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So far, the pepper sauces have been a huge success. With the sauces already widely available online, Bel Soley expects their operations to grow by adding volume, additional agricultural products and new processing technologies to prepare their products for the Haitian and U.S. markets. They’re already thinking ahead, and future plans could include expansion into other labor-intensive businesses, such as textiles and handicrafts—exactly the kinds of enterprises that will help Haiti rebuild.
American organizations that wish to help with Haitian reconstruction can participate in Bel Soley’s “Rebuilding Haiti One Pepper at a Time” fundraising campaign. Nonprofit groups like churches, schools, etc. can buy Bel Soley products at wholesale prices and resell them to raise funds. 100% of the wholesale price paid to Bel Soley goes to building up agriculture in Haiti. The funds raised by the organization are available for support of mission activities anywhere, especially in Haiti. Learn how to participate in Bel Soley’s campaign here.
“Haiti is Hot! is not just a great product to add spice to one’s diet,” explained Knox Singleton, CEO of INOVA Health Systems and president of CCH, “[it] represents an exciting and successful new approach to economic development. The future of Haiti depends upon creating economic progress that generates returns for both local Haitian businesses and local poor farms in an ethical, sustainable cycle. Bel Soley really is helping to rebuild Haiti ‘one pepper at a time!’”
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Recipes
Rice and Red Beans (Diri kole a pwa)
1 cup red kidney beans
4 cups water
1/4 cup salt pork or bacon cut into small cubes
1 onion finely chopped
1 hot green pepper chopped
2 cloves garlic chopped
2 cups long grain rice
1 teaspoon Bel Soley Mango Cherry Pepper Sauce
In a medium pot cook the beans in water for 2 hours or until tender. Drain the beans, reserve the water, which will be used to cook the rice. In a large pan, fry the salt pork until crisp. Add the onion, garlic, and hot green pepper, sautee for 5 minutes. To the pan, add the beans, rice, reserved water, and pepper sauce. Bring to a boil. Lower heat, cover, and simmer for 20-25 minutes.
Meatballs (Boulet)
4 slices stale white bread
1 cup milk
1 pound lean ground beef
1/2 cup grated Parmesan cheese
2 slices smoked ham or bacon, minced
2 cloves of garlic, minced
1 tablespoon Bel Soley Papaya Pepper Sauce
1/2 cup flour
Oil for frying
Bel Soley Papaya Pepper Sauce for dipping
In a medium mixing bowl break up the slices of bread and add the milk. Let the bread soak in the milk for about 5 minutes. Squeeze out any access milk from the bread. To the bread, add the rest of the ingredients, mix thoroughly with your hands. Sprinkle flour on a small plate. Roll about 2 tablespoons of the meat mixture into balls. Dredge the meatballs in the flour. Place meatballs in heated oil and fry for about 5 minutes a side, or until the internal temperature is 165 degrees. Serve with Bel Soley Papaya Pepper Sauce.
Corn Fritters
1/2 cup flour
1 cup water
1/4 cup melted butter
3 eggs slightly beaten
1 10 ounce can yellow corn
3 tablespoons Bell Soley Mango Cherry Pepper Sauce
Oil for frying
Bel Soley Mango Cherry Pepper Sauce for dippping
In a large frying pan, heat oil to 350 degrees.
In a medium mixing bowl, combine flour, water, butter and eggs. Add corn and pepper sauce, mix gently. Using a tablespoon, drop batter into hot oil. Fry until brown, flipping with a heat-proof spatula as needed. Drain fritters on a paper towel. Serve with Bel Soley Mango Cherry Pepper Sauce.
Read more about Haiti is Hot! By clicking here.
Want to try the hot sauces described in this article? Shop for Nap Boule here!
You can also purchase Bel Soley products through Peppers.com.
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