The TallyCast

…all polite and classy.

Haitian Beignets

Meet Liliane Louis.  I met her over in White Springs Florida in 1990.  She was an artist in residence at that Florida Folk Festival that year.  If you’ve been reading my stuff for the last few years, you’ll know that I’m a huge fan of this event.  Like most of you, how my state spends my tax money often upsets me.  The Folk Festival is one thing that I, and most folks who love this state, can get behind.

Anyway, back to Liniane.  She’s an amazing storyteller of Haitian folk tales.  She’s a published author, but to me, she is first and foremost a chef.  During her weekend in White Springs, Ms. Louis made a lot of good food, but the recipe I took home was for her Haitian Banana Beignets.  Here it is, copied from the 1990 program of the Florida State Folk Festival.

Haitian Beignets

Ingredients:
2 overripe bananas
1/4 cup sugar
1 egg
2 T of rum
grated peel of a green lime

Mix together:
3/4 cup of flour
1 tsp. baking powder
1/2 tsp. salt

Mash bananas very well.  Add each ingredient in order above, beating well after each addition to the mashed bananas.  Cover mixture with wet towel and place it in a cool place for 20 minutes.

Fry the beignets, spoon by spoon, in deep hot oil. Each spoon will give you one beignet.  When they are golden, place them on a paper towel so they drain of excess oil.  Shake them in a bag of cinnamon-sugar and serve warm.

Liliane Louis lives in Miami Florida.  Dave made too many beignets and is now living sugar-free.  Images are from the Florida State Archives; the Florida Memory Project, another good use of our limited tax dollars.

Amazon listing for Liliane’s book of folktales,  When Night Falls, Kric! Krac!: Haitian Folktales

Biography from the Florida Division of Cultural Affairs. (another agency worth keeping)

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