Poul / Chicken Kreyol

We never quite managed to get Jean-Claude Saintilus, a mainstay of the Ghetto Biennale, into the Radyo Shak to deliver a recipe in 2015. But Saintilus, a Grand Rue sculptor, planted a splendid kitchen garden with visiting artist Lee-Lee, and we had interviewed them together about their collaboration. In January 2017, I returned to the Grand Rue and visited Jean-Claude’s garden, which had by now created a shady canopy across much of his yard. Enormous banana trees grew amidst his sculptures, and vast kabocha-like squash hung from sturdy vines. He was kind enough to step me through some recipes.

Ingredients for Jean-Claude Saintilus’ chicken.

Chicken

Scallion

Chive

Garlic, crushed

Clove

Fresh hot pepper, pepper from Port-au-Prince

Tomato Paste

Vegetable Oil

Butter

Flour (optional)

My name is Jean-Claude Saintilus, and I’m going to give you a recipe for chicken.

How do you make it?

First I clean it, and then I heat it up.

How do you heat it up?

I heat it in hot water, you put it in hot water and boil it. When I’m done boiling it, then I season it. I put in spices.

What kind of spices?

I take some scallion, chive, garlic, clove, hot pepper, a little bit of hot pepper, and I season it. I put that on the chicken. When I’m done seasoning it I add little tomato paste, put in some butter, put in some oil and bring it to the boil again. [At this point, from listening to the recording, it seems apparent that I misunderstood, and interpreted “boiling again” to mean boiling in water, when in fact Jean-Claude means to fry or sauté it in the butter and oil.]

And then it’s really going to cook. I might put a little flour on there after I’m done seasoning it, and fry it. It gets really good! Use lots of good pepper.

Back to:

Radyo Shak Main

More Recipes from the Radyo Shak:

Junior’s Diri blan avek sos Aran So, White Rice with Herring Sauce

Rose-marie’s Mayi Moulin, Corn Grits with beans

Syndia Leonce’s Bannann ak Yam, Plantain and Ñame

served with

Amazan Esperanta’s Sos Pwason, Fish Sauce

Thomas Chung’s Pen Patat, Sweet Potato Pie

Blondine Herard’s Chiktay Aran So, Herring Salad for Drinkers

Alphonse Kettie’s Tasso Bef, Dried Fried Beef