Impossible Haitian Street Food!! You Can’t Film This in Haiti!
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1. HAITIAN GROCERY STORE
ADDRESS: Nassau, New Providence
INTERVIEWEE: Sherlanda Baptiste
PRICE: Tablet Pistache & Mud Cookie - $1.00USD each
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2. CARIBBEAN CUISINE
ADDRESS: Finlayson Street, New Providence
INTERVIEWEE: Sherlanda Baptiste & Jeannine Belias
🇧🇸 🇭🇹PATAE: Cut the dough into a square-like shape and stuff it with mackerel. Pinch together to form a dumpling. Fry and enjoy with pepper sauce.
🇧🇸 🇭🇹HAITIAN LEGUME: Cut the rib / oxtail / cow feet. Separately, chop carrots, onions and celery. Add legumes. In a big pot, add meat. In a separate bowl, add seasonings and fresh squeezed lime. Mix and pour into the pot with the meat. Add vegetables and boil down for a few hours. Separately, peel papayas, eggplants and cabbage and place in a pot to boil. Let them cool and then mash them using a mallet. Mix everything together and serve with rice.
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3. DO-DOON’S KITCHEN
ADDRESS: Arawak Cay (Junkanoo Village), Nassau, New Providence
INTERVIEWEE: Asline and Sharmaine
🇧🇸 🇭🇹PORK PLANTAIN BOWL: Peel a green plantain. Cut in two or three horizontally then fry for 10 minutes. Mold the plantains in the shape of a bowl. Fry once more for 5-10 minutes.| Pork: Boil large chunks of pork then lightly fry the pork. Chop the pork into small pieces. | Pikliz: Mix together shredded cabbage, thinly sliced scotch bonnet pepper, sliced onions and carrots, salt and peppercorns. Take the plantain bowl and fill it with chopped pork. Top it with pikliz and a sprinkle of fresh parsley
🇧🇸 🇭🇹PORK GRIOT: In a large pot, cook seasoned pork for about 45 minutes. Once cooked, broil meat for about 5 to 10 minutes. Fry until brown. Place pork in a bowl with cooked green plantains. Place the pork on the serving dish and top with sliced peppers, onions and fresh parsley. Serve with fried plantain chips and pikliz.
💸PRICE: Pork Plantain Bowl - $8 | Pork Griot - $12 USD
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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
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