@@BlackMoonstone531 .. 10 minutes was a rough estimate. Your stove maybe set at a different temperature, so cook until the internal temperature is 145°.
@@dorannette26 Thank you. I was wondering about the other steps until the fish is cooked though. There are no time estimations mentioned after the first step of boiling. How long is the overall process for the fish?
@@BlackMoonstone531 We Haitians do not use timer when cooking. We just know when it’s done, it comes with experience. If you’re not sure, use a thermometer. It is fully cooked when it’s 145 degree Fahrenheit.
@@dorannette26 I know. I'm Haitian descent. . I never really learned how to cook the staples properly growing up and I'm now getting better through your online recipes. I tried a few already (did the chicken gizzards the other day and it turned out great. rough estimates help). I've just never seen fish done your way before. I will try it out soon. Thank you for your recipes
@@BlackMoonstone531 your so welcome, this is how we prepare pwason gros sel back home. Depending the part of Haiti you’re from, you may add or subtract some ingredients but the technique is the same .
@@dorannette26 thank you!!! Can you teach us the sugar trick for brown stewing chicken. When I try that way it comes out bitter. Not sure what I'm doing wrong
I wake up this morning with a heavy smell of Haitian hareng in my bedroom its like my mom came from heaven for a visit . I’m heading to a local store now to get my ingredients. Will definitely eat this today . Thanks for sharing this recipe with us 🇭🇹🇭🇹👏👏
Omg! I think she got the message that the three she added is "mirepoix" and not "trinity"! The amount of commnets on that only shows how we feel so comfortable jumping on the first chance we get to point out someone's mistake. Its really sad! Thank you for this excellent recipe!! 😊
Thank you so much ! You were very detailed in the video … I’m a beginner cook as I was not taught to cook food. By watching this , I pray that I becoming a pro in cooking Haitian foo and all other kinds of food as well 🙏🏽💕
Thank you for the nice recipe. ❤ I am moving away from store bought stocks. I freeze everything in ice cube racks and therafter place it in a bag or plastic container. I learn alot through these videos, what supprise me is how people can take a beautiful video and make it to a negative. Im sure they also didn't know like me and google the video to give them ideas. Ill definitely try this tomorrow. ❤
I can’t wait to make this Annette!! Thank you so much for this!! I appreciate this, Love oxtails, the price in the stores are outrageous and you are my “go to” for the dishes at I try at home they’re always Fabulous! ❤🎉
I thought jerk was strictly Jamaican ,not a haitian thing? I'm absolutely haitian and I've lived in Haiti, I've never heard of any Haitians cooking jerk of any kind. Please, someone respond. Your food looks absolutely delicious to be sure.
@@waylaidbyfate.5312 when you’re good at cooking there are no limits to the dishes you cook! My family is Haitian, my brother in law is from Haiti as well and makes very very good collard greens which is a soul food dish…
It’s not a Haitian dish. I am a chef so I am not only restricted to my own cultural cuisine. I cook Jamaican, Chinese, Hispanic, French etc. Thanks for the compliment!
@@tebogosibeko9812No you can’t substitute the jerk marinade. If it’s not available where you are, You can make it from scratch. I have a video on my channel where I made the jerk from scratch. By the way, it’s a Jamaica dish. Thank you for the compliment.
RECIPE IN VIDEO ❤ 1 cup cream whipping cream (she also saie half n half would work) Whole can of condensed milk (add less if you want it less sweet and not as thick) 2 Teaspoon vanilla extract 2 tablespoons of chocolate syrup Teaspoon of instant coffee And nut meg 1 cup whiskey (she did a cup but sometimes does a cup and a third- you can add or reduce)
Okay, so if we comparing RESTAURANTS? I guess, although as a Haitian dude myself? I can confirm no two Haitian restaurants (or Jamaican) makes their food the same. I’m a sucker for a good oxtail from the Jamaicans but If we talking Pwason ? Pair it with the diriz blan ak pwa and I’m all in every time.
@@dorannette26 you know l, you’re absolutely right mama, it’s just my part of town its but so many restaurants. And unfortunately my family doesn’t make oxtails, they stick to the griot and seasonal soups.
