Bananas and plantains in any form are very popular in Haiti. This dish is hearty and filling and is often served in the evenings for supper; however, it is so good that it could be served at breakfast or lunch as well.
1 green plantain
2 cups water
1 ripe banana
1 (12-ounce) can evaporated milk (or soy milk)
1 (12- or 14-ounce) can coconut milk (may use light coconut milk or 1 cup milk)
¼ teaspoon vanilla extract
3 cinnamon sticks
2 whole anise stars
pinch of grated nutmeg
½ cup sugar (white or brown)
½ teaspoon grated lime rind or ½-inch whole lime rind
Peel the plantain and cut into ½-inch slices. In the blender purée plantain pieces, 2 cups water, and ripe banana. Or grate the plantain, mash the banana, and mix both with 2 cups water to get a purée.
In a saucepan, add plantain purée and bring to a boil on low-medium heat. Add evaporated milk, vanilla extract, cinnamon sticks, anise stars, nutmeg, sugar, and lime rind. Cook for 15-20 minutes, stirring occasionally so that it does not stick to the bottom of the pot. The consistency should be like that of oatmeal.
Recipe reprinted from A Taste of Haiti by Mirta Yurnet Thomas and the Thomas Family (Hippocrene Books, 2007)
For special occasions, try the Haitian specialty Poulet Rôti à la Creole. Find a recipe here: http://recipes.wikia.com/wiki/Poulet_Rôti_à_la_Creole
Find additional recipes for Haitian dishes at http://recipes.caribseek.com/Contributors/mirta-yurnet-thomas.shtml or purchase the cookbook A Taste of Haiti by Mirta Yurnet-Thomas and the Thomas Family. This book contains wonderfully authentic recipes and interesting background information about Haiti, its culture, and its people.