Tuesday, August 31, 2010

Akra - Taro Root Fritters

Roots are nature's underground treats

Root are delicious vegetables found underground. These delicious veggies come in varies sizes and shapes and can be found around the world. Roots can be boiled or fried. The Taro Fritter can be served as an appetizer, a snack or even given as a delicious party favor. Surprisingly, roots are commonly under appreciated.

Recipe (yielding 6-8 servings)
Malanga/Taro Root

2 Taro Roots
1/4 cup of flour
3 cups of vegetable oil
2 tablespoons of salt
1 tablespoon of pepper
1/4 cup of milk
1/4 cup of parsley
1/2 green pepper
1/2 onion
2 habanero peppers (seeded)
3 cloves of garlic (minced)
Deep fryer

Step1.  Chop onions, green pepper, habanero pepper, parsley and garlic cloves.

Step 2.  In a middle size saucer pan add oil to hot pan and saute chopped ingredients until onions are clear, season with salt and pepper. Then remove from stove top.

Step 3.  Peel and grate root, add milk and flour. Then mix all together.

Step 4. Then fold in the sauteed veggies.  Let mixture sit for about an hour before frying. I placed my batch in the freezer for 30 mins because I couldn't wait to eat it.

Step 5. In a shallow pot/deep fryer add oil. Once the oil is hot you are going to spoon in the akra mixture (about the size of meatballs).  The consistency of the akra mixture does not allow to form balls before dropping into the oil, so use a large tablespoon to spoon in the mixture into the hot oil. Once in the oil it puffs up and takes the shape.

Step 6.  Remove once golden brown and enjoy.

A pli ta (Until next time)...

Monday, August 30, 2010

Fish & Grits

Maiz Moulin ak Poisson

Maiz Moulin avec Tilapia/ Cornmeal with Tilapia garnished with Avocado and Tomato Salad

I love eating maiz moulin! The creamier the cornmeal the better, so I decided to make some, for the first time, with a side Tilapia. This weekend my husband and I had some visitors over and they brought us a huge avocado with some pain haitienne (Haitian bread) and I thought what a great opportunity to eat the avocado with the maiz moulin. Just thinking about this dish makes my mouth water.

Avocado goes great with cornmeal, the soft cool taste and texture of the avocado is fantastic with the warm smooth cornmeal texture. 

Maiz Moulin Recipe/Corn Meal ( yields 2-4 servings)

1-2 cups of cornmeal (coarse and yellow version)

1 teaspoon of salt
1/2 cup of coconut milk (optional)
3 cups of water
1 small pot
1 wooden spoon
Coarse Corn Meal

Place pot on the stove with 3 cups of water and salt on medium temperature. Once water begins to boil rinse out the cornmeal and add to boiling water. Once added to boiling water and ingredients come to a boil, stir vigorously to eliminate any lumps for about 8-10 mins. with a wooden spoon. Lower temperature halfway to and cover pot and leave undisturbed for about 30 mins. At this point, you want to uncover pot add coconut milk and beat/stir for 2-3 mins. and serve. Enjoy!

Oven Steamed Tilapia Recipe (yielding 2 servings)

1lbs of Tilapia (2 fillets)
2 teaspoons of salt
1 teaspoon of pepper
1 lime
1/4 cup of Extra Virgin Olive Oil
1 sheets of aluminum foil

Rinse of the fish fillets and pat dry. Cut lime in half and cut four slices of half wedge for garnish (so set aside for now) and squeeze remaining lime juice on fillets. Season with salt and pepper. Take aluminium foil and in the middle of the foil drizzle EVOO and place 1 fillet on top, place 2 slices of lime and fold edges inward to seal and prevent leakage. Do the same with the second fillet and place in oven for 45 mins at 325 degrees.

Avocado and Tomato Salad

1 large avocado
1 large tomato
1 teaspoon of salt
1 teaspoon of salt
1/2 cup cilantro
1 small bowl
1/4 cup of rice vinegar

Dice avocado and tomato into cubes. Chop cilantro finely. Combine salt, pepper, rice vinegar, diced avocado, cilantro and tomato into a small bowl and give a light toss. ENJOY!!!