Recipes from Haiti: Fifi’s French Toast


Wisk together in large bowl:
3 Eggs
Zest of 2 Limes
1 T. Salt
1/4 – 1/2 T. Cinnamon
2 Cups Sugar
1 T. Vanilla
1 and 1/2 Cup Condensed Milk
1/4 Cup Water

 
 


 
Heat griddle to medium high. Coat with vegetable oil. Dip white bread slices into prepared mixture and place on griddle to brown on both sides. So delicious you don’t need to put ANYTHING on it and that’s how it is served.


The late Fifi was the Chef at HSC for 15 years. Prior to coming to HSC, Fifi worked as a cook for some Americans that owned a tobacco company. Fifi went to school to learn her craft. Not only did Fifi prepare three meals a day for the volunteers (over 100 a day in the weeks and months following the earthquake!) she also did all the shopping, both locally and in Cap Haitien.

Fifi laughed that the volunteers always insist on having the Haitian food. Onions, garlic, shallots, peppers, garlic powder and other seasoned powders add the spice to her varied preparations. For meats, Fifi prepared beef, goat, and chicken. Fish are rarely prepared because of health concerns stemming from the contaminated waters. One food craving Haitian children share with children around the world is a love of sweets. “Children always see candy and cookies as a special treat,” she said. “And the volunteers like them very much as well!”

While Fifi prepared and bought food in large quantities, she remained aware that for many people in Haiti, especially following the earthquake, putting food on the table was extremely challenging. Fifi remembered asking God, when she was young, to provide her with a job and even one she likes. On September 3, 1998, Fifi’s prayer was answered when she started at HSC. “I love my job and feel blessed to work here,” she said.