Haitian spaghetti is a standard dish here, and it is eaten morning, noon, or nighttime. I felt like I became a little more Haitian the other day when I was hungry and ate it at about 10:00 in the morning Often people have limited resources, so they make it with ketchup and hot dogs. However, this is the more upscale version that we serve at the guesthouse. You will quickly learn to love this new twist on spaghetti.
- 15 Chicken drumsticks
- 3 limes (or Haitian sour oranges)
- Parsley, 1 bunch
- Scallions (green onions), 1 bunch
- Garlic, 1 head
- Chicken bouillon, 1 1/2 cubes
- Vegetable oil
- Tomato Paste
- Green pepper
- Hot sauce
- Spaghetti noodles
Step 1: Prepare the Chicken
Cut peel off the middle of your limes. Save peel. Cut limes in half and squeeze juice out of them. Set juice aside. (Pictured here is a Haitian orange, which is what Marjory used.)
Peel skin and trim fat off each of the chicken drumsticks. Discard. (Or as Marjory did, fry it up and feed it to the dogs. Haitians never waste anything.)
In a large bowl, mix a few tablespoons of vinegar, some water, and about a teaspoon salt. Add the pre-squeezed limes to the bowl and all of the chicken drumsticks. Mix it all around. Then “clean” each piece of chicken with the limes.
Fill a medium size pot with water, lime peels, a bunch of parsley, and the green part of 1 scallion, and salt. Bring to a boil. Add chicken and let boil for 5 minutes. Stir to make sure all chicken is being heated.
Remove chicken and discard the rest.
Step 2: Prepare Marinade
With your mortar and pestle, mash 2 scallions, 1 whole head of garlic (peeled and separated), and 1 chicken bouillon cube. When it becomes a paste, add juice from the limes that you squeezed. Mix.
In a large bowl, add chicken, marinade, and about 3 Tbsp. butter. Stir well to cover all chicken.
In a large pot, boil water (about 2/3 full). Add chicken and boil for about 10 minutes or until cooked through.
Remove from pot. *Save water! When cool, shred chicken into small bite-sized pieces.
Step 3: Make the Sauce
In a medium sized pot, heat a few tablespoons vegetable oil. Add shredded chicken and fry for about 10 minutes, stirring frequently. Add a little water as needed. Stir and scrape bottom of pot, mixing it all around. Do this to prevent it from burning or sticking.
Add a large spoonful of tomato paste. Stir. Continue adding water and scraping bottom of pot.
Chop a half of a green pepper into small pieces. Add this to your pot.
Add the water that you boiled the chicken in. Also add a half of a (crushed) chicken bouillon cube. Bring to a boil and stir.
Add anywhere from 1 tsp. – 1 Tbsp. hot sauce. Stir. Taste to see if it’s to your liking.
Boil about 20 minutes longer.
Step 4: Prepare the Spaghetti Noodles
When your noodles are finished, put them in a large serving dish. Pour the sauce over them and mix well to cover. Sauce should be a light red color.