Description
by Marc Kusitor + Daniel Holloway
Cornbread with Sides
At the iconic Creole restaurant Dookie Chase in New Orleans, it’s traditional to begin a meal with cornbread and a selection of spreads. Tonight homemade Southern-style cornbread is paired with a smoked mango and yellow pepper jelly brightened with sour orange, tartinade d’avocats, a creamy, spicy blend of avocado and scotch bonnet, and epis butter, a classic French compound butter built around the traditional Haitian seasoning blend of peppers, garlic and herbs.
Poul Ak Kalalou
(Braised Chicken with Okra and Andouille Scented Rice)
A play on the flavours of Creole Gumbo and Haitian Poul ak Sos (stewed chicken). Citrus-marinated chicken legs braised in a spicy tomato based liquid and finished with whole okra to add body to the sauce. Served with rice cooked in the renderings of smoked Cajun andouille sausage.
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Cauliflower Étouffée
(Smothered Cauliflower with Black Eyed Peas and Brown Rice)
Étouffée — French for ‘smothered’ —is a rich, often spicy stew that show its French roots through the use of a nutty, golden roux (a paste of flour cooked in oil or butter). Here cauliflower, originally from Europe, meets black-eyed peas, an ingredient brought to the New World by enslaved Africans, in a lush fresh tomato-based sauce, smothered over toothsome brown rice.
Corassol Ice Cream Sandwiches
Fragrant, tropical soursop is the star in this double-churned homemade ice cream, sandwiched between rich, spiced ‘Maria’ cookies
