Eradicating Energy Poverty in Haiti

We’d like to take a moment to introduce you to one of our microgrid customers in Les Anglais.

Meet Acholo Maurice, an unmissable face in Les Anglais. Though her large hat and beautiful smile make her recognizable, she is most well-known for her homemade spaghetti ice-creams, locally known as “krem”. Born on September 15, 1964 in the neighboring town of Tiburon, Acholo is her “ti non”or nickname. Her real name is Antonica Maurice. She moved to Les Anglais, her mother’s hometown, 50 years ago. She started the spaghetti cream business 8 months ago, about four months after the micro-grid was inaugurated. Acholo finds that her most dedicated customers are school children who find the cold dessert an ideal snack to cool down with on a hot sunny day.
 
Acholo would not have been able to start this business without electricity. In fact, she bought all the required electrical equipment right after she became a grid customer. Every morning during school season, she wakes up early to pack her cream before setting out for the day. Then, around 4pm, she meticulously starts preparing this little dessert by following a recipe she got from another ice cream vendor. With her blender, she mixes some boiled spaghetti with other ingredients. Besides her blender, her freezer is another important asset. Acholo freezes the blended mixture for at least 14 hours until she is satisfied that the product is up to her standards. Her daily output can be as high as 100 ice creams on a school day which she sells before classes around 8 a.m., packed in small plastic bags. She also has three regular retailers who buy in bulk from her and then go around town shouting “Krem! Krem!” a sound everyone living in Les Anglais now knows well!
 
Preparing and selling spaghetti ice-cream is an important part of Acholo’s life. It is her own source of income which makes her an independent woman and helps her run her household. Her husband, Anfrane, became blind a few years ago which prevents him from having a job. This does not stop him from helping Acholo to sell goodies and sweets in his wooden trunk (“bak”) while seated on his veranda. This additional business helps them when there is no school and the cream doesn’t sell out easily. 
 
For those who are not able to come to Les Anglais to taste it, Acholo has graciously shared her spaghetti cream recipe for those who want to try it at home:

Recipe for Acholo’s spaghetti cream

Ingredients:

2 packs of spaghetti
8 small Bongu milk cartons (condensed milk)
Cinnamon
Sugar to taste
Flavoring
Coloring (optional)

Steps:

1. Put water to boil. Add the spaghetti and cinnamon.
2. When spaghetti is boiled leave to cool.
3. Once at room temperature, blend the spaghetti.
4. Add the milk and sugar to taste and some flavoring.
5. Add some food coloring if you want.
6. Pack in small plastic bag and freezer overnight.
7. Once the cold cream has solidified, sit back and enjoy.