Tom Tom
This dish originates from the South of Haiti.
There are basically three base for the puree component: Lam Veritab (bread fruit), patat (Batata) and Banan (green plantain).
In... or batata or Green plantain
Crabs
Gombo
Olive Oil
Pepper & salt
Hot pepper (fresh)
Chopped Oignons
Thyme
Finely chopped Parsley & garlic cloves
Preparation
1. Take the breadfruit and boil it in salted water.
(Some people cut it into pieces and remove the heart prior to boiling).
When it is tender and the water has boiled, take off the skin.
Mash it in a pounder while you keep dipping the handle of the pounder in the water you used to boil the breadfruit.
Mash until the breadfruit is pureed.
2. Cook the crabs (Clean the crabs by rubbing them with a cut lemon.
Rinse in cold water.) with the gombo, oil, chopped oignons, finely chopped parsley & garlic cloves, thyme, salt & pepper, hot pepper.
Cook covered until most liquid has evaporated and the mixture starts to color a little bit. Let it simmer (on low fire) until the gombo is tender.
Do not put tomato paste.
3. Serve warm.
In a plate put some pureed breadfruit (depending on the one you cooked) and some of the crabs & gombo.
This dish is eaten with your hands.
La Sirene
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