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Isabelle Fassinou


Post by Isabelle Fassinou » Sun Sep 30, 2007 8:45 am

Source: Restaurants of Port-au-Prince
(edited by Claude Deschamps & Jose Brax)

Serves 6

2 cups of Reb beans
4 cups dried corn
2 tblsps olive oil
6 cups minced pok or beef
1 bouquet garni (mixed herbs)
1 bouc hot pepper
2 tsps butter
4 minced garlic cloves
2 minced onions
salt & pepper

Foil the beans and corn with the olive oil. Add the garlic, onions, meat, mixed herbs, and the hot pepper. SImmer until cooked; season with salt and pepper at the beginning of cooking time. and add butter at the end.

best served hot

suggested wines:
Grands Chais de France
JP Chenet Cabernet Syah

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