Tom's Proletarian Kitchen

Peru: Sabor y Rebelión Lomo Saltado: Stirring It Up Lomo Saltado (Beef Stir-Fry) A Peruvian-Chinese fusion dish with stir-fried beef, vegetables, and fries, served with rice. Ingredients (Serves 4): • 1 lb beef sirloin or tenderloin, sliced into thin strips • 2 tbsp soy sauce • 2 tbsp red wine vinegar • 1 tsp ground cumin • 1 red onion, sliced into wedges • 1 red bell pepper, sliced • 2 tomatoes, sliced into wedges • 1 ají amarillo pepper, sliced (or jalapeño) • 2 garlic cloves, minced • 2 tbsp vegetable oil • ¼ cup chopped cilantro • Salt and pepper to taste • 2 cups French fries, freshly cooked Instructions: 1. Marinate beef strips in soy sauce, vinegar, cumin, salt, and pepper for 10 minutes. 2. Heat 1 tbsp oil in a large skillet or wok over high heat. Stir-fry beef for 2–3 minutes until browned. Remove and set aside. 3. Add remaining oil to the skillet. Sauté garlic, onion, bell pepper, and ají amarillo ...

Peru: Sabor y Rebelión Nestled on the west coast of South America, among the Andes Mountains, on the edge of the Amazon Rainforest, is the ecologically superdiverse nation of Peru. This country was once home to one of the most advanced empires on Earth, that of the Incas. The suppression of this past and the taking of indigenous land by the Spanish led to an attempt to re-establish the grandeur of the Incan Empire by Túpac Amaru II. This failed, but the scars of this rebellion remain in the country to this day. In 1821, the independent nation of Peru was established. Thanks to a robust sector of natural resources, the importation of indentured servants, and strict adherence to a caste system, Peru started off as a much more stable country than many of the other colonies that became independent from Spain. Yet, this fragile equilibrium would soon be disrupted. Throughout the 20th century, military juntas, relentless hyperinflation, and the unresolved wounds of colonial exploitation repe...

Haiti: Plats de Résistance Griot with Sauce Ti-Malice Recipe Serves: 4–6 Prep Time: 15 minutes Cook Time: 1 hour Marinating Time: 4 hours (or overnight) Total Time: 5 hours 15 minutes (or overnight) Ingredients: Griot: 2 lbs pork shoulder, cut into 1-inch cubes 1/2 cup sour orange juice (or 1/4 cup lime juice + 1/4 cup orange juice) 2 tbsp Revolution Epis (see below) 1/4 tsp Scotch bonnet powder 1 medium onion, chopped 2 tsp fresh thyme leaves (or 1 tsp dried thyme) 1 tsp salt 1/2 tsp black pepper Vegetable oil, for frying (about 2 cups) 1/4 cup fresh parsley, chopped (for garnish) Sauce Ti-Malice: 1 medium onion, thinly sliced 1/4 tsp Scotch bonnet powder 2 garlic cloves, minced 1/4 cup lime juice 1/4 cup white vinegar 1/2 cup water 1 tbsp olive oil 1 tsp salt 1/2 tsp black pepper 1 tsp fresh thyme leaves (optional) Instructions: Griot: In a large bowl, combine pork, sour orange juice, Revolution Epis, Scotch bonnet powder, onion, thyme, salt, and pepper. Mix well to coat. Cover ...

Haiti: Plats de Résistance Yesterday, May 18, was Haitian Flag Day. It marks the moment in 1803 when revolutionary leader Jean-Jacques Dessalines tore the white from the French tricolor, declaring that Haiti’s banner would be one of liberty or death. It wasn’t just the birth of a flag. It was the birth of a nation forged in fire. In 1804, Haiti became the second independent country in the Western Hemisphere and the first to rise from the ashes of slavery, built by the only successful slave revolt in modern history. Today, Haiti is often labeled the poorest nation in the Western Hemisphere. Some blame political instability or recent crises like the 2021 assassination. Others—like Pat Robertson—infamously claimed Haiti’s woes stem from “deals with the devil” during its revolution. But the truth lies elsewhere: in debt imposed by Western powers, foreign occupations, U.S.-backed coups, and homegrown tyrants. The Haitian people have never been handed freedom—they’ve had to fight for ...