Logo of Mélange

The Creole Gyal” by Chef Eva Longsworth


Haitian Chef Japhet

Haitian Chef, Japhet

A man in a white suit by the balcony

Haitian Chicken Stew

A plate of rice, chicken and tomatoes


4 chicken thighs, skin on

4 cups water -(bring to boil)

2 limes squeezed, then reserve the limes

1/2 cup Haitian Epis

2 tbsp oil. Olive, vegetable or peanut oil

2 cloves garlic crushed or smashed

2 tbsp tomato paste

1 medium yellow onion, sliced

1 tbsp fresh parsley

1 tbsp thyme

2 tbsp white vinegar

1/2 tsp kosher salt

half orange and green bell peppers sliced, and seeds removed


Boil 4 cups of water on medium heat. Squeeze the limes and set aside. Do not discard the limes.

Clean and wash chicken with the limes then rinse 3-4 times. Place the chicken in a large bowl or colander and pour the hot water over the chicken.

Use tongs to transfer the meat from the hot water bath to a large bowl. Season the meat with lime juice and Haitian Epis. Let marinate for at least 30 minutes before cooking, or best overnight.

In a pan, bring fire to medium high heat, add two tbsp. of oil and sear the meat on both sides until  golden brown; do not throw away the marinating sauce. Remove meat from heat and place on a paper towel plate.

In the same pan, sauté half of the onion and garlic until fragrant (about 45 seconds) then add the tomato paste. Stir. Then quickly add 1 cup water, stir, and add the chicken.

Pour the marinating sauce over the chicken, then add 2 cups water in the marinating. Add vinegar, parsley, kosher salt, and thyme. Cover and let simmer for 15 minutes.

After  simmering, uncover and add the bell peppers and the other half of sliced onions. Stir, cover, and simmer for the remaining 5 minutes.

Serve over rice or desired side.


Gourmet School Meal Program

The amazing food scene on Nevis
includes a Gourmet School Meal Program

Chef smiling in front of a pool
Famous Cuban food in a white plate
Vegetable wrap with tropical fruit slices
A burger dish with fruits

Haitian Chef Rose Michel

Haitian Chef, Rose Michel

Woman showing her recipe in the kitchen

CEO, Chef, Entrepreneur & Success Coach! Chef Rose is a woman of many talents.

She is an exceptional Chef and owner of Belmere Catering as well as Success Coach and Founder of S.E.E.D Success. Empowered. Educated. Development, with over 10 years of experience in professional cooking and catering. She has extensive experience in creating a community full of love, compassion, and cultural awareness through food, including exposing people to the beauty and strength of the Haitian culture.

She was recently featured in the New York Times for her famous Haitian Pumpkin Soup (Soup Joumou) recipe. She was also featured in the Miami Times, Miami Herald, local channel 10 news in Miami, NY Daily News, Manik Magazine, Zagat.com, Food Republic, Edible Manhattan, and on the panels with CHOPPED Champion Chefs.

Hers was the first Haitian-American company featured at Smorgasbord Food Markets and Queens International Food Market.

Chef Rose has helped to raise over $2M for non-profit organizations and wrote a cookbook to support the Domestic Violence cause. She develops innovative and strategic plans and establishes clear visions so people can have the opportunity to be part of something much greater than themselves. She also has experience as an Adult Education Instructor.

Her passion for cooking, teaching, and community remains at the forefront of all her endeavors.


Colorful beet salad recipe


6 whole white potatoes

3 beets

½ yellow onion

½ red onion

1 green pepper

3 whole carrots

1 cup of mayonnaise

½ tbs salt

½ tbs pepper

1 tbs of mustard


Bring 1 quart of water to a boil.

Peel Potatoes, Beets and Carrots

Place Beets in water for 15min than add potatoes for 10 min, then add the carrots for the last 5 min

Drain water from pot and set aside to cool

Dice both onion finely and dice green peppers

After cooling dice the beets and carrots and cube the potatoes

In a larger mix bowl, add all ingredients and thoroughly. You can taste to see if it needs more if you like.

Place in refrigerator and serve cold

Serve 15 | Prep Time: 15 min. Cook Time: 30 min. | Ready in 45 min


Haitian Chef Lovely

Haitian Chef Lovely

A chef posing in her kitchen

Chef Lovely’s Haitian Spaghetti

Pasta dish with meat and vegetables


1 lb  barilla spaghetti

1/2 lb of turkey sausage

1/2 of smoked herring

Small red and yellow onion, sliced

1 yellow and red bell pepper, sliced

8 oz tomato sauce

1/2 scotch bonnet, minced

1 tbs of epis

1 tbs of chopped garlic

2 sprigs of thyme

4 tbs of olive oil

2 tbs of butter

Parmesan cheese (optional )

4 cups of water

3 tbs of salt

1 tbs of pepper


In a large pot add 4 cups of water, 1 tbs of olive oil and 2 tbs of salt to a boil

Add 1 lb of barilla spaghetti to the water and cook for 8 minutes

Drain the spaghetti and set aside

In a pot, add 3 tbs of olive oil, sauté  the sausage and smoked herring for about 2 -3 minutes

Add tomato sauce, epis, garlic, scotch bonnet, peppers, thyme and couple of spoons of water from the boiling spaghetti

Add cooked spaghetti. Mix well

Reduce the heat, add 2 tbs of butter, black pepper and onions. Let simmer for 4 minutes then serve (with Parmesan cheese, optional)

Serving : 4 | Prep time : 10 mins   Cook : 20 mins  |  Ready : 30 min