Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African cuisine, French cuisine, indigenous Taíno, Spanish cuisine, and Arab cuisine influences.
Levantine influences have made their way into the mainstream culture, due to an Arab diaspora over the years forming a Arab Haitians. Years of adaptation have led to these cuisines to merge into Haitian cuisine.
History
Pre-colonial cuisine
Haiti was one of many Caribbean islands inhabited by the Taíno natives, speakers of an
Arawakan language called Taíno. The
barbecue originated in
Haiti. The word 'barbecue' derives from the word
barabicu, found in the language of the Taíno people of the
Caribbean[ The Great American Barbecue and Grilling Manual by Smoky Hale. Abacus Publishing, 2000. .] and entered European languages in the form
barbacoa. Specifically, the
Oxford English Dictionary translates 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 the Diccionario 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. 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.
Colonial cuisine
Christopher Columbus landed at Môle Saint-Nicolas on 5 December 1492, and claimed the island he named
La Isla Espanola (later named Hispaniola) for Spain. The Spanish established sugar plantations and made the natives work as slaves; however, the harsh conditions and infectious diseases brought over by the Spanish sailors nearly wiped out the indigenous population by 1520 as the natives lacked immunity to these new diseases, The Spaniards imported slaves from
Africa to work these plantations instead.
The Africans introduced
okra (also called
gumbo; edible pods),
ackee (red and yellow fruit),
taro (an edible root),
(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 and Tortuga by the way of
buccaneers. The Treaty of Ryswick of 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 the Haitian Revolution ended and the First Empire of Haiti was established in 1804, thousands of refugees from the revolution, both
White people and free people of color (
affranchis or
gens de couleur libres), fled to
New Orleans, often bringing
slaves with them, doubling the city's population.
[ "Haitian Immigration: 18th & 19th Centuries" , In Motion: African American Migration Experience, New York Public Library, accessed 18 June 2015] They also introduced such Haitian specialties as red beans and rice and
Chayote (or
chayote; a pear-shaped vegetable) to the Louisiana 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
Popular ingredients for preparing cuisine include:
Popular foods
Haitian cuisine is often lumped together with other regional islands as "Caribbean cuisine", although it maintains a unique flavor.
It involves the extensive use of herbs and the liberal use of peppers. A typical dish would probably be a plate of
riz collé aux pois (diri kole ak pwa), which is rice with red kidney beans (
are often used as well) glazed with a
Marination as a sauce and topped off with red snapper, tomatoes and
onions. It is often called the
Riz 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 purée or sauce 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 are goat meat ( cabrit) and beef ( boeuf). Chicken is often boiled in a marinade consisting of lemon juice, bitter orange, Scotch bonnet pepper, garlic and 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, watercress and other vegetables depending on availability and the cook's preference. It is flavored with epis, 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, including mais moulin (mayi moulen), a savory cornmeal porridge similar to polenta or grits), petit mil (cooked millet), or blé (bulgur).
Other starches commonly eaten include yam, sweet potato, potato, and breadfruit. These are frequently eaten with a thin sauce consisting of tomato paste, onions, spices, and dried fish.
Tchaka is a hearty stew consisting of hominy, beans, joumou (squash), and meat (often pork).
Boulette are bread-bound seasoned in Haitian fashion.
Haitian spaghetti is often served in Haiti as a breakfast dish and is cooked with , dried herring, seeds, and spices, then served with ketchup and sometimes raw watercress.
One of the country's best-known appetizers is the Haitian patty (pâté), which are made with either ground beef, chicken, salted cod, smoked herring (food), and ground turkey surrounded by a crispy or flaky crust. Other snacks include crispy, spicy fried Xanthosoma fritters called accra (akra), tostones, and marinade a fried savory dough ball. For a complete meal, they may be served with griot (fried pork), tassot cabrit (fried goat meat) or other fried meat. These foods are served with a spicy slaw called pikliz which consists of cabbage, carrot, vinegar, Scotch bonnet pepper, and spices. Fried foods, collectively known as fritaille (fritay), are sold widely on the streets.
Regional dishes
Regional dishes also exist throughout Haiti. In the area around Jérémie, in the Grand'Anse department at the southwest tip of the country on the Gulf of Gonâve, a dish called
Tonmtonm, which is steamed
breadfruit called
lam veritab mashed in a
pilon, is eaten. Tonmtonm is swallowed without chewing, using a slippery sauce made of
okra (kalalou), cooked with meat, fish, crab, and savory spices. Tonmtonm is very similar to West African
fufu. Another regional dish called
poul ak nwa (
poulet aux noix de cajou), which is chicken with cashew nuts), is from the north of the country, in the area around Cap-Haïtien.
Waves of migration have also influenced Haitian cuisine. For example, immigrants from Lebanon and Syria brought kibbeh, which has been adopted into Haitian cuisine.
The flavor base of much Haitian cooking is Epis, a combination sauce made from cooked Bell pepper, garlic, and herbs, particularly scallion, thyme, and parsley. 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 imported Maggi brand.
Food by departments
|
| Artibonite | Lalo stew and white rice |
| Centre | Goat meat and turkey meat |
| Grand'Anse | Tonmtonm with okra stew |
| Nippes | |
| Nord | Chicken stew with cashew nuts and djondjon rice |
| Nord-Est | |
| Nord-Ouest | |
| Ouest | Rice and peas with griot, Haitian patty, Haitian spaghetti |
| Sud-Est | Poisson gros-de-sel |
| Sud | Conch and fish |
Beverages and drinks
Beer
Beer is one of several common alcoholic beverages consumed in Haiti. The most consumed brand of beer in Haiti is Prestige, a mild
lager. Prestige is brewed by Brasserie Nationale d'Haiti (owned by Heineken).
Rum
Haiti is known internationally for its
rum.
Rhum Barbancourt is a well-known producer. Haitian rum is unique in that the distilleries use
sugarcane juice directly instead of
molasses like other types of rum, hence the added "h" in
rhum to differentiate. The rum is marketed in approximately 20 countries and uses a process of
distillation similar to the process used to produce
cognac.
Clairin
Clairin () is a distilled spirit, made from
cane sugar, that undergoes the same distillation process as
Rhum agricole, but is less refined.
It is sometimes referred to as a white
rhum because of the similar qualities.
It is considered to be a cheaper option than standard
rhum in
Haiti. It is also used in
Haitian Vodou rituals.
Crémas
Crémas, also spelled
Crémasse (), 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.
Non-alcoholic
Due to its tropical climate, juice is a mainstay in Haiti. Juices from many fruits are commonly made and can be found everywhere.
Guava juice,
grapefruit juice,
mango juice, along with the juices of many citrus fruits (orange,
Passiflora,
passion fruit, etc.) are enjoyed. Juice is the
de facto beverage because of its variety of flavors, easy production, and widespread accessibility.
, which are non-alcoholic drinks consisting of unfermented
barley with
molasses added for flavor are commonly drunk. Fruit champagne flavored
Cola Couronne, is arguably the most popular soda in Haiti and its
Haitian diaspora, as it is a stapled beverage since 1924.
is 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 as
Coca-Cola and
PepsiCo are also enjoyed. Milkshakes (or
milkchèyk) are also drunk regularly. Sweet, strong coffee is enjoyed throughout the nation. Since 1898, one of the oldest coffee brands,
Café Selecto and the more recent
Rebo, both offer popular blends.
Haitian coffee has a classic and rich taste of chocolatey sweet with mellow citrus highlights.
Jus Papaye is a Haitian
papaya juice
milkshake flavored with
vanilla.
is a popular drink in Haiti made with milk, corn flour, anise stars, vanilla and cinnamon.
Desserts
Many types of desserts are eaten in Haiti ranging from the mild to sweet. Sugarcane is used frequently in the making of these desserts, although
granulated sugar is also used often. A
shaved ice dessert,
fresco, is similar to an
Italian ice, but consists primarily of fruit syrup.
Pain patate (pen patat) is a soft sweet
bread made using
cinnamon,
evaporated milk, and
sweet potato. It is usually served cold from the refrigerator but it can also be eaten at room temperature.
Akasan is a thick corn milkshake with a consistency similar to that of
labouille (labouyi), a type of
cornmeal porridge. It is made using many of the same ingredients as
pain patate
/ref>
Dous Makòs is a Haitian vanilla
/ref>
List of Haitian dishes
-
Bouillon
-
Brochette
-
Cassave or kasav (flatbread made out of dried, processed bitter cassava, sometimes flavored with sweetened coconut)
-
Chocolat des Cayes or Chokola La Kaye (homemade cocoa)
-
Doukounou (cornmeal pudding; neither sweet or savory)
-
Du riz blanche a sause pois noir or diri blan ak sos pwa nwa (white rice and black bean sauce)
-
Du riz djon djon or Diri djondjon (rice in black mushroom sauce)
-
Du riz a légume or diri ak legim (rice with legumes)
-
Du riz a pois or diri ak pwa (rice and beans)
-
Du riz a pois rouges or diri ak pwa wouj (rice and red beans)
-
Du riz ak pois Congo (rice with pigeon peas)
-
Du riz a sauce pois or diri ak sos pwa (rice with bean sauce)
-
Du riz a Lalo
-
Griot (seasoned fried pork with scallions and peppers in a bitter orange sauce)
-
Macaroni au Gratin (macaroni and cheese)
-
Marinad
-
Pain Haïtien (Haitian Bread)
-
Pâté Haïtien ( Haitian patty) - A very popular savory snack made with a delicate puff pastry stuffed with ground beef, salted cod (bacalao), smoked herring, chicken, and ground turkey topped with spices for a bold and spicy unique flavor.
-
Peanut Pralines
-
Picklese or Pikliz (a slaw-like condiment made with spicy pickled cabbage, onion, carrot, and Scotch bonnet peppers)
-
Salade de Betteraves (Beetroot salad)
-
Sauce Ti-Malice or Sos Ti-Malice (a spicy tangy sauce usually served over Griot or Cabrit)
-
Soup joumou
-
Tassot et bananes pesées or Taso ak bannann peze (Fried Goat and fried plantains)
-
Fried plantain
-
Poul an Sòs (Chicken in Creole Sauce)
-
Potato gratin
-
Salad Rus (beets, potato and egg salad)
See also
-
Caribbean cuisine
-
Mud cookie
-
Festival du Rhum Haiti
-
Springfield, Ohio, cat-eating hoax
External links
