Tchaka

Monique & Patrice Dauphin

Haiti

 
Monique Dauphin came to Montreal from Haiti to escape the Duvalier regime in 1969 and has been a fierce advocate for human rights ever since. When she first came to Montreal, like many Haitian women who came to the city at the time, she worked as a domestic servant. This was a big contrast to her job as a teacher in Haiti  She spent years working on programs to help women at La Maison d’Haiti and made sure to teach her son Patrice about the feminist the values she holds dear. In Haiti, Monique was a college teacher, Tchaka comes from the Taino, or indigenous people from Haiti and uses what they call the three sisters - corn, beans and squash - to provide a nourishing healthy meal often consumed on New Year's Day.  The whole family came together to cook on this evening. Pictures were taken by Jahkim (11), Isa (6) , Aza Kaöna (3) and Patrice's partner Sabina. 

Monique Dauphin came to Montreal from Haiti to escape the Duvalier regime in 1969 and has been a fierce advocate for human rights ever since. When she first came to Montreal, like many Haitian women who came to the city at the time, she worked as a domestic servant. This was a big contrast to her job as a teacher in Haiti  She spent years working on programs to help women at La Maison d’Haiti and made sure to teach her son Patrice about the feminist the values she holds dear. In Haiti, Monique was a college teacher, Tchaka comes from the Taino, or indigenous people from Haiti and uses what they call the three sisters - corn, beans and squash - to provide a nourishing healthy meal often consumed on New Year's Day.

The whole family came together to cook on this evening. Pictures were taken by Jahkim (11), Isa (6) , Aza Kaöna (3) and Patrice's partner Sabina. 

 


Tchaka

 

1 part Crushed corn (Mais concassés)

1 part Red Beans

1 part Pureed squash (Fresh or frozen)

Garlic

Thyme

Clove

Onion

Parsley

Shallots

Onion

 

Optional:

Carrots

Bell peppers (all colours)

Celery

Hot peppers to taste (ie scotch bonnet)

Pig fat

Sliced sausage to garnish.

 

Soak the beans and corn for a few hours or overnight. In a large pot, boil the beans and the corn. In a separate pan, sauté carrots, garlic, bell peppers, celery, onion, parsley, hot peppers and shallots. Once soft, add into pot with beans and corn along with clove and thyme.  Boil until beans are cooked and soup is thick. Can serve with sliced sausage.

 

Photo credit: Salima Punjani

 

Photo Credit: Jahkim (11), Isa (6) , Aza Kaöna (3) and Sabina