Haitian cuisine

Haitian cuisineis a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island ofHispaniola, namelyAfrican,French, indigenousTaíno,Spanish, andArabinfluences.Haitian cuisine has some similarities with  "criollo" (Spanishfor 'creole') cooking and similar to the rest of theCaribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences,with notable derivatives coming from native Taíno andSpanishtechniques.
Levantineinfluences have made their way into the mainstream culture, due to anArab migrationover the years forming acommunity of shared Arab descent. Years of adaptation have led to these cuisines to merge into Haitian cuisine.
Haiti was one of many Caribbean islands inhabited by the Taíno natives, speakers of anArawakanlanguage calledTaíno. Thebarbecueoriginated inHaiti. The word 'barbecue' derives from the wordbarabicu, found in the language of the Taíno people of theCaribbeanand entered European languages in the formbarbacoa. Specifically, theOxford English Dictionarytranslates the word as "framework of sticks set upon posts".
Gonzalo Fernández de Oviedo y Valdés, a Spanish explorer, was the first to use the word "barbecoa" in print in Spain in 1526 in theDiccionario de la Lengua Española (2nd Edition) of the Real Academia Española.After Columbus landed in the Americas in 1492, the Spaniards found native Haitians roasting animal meat over a grill consisting of a wooden framework resting on sticks and a fire made underneath so that flames and smoke would rise and envelop the animal meat, giving it a certain flavor. Strangely enough, the same framework was used as a means of protection against the wild that may attack during the middle of the night while at sleep.The barbecue not only survived in the Haitian cuisine, but was introduced to many different parts of the world and has numerousregional variations.
Christopher Columbuslanded atMôle Saint-Nicolason 5 December 1492, and claimed the island he namedLa Isla Espanola(later named Hispaniola) for Spain. The Spanish established sugar plantations and made the natives work as slaves; however, the harsh conditions andinfectious diseasesbrought over by the Spanish sailors nearly wiped out the indigenous population by 1520 as the natives lackedimmunityto these new diseases, The Spaniards imported slaves fromAfricato work these plantations instead.The Africans introducedokra(also calledgumbo; edible pods),ackee(red and yellow fruit),taro(an edible root),pigeon peas(seeds of an African shrub), and various spices to the diet. In 1659, the French had established themselves on the western portion of the islands of Hispaniola andTortugaby the way ofbuccaneers. TheTreaty of Ryswickof 1697 allowed the French to acquire the western portion of the island from the Spanish they had neglected. By the 1700s, the French had situated control comfortably, successfully cultivating sugarcane, coffee, cotton, and cocoa from the African slave labor. When theHaitian Revolutionended and theFirst Empire of Haitiwas established in 1804, thousands of refugees from the revolution, bothwhitesandfree people of color(affranchisorgens de couleur libres), fled toNew Orleans, often bringingAfricanslaveswith them, doubling the city's population.They also introduced such Haitian specialties asred beans and riceandmirliton(orchayote; a pear-shaped vegetable) to theLouisiana Creole cuisine.
Since independence from France, the French influence has remained evident in the Haitian society, not only in the usage of the language but in the contributions to the cuisine. French cheeses, breads and desserts are still common foods found at local stores and markets.
Popular ingredients for preparing cuisine include:
Haitian cuisine is often lumped together with other regional  islands as "Caribbean cuisine", although it maintains an independently unique flavor.It involves the extensive use of herbs and the liberal use of peppers. A typical dish would probably be a plate ofriz collé aux pois(diri kole ak pwa), which is rice with red kidney beans (pinto beansare often used as well) glazed with amarinadeas a sauce and topped off with red snapper, tomatoes andonions. It is often called theRiz National, considered to be the national rice of Haiti.
Rice is occasionally eaten with beans alone, but more often than not, some sort of meat completes the dish.Bean puréeorsauce pois(sos pwa) is often poured on top of white rice. The traditional Haitian sauce pois is less thick than Cuban black bean soup. Black beans are usually the beans of choice, followed by red beans, white beans, and even peas. Chicken is frequently eaten, as aregoat meat(cabrit) and beef (boeuf). Chicken is often boiled in a marinade consisting oflemon juice,sour orange,Scotch bonnet pepper,garlicand other seasonings, then subsequently fried until crispy.
Légume Haïtien (or simply "légume'" in Haiti), is a thick vegetable stew consisting of a mashed mixture of eggplant, cabbage,chayote, spinach,watercressand other vegetables depending on availability and the cook's preference. It is flavored withépice, onions, garlic, and tomato paste, and generally cooked with beef or crab. Légume is most often served with rice, but may also be served with other starches, includingmais moulin(mayi moulen), a savory cornmeal porridge similar topolentaorgrits),petit mil(cookedmillet), orblé(wheat).
Other starches commonly eaten includeyam,sweet potato,potato, andbreadfruit. These are frequently eaten with a thin sauce consisting of tomato paste, onions, spices, and dried fish.
Tchakais a hearty stew consisting ofhominy, beans,joumou(squash), and meat (oftenpork).
Bouletteare bread-boundmeatballsseasoned in Haitian fashion.
Haitian spaghettiis often served in Haiti as a breakfast dish and is cooked withhot dogs, driedherring, seeds, and spices, then served withtomato sauceand sometimes rawwatercress.
One of the country's best-known appetizers is theHaitian patty(pâté), which are made with either ground beef, chicken,salted cod, smokedherring (food), and ground turkey surrounded by a crispy or flaky crust. Other snacks include crispy, spicy friedmalangafritters called accra (akra),bananes pesées, andmarinadea fried savory dough ball. For a complete meal, they may be served withgriot(fried pork), tassot cabrit (fried goat meat) or other fried meat. These foods are served with a spicy slaw calledpiklizwhich consists of cabbage, carrot, vinegar, Scotch bonnet pepper, and spices. Fried foods, collectively known asfritaille(fritay), are sold widely on the streets.Haitian fries and sweet Haitian vanilla bean marshmallows are also popular appetizers in Haiti.
Regional dishes also exist throughout Haiti. In the area aroundJérémie, in theGrand'Ansedepartment at the southwest tip of the country on theGulf of Gonâve, a dish calledtonmtonm, which is steamedbreadfruitcalledlam veritabmashed in apilon,is eaten. Tonmtonm is swallowed without chewing, using a slippery sauce made ofokra(kalalou), cooked with meat, fish, crab, and savory spices. Tonmtonm is very similar to West Africanfufu.Another regional dish calledpoul ak nwa(poulet aux noix de cajou), which is chicken with cashew nuts), is from the north of the country, in the area aroundCap-Haïtien.
Waves of migration have also influenced Haitian cuisine. For example, immigrants fromLebanonandSyriabroughtkibbeh, which has been adopted into Haitian cuisine.
The flavor base of much Haitian cooking isépice, a combination sauce made from cookedpeppers,garlic, andherbs, particularlygreen onions,thyme, andparsley. It is also used as a basic condiment for rice and beans and is also used in stews and soups.
Bouillon cubes are often used by Haitian cooks, especially with the increasingly importedMaggibrand.
Beeris one of several common alcoholic beverages consumed in Haiti. The most consumed brand of beer in Haiti isPrestige, a mildlager. Prestige is brewed byBrasserie Nationale d'Haiti(owned by Heineken).
Haiti is known internationally for itsrum.Rhum Barbancourtis a well-known producer. Haitian rum is unique in that the distilleries usesugarcane juicedirectly instead ofmolasseslike other types of rum, hence the added "h" inrhumto differentiate. The rum is marketed in approximately 20 countries and uses a process ofdistillationsimilar to the process used to producecognac.
Clairin(Haitian Creole:kleren) is adistilled spirit, made fromcane sugar, that undergoes the same distillation process asrhum, but is less refined.It is sometimes referred to as a whiterhumbecause of the similar qualities.It is considered to be a cheaper option than standardrhuminHaiti. It is also used inVodourituals.
Crémas, also spelledCrémasse(Haitian Creole:kremas), is a sweet and creamy alcoholic beverage native to Haiti. The beverage is made primarily from creamed coconut, sweetened condensed or evaporated milk, and rum. The rum used is usually dark; however, white rum is used frequently as well. Various other spices are added for additional flavoring such as cinnamon, nutmeg, anise, as well as miscellaneous ingredients such as the widely used vanilla extract or raisins. Recipes vary from person to person with a few differences in ingredients here and there. However, the overall look and taste are the same. The beverage possesses a creamy consistency similar to a thick milkshake and varies from off-white to beige in color. It is a very popular drink, served regularly at social events and during the holidays. It is usually consumed along with a sweet pastry of some sort. The drink is often served cold; however, it can be served at room temperature. The beverage has become recently marketed in Haiti as well as the United States.
Due to its tropical climate, juice is a mainstay in Haiti. Juices from many fruits are commonly made and can be found everywhere.Guavajuice,grapefruitjuice,mangojuice, along with the juices of many citrus fruits (orange,granadilla,passion fruit, etc.) are enjoyed. Juice is thede factobeverage because of its variety of flavors, easy production, and widespread accessibility.Malt beverages, which are non-alcoholic drinks consisting of unfermentedbarleywithmolassesadded for flavor are commonly drunk. Fruit champagne flavoredCola Couronne, is arguably the most popular soda in Haiti and itsdiaspora, as it is a stapled beverage since 1924.Cola Lacayeis also another brand of soda that comes in a variety of flavors including fruit cola. In the more urban areas of the nation, American beverages such asCoca-ColaandPepsiCoare also enjoyed. Milkshakes (ormilkchèyk)  are also drunk regularly. Sweet, strong coffee is enjoyed throughout the nation. Since 1898, one of the oldest coffee brands,Café Selectoand the more recentRebo,both offer popular blends.Haitian coffeehas a classic and rich taste of chocolatey sweet with mellow citrus highlights.Jus Papaye is a Haitianpapayajuicemilkshakeflavored withvanilla.Akasanis a popular drink in Haiti made with milk, corn flour, anise stars, vanilla and cinnamon.
Many types of desserts are eaten in Haiti ranging from the mild to sweet. Sugarcane is used frequently in the making of these desserts, althoughgranulated sugaris also used often. Ashaved icedessert,fresco, is similar to anItalian ice, but consists primarily of fruit syrup.Pain patate(pen patat) is a soft sweetbreadmade usingcinnamon,evaporated milk, andsweet potato. It is usually served cold from the refrigerator but it can also be eaten at room temperature.Akasanis a thick corn milkshake with a consistency similar to that oflabouille(labouyi), a type ofcornmealporridge. It is made using many of the same ingredients aspain patateconsisting of evaporated milk, and sugar.Dous Makòsis a Haitian vanillafudge.