SALT COD GUMBO WITH CHESNUTS (ARBRE A PAIN) and CALLALOU (OKRA) by Chef Stephan
SALT COD GUMBO WITH CHESNUTS (ARBRE A PAIN) and CALLALOU (OKRA)
by Chef Stephan
Us Chefs we have to admit, are always at the research of ideas for our next incredible menu. Every Friday at the Le Plaza Hotel where I currently work, I was researching dishes for our usual Seafood Buffet we have every Friday at noon. In doing such research, I came up with this variation of this Caribbean Dish. Many Caribbean Islands use Okra and Cod in its many forms, especially Salted Cod that is prepared that way for long preservation. We have an incredible product in Haiti who I fell in love with at a very young age. Growing up it was a street food, simply boiled and served. We would take out the outer shell and eat it. It looks like a chestnut or Chateigne, probably of the same variety or family. In any case, it is still today one of my favorite things to eat and in many locations in Haiti it is prepared with meats, like the Guinea Fowl. I certainly enjoy using the local products of Haiti and playing with various flavors. Simple but plentiful and certainly an exciting dish once you start eating, you will not stop. Enjoy!!!!!!!!!!!!!!
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