Haitian Eggs and Plantains Recipe was the focus of today’s local cooking class in Haiti. Our group was ready to try this well known breakfast dish which boasts a savory and sweet flavor combination.
Parts of the recipe for Haitian Eggs and Plantains are ripe plantains cut and fried till golden brown; veggies (diced onions, , and bell peppers scallions); Plus eggs scrambled with finely chopped garlic, salt and pepper. Add Haitian epis or even hot sauce and it goes from okay to excellent.
The very first tip for getting ready: Pick the right plantains. Picking ripe but firm plantains is really important because that impacts how sweet the dish tastes when you eat it. The plantains must be an extremely dark yellow with some black spots. This demonstrates that they’re perfectly ripe for frying.
When we cooked the plantains, we discovered how important it is heating the vegetable oil to the proper temperature. If it is too hot, the plantains will likely be burned on the outside but raw inside. Too cool, they will absorb an excessive amount of oil and turn soggy. The chef showed you how to make sure if the oil is hot enough by dropping in a piece of plantain. It fries up crisp on the outside but sweet and soft inside.
The chef offered a tip on how you can make scrambled eggs fluffy and light: whisk them well with some salt before cooking. This gives the eggs some air and also makes them fluffy and soft. It was important to cook the eggs on low heat so they wouldn’t get too soft – rubbery.
Another crucial thing was adding the vegetables at the right time. The onions, bell peppers and scallions must be soft but not brown in a pan. This will help them maintain their bright colors in addition to nice textures. Add the minced garlic at the end because if it burns it gets really bitter.
It was talked about that adding Haitian epis or hot sauce at the end is one thing people like to do depending on what their heat level. The chef said you add it little by little and taste it as you go along. So you get just the heat you need without making the other flavors too strong.
We also learned some tips to make the dish taste much better and make us feel better when we eatit. From cutting the plantains to finishing seasoning the eggs, every step was a lesson in careful detail that demonstrates how rich Haitian cooking can be.
Ingredients For the Haitian Eggs & Plantains Recipe
Ripe Plantains
Vegetable Oil
Large Eggs
Diced Onions
Diced Bell Peppers
Chopped Scallions
Minced Garlic
Salt and
Pepper
OHaitian Epis or Hot Sauce
Cooking Instructions For the Haitian Eggs & Plantains Recipe
- Peel the plantains and cut them into diagonal slices, about 1/2-inch thick.
- Heat about 1 inch of vegetable oil in a large frying pan over medium heat. Fry the plantain slices in batches until they are golden brown and tender, about 3-4 minutes per side. Drain the fried plantains on paper towels and set aside.
- In a large bowl, whisk the eggs until well beaten. Stir in the onions, bell peppers, scallions, garlic, salt, and pepper. If desired, add a spoonful of Haitian epis or a dash of hot sauce for added flavor.
- Heat a large non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set to your desired level of doneness.
- To serve, divide the fried plantains and scrambled eggs among 8 plates. Enjoy with avocado slices, a green salad, or crusty bread, if desired.
Foods Most Eaten by Haitian Locals
Haitian cuisine reflects African, French, Taino, and Spanish culinary traditions. Another staple food in Haitian households is “diri ak pwa,” or rice and beans, consisting of black, red or white beans with spices and typically meat or fish. Griot (marinated and fried pork) is a popular dish served with “banan peze,” fried plantains, and pikliz (spicy pickled vegetable slaw). This is a popular combination at gatherings and celebrations.
Another popular dish is legim, a stew of vegetables that combines spinach with chayote, eggplant along with other vegetables and is usually cooked with meat or seafood and served with rice. A comforting meal on weekends is “bouillon,” a thick soup with beef, plantains, yams and other vegetables. For breakfast, “akasan,” a warm cornmeal porridge with milk and cinnamon, is a popular breakfast option.
Street food is also a staple in Haitian cuisine, with vendors selling various snacks. Pate is a flaky pastry filled with meat, fish or vegetables that is usually eaten on the go, and fritay is a platter of fried foods that include plantains, malanga, and sometimes seafood. Soup joumou, a pumpkin soup eaten on New Year’s Day to celebrate Haitian independence, is symbolic and popular. Together these dishes reflect the diversity and richness of Haitian food culture that reflects its people’s resilience and creativity.
5 Essiential Ingredients for Haitian Food
Epis (Haitian Seasoning Base): Epis may be the main ingredient of Haitian food preparation – a vibrant blend of herbs, spices and vegetables that marinate meats and flavor stews, sauces and rice dishes. Made with garlic, scallions, bell peppers, onions, parsley, thyme and quite often Scotch bonnet peppers, epis is crucial to Haitian food. It is often made in large batches and stored for use in everyday cooking.
Scotch Bonnet Peppers: Scotch bonnet peppers are an essential ingredient in Haitian food preparation, because of their heat and fruity flavor. They are used in pikliz (a spicy pickled vegetable relish), marinades and soups. The pepper is a component of the bold flavors of Haitian food.
Plantains: A staple in Haitian cuisine, plantains are fried, boiled or mashed in various dishes. They are usually a side dish or snack. A popular dish is “Banan peze,” or twice-fried plantains, and “bouyon” may consist of plantains in a broth with meat and vegetables. Plantains provide a starchy, slightly sweet accompaniment to meals, and help temper the heat in many dishes.
Rice: Rice is a staple item in Haitian diets, often served with beans, vegetables or meats. Favorite dishes include “diri ak djon djon” (black mushroom rice) or “diri ak pwa” (rice with beans). Many traditional dishes are served on rice that absorbs the flavors of sauces and stews.
Thyme: Thyme is a common herb used in Haitian cooking, giving dishes an extremely earthy and aromatic note. It is used in epis, soups, stews, and meat marinades. Its subtle yet strong taste goes well with the strong flavors and spices of Haitian food and is an essential item in the Haitian pantry.
FAQ For the Haitian Eggs & Plantains Recipe
Q: What are the main ingredients in the Haitian Eggs and Plantains recipe?
A: The Haitian Eggs and Plantains recipe primarily consists of ripe or green plantains and eggs. The plantains are typically peeled, sliced, and fried until golden and crispy, while the eggs are scrambled or fried, depending on preference. Some versions of the recipe include onions, bell peppers, and garlic for added flavor, while others might add Haitian seasonings like thyme and Scotch bonnet peppers for a spicy kick. The Haitian Eggs and Plantains recipe is a simple yet flavorful combination of savory eggs and sweet or starchy plantains, often enjoyed for breakfast or as a quick meal.
Q: Can the Haitian Eggs and Plantains recipe be made with different types of plantains?
A: Yes, the Haitian Eggs and Plantains recipe can be made with both ripe and green plantains, depending on the flavor and texture you prefer. Ripe plantains, which are yellow or black in color, will provide a sweeter taste and softer texture when fried, balancing well with the savory eggs. Green plantains, on the other hand, have a starchy and slightly less sweet flavor, offering a crispier texture. Both versions are popular in Haiti, and the choice of plantains allows you to customize the Haitian Eggs and Plantains recipe based on your personal taste.
Q: How can the Haitian Eggs and Plantains recipe be adapted for a healthier version?
A: To make a healthier version of the Haitian Eggs and Plantains recipe, there are several modifications you can consider. Instead of frying the plantains in oil, you can bake or air-fry them to reduce the amount of fat. Using a non-stick pan or a small amount of olive oil for cooking the eggs can also make the recipe lighter. You can add vegetables like spinach, tomatoes, or mushrooms to the scrambled eggs for extra nutrients. While the traditional Haitian Eggs and Plantains recipe is delicious, these adjustments can help make it a healthier option without sacrificing flavor.
Q: What meals or side dishes pair well with the Haitian Eggs and Plantains recipe?
A: The Haitian Eggs and Plantains recipe pairs well with a variety of side dishes to create a more substantial meal. Rice and beans, known as “diri ak pwa” in Haiti, are a common accompaniment, providing a hearty and filling base. Avocado slices or a fresh salad with vinaigrette can add freshness and balance to the meal. Some people enjoy adding Haitian Pikliz, a spicy pickled vegetable relish, for a tangy and spicy contrast. The Haitian Eggs and Plantains recipe is versatile, and these pairings enhance its flavors, making it suitable for breakfast, lunch, or dinner.
Q: Is the Haitian Eggs and Plantains recipe a popular breakfast dish in Haiti?
A: Yes, the Haitian Eggs and Plantains recipe is a popular and traditional breakfast dish in Haiti. It is often enjoyed for its simplicity, affordability, and satisfying combination of flavors. The dish is easy to prepare, making it a go-to option for many Haitian families in the morning. The fried plantains offer a delicious and filling base, while the eggs provide protein, creating a balanced meal to start the day. The Haitian Eggs and Plantains recipe reflects the local ingredients and cooking techniques of Haitian cuisine and is a staple in households across the country.
Haitian Eggs with Plantains
Equipment
- Large skillet or frying pan for frying the plantains
- Medium-sized skillet for cooking the scrambled eggs
- Cutting board and knife for chopping vegetables
- Spatula for flipping plantains and stirring eggs
- Tongs for handling the hot plantains
- Paper towels for draining excess oil from the plantains
Ingredients
- 8 Ripe plantains
- 16 Large Eggs
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped scallions
- Optional: Haitian epis or hot sauce, for added flavor
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Peel the plantains and cut them into diagonal slices, about 1/2-inch thick.
- Heat about 1 inch of vegetable oil in a large frying pan over medium heat. Fry the plantain slices in batches until they are golden brown and tender, about 3-4 minutes per side. Drain the fried plantains on paper towels and set aside.
- In a large bowl, whisk the eggs until well beaten. Stir in the onions, bell peppers, scallions, garlic, salt, and pepper. If desired, add a spoonful of Haitian epis or a dash of hot sauce for added flavor.
- Heat a large non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set to your desired level of doneness.
- To serve, divide the fried plantains and scrambled eggs among 8 plates. Enjoy with avocado slices, a green salad, or crusty bread, if desired.
1 comment
I enjoyed the haitian eggs and plantains recipe. The combination of ingredients made it a really pleasant meal. A good choice for breakfast or anytime, really.