Literally "make food", this is the phrase for "cooking." Last Thursday we had the staff from the Seminary over for dinner, and Madame Gislin came early to help me. We made a full Haitian meal of fried chicken, banan plezi (plantain), beans and rice and "salad", which is kind of like coleslaw. While I have been cooking Haitian meals for the past 8 weeks, I have NOT been cooking Haitian meals in "the Haitian way". The Haitian way, I now know, is with LOTS and LOTS of oil. We fried absolutely everything, aside from the coleslaw. There are no measurements, times or temperatures. Only "some," "for a while" and "hot". This made it very difficult for me to record the recipies :) Because there are no measurements, tasting is also a big part of cooking. Every few minutes, Madame Gislin would scoop out a spoonful of boiling liquid from a pot, pour it onto her palm, and taste it. This seemed like a good idea until she poured a spoonful of boiling liquid onto MY palm. I apparently have a ways to go before I become a Haitian cook!
Sounds pretty good to me. Tell Madame Gislin, we are looking forward, to tasting her cooking. She will have to teach us a "dish" that we can make at home. Only a month away.
ReplyDeleteKeith