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