Passion Delight Onion & Date Compote

Servings Created: 8 servings

Sauces used, Nan Tout Sòs

-          1 8 oz bottle Nan Tout Sòs

-          2 tablespoons olive oil or 2 tablespoons vegetable oil

-          4 cups of onion, halved and sliced thin

-          salt

-          fresh ground pepper

-          ¼ cup Apple cider vinegar

-          ½ Cup Almonds (optional)

-          ½ a cup dried dates pressed to fit (optional)

-          1/3 cup dry red wine

-          1 cup potable water split into two, ¼ cup and ¾ cup.




1.    Heat oil in a large sauté pan.

2.    Add onions.

3.    Sauté over medium heat.

4.    Sprinkle with salt and pepper, 3-4 dashes is good.

5.    Cover and cook over medium-low heat, stirring often, in about 5 minutes onions are golden brown; reduce heat if they are browning too fast.

6.    Add ½ of the Nan Tout Sòs to onions, ¼ cup water, stir and cook 1 minute.

7.    Add dates (optional) and stir briskly until they start melt into the onions (about 1 minute).

8.    Add almonds (optional).

9.    Add remaining Nan Tout Sòs.

10.  Add vinegar.

11.  Add wine and bring to a boil.

12.  Add remainder of water.

13.  Cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender and dates have virtually boiled into the paste and disappeared.

14.  Taste and adjust seasoning. If too sour, add a teaspoon of brown sugar until satisfied.

15.  Serve hot or cold as a topper to meats or veggies.


Compote on Steak

Italy Meets Haiti Bruschetta


A Caribbean spin on an Italian classic. Great for appetizers and for a drinking side.


Makes approximately 5 servings

 Ingredient List

-          2 lbs. fresh firm tomatoes (whatever is in season)

-          1/2 fresh onion

-          4 cloves fresh garlic

-          1 bunch fresh basil

-          4 tablespoons extra virgin olive oil

-          Sea salt and fresh ground pepper to taste

-          1 Long Italian bread or baguette

-          6 oz.  of Nan Tout Sòs

Tools You’ll Need

-          Cutting board

-          Sharp knife

-          Large Bowl

-          1 Mason Jar

-          Large Serving Plate

-          Skillet, oven, or toaster


1.    Dice tomatoes, onions, and garlic, try and not squish them in the process, add to bowl

2.    Cut basil into a chiffonade and add to bowl

3.    Add virgin olive oil, Nan Tout Sòs into mason jar and shake vigorously

4.    Add mixture, salt, and ground pepper to bowl and toss

5.    Pop the bowl into the refrigerator covered for at least 30 minutes to get really soaked in flavor

6.    Slice bread horizontally thinly enough to bite

7.    Toast bread lightly until slight hard. Day old, or a couple days old bread works best.

8.    When ready to serve, scoop tomato mixture onto toasted bread

9.    Optional: heat the completed bruschetta bites a little bit in the oven if you want a warmer flavor

10.  Add to serving plate

11.  Enjoy!

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!

Smashing Passion Vinaigrette


Nothing brightens ups a dull salad than invigorating it with a salad dressing. Keep the flavor and leave the unwanted fat calories with this recipe.

Makes approximately 5 servings

 Ingredient List

-          3 oz. Nan Tout Sòs

-          9 oz. White Vinegar (you can use apple cider if you want a more tangy flavor)

-          3 oz. Extra Virgin Olive Oil

-          ½ teaspoon of salt

-          ½ teaspoon pepper

-          ½ teaspoon oregano

-          1 cored sliced thinly habanero or goat pepper (optional) (keep the seeds if you can handle the heat)

-        juice for 1 juicy lemon/lime if you really want something tangy


Tools You’ll Need

-          16 oz. clean and empty mason jar

-          Cutting board

-          Sharp knife


1.    Add ingredients into Mason jar, close tightly, shake vigorously until the dressing becomes one.

2.    Pour generously onto salads, bread, bruschetta, etc.


Store in refrigerator for up to 2 months


Passion Toast


This is a great breakfast item, or desert with ice cream on the side.

Servings: 5 servings (4 halves of a roll for each person)

-          3 eggs

-          1.5 tsp cinnamon

-          ½ tsp Vanilla essence

-          6 oz. Nan Tout Sòs

-          4 oz. of Sweetened condensed milk

-          4 oz. milk (if you use evaporated milk, be sure to add 4 oz. of filtered water)

-          2 tbsp. of butter

-          10 rolls, sliced in the middle


1.    Mix all ingredients, except bread into bowl and eggs, beat vigorously for 2 minutes.

2.    Beat eggs separately then add to mixture and whisk together until blended smoothly. If you feel the consistency is too thick, feel free to add water

3.    Let sit in fridge or on ice for 15 minutes.

4.    Soak each halve of bread in mixture before toasting it on both sides on a skillet.

5.    Serve hot, topped with cane or maple syrup.

6.    For desert cut into squares, heat up and put stick into ice cream of your choice.

*depending on the sweetened condensed milk, you might have a bit of an aftertaste. Try switching out the brand to get a more desirable smooth finish, or decrease the sweetened condensed milk and replace with evaporated milk, add in some sugar to balance on the tartness.