Special Issue: Celebrating Haitian Flag Day!

Hey Q-Crew!

This month marked Haitian Heritage Month, a national celebration of the history, arts, food, music, and culture of the Haitian diaspora in the US! Anchored by Haitian Flag Day, observed on May 18th, which honors the creation of the Haitian flag in 1803, one year before Haiti became the world’s first independent Black republic.

I wanted to mark this holiday with a staple of Haitian cuisine: Espageti aka Haitian Spaghetti! A fusion dish of American and Haitian influence created from ingredients and recipes introduced during the U.S. occupation of Haiti from 1915-1934.

I’m particulary excited about next month because June is Caribbean Heritage Month and we’ll be celebrating by making a few amazing dishes from different islands throughout the West Indies, including the islands my family comes from, Jamaica and Barbados!

Haitian Spaghetti (Espageti)

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 6

Ingredients:

• 1lb pasta of choice
• 14 oz kielbasa sliced (Can also use hot dogs, ham, or salami)
• 1 Green bell pepper sliced
• 1 Yellow bell pepper sliced
• 1 Onion half diced half sliced
• 6 cloves garlic
• 1/3 Scotchbonnet diced
• 2 tbsp Epis
• 3 oz Tomato paste
• 1/2 cup Ketchup
• 2 tbsp butter
• 2 cup Pasta water
• 1 Chicken maggi
• 2 tsp Complete seasoning
• 1 sprig Thyme
• 2 tbsp olive oil

Step 2: In a pan over medium heat, brown the kielbasa in the olive oil then remove.

Step 4: Add the Epis and tomato paste and sautee for 3-5 minutes.

Step 6: Stir in the pasta water, chicken Maggi, complete seasoning, butter, and thyme and bring to a simmer.

Step 8: Serve with boiled eggs to really be traditional!