Nadege Fleurimond
Contributor
Nadege Fleurimond is a multifaceted culinary entrepreneur, restaurateur, author, and speaker. Drawing from her Haitian heritage, she effortlessly merges tradition with innovation. The author of Haiti Uncovered and Taste of Solitude, she shares her culinary journey and heritage with the world. Nadege extends her reach through culinary tours to Haiti, offering an immersive experience in the country's rich history and culture to Haitians, Haitian Americans, and enthusiasts alike. As the proprietor of BunNan restaurant in Brooklyn, NY, specializing in Haitian and Caribbean-inspired plantain dishes, and as an exclusive caterer at The Times Center in the New York Times Building, Nadege continues to leave a flavorful mark on the culinary world.
These Haitian Dried Mushrooms Are Culinary Gold
This prized variety of mushrooms is used in dehydrated form by Haitians around the world.
Haitian Beef and Pumpkin Soup
On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.
Epis (Haitian Seasoning Base)
This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.