Haitian Spaghetti Recipe YouTube
Haitian Spaghetti, or Espageti as it's affectionately known in Haiti, isn't just a dish; it's a vibrant expression of the island's rich culinary tapestry. This unique twist on a classic pasta dish embodies Haitian cuisine's essence, blending the Caribbean's bold flavors with the comfort of spaghetti.
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Traditionally, Haitian Spaghetti (Espageti) can be made with hot dogs, sausage or smoked herring ( aransol ). As a kid one of my favorite meals was Haitian Spaghetti (Espageti). My mother would occasionally cook this for us after school and it would typically served with a nice piece of buttered bread. The meal can be served for breakfast or lunch.
Haitian Spaghetti (Espageti) Recipe
Follow the package directions on the package for cooking the spaghetti till al dente. Meanwhile, heat a large skillet over medium-high heat and add olive oil. Sauté the white onions and thyme for 2-3 minutes, or until the edges are browned. Add the tomatoes and cook for an additional minute.
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Add the grated parmesan cheese and continue to stir. Then add pasta, spinach, and pasta again (repeat until all of the pasta has been added). Stir in between each addition. Add the 1 cup pasta water and mix well again (add more if additional sauce is desired). Add the remaining jerk seasoning and mozzarella cheese.
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Add the tomato paste, pepper, thyme, Scotch bonnet (or habanero pepper), onion and sauté for 3 minutes over medium heat, stirring frequently. Add 1 cup (250 ml) of water and bring to a boil. Add the cooked spaghetti and mix well. Lower the heat and simmer over very low heat for 5 minutes, stirring regularly. Serve hot.
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Boil pasta according to the packaging. In a heavy large saucepan, heat oil and add tomato sauce or ketchup. (if using ketchup add one additional tablespoon) Cook tomato paste for 3 - 4 minutes while stirring occasionally. Add garlic, onion, thyme, and cook for 4 minutes while stirring to blend.
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Cook for 1 minute, stirring constantly. Reduce the heat to medium low. Add the tomato paste, mix well. Drain the pasta but reserve two cups of the pasta water. Add the pasta to the sausage and onion mixture, then top with salt and pepper, the remaining half of the bell peppers, herbs and Epis. Mix until well combined.
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18. Homemade Haitian Cake. 19. Haitian Stewed Turkey. 20. Haitian Potato Salad. Haitian food is influenced by French and Western traditions. You'll also find that many recipes use Caribbean ingredients that offer even more flavor. These Haitian food recipes we are bringing you today are delicious and full of flavor.
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5 tbsp tomato paste. 2½ tbsp epis (Haitian seasoning) Instructions. In a large pot on medium heat, add ½ cup of olive oil and fry epis and tomato paste together until it picks up color. Next, add all your vegetables such as onions, tomatoes, thyme, bell pepper, scotch bonnet pepper with cloves, chicken bouillon, salt, and ½ cup of water.
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Saute for 3-4 minutes or until softened, stirring often. Add the pasta water with the dissolved ingredients along with the thyme and epis. Stir to combine and bring to the boil. Reduce the heat to low, and then add the spaghetti and toss to coat with the sauce and other ingredients.
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Customization: Adapt the recipe to suit dietary preferences, such as using gluten-free pasta or vegan meat alternatives. Serving Suggestions: Presenting Haitian Spaghetti. Serve the dish hot, garnished with fresh herbs or a side of bread. For an authentic Haitian experience, accompany it with sides like sliced avocado or a boiled egg.
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Add the epis and mix well then allow to cook another 2-3 minutes. Lower heat to a simmer and allow the tomato sauce mixture to cook slowly as the flavors meld together. Add some of the reserved pasta water to thin the sauce to desired consistency. Add the cooked pasta to the pan. Mix well and allow to cook 2-3 minutes.
Haitian Spaghetti
Preheat the oven to 375℉. Cook the Rigatoni pasta per the directions listed on the box. In a large pot, bring the water to a boil, and season with salt to taste. Add 1 teaspoon oil to keep the pasta from sticking together. Cook the pasta al dente. Drain the pasta, reserve 2 cups of the pasta water, and set it aside.
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Fry the epis until it becomes fragrant and turns a golden color. Add the diced onions, 2 chopped bell peppers, and 2 tomatoes, and saute for 5 minutes until the vegetables soften. Add 2 tbsp tomato paste and add 3 maggi cubes. Then add the 4 cut up hot dogs and ⅛ tsp ground cloves. Mix to combine.
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Stir to dissolve the bouillon and allow the mixture to simmer over low heat for 10 minutes. This will help thicken the sauce and infuse it with a more robust flavor. Lastly, season your sauce to taste with salt and pepper. Combine the cooked spaghetti with the sauce, and toss until evenly coated.
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Add sausage and saute until browned. Add more oil, if needed, to avoid sticking. Add onion and saute until softened. Dissolve tomato paste in 1 cup of the reserved pasta water. Whisk to combine. Add to pot with thyme and bring to a boil. Add cooked spaghetti and toss until well combined and coated with the sauce.
