HATIAN RECIPES Ingredients * 2 tablespoons melted butter * 2 teaspoons grated fresh ginger * 2 cups finely grated fresh coconut

* 2 pounds white sweet potato,* peeled and finely grated on a box grater * 1 ripe banana, peeled and mashed * 1 packed cup light brown sugar * 1/2 cup raisins * 1/4 teaspoon salt * 1 teaspoon vanilla extract * 1/2 teaspoon freshly ground nutmeg * 1/4 teaspoon freshly ground cloves * 1 1/2 teaspoons ground cinnamon * 1 tablespoon grated lime zest * 1 cup whole milk * 1 cup heavy cream * 1 (14.5-ounce) can unsweetened coconut milk * Whipped cream, for serving * *Cook's Note: White sweet potatoes are traditional for this dish. You can often find them in ethnic markets in large urban cities, but if not, feel free to substitute the more common orange sweet potatoes that we have here in the U.S. Directions Preheat the oven to 350 degrees F. Place a large Dutch oven over medium-high heat, and add the butter to the pan. When the butter melts, sweat the ginger, stirring continuously, for 30 seconds. Add the coconut, sweet potato, banana, brown sugar, raisins, salt, vanilla, nutmeg, cloves, cinnamon and lime zest to the pan, and stir to blend. Continue to stir the ingredients in the pan, until the moisture starts to release from the coconut and potatoes. Cook the sweet potato mixture, for 25 to 30 minutes, stirring often. Add the milk, cream and coconut milk to the pan, and cook for another 15 to 20 minutes. Remove from the stove and pour the batter into a greased 9 by 13-inch baking pan. Place the baking dish in the preheated oven and bake for 1 hour, or until the pudding sets. Check to see if the pudding is done by inserting a toothpick into the center to see if it comes out clean. Serve the pudding warm with whipped cream, or a rum sauce. PLAINTAIN PORRIGE(Labouyi bannan) SQUASH SOUP(soup joumou) BLACK RICE(riz djon djon)

ACCRA INGREDIENTS: * 5 dried Italian pepper pods * or 1 small piece hot pepper * 1 tablespoon coarse salt * 6 peppercorns * 1/2 medium onion, chopped * 2 garlic cloves * 1 egg * 1 cup finely grated malanga root * Peanut oil for frying, heated to 365F METHOD / DIRECTIONS: 1. In a mortar, pound together to a paste the pepper pods, salt, peppercorns, onion, and garlic. 2. Add seasoning paste and egg to grated malanga root, beat until light. 3. Drop mixture by spoonfuls into heated oil and fry until golden. Drain on absorbent paper. Makes 20 fritters. CREMAS(EGGNOGG) BEIGET MARINADE PATE CONCH(LAMBI) CONCH FRITTERS INGREDIENTS: * 1-1/2 cups all-purpose flour * 1-1/2 teaspoons baking powder * 1/4 cup finely chopped green bell pepper * 1/4 cup finely chopped red pepper * 1/2 small white onion, diced fine * 1 garlic clove, minced * 1 tablespoon finely chopped fresh parsley * 1 tablespoon finely chopped fresh thyme * 1/2 Scotch bonnet pepper, seeded, minced * 1/4 cup milk * 3/4 pound chopped conch * 1/4 teaspoon salt (optional) * 1/4 teaspoon freshly ground black pepper * 1 cup vegetable (oil for frying) * Conch Fritters (Haiti) Dressing (recipe below)

METHOD / DIRECTIONS: In large bowl, mix flour and baking powder. Add the bell peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper. Stir in milk; beat batter well. Stir in chopped conch, salt (if desired) and black pepper. (Ideally, Batter should rest in refrigerator for 2 hours or overnight to achieve the right--nonsticky--consistency.) In deep skillet or electric fryer, heat oil to 375*F. Using slotted spoon, remove fritters; transfer to paper towels to drain. Serve with the dressing in separate bowl. SERVING SUGGESTIONS: Conch Fritters (Haiti) Dressing Recipe Conch Fritters (Haiti) Dressing Serves: 6 Country: Haiti INGREDIENTS * 1/2 bunch watercress * 1 small bunch parsley * 1 small green bell pepper, Seeded, chopped * 1/4 cup olive oil * 1/4 teaspoon salt (optional) * 1/4 Scotch bonnet pepper, seeded (remember to wash hands after handling) * 1 tablespoon wine or balsamic vinegar * 1/2 small yellow onion, chopped * 1 or 2 garlic cloves chopped METHOD / DIRECTIONS: In blender jar combine all ingredients; process until blended. Refrigerate the dressing until ready to serve. SERVING SUGGESTIONS: PICKLE(PICKLISE)