📝 About This Recipe
Tchaka is a legendary Haitian stew that embodies the spirit of communal cooking and rich cultural heritage. This hearty masterpiece features a slow-simmered base of cracked corn and red beans, enriched with succulent pieces of smoked pork and aromatic spices. It is a dish of patience and soul, offering a deep, smoky flavor profile that is both comforting and profoundly satisfying.
🥗 Ingredients
The Grains and Legumes
- 2 cups Dried cracked corn (Mais moulu gros grain) (soaked overnight and drained)
- 1 cup Dried red kidney beans (soaked overnight and drained)
- 10-12 cups Water (divided use)
The Meat
- 1.5 pounds Smoked pork shoulder or ham hock (cut into 1-inch cubes)
- 1 pound Salted pig feet or smoked neck bones (cleaned and parboiled to remove excess salt)
The Haitian Epis and Aromatics
- 1/2 cup Haitian Epis (Green Seasoning) (blend of scallions, garlic, peppers, and parsley)
- 4 pieces Garlic cloves (minced)
- 1 piece Yellow onion (finely chopped)
- 1 piece Scotch Bonnet pepper (kept whole for flavor, not heat)
- 4 pieces Fresh thyme sprigs
- 3-4 pieces Cloves (pressed into the onion or pepper)
Seasoning and Finish
- 1 cup Coconut milk (optional, for added creaminess)
- to taste Salt and black pepper
- 1 tablespoon Lime juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the soaked cracked corn and red beans under cold water until the water runs clear.
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2
In a large, heavy-bottomed stockpot or Dutch oven (the 'Chodyè'), add the cracked corn and 6 cups of water. Bring to a boil, then reduce to a simmer.
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3
In a separate pot, boil the red beans in 4 cups of water until they begin to soften (about 45-60 minutes). Do not discard the bean water, as it provides the iconic color.
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4
While the grains and beans simmer, prepare the meat. If using salted pig feet, boil them separately for 20 minutes to remove excess salt, then drain.
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5
In a skillet, lightly brown the cubed smoked pork and pig feet with a tablespoon of Epis to lock in the flavor.
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6
Once the corn has been simmering for about 45 minutes, add the pre-cooked beans along with their dark cooking liquid into the large pot with the corn.
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7
Incorporate the browned smoked meats, minced garlic, and chopped onions into the pot. Stir well to combine the starches and proteins.
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8
Add the remaining Haitian Epis, thyme sprigs, and the whole Scotch Bonnet pepper (be careful not to puncture it if you want to avoid extreme heat).
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9
Pour in the coconut milk if using. This adds a traditional silky texture that balances the smokiness of the pork.
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10
Cover the pot and simmer on low heat for another 60 to 90 minutes. Stir occasionally to prevent the corn from sticking to the bottom.
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11
Monitor the consistency; the Tchaka should be thick and creamy, not watery. If it becomes too dry, add a cup of warm water.
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12
Once the corn is tender and the meat is falling off the bone, remove the Scotch Bonnet and thyme sprigs.
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13
Taste and adjust seasoning with salt, pepper, and a splash of lime juice to brighten the deep flavors.
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14
Let the stew rest for 10 minutes before serving to allow the flavors to fully marry together.
💡 Chef's Tips
Soaking the cracked corn overnight is non-negotiable for a creamy texture; skipping this will result in tough grains. Always keep the Scotch Bonnet pepper whole and remove it before serving to ensure the dish stays aromatic rather than mouth-numbing. If you don't have Haitian Epis, make a quick paste of scallions, garlic, parsley, and bell peppers in a food processor. The secret to a great Tchaka is the 'bean water'—never discard it, as it contains the pigment and nutrients that give the stew its character. For a vegetarian version, swap the pork for smoked paprika and liquid smoke to mimic that essential wood-fired flavor.
🍽️ Serving Suggestions
Serve steaming hot in deep bowls with a side of sliced avocado for a buttery contrast. Pair with a cold glass of 'Jus de Citron' (Haitian limeade) to cut through the richness of the pork. A side of Pikliz (Haitian pickled vegetable relish) provides a spicy, acidic crunch that complements the stew perfectly. Enjoy with a piece of crusty Haitian bread to soak up every last drop of the savory broth.