| 1 c. | dried red kidney beans | 3 cloves | minced garlic | |||
| 1½ tsp. | salt | 3 Tbs. | butter or oil | |||
| ½ tsp. | black pepper | 6-8 c. | water or chicken stock | |||
| 12 | whole cloves | 2 c. | long-grain white rice | |||
| 1 tsp. | fresh thyme | 1 | Habanero pepper (optional) |
| 1 lb. | beef stew meat | 1 lb. | joumou (pumpkin) | |||
| 1 lb. | chicken | ¼ c. | celery stalk and leaves | |||
| ½ lb. | cabbage | 2 | large carrots | |||
| 1 | onion | 3 | medium potatoes | |||
| 3 | whole cloves | 4 c. | water or stock | |||
| 3 | medium sized turnips | 1 Tbs. | lemon or lime juice | |||
| 1 | Habanero pepper | 4 oz. | penne pasta noodles |
| 8 oz. | shredded cabbage | 2 | Habanero peppers | |||
| 1 oz. | shredded carrot | ¼ c. | fresh lime juice | |||
| 1 oz. | shredded turnip | ¼ c. | white vinegar | |||
| 1 oz. | thinly sliced shallots | 2 tsp. | salt |
| 1 c. | dried Haitian djondjon mushrooms* | 1 Tbs. | finely chopped scallions, including one inch of the green tops | |||
| ¼ c. | finely chopped green pepper | ¼ c. | finely chopped fresh parsley | |||
| 1 Tbs. | vegetable oil | 3 | cloves garlic minced | |||
| 1 oz. | salt pork, cut into ¼ inch diced cubes | 2 c. | long-grain white rice | |||
| 3 c. | boiling water | ½ tsp. | fresh thyme | |||
| 1 tsp. | salt | 4 | whole cloves |
