Quisqueya Mouth-Watering Recipes

Bread Pudding


6 cups of bread (baguette) a day or two old

4 eggs

2 cups of sugar

2 teaspoon of nutmeg

1 stick of butter

1/4 cup of rum

2 cups of whole milk

1 cup of raisin

1 teaspoon of vanilla extract

Wisk 4 eggs and let it sit aside

Melt the stick of butter on low heat, add 2 cup of sugar, the nutmeg, rum, milk, raisins

And vanilla, wisk until the sugar is dissolved, pour mixture over the bread, let sit for 30 minutes

until the bread absorved all the liquid, then pour the eggs over bread mixture and bake at 300 degree for 45 minutes until top is lightly brown

The bread Pudfing can be served warm with ice cream or rum butter sauce or cremas.




1 finely chopped onion

2 cloves of garlic

1/2 cup of vegetable oil to fry depending on the amount of akra you are making

1 egg

2 cup of grated Malangua

1 teaspoon of finely chopped parsley

1 tbsp of salt to taste

1 tbsp of flour

1 or 1/2 teaspon of minced scotch bonnet pepper

1 tsp of black pepper

3 tablespoons of vinager

In a large bowl mix all the ingredients, except the oil, let the batter rest for 1 hour

Heat up oil (low heat slowly raised to medium) pour batter by the spoon and fry on medium to high heat

cook on both sides until golden brown. Remove from heat , use a paper towel to absord excess oil.

 For added flavor you can add Codfish or Smoked Herring to the batter


Fried Pork (Griot)



5-7 lbs boneless pork shoulder cut into large cubes

1 cup sour orange juice

3 tsp of salt

1 tsp of minced garlic

1/2 tsp ground black pepper

3-4 sprigs of fresh thyme

1/2 tsp of seasoned salt

1 whole scotch bonnet pepper (optional)


Preheat oven to 400 F or (200 C)

Wash meat thouroughly under cold water with lime and vinegar, drain well, season with salt, sour orange and other ingredients, except the oil. Place meat in 6qt dutch oven (Let the meat marinate overnight in the fridge or let it stand for 15 minutes before cooking. Under low heat add 1 cup of water to meat and cover, stir occasionally, increase heat to medium cook until meat is fully cooked and tender. Drain meat from water, add oil and place in oven for 45 minutes.

Fried Plantains

2-4 green plantains

1 cup vegetable or corn oil

1 (plantain smasher)

1tsp salt

1cup hot tap water


Peal plantains and cut and an angle into 5 pieces each. Place oil in a deep frying pan on medium heat. Place cut plantains in hoit oil cook 5-7 minutes on each side. Remove plantains and lower heat. Quickly flatten plantains with smasher and soak plantains in hot water. On medium heat , fried plantains until crispy and golden brown. Place on paper towel to  absord excess oil


Spaghetti With Smoked Herring


1LB of thin Spaghetti

1/4 cup of smoked herring shredded

1 small onion, diced

1/2 green bell pepper

2 tablespoons of tomato paste

1/2 scotch bonnet pepper, minced and seeded (optional)

1 teaspoon of all purpose seasoning

2 sprigs of thyme

2 tablespoon of  epis (homemade)

3 tablespoon of olive oil

4 cups of water

Soak smoked herring in water for 15 minutes. Drain, shred it, and set it aside (while herring is soaking cook the pasta)

In a large pot, add 4 cups of water and salt. Bring to boil, add spaghetti. Cook for 5 minutes or al dente. Drain spaghetti and set aside.

In another pot on medium heat add 3 tablespoons of olive oil and saute onions, epis and scotch bonnet pepper, add the tomato paste and 2 tablespoon of water and mix, then add the shredded smoked herring, thyme and pepper and let simmer for 3 minutes. Add the cooked spaghetti and mix thoroughly. Lower the heat let all the the flavor infuse for 5 minutes. 

Turkey, chicken or Codfish can be used as substitute