Menu: Haiti & Honduras

Keeping cool in Tulsa, Oklahoma

Hi friends. I have something to tell you.

There were some questions yesterday about why I was combining Haiti and Honduras this week. I told you it was because I was building in sick time and vacation. That’s true.

What is also true is that my mom is coming this weekend, all the way from Boston. She’d like to help with our Hungarian menu. I’d like her to help with our Hungarian menu. It’s our heritage. Hungary runs through our veins. We’re also hungry all the time, but that’s a story for another day.

The problem?  Mom accidentally booked her flight a week too soon – thus, I had to double up Haiti and Honduras to make her dream come true. Either that or pay hundreds of dollars to rebook her flight.

She hasn’t seen Miss Ava since last August (!!), so we’re very excited for her visit.

So there you have it. The whole truth. Doesn’t that feel good?

Meanwhile, let’s dabble in our happy little menu for Haiti and Honduras. First off, just look at the sweets Haiti has to offer. These people are smart – they’ll eat coconut in any form. And Honduras? Let’s just say get out your appetite, you’re gonna need all of it.

What would you try?


We celebrate Haiti with two popular sweets, but if you’d like to try something savory, try spaghetti with ketchup and mayo. Yes, really.

Caribbean Coconut Ice Cream [recipe]
Made with three simple ingredients,  this no-cook creamy coconut ice cream keeps you and your kitchen cool. Top with a sprinkle of toasted, shredded coconut.

Tropical Blancmange (Coconut Fruit Jello) [recipe]
A playful mixture of coconut milk, evaporated milk, sweetened condensed milk & tropical fruit, all set with gelatin in a wibbly-wobbly mold for your eating pleasure.


This week we’re trying two fun recipes, but if you’d like to add a third, Caitlin, one of our readers who lived two years in Honduras, suggests coconut rice [recipe]

Plantain & Cheese Turnovers (Tortas de Platano) [recipe]
Plantains boiled, then beaten with butter and flour until a soft dough forms. Fried with cheese, these turnovers make a decadent snack.

Crunchy Jicama & Chayote Salad [recipe]
Lighten things up with this simple, refreshing slaw-like salad made with jicama, chayote, red onion, sweet oranges, and tart lime juice. An awesome side dish for any barbecue.


  1. Megan says

    Yay! Your mom is coming back to visit! I am glad you have a recipe including jicama! I have just started eating it the last six months and bought my first one this week! I can’t wait to try it!

  2. That coconut white fruit jell-o looks amazingly fun! Can’t wait to see the menu, and have fun cooking with your mom! 😀

  3. Jessica Bennett says

    I’m looking forward to the turnover recipe. That’s wonderful that your mother’s coming to join you for Hungary. Have fun in the kitchen!

  4. Brian S. says

    I just want to suggest a few Haitian dishes so people don’t think that the apex of their cuisine is spaghetti and ketchup, any more than the apex of US cuisine is spaghetti with canned tomato sauce. Griot is a sort of pork confit. It’s something like Mexican carnitas. Legumes is an African-style stew with, as the name implies, vegetables. Lambi is a savory conch soup. Conch soup (a different one) is also a speciality of Honduras, and it’s delicious. Baleadas is another specialty, like a fat taco, and something like the plantain torta above.

  5. Sasha Martin says

    Thanks for your comments everyone – we’re all excited to see mom – it’ll be fun to share the experience with you. And Brian, thanks for the nice overview. Those dishes sound excellent, especially the lambi.

  6. I can’t wait for the Hungarian recipes. I always feel “homesick” for Hungary comes the summer. What wonderful memories… Now all I want to say is jo étvàgyat, és kedves egészégetekre ! (doubtful spelling for the last one ??)

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