Smokey Pizza


Use the recipe for pizza dough, or use your own store bought dough.  This recipe essentially calls for the replacement of tomato sauce with Sauce Zansèt




-Makes 3, 12 inch pizzas

-          4.5 Cups Bread Flour (chilled) (for a healthier version, I use 4 cups whole wheat flour and .5 bread flour)

-          1.75 Cups Cold Water

-          1 tsp yeast

-          1.75 tsp salt

-          2 oz Olive Oil

Pizza Topping

-          3 oz Sauce Zansèt

-          2 tablespoon very small chopped onions

-          1 tablespoon chopped peppers

-          1 Tomato Sliced thinly vertically

-          1 dash oregano

-          2 dashes salt

-          2 dashes pepper

-          1 dash basil

-          1 dash dried parsley



1.    Put oven on highest setting

2.    Prepare pizza dough for toppings

3.    Put 1 dash of salt and pepper directly onto the uncooked pizza dough

4.    Put Sauce onto pizza

5.    Add onions, peppers, and tomatoes

6.    Put a dash of salt, pepper, and dried basil, oregano and parsley

7.    Cook for 8-10 minutes until dough is cooked through

Smokey Pizza



Tropical Passion Legume

-          Sauces Used: Nan Tout Sòs

Legume is a staple dish in Haitian cuisine, a flavorful stewed veggie dish bursting with Caribbean flavor. This is the standard dish adapted with our passion-fruit ginger sauce for an extra kick. Like many Haitian dishes, the essence of the flavor comes from slow cooking your ingredients in a flavorful stock.

Makes approximately 8 servings

Tools You’ll Need:

-          Large deep pot with cover

-          Cutting board

-          Sharp knife

-          Peeler

Ingredient List

Veggies + Meat

-          4 Large Eggplants chopped with the stem removed

-          4 UNRIPE Papaya (optional, but I like them a little sweet) chopped

-          4 Chayote chopped

-          4 Water Crescent chopped

-          1.5 cup of spinach leaf separated from stalk

-          1 Large Cabbage (or two small, red or green) shredded

-          4 Large Carrots cut into Batonnet (fancy word for large chunks)

-          1.5 lbs seasoned cooked beef (optional)

Stock Ingredients

-          Olive oil

-          2 cloves of garlic diced

-          ½ Green bell pepper chopped

-          1 Small onion chopped

-          5 Cups of water

-          1/5 Tablespoon salt

-          3-4 twigs of parsley separated from stalk

-          3 branches of Thyme separated

-          ½ Tablespoon of pepper

-          ½ tablespoon of oregano (optional)

-          ½ cup of Nan – Tout - Sos


1.    You want to make a tasty stock for the veggies to cook and get flavored, you can add more salt, pepper, paprika, whatever your heart desires to taste. My preference is for the stock to taste a little too flavorful knowing that the veggies will tame the flavor.


2.    In a larger pot sauté the onions, peppers in garlic over olive oil

3.    Add water and spices (pepper, salt, thyme, parsley, oregano) into water

4.    Put the heat on high and let water come to a simmer.

Stewing Veggies

5.    Turn the heat down to the second to last level, you want to slow cook your veggies

6.    Dump all veggies, fruit, and optional meat into the water

7.    Cover and let simmer for about 1.5 hours checking in on your veggies.

8.    The key to legume is that they are soft, but not super mushy. You may need to add more water if the veggies are too hard. A good indicator is your carrot game (I like them a little soft, but not super soft), that is when you know your legume is ready for mashing.

9.    When they are loose and looking mushy, take a large spoon, pestle, or potato masher and go to town. Just churn and mash it until the texture is just about sloppy.

10.  Let stew some more to allow the excess liquid to dry up a bit until desired consistency is reached.

11.  Try get as much excess water as possible to cook out in preparation for the Sauce. Pour 4 oz. of Nan Tout Sòs sauce and allow to simmer for about 5 minutes, if you want a bit more ginger kick, you can add more sauce.

Usually legume is served on white rice by itself or with stewed bean gravy. Enjoy!