Name: Restaurant Kamúy
Address: 1485 Rue Jeanne-Mance, Montréal, Québec, H2X 2J4, Canada

Accompagné de légumes du marché et de cassave fraîche (pain plat traditionnel haïtien), un plat révélateur qui ne décevra personne.

Curry végétarien

Un plat haïtien incontournable comprenant des œufs, une demi-banane plantain, du griot effiloché, de la purée d’avocat et des haricots frits.

Traditionnel

Un classique qui saura certainement plaire à ceux qui ont envie de quelque chose de sucré avec un merveilleux mélange de banane plantain et de goyave.

Plátano maduro y guayaba

Une crêpe fourrée au chocolat avec cacao et rhum, recouverte de sauce anglaise, de cannelle, de fruit de la passion et de mangue – une bouchée de rêve!

Crêpe Kamúy

Une soupe sans lactose et sans gluten composée d’une délicate combinaison de courge turban, de légumes racines, de pâtes et de bœuf.

Soupe Joumou

In a large pot, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

Sauté Aromatics

Stir in the bell pepper, carrot, zucchini, and cauliflower. Cook for about 5-7 minutes until the vegetables start to soften.

Add Vegetables

Pour in the vegetable broth and coconut milk. Add the curry powder, turmeric, salt, and black pepper. Stir well to combine.

Add Liquids and Spices

Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for about 20 minutes or until the vegetables are tender.

Simmer

In a mixing bowl, combine the grated cassava with water and salt. Mix well until it forms a dough-like consistency.

Prepare Cassave

Divide the cassava mixture into small balls and flatten them into disks. In a skillet over medium heat, cook the disks until golden brown on both sides, about 3-4 minutes per side.

Cook Cassave

Coconut oil

Onion, chopped

Garlic, minced

Ginger, grated

Bell pepper, diced

Carrot, sliced

Zucchini, diced

Cauliflower florets

Vegetable broth

Coconut milk

Curry powder

Turmeric

Salt

Black pepper

Cassava, peeled and grated

Water

Peel the plantain and cut it into thick slices. Heat oil in a pan over medium heat and fry the slices until golden brown on both sides. Remove and drain on paper towels.

Prepare the Plantain

In the same pan, crack the eggs and cook them to your desired doneness (sunny side up, scrambled, etc.). Season with salt and pepper.

Cook the Eggs

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and season with salt to taste.

Make the Avocado Puree

On a plate, arrange the fried plantain slices, top with the cooked eggs, add the shredded griot, and serve with a side of avocado puree and fried beans.

Assemble the Dish

Eggs

Plantain

Griot (Shredded Pork)

Avocado

Fried Beans

Pepper

Garlic Powder

Oil (for frying)

Peel the ripe plantains and slice them diagonally into 1/2 inch thick pieces.

Prepare the Plantains

Cut the guavas in half and scoop out the seeds. You can leave the skin on or peel them based on your preference.

Prepare the Guavas

In a skillet, melt the butter over medium heat. Add the sliced plantains and cook for about 3-4 minutes on each side until they are golden brown.

Cook the Plantains

Sprinkle the brown sugar and cinnamon over the cooked plantains and cook for an additional 2 minutes until the sugar melts and caramelizes slightly.

Add Sugar and Cinnamon

Gently fold in the guava halves and drizzle the lemon juice over the mixture. Cook for another 2 minutes until the guavas warm up.

Combine with Guava

Serve warm as a dessert or a sweet side dish. Enjoy!

Serve

Ripe plantains

Guava

Brown sugar

Cinnamon

Butter

Lemon juice

In a large bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let it rest for 30 minutes.

Make the Crêpe Batter

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to cover the bottom. Cook for 1-2 minutes until golden, then flip and cook for another minute. Repeat with remaining batter.

Cook the Crêpes

In a small saucepan, melt the dark chocolate with cocoa powder and rum over low heat until smooth. Remove from heat.

Prepare the Filling

In a saucepan, whisk together the egg yolks and sugar. Gradually add the milk and cook over low heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract.

Make the Sauce

Place a crêpe on a plate, add a spoonful of the chocolate filling, and fold the crêpe over. Drizzle with the warm sauce, sprinkle with cinnamon, and top with passion fruit pulp and diced mango.

Assemble the Crêpes

all-purpose flour

milk

eggs

butter, melted

salt

dark chocolate, chopped

cocoa powder

egg yolks

sugar

vanilla extract

cinnamon

passion fruit pulp

mango, diced

Coupez la courge turban, les carottes, les pommes de terre, le céleri et l'oignon en petits dés. Hachez l'ail.

Préparation des ingrédients

Dans une grande casserole, chauffez l'huile d'olive à feu moyen. Ajoutez les cubes de boeuf et faites-les dorer de tous les côtés. Retirez-les et réservez.

Faire revenir le boeuf

Dans la même casserole, ajoutez l'oignon et l'ail, et faites revenir jusqu'à ce qu'ils soient translucides. Ajoutez ensuite les carottes, le céleri et les pommes de terre. Faites cuire pendant environ 5 minutes.

Cuisson des légumes

Ajoutez la courge turban, le paprika, le thym, le sel et le poivre. Remettez le boeuf dans la casserole.

Ajout de la courge et des épices

Versez le bouillon de légumes dans la casserole et portez à ébullition. Réduisez le feu et laissez mijoter pendant environ 30 minutes, ou jusqu'à ce que les légumes soient tendres.

Ajout du bouillon

Ajoutez les pâtes sans gluten et laissez cuire selon les instructions sur l'emballage, généralement 8 à 10 minutes.

Curry Végétarien

Traditionnel

Plátano Maduro Y Guayaba

Crêpe Kamúy

Soupe Joumou