"Blé"
(Haitian Bulgur Wheat)

 The first time I ever ate “blé” was when I was an elementary school (can’t quite remember the grade or age) and I was living in an apartment in Boca Raton, Florida. I only had 2 brothers at the time (and had no idea I would have 5 more). My parents weren’t home but my Auntie Viviane and my Late Uncle Walder were watching us. My uncle was in the kitchen cooking blé while the rest of us were out in the living room, playing, joking around, and making fun of my uncle. His nickname was “DouDou” so you can only imagine what kind of jokes were being said but hey, my Auntie Viviane started it! 

Anyway, I don’t know what he did or how he did it but it was the BEST blé I have ever had in my life! It was so spicy and so flavorful and there was no other way to describe it. Any other blé that I have had, whether someone else made it or myself, has never come up to par with what he made that day. Sadly, I was never able to figure out his secret recipe on the blé before he passed. However, I have been able to develop a version that I personally enjoy. The main difference compared to any traditional version of Haitian Blé is the addition of salt pork. It’s almost like bacon but fattier and it’s not smoked. However, it lends it a great flavor. The ingredients of this recipe is below and followed by an instructional video on how I make it. I hope you give it a try and let me know what you think!

Ingredients:

​3 ½ cups Bulgur Wheat (Blé)
½ of a 12oz pkg of Salt Pork (optional)
1 Onion, diced
3 – 4 tbsps. Butter
2 – 3 Garlic Cloves, minced
1 tsp. Goya Adobo and additional to taste
1 can (15oz) Pinto Beans
1 can (13.5oz) Coconut Milk
​1 packet Sazon Goya
Few springs of Fresh Thyme or ½ tsp. dried Thyme
Water
Salt and Pepper to taste
1 Habanero Pepper (optional)

Directions:

Posted August 14th, 2019

What are you thoughts on this recipe? Have you ever had Blé before? What do you like it with?
​Let me know and comment below!