Can be prepared with meat of choice — beef, conch or oxtail, or keep meatless for vegetarians.
Peel two medium eggplants, cut them in many small slices across, boil until very tender and mash.
Boil separately for about 10 minutes two medium carrots cut across 1/4 inch thick, drain and add to the mashed eggplants.
Mix together tomato paste, powdered spices of your choice, salt, black pepper, garlic, cilantro and parsley.
Sautee the mixture in 1 cup olive or corn oil, add the mashed eggplants and reduce the heat to low. Let it simmer for about 20 minutes.
Cut a small-medium onion in small pieces and add to the pot and keep for another five minutes. Excellent combination with white rice.
Back in 1986, CRUDEM founder, Dr. Ted Dubuque, noted that many volunteers returned to HSC because of the fine cooking! In that regard, times have not changed. Lola Poisson, wife of former Haiti Ambassador to the U.S., Raymond Joseph, serves up exquisite Haitian delights for event goers in Washington, D.C. and New York City.
