black history

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THE HAITIAN AMERICAN SERIES: YVE CAR

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Welcome back to the Haitian American Experience series. With everything currently going on in Haiti, we wanted to create a safe space for authentic conversations and we are conscious that the diaspora cannot be left out. This series has started with the goal of hearing different perspectives about the current situation and how the diaspora could offer sustainable short and long term solutions. We will also of course dive into some more personal topics in order for you to learn more about our features and their unique personalities.

Enjoy!

Hi Yve-Car! How have you been?

Lately, I’ve been pretty overwhelmed by what’s happening in Haiti. I think often about what our impact looks like when the country is experiencing so many issues. But nonetheless, I remain hopeful, especially when I receive messages from our Tribe asking how we’re doing and ways to help and support. And of course, knowing what the Kreyòl Essence team is going to accomplish balances it out.

When did you move from Haiti to the US?

Although I was born in the US, I moved to Haiti shortly after my birth and lived there until the age of 5. But I always went back for every summer vacation and time off.

Tell us more about yourself your interests and the work you do.

I consider myself a social entrepreneur! I hold a bachelor’s degree in Urban Studies from Rutgers University and started my Master’s at the University of Pennsylvania and went to complete it at Cornell University in International Development with a focus on rural agriculture. I currently work as the CEO of Kreyòl Essence, an agribusiness that creates natural and ethical personal care products in Haiti to the world.

How would you describe your passion for Haiti?My passion for Haiti is obsessive. And it’s not accepting that the country's current predicament is indicative of its future.

How is the current situation affecting you right now?

The current situation in Haiti is affecting me deeply –production, farming, and hiring all can’t function consistently. It’s also impossible to bring retailers and partners to see the beauty of Haiti which leads us to telling the story of Haiti in a different way.

From your perspective, how can the Haitian Diaspora contribute to short term and long-term change right now?

Short term, I would love for the Haitian Diaspora to keep buying from Haitian companies, this helps keep them afloat so they can keep paying their staff and feel motivated despite the situation. Each purchase is a vote to the Haitian entrepreneurs to hang in there!

Long term, we need to reimagine our political system –civic and political engagement is the greatest way to contribute change. The problems we’re currently experiencing are not just based on someone elected in office.

How do you do your part? (It's also ok if right now you don't know yet how you do your part. You can be transparent about that)

I do my part by making sure that Haiti is still on the national scene for more than its challenges through our partnerships with Ulta Beauty, Whole Foods, and JC Penney Salons just to name a few. Though, I wasn’t always a believer in NGOs being the answer to Haiti’s problems, this holiday season, Kreyòl Essence is looking at different organizations doing great work and taking care of Haitians in Haiti to donate proceeds from our Holiday sale to. They need that encouragement as well.

If you could give a word of encouragement to Haitians grieving for their country right now, what would it be?

I love this quote by Tony Robbins, “Good times create weak people. Weak people create bad times. Bad times create strong people. Strong people create great times.” I truly believe that there’s something we’re supposed to learn as Haitians that we can use to change the conditions around.

A little Haiti QnA

Favorite spot in Haiti?

Wahoo Bay! There’s a specific room I always goto that overlooks the ocean, it’s my safe space to go to for calm.

Favorite Haitian meal?

Diri kole ak tasso an sòs

Favorite Haitian alcoholic beverage?

That’s a hard one –but I'll go with 5-star Rhum Barbancourt.

Haitian item we will always find in your house?

Great question, first and foremost, lwil maskriti, followed by a varitety of Haitian art and hand-beaded Haitian purses.

3 Haitian businesses you love and support

There are so many to name! But Rhum Barbancourt, Ayabombe, and Haiti Design Co!

A popular Haitian dish you do not like 🙊

Mayi Moulen.

Favorite Haitian proverb and why?

“Dèyè mòn, gen mòn" because it expresses the ideaof humility and challenge. This reminds me that things are often more complex than what meets the eye.

Haitian song you will never get over?

Ayiti Se by the legendary Mikaben.

“Short term, I would love for the Haitian Diaspora to keep buying from Haitian companies, this helps keep them afloat so they can keep paying their staff and feel motivated despite the situation. Each purchase is a vote to the Haitian entrepreneurs to hang in there!”
— Yve Car

THE HAITIAN AMERICAN SERIES : SHELCY

Welcome to the Haitian American Experience series. With everything currently going on in Haiti, we wanted to create a safe space for authentic conversations and we are conscious that the diaspora cannot be left out. This series has started with the goal of hearing different perspectives about the current situation and how the diaspora could offer sustainable short and long term solutions. We will also of course dive into some more personal topics in order for you to learn more about our features and their unique personalities.

Enjoy!

Hi Shelcy! How have you been ? 

I’ve seen better days, but on a personal level, I can’t complain. I’ve been wrestling with the idea of death all year, but the sudden passing of Mikaben last month made that feeling more intense. It sparked all these thoughts about the situation in Haiti (how we continue to suffer as a nation), but I’m holding onto hope.

When did you move from Haiti to the US?

In February 2010 after the earthquake.

Tell us more about yourself your interests and the work you do.

I recently quit my job as a fashion editor at POPSUGAR to focus on my business and my other passions. I love storytelling; my preferred medium is writing. But in addition, I create visual content (photos and videos) with my sister through our multi-media brand NYCXCLOTHES. We partner with brands on sponsored posts, host events for our community, and start important conversations online. We also consult on influencer marketing, social media and content strategy, plus diversity and inclusion. Outside of that, I’m a total fashion and home decor nerd. I’d go vintage shopping with you in a heartbeat. Same for talking your ears off about the business side of fashion or great designers from the past. Hard to summarize what I do, but this is the gist of it.

How would you describe your passion for Haiti?

It’s like the love a child has for their mother, biological or otherwise. It’s inseparable from me. Haiti is in me.

How is the current situation affecting you right now ?

It makes it hard to have hope, but we carry on. I’ve been taking a step back to learn more about the history. I believe a lot of courage can come from that knowledge.

From your perspective, how can the Haitian Diaspora contribute to short term and long term change right now ?

I’m still trying to figure this out. Keeping up with the news. Checking on people who are on the ground. Learning the history. Promoting Haitian art and artists in all its forms. These are small but important steps.

How do you do your part ? (It's also ok if right now you don't know yet how yo do your part. You can be transparent about that) 

Earlier this summer, I helped someone purchase a generator and coordinate the delivery to a women’s health clinic in the South of Haiti. I was very proud of that because I’m all about contributing to people's lives in real positive ways. Then with my platform, I feel this responsibility to speak out and be a source for learning about the culture and spreading my love of it. But honestly, I’m still learning how to have an impact on a big scale.

If you could give a word of encouragement to Haitians grieving for their country right now, what would it be?

“We’re in this together. Let’s support each other as we figure out the way forward.”
— Shelcy

A LITTLE HAITI QnA

Favorite spot in Haiti?

I haven’t been back in so long, but I’ll never forget 5 Coins. It still is the best fritay I ever had.

Favorite Haitian meal?

Griyo ak bannann peze.

Favorite Haitian alcoholic beverage?

Cremas.

Haitian item we will always find in your house? 

A painting or a framed bible verse.

3 Haitian businesses you love and support 

Fanm Mòn: https://fanmmon.com/

Vavvoune: https://www.vavvoune.com/

A popular Haitian dish you do not like 

 I’ll have to get back to you on this one.

Favorite Haitian proverb and why?

“Men anpil chay pa lou.” Because it speaks to the urgent need for solidarity among humans.

Haitian song you will never get over?

Pitit fi mwen - Reginald Lubin 

Se ou m’vle - Tabou Combo

Merci - Any Derose

Si’m the gen zèl - Mikaben

Thank you so much Shelcy for taking the time to chat with us! We enjoyed every second of it.

Do not forget to follow Shelcy and Christy on their other platforms and share some love.

THERE IS NO HAITIAN NEW YEAR WITHOUT SOUP JOUMOU

HAITIAN NEW YEAR TRADITION : SOUP JOUMOU OR INDEPENDENCE SOUP

January 1st is such a special day for the Haitian community. Not only because it marks the start of a new year but most importantly, because on January 1st, 1804 Haiti made history by being the first Black republic in the world and the first country in the Western Hemisphere to abolish slavery.

On this day, you can be sure that every Haitian family will be found enjoying the traditional independence soup: Soup Joumou, which is our symbol of freedom and independence.

Why soup joumou? Well the story behind it is, slaves were not allowed to drink the soup during slavery days. It was a meal reserved for French masters. When Haiti defeated the French and won their Independence, they gave this previously forbidden food a whole new meaning. The soup became a symbol of Haitian independence and freedom.

Whether you like your soup Joumou vegetarian or full of meat, with pasta or without, there are so many different ways of making this delicious soup, which shows our beauty and diversity!

We had the chance to sit with Gaëlle Lissade, a Haitian food lover and connoisseur now living in Europe. She not only talks about her passion for cooking but also about how she lives Haitian Independence Day in her kitchen!

My name is Gaëlle Lissade, founder and creative mind behind Come over I’ll make dinner. A unique dinner experience concept, inspired by Haitian dinner traditions. I was raised in Haiti and immigrated to the US to attend college in 2010, where I studied Political Science. I have spent the past few years, working in diplomacy.  And as of recently moved to Germany from the UK.

I always find it so interesting when someone asks me when my love of cooking started. Honestly, I can’t remember. Food has been such an integral part of my life since my younger years. My grandmother and my godmother both cooked and baked professionally, and of course my mom is to date the best chef I know. I’ve always been surrounded by food, and I loved that, I loved being in the environment, tasting and watching. But I do know that my love of cooking steamed from my love for dinners. 

I loved Sunday dinners around the table, or just going out to eat with friends and family. From there it turned into me wanting to participate in those happy moments. I started going to the kitchen and learning hands-on all the intricacies of home-cooking from my mother and our cooking-maid. And that was it! I made a shrimp tart, as my first meal and that was it, I was hooked!

What does Independence Day mean to you, as a Haitian cook?

Well, first being Haitian, it’s the premise of our history, conquering adversity to the path of freedom, tradition and family. As a Haitian cook, I think it’s the day to cherish and translate that history and tradition, to commemorate and pay homage to those that have paved the way for us to be here today. It’s the first day of the year where we bring people together around our “Soup Joumou” and an opportunity to share our culture with the world as a part of our founding fathers’ vision for our nation to be the lighthouse of freedom and unity. 

When did I learn to cook Soup Joumou?

Like I said earlier, I don’t really have a clear memory on when I learned to cook. Since it is such a staple in our households, on January 1st or just on Sundays’ I’ve always really observed and from there when it came time to do it, I tried using the techniques I’ve seen my mom use and made it from there.  But again, honestly it wasn’t until recently that I feel like I’ve successfully mastered the art of making a hearty Soup Joumou

Can you share your recipe?

Of course, but I don’t want to take the entire credit since this is my mother’s recipe with a few modifications to make it accessible to the international crowd. Soup Joumou is laborious, but an absolute sign of love and absolutely worth experiencing.

 

Ingredients 

2 slices of Giraumont / Winter Squash

4/6 carrots roll cut

½ of a white cabbage + 1 Cabbage leaf 

2 radishes peeled and cubed

6 russet potatoes cut in cubes

¼ Malanga and ¼ yam (Optional)

3 Cloves, poked into a green scotch bonnet pepper (Not optional)

2 Culantro (Shado Beni) leaves and thyme** 

Seasonned Beef Shanks*

½ cup of macaroni

1 leek

½ onion chopped

 

Preparing the Beef Shanks*

Wash and clean your beef, using the traditional method, or treat to your liking. Pat dry and add in your Haitian seasoning, mustard, a little sprinkle of adobo (until the ancestors ask you to stop), hot sauce, salt and a few sprigs of fresh thyme. Massage the mixture into the meat and let rest at least 30 minutes. (This can also be prepared and left in the fridge overnight)

In a medium to hot pan, add 1 tbsp of olive oil, and your beef. Brown on all side and reduce the heat and cover.  The juices (sauce) that will be created with this steaming will bring a depth to the soup

Picture Credit @Msavorythoughts

Preparing the Soup

Peel your Giraumond, clean and remove the seeds along withany extra strings. Once cleaned, add the vegetable to a pot of water and bring to a boil until it softens.

 

Once it is done cooking, remove the giraumon from the pot and place it in your blender, using some of the cooking water continuously until it becomes well diluted.

Using a strainer, pass the mixture in your stock pot. Add more hot water as necessary to help extract the rest of the giraumondfrom the strainer.  

Bring your stock pot to a medium-high boil. Add in your carrots, radish, leek, the cloves and green scotch bonnet. 

 Using a cooking thread, tie together the thyme and Culantroleaves, then wrap them in 1 cabbage leaf. Add the rolled cabbage leaf into your stock pot. Note that it must be removed before serving.

Cover, and leave on a medium-heat for 15 minutes or until vegetables have soften and are fully cooked.

In the meantime, remove beef shanks from the heat.

Once the carrots have cooked, slowly add in the pieces of beef, potatoes, malanga, yam and macaroni. Stir occasionally to avoid clumping of the ingredients.  Cover and let simmer on low/medium heat for 20 minutes. 

 If the soup thickens more than you would like, add in some hot water.

And now for the secret ingredients

In a hot pan, add in some olive oil and add in chopped onions. Cook until brown and caramelized. Using one ladle, pour your soup mixture (just the liquid) over the onions. Immediately turn off the heat.

Using a strainer, strain the soup and onion mixture, adding it back to the big pot of soup.  This is an absolute game changer. 

 Give it a good mix, correct your seasoning accordingly and it’s ready to serve. Of course, with some warm Haitian bread and butter!

What special touches do you add to your soup?

The caramelized onion part of my recipe is absolutely what elevates the flavor of the soup in contrast to the other soups of the world. The process is referred to as “Commander” and it absolutely adds a great layer of sweetness and depth.

Favorite thing about being Haitian?

Our gastronomy! I think I can unbiasedly say that Haiti has one of the best foods in the world, and that’s one of my goals with Come Over I’ll Make Dinner, to invite people to experience this amazing food the way it should be, with amazing flavors and surrounded by friends and family. 

Make sure you stay in touch with Gaëlle and the magic she creates in the kitchen by following @comeoverillmakedinner.