Evey Racine
@eveyeatz • 157,000 subscribers
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Steam cabbage 🤤 Ingredients: • 1 medium green cabbage, chopped or shredded • 2 large carrot, julienned or thinly sliced • ½ bell pepper (red & green), thinly sliced • 1 medium onion, thinly sliced • 2–3 stalks scallions, chopped • 3 garlic cloves, minced • 1 sprig thyme (or ½ tsp dried thyme) • 1 Scotch bonnet pepper (whole, for flavor – don’t burst unless you want it spicy!) • 2 tbsp butter or oil • 1/4 cup water or vegetable broth (optional) • Salt and black pepper to taste • 5-6 pimento seeds , 1 tsp all-purpose seasoning ⸻ Instructions: 1. Prep your veggies: Chop cabbage, julienne carrots, and slice bell peppers, onions, and scallions. 2. Sauté the aromatics: In a large pan melt butter or heat oil over medium heat. Add , garlic, pimento seed. Sauté until fragrant, about 2–3 minutes. 3. Add veggies: Stir in carrots, bell pepper, and cabbage. Add the whole Scotch bonnet on top (do not cut it unless you want heat). Add thyme 4. Season: Add salt, pepper, and all-purpose seasoning (if using). Mix well to combine. 5. Steam: Add a splash of water or broth to create steam. Cover the pot and let the cabbage cook down for 5-10 minutes, stirring occasionally. Cook until the cabbage is tender but not mushy. Remove Scotch bonnet before serving. #steamcabbage #cabbage #steamedcabbage #jamaicantiktok #jamaican #jamaicanfoodie #jamaicanfood
Evey Racine1,200,000 次观看 • 1 年前
If you’ve never had Haitian pâté kòde, baby… you are MISSING OUT! 🇭🇹🔥 Crispy, flaky, golden dough stuffed with seasoned chicken, hot dogs, boiled egg, and topped with my spicy, tangy onion pikliz. 😮💨 And you already know I had to bring in my Ti Gou Lakay Flavor Base to build that deep Haitian flavor. 🤌🏾 The smell coming out of this kitchen was EVERYTHING. 😩🔥 🎥 Full recipe + measurements on YouTube: Eveyeatz #HaitianFood #PateKode #HaitianRecipes #HaitianCooking #CaribbeanFood
Evey Racine49,400 次观看 • 2 个月前
EVEYEATZ RAGOU KREYOL 🇭🇹 Ki plat wap pran? / Which plate are you taking? Ingredients • 3–4 lbs pig feet, cleaned and cut into pieces • Juice of 2–3 limes or sour oranges • 3–4 tbsp epis • Optional: 1–2 Maggi cubes or powder • 1 tsp Badia Complete Season • 1 tsp onion powder • 1 tsp garlic powder • Salt and black pepper to taste • 2 tbsp tomato paste • 1 large onion, sliced • 1 bell pepper, sliced • 2–3 carrots, diced • 2–3 sprigs fresh thyme • 1 small bunch parsley • 1 scotch bonnet pepper, poked/studded with 2–3 whole cloves • 2–3 tbsp oil (vegetable or neutral) • Kitchen twine (to tie herbs) ⸻ Method 1️⃣ Clean the Pig Feet Thoroughly 1. Wash pig feet with lime or sour orange juice, vinegar, and salt. 2. Scrape the outer layer with a knife to remove dead skin. 3. Rinse thoroughly under cold water. 4. Pour hot/boiling water over them to firm the skin and remove any remaining odor. 2️⃣ Season the Pig Feet • Rub pig feet with epis, optional Maggi, Badia Complete Season, onion powder, garlic powder, salt, and black pepper. • Let marinate for at least 1 hour, or overnight. 3️⃣ Cook to Release Juices • Place pig feet in a heavy pot over medium heat. • Cover and cook in their own juices, stirring occasionally. • Once liquid reduces, remove the pig feet and save the cooking liquid. 4️⃣ Fry the Tomato Paste • Heat oil in the same pot. • Add tomato paste and fry until deep reddish-brown and fragrant. 5️⃣ Build the Ragou 1. Return pig feet to the pot, stirring to coat in the tomato paste. 2. Pour in the saved cooking liquid, adding extra water if needed to just cover the meat. 3. Add diced carrots, tied parsley & thyme bundle, and the clove-studded scotch bonnet pepper. 4. Add a little extra lime juice and salt if needed. 5. Cover and simmer on low heat until the meat is falling apart (1.5–2 hours). 6️⃣ Finish with Onions & Sweet Pepper • Once the meat is tender, add sliced onions and bell pepper. • Cover and cook for 2–3 minutes until slightly softened but still fresh. • Taste and adjust seasoning with salt or a little lime juice if desired. #ragoukreyol #haitianfood #haitiancuisine #ragou
Evey Racine130,500 次观看 • 1 年前
🇭🇹 Haitian Bougonnen Sweet, crunchy, and full of childhood memories… true Haitian street snack energy. 🍿 Who remembers this?👇🏽 ⚠️ All Rights Reserved. Any unauthorized use or reproduction of this content will be reported and flagged. ⚠️ Tout Dwa Rezève. Nenpòt itilizasyon oswa repwodiksyon kontni sa san otorizasyon ap rapòte epi make kòm vyolasyon/ vole!! Ingredients (Your Exact Measurements) Popcorn • 1½ cups popcorn kernels • 9 tbsp oil (½ cup oil) Sugar Base • 3 cups sugar • 2 cups unsalted peanuts • 1 tbsp vanilla extract • 1 tsp lemon zest • 1 tbsp freshly grated ginger • ½–1 tsp cinnamon • ¼–½ tsp nutmeg • ½–1 tsp salt (ADD with the spices) • 1–2 tbsp butter (optional) • 1 cup water ✨ KEY TO A PERFECT BOUGONNEN Let the sugar melt on LOW or MEDIUM-LOW heat to prevent bitterness. ** Instructions 1. Pop the Popcorn • Heat 9 tbsp (½ cup) oil in a large pot. • Add 1½ cups popcorn kernels and pop fully. • Remove all popcorn and set aside. 2. Melt the Sugar (Slowly) • Add 3 cups sugar to the pot. • Melt slowly on low to medium-low heat. • Once melted and lightly golden, add: ✔ Butter (optional) ✔ Vanilla ✔ Lemon zest ✔ Ginger ✔ Cinnamon + nutmeg ✔ Salt Mix everything well. ⸻ 3. Add the Water • Pour in 1 cup of water. • Cook on medium until: ✔ All sugar dissolves completely ✔ Mixture thickens back into a glossy caramel ⸻ 4. Add the Peanuts • Add 2 cups roasted peanuts. • Stir until fully coated. 5. Add the Popcorn • Turn heat off. • Add all the popcorn. • Mix fast so everything gets evenly coated. 6. Scoop & Cool • Scoop the bougonnen mixture with a large spoon. • Place scoops onto a parchment-lined tray. • Let cool 10–15 minutes. 7. Serve • Enjoy crunchy, shiny, sweet Haitian bougonnen. #haitianfood #bougonnen #haitiancuisine #haitiantiktok #haitiantiktok509
Evey Racine100,500 次观看 • 1 年前
Haitian Pate Kòde (Chicken & Hot Dog) Crispy, flaky, and full of flavor — real Haitian street food vibes 🔥 Dough • 5 cups all-purpose flour • 1 stick (½ cup) shortening • 2–3 tbsp cold butter • 2 cups warm water (add more if needed) • 1 tsp chicken bouillon • 1 tbsp salt (or more to taste) • 1 tsp Haitian epis Mix epis, salt, and bouillon into warm water until dissolved (water should taste salty). Add shortening and butter to flour, rub until crumbly. Add seasoned water slowly, knead 5–10 mins, rest 30 mins. Chicken • 2 chicken breasts • 1–2 tbsp lime juice • 1 tsp vinegar • 1 tsp Old Bay • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp salt • ½ tsp black pepper • 1 tsp Badia complete seasoning • 1–2 tbsp oil Clean chicken with lime & vinegar, pat dry, season, then fry in oil until golden. Shred and set aside. Filling • 2 or more hot dogs, sliced • 1–2 tsp tomato paste (or ketchup) • 1 tsp Haitian epis • 2–3 tbsp water • ½ green bell pepper, finely chopped • 2–3 shallots, chopped • Hot sauce, onion & garlic powder, salt to taste In the same pan, brown hot dogs. Add tomato paste, cook it down, then add epis and a splash of water. Add shallots and green pepper, sauté. Add chicken back in, season to taste, and cook a few minutes. Let cool completely. Assemble Roll dough thin, cut circles, fill, fold, and seal with a fork. Fry Fry at 350°F for 3–5 mins per side until golden. Drain on a rack to keep them crispy. Serve with pikliz and avocado 🇭🇹 Crispy outside, juicy inside — Real Food. Real Flavor. Caribbean to the Core. #patekod#patekoden#haitiancuisinen#haitianfoodn#foodi
Evey Racine97,100 次观看 • 1 年前
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