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When I get old, will you take care of me?

the elderly and the youngA Haitian friend of mine who is married to a Frenchman and raising her kids in Paris said to me once that she was afraid of what was going to happen to her when she gets old. She told me that her kids do not have the sense of responsibility towards aging parents and her 7 year-old already talked of putting her “away” at the first sign of diminished capacity. I told her that maybe it was because they didn’t have a lot of older family members living with them like we did growing up, but she was convinced it was their generation.

I am very fortunate to have my grandmother alive and kicking at 83. The idea of her living somewhere other than with one of her children or grandchildren NEVER crossed my mind. While growing up, she went back and forth to Haiti and while in the states would rotate amongst family members. We always wanted to know when and how long she would spend with us because the ones she visited the longest would show who her favorites were (she never confirmed this by the way). My grandmother is probably not like most 83 year-olds in that she can still cook and clean  all on her own. The only reason she insists on having someone in the house with her is so she doesn’t get lonely.

But, even if she weren’t able to take care of herself, I don’t think we would consider letting someone else take the charge. With everyone’s busy lives, we would find some way to make it work (it’s a good thing she had 7 kids :-) ). That’s just what is done in the Haitian culture, but I’ve seen that change amongst 2nd generation immigrants. I sense that they don’t feel the stigma of choosing alternative forms of care that their parents did. So, I can understand my friend’s worry about what will happen to her should she live to 80.

The difficult part about this cultural expectation is that it’s best taught through example. Having my grandmother with us from time to time made me comfortable with the idea that I would be doing the same for my mother one day. We are lucky that both my mom and mother-in-law visit us quite frequently. Hopefully, that will start teaching my kids the lesson I learned and I will never have to be away from family in my old age.

How does your culture deal with aging parents?

How to make Haitian meatballs

As I mentioned before, I’m not a big fan of Venezuelan food. Therefore, at home the kids mostly eat traditional Haitian cuisine. I remember how tired I would grow of some variation of rice and beans, so I try to throw in some pasta or grilled vegetables on the weekly menu.

Meatballs, or boulèt, is one of my favorite dishes. Haitian food is complicated to make, so I’m going to give you the basic directions to make the meatballs and will also include what I feel are some optional steps.

Here’s what you’re going to need to get started:

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Ground beef – this about 1 lb.

Bread (stale if you have it) soaked in water

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Spice medley – parsley, garlic, red and green bell peppers, green onions.

You’re also going to need this contraption:

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This is handmade mortar and pestle and a MUST in any self-respecting Haitian household.

First thing is to crush all the fresh spices in the mortar and pestle. Add some fine salt to your liking.

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Squeeze the excess water out of the bread and set aside.

Optional: 1) Add the juice of a squeezed lemon into the spice mix for acidity. 2) After squeezing the excess water out of the bread and do the same. 3)You can rinse the ground beef in a sieve to remove some of the blood.

Add the spices and the bread to the ground beef.

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I also like to to add a chopped medium-sized onion.

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Mix the spices, bread and onions and this what you get.

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You take the ground beef mixture with some all-purpose flour and start making the meatballs by rolling large spoonfuls between the palms of your hands (or however you like to make your meatballs round). Once the desired shape, roll them in the flour. In the meantime, heat up your oil – I like to use corn or vegetable.

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When the oil is hot (it bubbles when I put the end of a wooden spoon in it), start frying the meatballs.

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When they’ve browned on one side, flip them over.

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As with any fried food, I like to set them on a paper towel to drain any excess oil. In the interim, rinse and repeat for the remaining uncooked meatballs.

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And this, is the boulèt in all its glory.

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In our house, it’s usually eaten with white rice and red or black bean purée, but it’s not a hard and fast rule. Sometimes I accidentally get full eating them while cooking, so it can definitely stand alone.

Any questions?

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