(drum beats)
- What is Haitian food? That's a great question.
I actually don't know.
But I'm excited because today
we're gonna discover it together.
Interestingly enough, Canada has a huge Haitian diaspora.
(pronunciation variations) Diaspora? Diaspora? Diaspora?
A huge diaspora, and in Quebec only,
the community is made of about
eighty thousand people,
and yet I've never had their food, ridiculous!
And we're gonna fix that today.
But, thankfully for you today is not gonna be me
talking about a food that I don't know.
I have a Haitian food expert with me today.
My dear friend, Miriam.
(drumroll)
- [Myriam] Am I suppose to appear?
- Yes (laughing)
- [Myriam] Hi guys.
(laughing)
- Decades of food eating experience. - Decades!
(inaudible)
(laughs)
I hope you're excited. I'm excited.
I'm actually a bit sweaty.
This is gonna be fun.
(drum music)
Cheers
- Cheers
- Un ti'punch?
- Un ti'punch
That's made with Barbancourt,
which is the national rum of Haiti.
Jamaicans they think they've got it all with their rum,
but no, it's really the Haitians, I'm not joking.
(inaudible)
- This is gonna be fun.
This is only our first drink and
already there's some dirt going on!
I like it, cheers.
- Mm hmm! (inaudible)
- Yes
- (inaudible)
- Careful!
- Uh oh. (inaudible)
Did you order this? (laughs)
What's happening here?
- I heard you guys are bon vivant so I'm like eh
- Did you order this? I didn't order this.
- The more, the merrier.
- The more, the better?
[An] There's another one coming out!
Ooh that is beautiful!
- Okay, we're being told to drink up.
(laughs)
- This is gorgeous! It's like an arc-en-ciel
and it's actually called, no,
this one is called a bulldog.
I'm already a little bit tipsy.
Cheers, An.
Which one do you want? - Are you self-cheering?
You're self-cheering honey! (laughs) (applause)
- I think you should have this one.
- Thank you, thank you!
(inaudible)
- No, no, (inaudible)
Hose down with it.
- I thought you knew nothing about Haitian food.
- No, this is a drink, I know about drinks.
- Okay.
- Never take out the bottle. It will overflow.
- Well, it looks like it's just about to overflow indeed.
Okay.
- Cheers
- (inaudible)
- Well, fine, no cheers.
- Thank you. - Food, ladies!
Plantain burger.
- Wow.
Say hello to the co-owner.
Boss lady. - Hello!
- (inaudible) She's gone.
Wait! Where are you going? Huh? (laughs)
- To get more food!
- (inaudible)
Can't wait to bite it.
- Wow! Look at this burger!
- (inaudible) (laughs)
- Chiquetaille de morue
- Yum! - (inaudible)
- Chiquetaille, chiquetaille.
- You can do a dance with it
- Chiquetaille dance! - (inaudible)
- Okay, she's running away from my dance.
- I'm sorry!
- I liked it. (laughs) I did!
- Thank you.
- Try your chiquetaille.
It's shredded cod.
- According to the Internet,
"chiquetaille" comes from the French "déchiqueter",
which means "to shred".
- I'll try. Can I try?
- Yes. - Thank you.
(reggaeton music) - (inaudible) (laughs)
Bouche.
- She calls me "mouth".
Do you eat chiquetaille at home?
- No. And I don't make it.
It's a bit of frying, well I don't fry at home.
This is really good. - It's good!
Oh, it's flavorful!
- "It's flavorful" would describe it well.
- It's salty. - I think I could stuff all of this in one go.
- It's too big. - Uh uh. Mm! (laughs)
- This is delicious. - And another entree.
Pate Kòde. (inaudible) - Oh, dear
[An] I love Pate!
- [Claudia] Enjoy, ladies!
- Okay, me too, I'm gonna try.
- Bouche! (inaudible)
"Bouche" means "mouth".
So tasty. And it's piké
"piké" means "spicy".
- There's a little burn.
- There's a little bit of a,
there's a bit of a hotness right there. Yes.
- (inaudible) Burger.
- Burger, is not a typical Haitian food.
Now what's a typical Haitian food is this here.
Pate kode is next.
- Yes, but let's start with this,
I think it's a, like, modern twist.
- Yes, indeed.
- So, instead of the bread, what you have is green plantains
that are smashed. - You got it!
- So it's thinly, and it's fried, and it's crispy.
Let's dig in.
- Looks pretty delicious.
Mm! - Oh my god.
This is better than your cheeseburger, right?
Wow. Tomatoes are juicy, there's cheese melting.
- There is something, kind of a mayo, there's a mayo.
- There's a mayo situation going on
- [Myriam] Yum, yum, yum!
What is that? What is it, shrimps on a skewer?
- Yeah!
You don't like shrimp?
- I love shrimp! I'm just, like, loving your face right now.
And your cheeks!
- It's like a fan. - Okay.
Give me one.
- Can I feed you? - Thank you, you may, my darling.
(inaudible)
- Is it garlicky?
- Not really, no.
And that's refreshing.
[Miriam] The Haitian Pate,
ideally, the dough will be made with butter.
God knows that the butter and the Haitian patty
goes much further
than just, like, some greasy thing in a Jamaican patty.
- [An] (laughs)
I think you're starting an online beef.
- I'm about there.
- [An] How are you doing?
- She is.
- Oh. It smells so crispy.
- [Myriam] Ann, that's amazing!
- This (inaudible) is fantabulous.
- [Myriam] Fantabulous?
- Oh, fantabulous! It tastes smokey, it's a bit salty,
there's just enough filling, it's savory, it's spicy.
From what I understand, this is a major street food.
- Mm, mm, mm!
- I think I could have, like, five more of these.
- I know, I absolutely agree.
(inaudible)
You can have it.
- I'm not gonna fight for it
because I know that she would actually kill me. (laughs)
- That is right!
(bright music)
(inaudible)
- Yum! (inaudible)
- What do we have here, my dear?
- (inaudible)
- [Myriam] Yes. (inaudible)
(inaudible)
- [Myriam] Which one's your favorite?
- (inaudible) Mm!
- I hope you're hungry! (laughs)
We have a couple of plates on the table,
starting with the griot,
which I understand is, like,
national dish of Haiti.
Marinated pork for like twenty four hours,
and then slightly fried it.
- It can be an appetizer with a shot of rum.
Barbancourt ideally.
[Miriam] Or it could also be served as a main.
- I'm noticing that some pieces have fat and others don't,
so you can choose whether you want it fatty or not.
- I like it fatty.
- It's better with fat. (laughs)
I'm gonna go for the ox tail.
The ox tail has bone marrow in it,
which is pretty awesome.
- Is it something you like?
[Myriam] I love marrow as well.
- [An] Yeah? - Ouai.
- Are you just gonna stare at me eating?
- No, I am waiting for you to tackle the piece of--
(inaudible)
- I believe in you.
- Whoa.
- Interesting.
It looks like there's a little bit of pikliz in it, eh?
- Is this your life, An?
- (laughs)
- Your life sounds pretty good to me.
[Myriam] It's really good, yes, but what's in there?
(inaudible)
- So this is the-- - I think Jamaicans call it (inaudible)
- [Claudia] See, that's the problem.
Every different nationality,
you know who uses it often?
The Lebanese.
- No?
- [Claudia] But they totally something else.
It starts with an "M" then.
- This is delicious. - It's very nice.
It's like a bitter spinach,
mixed with crab, (inaudible), and oxtail.
Wow! I am loving this.
- And it's less fat than what we've been eating.
- Well. (laughs)
- We've been indulging in quite a few calories.
- Oh, I really like this. - (inaudible)
- Like, literally, the ratio of red to orange,
it's practically one to three. Oh! - (inaudible)
- [Myriam] An is having a little bit of a hard time.
(inaudible) (laughs)
- Like, you know when it's hot and you're getting dizzy?
- It's hot.
- It's starting to spin now.
- Ah, just have a drink.
- (laughs) The Haitian solution. - There you go. - To life.
- You go first.
- [An] I need to, uh.
- I'm not having it.
- No, no. (inaudible)
- [An] You don't eat it alone.
- No.
- [An] Okay, so, that was a mistake.
- What was she doing there sitting next to you?
- (laughs)
So beware, this is not normal coleslaw,
you don't just scoop it.
You're supposed to have it as a garnish
to everything else you're eating.
Now you know.
[An] Nice.
- [Myriam] (inaudible) Trust me.
- Mm!
- I, I is done, man. I'm done.
- [An] We are clearly done.
- (inaudible)
- [An] So this is a nice exchange.
The plates for the desserts.
Is that a shot of?
- [Myriam] Barbancourt?
- (inaudible)
- [An] (laughs) She's like, (evilly laughs)
I'm kinda full.
This is really good, I'm really glad I discovered this food.
- [Claudia] Are you guys unbuttoning your pants right now?
- (slow motion talking) This is really good. (laughs)
You know when you kinda pull your pants over your belly
because you're so full? - Are you okay?
Are you there?
- Like, it's been there for half an hour now.
- I am quite there myself. Merci.
- Wow.
How did you discover Creole food?
- I've known it before,
'cause Montreal is all (inaudible).
- Yes.
- But then my partner is Haitian.
- That's amazing.
- That's how we started learning.
- Your business partner is Haitian,
is that your, like, personal partner in life as well?
- Yes it is!
- Wiggling eyebrows! - Juicy! (inaudible)
- (laughs)
Eat Haitian food and find love.
- (laughs)
- Okay, An, is that your turn? Is this your turn?
- This was delicious.
We'll have all the details below
of everything we ate, where you can find the food.
Now any last words for anybody who
wants to discover Haitian food?
- It's succulent, it's spicy. - Succulent!
- And it has all the flavors in your mouth. (laughs).
- There you go! - It does.
- The pikliz. - The pikliz will kill you.
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we'll be eating a bunch of food.
- Do it.
- Thank you Myriam for coming with me today. - (inaudible)
Aren't you gonna do, like, your extro on your own?
- No, I'm just gonna go to nap now. (laughs)
- I'm turning it off.