1 lb dried corn, crushed
1 lb red bean, cleaned and dried
2 qt water
2 siv (scallions), chopped
1 tsp garlic, chopped
1/2 lb smoked pork or turkey (optional)
4 sprigs thyme 4 sprigs flat parsley
3 Tbsp neutral oil
1 Scotch bonnet or Habanero pepper
2 Tbsp sour orange or lime juice
1 tbsp Haitian epis
Sea salt and ground black pepper to taste
2 Tbsp olive oil, drizzled on dish
1 avocado, sliced for garnish
In a large Dutch oven pot, place corn, red bean, water, garlic, thyme parsley, oil, and cloves.
Cover pot and simmer for 3 hours at medium-low heat, or in a pressure cooker for 25 minutes.
Add remaining water, scotch bonnet or Habanero pepper, pork or turkey, and cook for another 25 minutes.
In a separate medium pan, add oil, siv, and epis. Sauté for 1–2 minutes on medium-high heat and transfer to the corn and bean mixture.
Add sour orange or lime juice, sea salt, and black ground pepper into the tchaka. Stir the mixture well.
Transfer the tchaka to a soup bowl. Drizzle olive oil and garnish with chopped parsley. Serve with fresh slices of avocado, and confi (Haitian hot sauce).