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 Haitiam food

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FrancesC

  • Total Posts: 1
  • Joined: 11/18/2005
  • Location: Marlton, NJ
Haitiam food Fri, 11/18/05 8:47 PM (permalink)

Hi! My name is Frances and I am a nutrition major. I have a project due on Haitian food. I am making squash soup and sweet potatoe bread. Have any of you heard of boniatas or malange? They are ingredients in these recipes. From what I can figure out, they're both like sweet potatoes. Any clues on where I can get them from? Any imput is great! Thanks!
FrancesC.
 
#1
    MilwFoodlovers

    • Total Posts: 3090
    • Joined: 3/31/2001
    • Location: Milwaukee, WI
    RE: Haitiam food Fri, 11/18/05 9:34 PM (permalink)
    Frances, a good market that would cater to the Puerto Rican clientle will carry those items. Many folks with a Caribbean background can fill you in on the uses of root vegetables. You'll find many names for the same item for example New Orleans mirletons are Puerto Rican chayote are Jamaican cho-cho's are Haitian Christophe pears. I wouldn't call your items sweet potato's; I believe they are tubers that the Jamaicans call breadkinds. A Google search on Haiti & recipes will turn much of what youneed such as http://www.islandflave.com/recipes/haiti.html
     
    #2
      Fieldthistle

      • Total Posts: 1948
      • Joined: 7/30/2005
      • Location: Hinton, VA
      RE: Haitiam food Sat, 11/19/05 7:43 AM (permalink)
      Hello FranceC,
      Don't know a thing about Haitian food, but
      WELCOME to Roadfood.
      There is much to learn and share here. Please share more of what you are learning.
      Take Care,
      Fieldthistle
       
      #3
        Born in OKC

        • Total Posts: 428
        • Joined: 4/11/2005
        • Location: atlanta, GA
        RE: Haitiam food Sun, 11/20/05 8:02 AM (permalink)
        FrancesC

        If you should be in Atlanta, Georgia, you will find what you need in the big Farmer's Markets such as DeKalb and also in some Publix stores. Otherwise, the PR hint should be help.
         
        #4
          AndreaB

          • Total Posts: 1303
          • Joined: 12/6/2004
          • Location: Versailles, KY
          RE: Haitiam food Sat, 12/31/05 10:25 AM (permalink)
          Many people in Haiti don't have much to eat and I saw this first hand when I went there with a church group. They would come to feeding stations and get an allotment of steamed rice each day based upon the size of the family. We filled up their pails and they always wanted more. It really makes one reflect on what they think is bad in their lives.

          Andrea
           
          #5
            NYNM

            • Total Posts: 3037
            • Joined: 6/16/2005
            • Location: New York, NY/Santa Fe, NM
            RE: Haitiam food Sat, 01/7/06 12:23 AM (permalink)
            I remember going to a Club Med in Haiti (yes) about 20 years ago. Thre was a remarkable comment made to us at the "Orientation" by the "Chef de Village":

            He said:

            "Welcome to Club Med Haiti. We invite you to a wonderful stay with us. Most of our meals are buffets and we have only one request: please, enjoy yourselves, enjoy the food, but please only take what you will eat. Because our staff who will clean your table are local and the average annual income is (about) $500 a year. They will have to throw away what you leave on your dish, and their families may not have enough food at home. So please be sensitive..."

            OMG, I couldn't enjoy the vacation at all after that, and have never forgotten that speech......
             
            #6
              AndreaB

              • Total Posts: 1303
              • Joined: 12/6/2004
              • Location: Versailles, KY
              RE: Haitiam food Fri, 01/13/06 4:25 PM (permalink)
              quote:
              Originally posted by NYNM

              I remember going to a Club Med in Haiti (yes) about 20 years ago. Thre was a remarkable comment made to us at the "Orientation" by the "Chef de Village":

              He said:

              "Welcome to Club Med Haiti. We invite you to a wonderful stay with us. Most of our meals are buffets and we have only one request: please, enjoy yourselves, enjoy the food, but please only take what you will eat. Because our staff who will clean your table are local and the average annual income is (about) $500 a year. They will have to throw away what you leave on your dish, and their families may not have enough food at home. So please be sensitive..."

              OMG, I couldn't enjoy the vacation at all after that, and have never forgotten that speech......


              This is all true NYNM. That Club Med is now closed, and to think of the jobs that were lost and the hurt it put on the employees. At all the Club Meds I've been to, they would let the help take home food from the buffets, which I'm sure they shared with others. I think that Club Med was called "Magic Isle".
              I've been to the slums in Haiti and seen first-hand the hunger and desperation --- yah and it is something you'll never forget.

              Andrea
               
              #7
                jonjax71

                • Total Posts: 435
                • Joined: 10/2/2008
                • Location: Pasadena, CA
                Re:Haitiam food Fri, 06/26/09 6:56 PM (permalink)
                FrancesC




                Hi! My name is Frances and I am a nutrition major. I have a project due on Haitian food. I am making squash soup and sweet potatoe bread. Have any of you heard of boniatas or malange? They are ingredients in these recipes. From what I can figure out, they're both like sweet potatoes. Any clues on where I can get them from? Any imput is great! Thanks!
                FrancesC.


                Boniato is the Cuban Spanish term for sweet orangey-ellow yams called camote in Mexico and Central America and erroneously papa dulce-sweet potatoes in other Spanish speaking nations.
                 
                Malanga is a tuber similar to yucca/mandioc/cassava, it is called yautia in Puerto Rico, in Cuba there are two varities, white and tangy or yellow and slightly sweet
                 
                My wife is Jamaican and our best forends and neighbors are Cubans, they cook with those tubers and others in a variety of platters, boiled, fried, baked, smashed, in potages, as a side dish, fritters etc
                 
                 
                 
                #8
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