return
limes to clean the meat. Rinse with hot the pumpkin puree to the pot.
water and drain. Marinate the meat
with a cube of Maggi® Seasoning, some Add in the yam, plantains, potatoes,
diced onion, garlic, salt, and add the turnips, and taro. Put the whole hot
sliced green peppers. pepper on top. Bring to a boil once
again. If needed, add more water to
Peel and coarsely chop pumpkin, yam, cover all ingredients.
the plantains, potatoes, turnips, and
taro. Dice the onion and garlic. Slice Once boiling, lower the heat to simmer
the leeks, celery, and coarsely chop the until the vegetables are soft for about 1
cabbage and the hot peppers. hour.

To a large pot, add enough oil and Remove the hot peppers and stir the
margarine to cover the bottom of the soup. Snap the spaghetti in half and
pot and add the meat and the tomato add to the pot. Turn up the heat to
paste. cook the spaghetti according to the
instructions. Taste for seasoning. Add
Brown the meat with a couple of more salt and lime juice if needed.
teaspoons of water. Let the meat
caramelize. Ladle a hearty portion of the soup into a
bowl and enjoy!
When the meat is seared on all sides,
add the pumpkin, onions, celery, garlic,
and leeks. Season it with salt. Cover it
with water and bring to a boil. Once it
boils, lower the heat and simmer for
one hour or until the meat is tender.

28 29
 MAIN
DISHES

30
 CARMITHA’S

GRIOT
FRIED PORK

MAKES 3 SERVINGS Squeeze the lemon juice onto the pork

2 pounds of pork to wash it and cut it into small pieces.
epis
2 cups of oil Place the pork into a large bowl and
water add ½ tablespoon of salt, add a couple
salt of tablespoons of boiled water, and
1 Maggi® Seasoning cube marinade it with your epis.
2 bell peppers (green/red)
½ cup of vinegar Add the vinegar, a bowl of water, the
2 lemons Maggi® Seasoning, and boil for 20
minutes.

To another pot, heat it on high and

add your oil. Once it’s hot, add the
boiled pork and fry all sides until it’s all
browned and caramelized.

Serve it on a plate and decorate it with

sliced bell peppers.

32 33
“Being able to share my recipes with the WORK
community means a lot. You learn things
forever so that you can share with other people
and I hope the taste of the good food will
make you want more. Whenever I am cooking
for a WORK family or for my family I make sure
to cook it the same way with good quality.”

—SHERLINE ALEXANDRE

34 35
 SHERLINE’S

BOUYON VYANN BÈT BEEF STEW

MAKES 3-5 SERVINGS To a large bowl, add the meat and a

4 potatoes tablespoon salt, a couple of splashes of
2 carrots white vinegar just enough to marinade
1 yam the meat in it, leave for 5 minutes. Then,
3 Tbsp. of all-purpose flour generously spread your homemade
3 plantains epis over the beef to marinade it.
1 leek
4 cloves of garlic Add the beef and all of the marinade
1 celery stalk into a large pot with a bowl of water.
vinegar Bring it to a boil and let it boil for 5
2 pounds of beef minutes. Then add enough water to
1 hot pepper (scotch bonnet, jalapeno, or cover the beef, bring it to a boil, and let
serrano) it simmer for 30 minutes until there’s
½ green bell pepper about 15 ounces of sauce left.
salt
1 pound of spinach While the beef is simmering in the pot,
margarine or butter peel your vegetables and cut them
3 limes into small cubes. Coarsely chop the
spinach and add to the stew. Simmer
Lightly squeeze the juice of three limes for another 10 minutes or until all
into a bowl and set aside. Rub the rest vegetables are soft.
of the limes and lime juice onto the
beef to clean it. Make your thickener. To a small bowl,
combine the flour, a pinch of salt, and
Meanwhile, boil water in a large pot. a half a bowl of warm water. Mix it well
Once the water is boiling, simmer the and then combine it with the stew.
meat for 2 minutes to clean it. Place the
beef into a large bowl and discard the To finish the stew, add a tablespoon of
hot water. margarine or butter. Ladle the stew into
a bowl and garnish it with some sliced
bell peppers.

36 37
“My mom taught me how to cook and I am so
proud when someone uses my recipe. When
the food is good everyone wants to have more.
I always want to share what I know, especially
my recipes.

I also want to share a quick tip and that it’s

important to clean your kitchen before you
start cooking and follow the steps to make a
good meal.”

—ROSETTE CASSAUS

38 39
 ROSETTE’S

DIRI AK LALO AK SÒS PWA

WHITE RICE WITH JUTE LEAVES STEW AND BEAN SAUCE

Lalo is a beef stew made with jute leaves. It’s a JUTE LEAVES STEW INSTRUCTIONS
team favorite! Prepare the meat by washing it with
the limes and lime juice, then rinse it
JUTE LEAVES STEW INGREDIENTS with water.
MAKES 4-6 SERVINGS
2 pounds of beef stew meat Place the meat into a large bowl and
epis add in the mayonnaise, mustard,
margarine or butter vinegar, chopped pepper, 2 Maggi®
1 tsp. of mustard Seasoning cubes, and a tablespoon of
hot sauce (preferred brand—Ranchero Sazon) margarine or butter to season the meat.
1 Tbsp. of mayonnaise Let it marinade while you prepare your
2 green bell peppers and 1 for garnish lalo leaves.
1 can of tomato paste
2 Maggi® Seasoning cubes If you’re using fresh lalo leaves, wash it
3 limes very well with just water. You may need
1 tsp. of vinegar to do this 2 to 3 times. Chop the lalo
1 cup of oil leaves into small pieces. If you’re using
1 pound of jute leaves (look for them at an frozen lalo leaves, defrost and chop.
ethnic grocery store or find them frozen online.
Spinach is a great replacement.) To a large pot, add the meat and all of
the marinade. Add the can of tomato
paste and cook it with the meat for 2
minutes.

Top it with the lalo leaves and add 2

cups of water. Don’t cover the meat
with water as the leaves will produce
a lot of water in the cooking process.
Add enough to reach the meat halfway.
Cover the pot and bring to a boil.

Continued on next page.

40 41
Cook the stew for about 1 hour until BEAN SAUCE INSTRUCTIONS RICE INGREDIENTS
MAKES 4 SERVINGS
some of the water has evaporated and To a medium sized pot, fry the leek in
5 Tbsp. of of oil
the stew thickens. oil for 1 minute.
2 leeks
salt
Stir the stew together. Taste it to add Add the beans and cover with 4 cups
6 cups of water
more salt if needed and add a couple of of water. Bring to a boil and simmer
3 cup of rice
dashes of hot sauce. on medium heat for 40 minutes. If
it becomes too thick before the 40
Garnish with some slices of bell pepper minute mark, add some more water. RICE INSTRUCTIONS
before serving. To a small pot, add the oil and fry the
Once it’s ready, blend the beans in leek until it’s soft and fragrant.
BEAN SAUCE INGREDIENTS the pot or in a blender. Strain the
MAKES 4-6 SERVINGS bean sauce back into the pot, add Add a pinch of salt to the water. Bring
1 leek a tablespoon of salt, the Maggi® to a boil.
4 cups of water Seasoning cube, chopped garlic, whole
4 to 5 garlic cloves hot pepper, and chopped bell pepper Meanwhile, wash and drain the rice.
1 Tbsp. of oil and simmer it on medium-low for Once the water is boiling, add the rice.
1 pound of beans—black beans or any type you another 15 to 20 minutes. Let it boil and then lower the heat to a
have on hand low simmer.
½ Maggi® Seasoning cube (chicken is preferred) Add 1 tablespoon of butter, taste it and
1 hot pepper (scotch bonnet, jalapeno, serrano) add more salt if needed. Keep warm Cover the pot and let the rice cook.
½ red or green bell pepper before serving. Once all of the water is absorbed, the
1 Tbsp. of butter rice should be ready. Fluff it up with a
spoon.

Serve the Lalo and Sòs Pwa on top of

rice.

42 43
“My mom taught me how to cook and it means
a lot to me to share my recipe because I have
the opportunity to let others taste my recipe
and they will never regret it. I hope that every
time you are able to taste the food you will
want more and always want to get it. For my
family, I will always make sure I cook my dishes
exactly how they want them and cook the best
one for them too. I hope you enjoy it and make
sure you cook for your family and friends in a
way they want you to cook for them.”

—DARLINE ISIDOR

44 45
 DARLINE’S

DIRI AK PWA
RICE AND BEANS

Diri ak pwa, rice and beans, is the national dish In a large pot, add the water, beans,
of Haiti. It can be made with a variety of beans, salt, 1 Tbsp. olive oil and allow the beans
but pinto, black beans, and red kidney beans to cook for about 1 hour on medium
are the most commonly used by our families. high heat or until beans are soft. Once
It’s a staple dish that can be served as a side cooked, strain the water into a separate
or as an easy main dish. Diri ak pwa makes a bowl for later use.
strong appearance at all of our WORK com-
munity parties, in our classrooms, and at our In another large pot, add 1 Tbsp. of olive
lunches with Carmitha. We love our diri ak pwa oil, and sauté the onions and garlic for
with poul fri. about 2 minutes. Add coconut milk,
Maggi® Seasoning cubes, beans and
MAKES 8-10 SERVINGS stir to mix thoroughly. Add cloves and 6
3 cups of rice cups of the bean water to the pot and
1 cup pinto beans (or a bean of your choice) bring to boil.
8 cups of water
3 Tbsp. of oil Add the rice and whole scotch bonnet
1 onion pepper and allow the rice to cook for
1 tsp. of salt about 20 min or until there is just a
1 tsp. of pepper little amount of water left.
3 cloves (¼ tsp. of ground cloves)
3 Maggi® Seasoning cubes (chicken is pre- Reduce the heat to medium, add the
ferred) thyme and butter to the top of the rice,
1 scotch bonnet pepper (optional. Use gloves to and cover the pot with a lid to allow the
handle.) remaining water to be absorbed. About
2 cloves of garlic 10-15 min.
1 cup coconut milk
1 sprig of thyme Once cooked, fluff the rice and serve.
1 tablespoon of butter

46 47
 DARLINE’S

POUL FRI
FRIED CHICKEN

MAKES 8 SERVINGS Boil 10 cups of water.

4 pounds of chicken thighs and drumsticks
½ cup epis Clean chicken by removing skin and ex-
3 Tbsp. of salt cess fat. Half the limes and squeeze juice
2 heads of garlic into a bowl and reserve. Rub each piece
1 onion of chicken with the lime halves. Pour
6 limes boiled water over chicken and let sit for
10 cups of vegetable oil for frying about 1 minute then discard water.

Add chicken to a medium size bowl,

pour the reserved lime juice over chicken
along with epis, garlic, onion, and salt to
marinade for at least 30 minutes.

To a medium sized pot, add chicken and

marinade from the bowl. Cover the pot
and cook chicken on low to medium
heat for about 30-40 minutes. When the
chicken is done cooking, remove chicken
from the pot and let sit for a few minutes
and allow the excess sauce to drop off
before frying.

In a deep frying pan, heat up the oil.

When the oil is hot, add chicken and fry
until golden brown (about 8-10 minutes).

Lay some paper towels onto a plate.

Carefully remove the chicken onto the
plate. Serve on a plate on top of the
Diri ak Pwa.

48 49
 DRINKS &
BEVERAGES

50
“It means a lot to me that people are using my
recipes. If the food is good, it should make you
want more. When I am cooking for my family I
will make it the way they want it, same for my
WORK family just to have a standard food so
everyone can eat. Cooking is good. I encourage
everyone to take time to cook for their family.”

—MARILIA CASTEL

52 53
 MARILIA’S

KREMAS
CREMAS

Kremas is a popular drink in Haiti that’s usually Blend the white flesh of the coconuts
served during the holidays or at special events. and separate the flesh and the juice by
The drink has a creamy consistency that drinks using a cheesecloth or strainer. If using
like a thick milkshake and is sipped through- coconut milk or coconut cream, skip
out a dessert course or consumed with a sweet this step.
pastry.
Combine the coconut milk and coconut
MAKES 4 750ML BOTTLES cream. While stirring, add sugar and
2 whole coconuts or 2 cans of coconut milk or evaporated milk until the sugar has
coconut cream dissolved.
2 cans of evaporated milk
4 cans of sweetened condensed milk Add the grated nutmeg, some lime
9 cups of sugar zest, and bergamot orange zest to the
1 lime, including the rind mixture.
2 tsp. of vanilla extract
2 tsp. of grated nutmeg Add the condensed milk, rhum, and the
4 cups of Rhum Barbancourt vanilla. Stir to combine well.
1 bergamot orange (or any type of orange you
can find) Let it sit 2-3 days before serving. Serve
2 ounces poured over ice, chilled, or at
room temperature.

54 55
WE BELIEVE IN THE POWER OF WORK ABOUT WORK
Every individual has potential. By standing WORK is a 501(c)(3) non-profit organization that
beside the people we serve, working to remove accompanies families in Haiti out of poverty
barriers to their success, and providing nec- through good, dignified jobs. Our goal is simple:
essary resources to help them work towards to place two heads of households into dignified
sustainability, we restore human dignity. work so that they can pull themselves out of
poverty forever. We also partner with our sister
The women featured in this cookbook are our company First Mile working in landfill commu-
moms and entrepreneurs in our community in nities to accompany informal waste collectors
Menelas and Truitier located on the outskirts of to reclaim the best recycled material and divert
Port-au-Prince, Haiti. They’ve worked to com- them from the environment, and increase the
plete or are in the process of completing our income and dignity of their efforts.
program to earn a dignified income and grad-
uate out of poverty for good. Proceeds from
the sale of the cookbook will be divided evenly
between our chefs to support their business-
es. Additional copies can be purchased at
DOWORK.ORG/WORK-SHOP.