Tuesday, January 31, 2017

La Tortue - Haïti

La Tortue - Haïti
(Tortuga)
HD Drone footage
Malfini Photography


Ajoutée le 8 déc. 2016
Behind every picture that is taken, there is the whole trip that takes place in order for that to happen. This is a short video of what went into taking some of the awesome pics that were taken by me and @haitiuncut on La Tortue, Haïti.
Considered by many to be home to one of the best beaches on earth, it is also formerly the home to some of the most famous pirates of the Caribbean.



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Saturday, January 28, 2017

Ile Caramel, Haïti

Ile Caramel, Haïti
Malfini Photography


Ajoutée le 19 janv. 2017

So many places to go visit in Haïti, this is one of the islands that aren't often visited. Like the Title says, every cool pic has a story behind going to find it. 

Ile Caramel is located on the northern coast of Haïti. It is also home to an endangered species of Rhinoceros Iguanas

Not easy to get to, but the Island Hunt was worth it.

Thanks @haitiuncut for getting those go pro shots while I was flying

Music
Whole Lotta Lovin' (Le Boeuf Remix) - DJ Mustard & Travis Scott




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Thursday, January 26, 2017

Ginsu, Haiti Drone - Malfini Photography

Ginsu, Haiti
HD Drone

Ajoutée le 28 oct. 2016
Sometimes Mother Nature sends special gifts for mortal man. This time, a hurricane in the middle of the Atlantic sent amazing waves for the few that were there to receive them. Welcome to Ginsu - North coast of Haiti, close to the city of Cap-Haitien.

Ducroix, Haiti



Wednesday, January 25, 2017

Haïti c'est le paradis !

Haïti c'est le Paradis !
Qui veut y aller ?




Des plages de sable blanc, un eau transparente pour observer les fonds marins... Une gastronomie aux couleurs locales et savamment épicée ! 
 
Rendez-vous à l'hôtel club Lookéa Magic Haïti / Indigo Beach Resort & Spa !
 
▼ L'ÉVASION CONTINUE ICI ▼
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  • et sur www.easyvoyage.com/



Sunday, January 1, 2017

Soupe Joumou

Soupe Joumou
French: Soupe Giraumon
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(pronounced joo-moo)
Pumpkin Soup
This savory soup is served in all Haitian households on New Years day in commemoration of Independence day. It was on January first, 1804, that Haiti became the world's first independent black republic by defeating the French.
Minutes to Prepare:...30
Minutes to Cook: ......150
Number of Servings:..10

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Ingredients
Beef marinate made by crushing 4 garlic cloves, 1 teaspoon thyme 1/4 teaspoon pepper, shallot and 2 sliced scallions and 2 teaspoons of salt
1-pound piece of beef stew meat
10 cups water (add more later if necessary to make soup less thick)
1 whole scotch bonnet pepper with stem
2 pounds pumpkin (or winter squash / butternut), peeled and chopped (2 packages frozen squash will also do)
2 carrots peeled and sliced
2 stalks celery sliced lengthwise and cut into pieces
5 parsley sprigs
1 large onion cubed
2 medium turnips peeled and cubed
2 medium potatoes peeled and cubed
1 pound cabbage sliced fine and chopped
1/4 pound vermicelli or other thin pasta, broken into shorter lengths
2 limes juiced
1/4 can tomato paste (for browning meat)
1/2 cup or 1 can tomato sauce
1 low sodium beef bouillon cube (if you'd like more flavor)
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Directions
1.In a medium pot, cook pumpkin over medium heat in 6 cups water for 30 minutes. Purée pumpkin in the water.
While pumpkin is cooking, clean meat with lime, rinse with hot water and drain. Marinate meat with meat rub. Rub the meat with the spice paste-scallions, onion, thyme, garlic, shallot, , green pepper, salt and black pepper ground together. (For an enhanced flavor, you can marinate the meat from 1 hour up to one day in advance .)
2. In stockpot, add the meat with the oil and tomato paste and brown by adding small amounts of water to caremelize the meat. Cook covered over medium heat for 20 minutes. Add 3 cups water and puréed pumpkin and bring to a boil.
3. Add the cabbage, carrots, celery, onion, turnips, tomato 
sauce, potato and parsely to the soup, bring to a boil, then reduce heat and simmer for 1 hour with a whole scotch bonnet on top. ( The whole scotch bonnet is for flavoring not to make the soup "hot". Remember to find and remove the pepper as you stir the soup and remove it before it bursts)
6. Add the spaghetti broken in to short pieces and cook until soft and tender.
7. Taste and add a minimal amount of salt, black pepper or hot pepper to taste.
8. Turn off the heat, cover the pot, and let sit until ready to serve.

Makes 10 1-cup servings.
Number of Servings: 10

Recipe submitted by SparkPeople user MADANPAS.

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A l'Origine
de la Soupe Joumou
en Haiti
Le premier janvier 2007 ramènera encore une fois la célébration de l'Indépendance d'Haïti.  Au cours de cette journée qui sera marquée par des fêtes publiques et privées, il y a un lien, un lien de sang je dirais, qui s'accrochera d'un nombril haïtien à un autre nombril haïtien: ce lien je l'appelle la Soupe au giraumont.  En effet, cette soupe sera servie dans presque tous les foyers haïtiens, que ce soit en Haïti ou dans la Diaspora haïtienne, partagée d'un seuil à l'autre dans des bols qui reflètent en quelque sorte la classe sociale des familles du pays.  Certains vont jusqu'à l'appeler la Soupe de l'Indépendance.  D'autres essaient de comparer cette soupe nationale au repas traditionnel de dinde que les Américains consomment durant le jour de Thanksgiving

Comme tout repas de tradition, la soupe au giraumont n'a pas apparemment évolué dans sa préparation depuis ce jour où notre fondateur de la patrie, Jean-Jacques Dessalines  l'incorpora dans le menu officiel de la première célébration officielle de l'Indépendance le 1er janvier 1804 dans la ville des Gonaives..  Comme tout repas traditionnel, la soupe  joumou, que les français appelleraient peut-être la soupe au potiron, a aussi sa petite histoire si ce n'est sa grande.

Voici ce que j'ai pu amasser pour vous en fait de culture, d'histoire et de commentaires en  rapport avec ce repas qui quand même  rappelle à nous tous qu'en ce jour de l'Indépendance  nos nombrils sont attachés les uns aux autres en tant que fils et filles d'Ayiti Toma.

Carl Gilbert

(Photo du giraumont, empruntée de Lemane Vaillant, un membre de HC)
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La dimension historique de la soupe de l'independance appellée de nos jours Soupe au Giraumont.

Ce repas a été invinté par Madame Marie Claire Heureuse Félicité Bonheur, la femme de Dessalines en tant que chercheuse en nutrition elle rechercha un repas qui peut tenir les anciens esclaves pendant plusieurs jours sans avoir le besoin de manger, sa recherche était vaine pourtant elle a trouvé une recette qui ne peut pas éliminer la faim mais tenir les esclaves pendant huit jours avec tout ce qu'ils avaient besoin pour leur besoin nutritifs.

C'est ainsi elle a trouvé le giraumont vivre excellent incomparable pour ses reserves nutritifs, d'ailleurs très utile de nos jours pour le sideens, le radis, le percil, le poireau, le malanga, l'oignon etc. qui compose l'execellent plat appellé Soupe de l'Indépendance depuis ce jour consommée par les ayitiens chaque 1er Janvier.

Jean Enock Joseph


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D'où la tradition! 

Il y aussi une autre "légende" à propos de l'origine du "Soup Joumou" du 1er Janvier.
C'était que les maîtres ne permettaient pas aux esclaves de consommer le joumou, durant la période de l'esclavage.
Donc au repas du 1er Janvier à la Place d'Armes des Gonaives, Dessalines avait spécifiquement demandé que le Joumou soit ajouté à la soupe donnée à ses troupes le Jour de l'Indépendance.
D'où la tradition! (auteur inconnu)


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On January 1, 1804, people started gathering at dawn at Gonaﶥs' Place d'Armes. Dessalines mounted the Autel de la Patrie to speak. He recited the cruelties of their enslavement in Kreyol, so everyone could understand him, and he declared that Haitians would forever after live free and die free. "Long live independence!" he shouted at the end of the ceremony, having no idea what a difficult life it would be. Cannons were fired; church bells, rung; people cheered; and, they say, kettles of fragrant soup joumou perfumed the air, ready to be ladled up in a mass communion.

It's a great image. No wonder this soup has become the touchstone of Haiti's fervent wish for peace and freedom--its symbol of communion and brotherhood--a beacon that shines through today's dark days of poverty and continuing political strife. One thing is sure, on January 1, Haitians around the world make it and eat it and share it precisely to remember the past and to hope for the future.

Oh, and there are lots of other stories about soup joumou too. Some say, pure and simple, it's a good luck charm for the new year--and you better eat it cause it's bad luck if you don't. Others say, no, it's really to cleanse and purify the body for the new year...and don't eat anything else til midnight, when you can eat an orange and count your luck in the coming year by its number of seeds. Others yet say it honors the Vodou god Papa Loko, keeper of African spiritual traditions, and that it reliably "lifts up a man's soul and makes him prophesy."

There's something to that last comment. This is a fabulous stuffed soup--bright yellow-orange and sensuously African with an opulence of meat, vegetables, and the Caribbean bite of lime and chilis. 

In Kreyol, you'd say it was stuffed with vyann, joumou, kawot, seleri, zanyon, nave, pomdete, malanga, and shou...and spiced with piman bouk, ten, lay, and sitwon.

Pat Solley




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Soup joumou ( French: soupe giraumon) is a famous mildly spicy soup native to Haitian cuisine.
The soup is traditionally based on pumpkin, though other winter squash can be used instead. The pumpkin slices are simmered in a saucepan along with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. The pumpkin is then puréed, usually in a food processor, with water and the purée is returned to the saucepan, where salt and seasoning along with garlic and other herbs and spices are added. Thin pasta such as vermicelli and macaroni and a small amount of butter or oil is sometimes also put in. A small amount of lime is added before serving. The soup is always served hot and is usually accompanied with a sliced bread with which to dip in the soup.

Soup Joumou is traditionally consumed on New Year's Day (January 1), as a historical tribute to Haitian independence in 1804.

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Bonne Année & Bon Réveillon

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