The Haitian Poulet ak nwa Recipe was the highlight of our food tour in Haiti. The group was buzzing with excitement as we wandered through the town, stopping at various local food stalls. From the beginning, it was obvious that this food tour was going to be amazing.
At one of our stops, we finally got to try the famous Haitian Poulet ak nwa Recipe. It is a dish with chicken and raw cashews that amazed everyone. When the plate came, I immediately saw the bright colors of the vegetables, the shiny cashews, and the thick sauce that covered everything.
The chicken in the Haitian Poulet ak nwa Recipe was soft and went really well with the crunchy cashews. Big chunks of chopped onion and bell pepper added a little sweetness and a soft crunch, while the parsley and cilantro made each bite feel fresh. The tomato paste and diced tomatoes made the dish look really nice and taste great, adding to the strong flavor of the chicken broth.
We learned from our guide that adding a squeeze of lime juice made the dish taste better and balanced the spices. The Scotch bonnet pepper is perfect for people who like spicy food because it adds a good amount of heat without being too much.
The tour guide said that what makes the Haitian Poulet ak nwa Recipe special is the Haitian Epis seasoning, which is a mix of herbs, garlic, and peppers. This seasoning, together with salt, pepper, and vegetable oil, adds a tasty flavor to the dish that stays with you even after you finish eating. I thought it was really cool that even though the dish has a lot of oil and cashews, you can make it healthier by changing a few things.
For instance, replacing vegetable oil with olive oil might make it better for heart health. Cashews are a really good source of healthy fats and protein. They make the dish not only tasty but also good for you if you eat them in moderation.
During the food tour, we learned about how the Haitian Poulet ak nwa Recipe is usually made, and I wrote down the ways to prepare the chicken and cashews. The group was really involved, asking questions about how to cook and taking pictures of the food we tasted. It was obvious that everyone really enjoyed not only trying the food but also finding out how to make it themselves at home. Every place we visited helped us learn more about how these ingredients mix to create this famous dish.
We finished the day feeling really satisfied and proud of what we did. We not only got to eat a really great meal, but we also learned important things about how to make the Haitian Poulet ak nwa Recipe by ourselves. At the end of the tour, I could picture making it better by adding more vegetables for extra nutrients or using low-sodium broth to reduce the amount of salt. This tasty dish can be made healthier with some easy changes, and it will still keep the real flavor of Haiti.
Ingredients For the Haitian Poulet ak nwa Recipe
Chicken
Raw Cashews
Chopped Large Onions
Chopped Large Bell Pepper
Minced Cloves of Garlic
Chopped Fresh Parsley
Chopped Fresh Cilantro
Tomato Paste
Diced Tomatoes
Chicken Broth
Lime Juice
Haitian Epis Seasoning (also known as epis)
Salt
Pepper
Vegetable Oil
Scotch Bonnet or Habanero Pepper
Cooking Instructions For the Haitian Poulet ak nwa Recipe
- In a large bowl, combine the chicken pieces with lime juice, Haitian seasoning (epis), salt, and pepper. Mix well, ensuring that the chicken is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or ideally overnight.
- Preheat the oven to 350°F (180°C). Place the cashews on a baking sheet and roast for 10-12 minutes or until golden brown, stirring occasionally to prevent burning. Remove from the oven and set aside.
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Brown the marinated chicken pieces on all sides, then remove them from the pan and set aside.
- In the same skillet, add the onions, bell pepper, and garlic, and cook until softened, about 5-7 minutes. Stir in the tomato paste, diced tomatoes, chicken broth, parsley, cilantro, and, if using, the Scotch bonnet or habanero pepper. Bring the sauce to a simmer.
- Return the browned chicken pieces to the skillet, cover, and simmer on low heat for 45 minutes, or until the chicken is cooked through and tender. Add the roasted cashews to the skillet and stir gently to combine. Cook for an additional 5-10 minutes to allow the cashews to absorb some of the sauce.
- Taste and adjust the seasoning if necessary. Remove the optional hot pepper before serving if desired. Serve the Haitian Poulet ak nwa recipe over rice or with your favorite side dish.
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.
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.
FAQ For the Haitian Poulet ak nwa Recipe
Q: What ingredients are essential for making an authentic Haitian Poulet ak Nwa recipe?
A: The essential ingredients for a traditional Haitian Poulet ak Nwa recipe include chicken, black mushrooms (known as ‘nwa’ in Haitian Creole), onions, garlic, bell peppers, thyme, and a mixture of other spices such as cloves and black pepper. The mushrooms, a signature ingredient, give the dish its rich, earthy flavor. Coconut milk is often used to create a creamy sauce, while the chicken is typically marinated in a mix of herbs and spices. The Haitian Poulet ak Nwa recipe showcases the flavors of Haiti, bringing together savory and slightly smoky elements.
Q: Can I substitute the black mushrooms in the Haitian Poulet ak Nwa recipe if I can’t find them locally?
A: Yes, if black mushrooms are unavailable, you can substitute them with other varieties of mushrooms, like shiitake or portobello, to retain some of the earthy flavor. However, the unique taste of the Haitian Poulet ak Nwa recipe comes from the traditional black mushrooms, which are often sun-dried and have a distinct smokiness. If you can’t find them, using dried mushrooms and adding a hint of smoked paprika or liquid smoke can help mimic the flavor profile. Still, these substitutes may slightly change the authenticity of the Haitian Poulet ak Nwa recipe.
Q: How long does it take to prepare and cook the Haitian Poulet ak Nwa recipe?
A: The total time to prepare and cook the Haitian Poulet ak Nwa recipe can vary depending on the complexity of the dish and personal preferences. On average, marinating the chicken takes around 30 minutes to an hour to allow the flavors to develop. Cooking the chicken, mushrooms, and sauce usually takes about 45 minutes to an hour. Overall, the Haitian Poulet ak Nwa recipe can take around 1.5 to 2 hours from start to finish. This timeframe allows for a well-marinated and flavorful dish, which is key to capturing the essence of Haitian cooking.
Q: What side dishes pair well with the Haitian Poulet ak Nwa recipe?
A: Haitian Poulet ak Nwa recipe pairs wonderfully with a variety of traditional Haitian side dishes. One of the most popular options is diri ak djon djon (black mushroom rice), which complements the dish’s earthy flavors. Fried plantains (banan peze) or pikliz, a spicy Haitian slaw made from cabbage and carrots, add texture and a tangy contrast to the creamy sauce. Another great pairing is white rice or cassava, which helps to balance the richness of the Haitian Poulet ak Nwa recipe. These sides add a full spectrum of flavors to the meal.
Q: Is the Haitian Poulet ak Nwa recipe suitable for special occasions or everyday meals?
A: The Haitian Poulet ak Nwa recipe is versatile enough for both special occasions and everyday meals. In Haiti, it is often served during celebrations, family gatherings, and holidays because of its rich, layered flavors. The black mushrooms and the flavorful marinated chicken make it feel like a special dish that stands out. However, it’s also a comforting recipe that can be enjoyed any day of the week. The complexity of the Haitian Poulet ak Nwa recipe does require some time and effort, making it ideal for weekends or when you want to prepare something special.
Haitian Poulet ak nwa
Equipment
- large mixing bowl
- Baking sheet
- Large skillet or Dutch oven with a lid
- Wooden spoon or spatula
Ingredients
- 4 pounds of chicken (preferably bone-in, skin-on pieces)
- 2 cups of raw cashews
- 2 large onions, chopped
- 1 large bell pepper, chopped
- 4 cloves of garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp tomato paste
- 1 can (14.5 oz) of diced tomatoes
- 1/2 cup chicken broth
- 1 tbsp Haitian seasoning (also known as epis)
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- Optional: Scotch bonnet or habanero pepper for heat (adjust to preference)
Instructions
- In a large bowl, combine the chicken pieces with lime juice, Haitian seasoning (epis), salt, and pepper. Mix well, ensuring that the chicken is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or ideally overnight.
- Preheat the oven to 350°F (180°C). Place the cashews on a baking sheet and roast for 10-12 minutes or until golden brown, stirring occasionally to prevent burning. Remove from the oven and set aside.
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Brown the marinated chicken pieces on all sides, then remove them from the pan and set aside.
- In the same skillet, add the onions, bell pepper, and garlic, and cook until softened, about 5-7 minutes.
- Stir in the tomato paste, diced tomatoes, chicken broth, parsley, cilantro, and, if using, the Scotch bonnet or habanero pepper. Bring the sauce to a simmer.
- Return the browned chicken pieces to the skillet, cover, and simmer on low heat for 45 minutes, or until the chicken is cooked through and tender.
- Add the roasted cashews to the skillet and stir gently to combine. Cook for an additional 5-10 minutes to allow the cashews to absorb some of the sauce.
- Taste and adjust the seasoning if necessary. Remove the optional hot pepper before serving if desired. Serve the Haitian Poulet ak nwa over rice or with your favorite side dish.
1 comment
The haitian poulet ak nwa recipe was enjoyable. I liked how everything came together. It was a dish that I found really pleasant overall. Definitely one that stood out.
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