A Tribute To Haiti -Its' Cuisine and Its' People

Haiti is an interesting combination of African, Arabic, Amerind and French culture. it combines the legumes of one continents with the meat s of another along with island spices to create a unique and varied palate. The tastes can range anywhere from lightly spiced to fiery. It's an interesting mix from an interesting culture.

Haitian cooking or Manje Kreyol is a form of Creole cooking similar to what you would find in Louisiana. In fact one influenced the other there are the same components - rice beans and different kinds of meat and seafood. One famous dish is du riz colée a pois , brown rice with kidney or pinto beans, this is glazed with marinade and topped off with a red snapper. Goat meat or kabrit is also popular on the island as well as beef. There is a hearty stew called bouillon made wit red peppers ,beef or goat as well as tomatoes and potatoes. It is chicken that is the backbone of Haitian diets. It;s usually boiled and then marinaded in a mix of lemon juice, black pepper and garlic.

The Haitians crave their sweets too .Sugar cane has been grown on this island for the last three centuries so it figures prominently in the diet. Some it;s sold on the streets where it can be eaten as a snack or as a sweet afterthought. The Haitian version of Italian ice or fresco is sold on the streets. this is shaved ice with syrup. They do make their own desserts such as banana fritters known as benets as well as sweet potato pie and sweet breads made with sweet potatoes, evaporate d milk and cinnamon,

Haitian cuisine is as varied and interesting as the Haitians themselves. it;s an interesting mix of native spices and vegetables mixed with French and African cooking techniques.It is strong and long lasting as the people who make it.


Please remember the Haitians in their time of need. Donate to the Red The need it desperately and ASAP.