Haitian gastronomy . The gastronomy of Haiti has its origin in the diverse culinary styles of the ethnic groups that have passed through the western part of the island of Hispaniola , since its discovery. These ethnic groups include the French, the Africans, the Taíno Amerindians and the Spanish.
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- 1 General
- 2 Common foods
- 3 The auyama soup
- 4 typical dishes
- 5 Drinks
- 6 Sources
The cuisine Haiti is similar to that of other countries Latinos from the Caribbean (the Spanish-speaking and Francophone countries of the Antilles ) but differs at different points in their regional presentations. Its main influence derives from French gastronomy, and African gastronomy, with notable derivations of the culinary technique of the native Taíno and the Spanish.
Most Haitians, who are extremely poor, can rarely see a baguette , croissant, or petit four on their tables. French influence tends to be concentrated in a tiny and immensely rich elite, whose members live an isolated existence, disconnected from the harsh realities of life in affluent suburbs such as Petionville . The rest of the population enjoys what is known as the prevalent diet in the Caribbean , defined by common geographic characteristics and with roots in indigenous African and pre-Columbian cultures, with some interesting variations.
Haitians often use peppers and other strong flavors . The kitchen Haitian is considered moderately spicy, not very tasty and not very spicy.
In the country, however, many foreign executives have begun to introduce various foreign cuisines into Haitian culture . Many years of colonization have led these gastronomies (for example: the Levantine brought by Sephardic immigrants who arrived in Haiti) to merge with Haitian cuisine.
The sauces based on different types of beans , are very popular in Haiti , especially the made with pigeon peas .
The rice and beans in different presentations are consumed throughout the country and form the basis of power in Haiti. Their basic food diet therefore consists of foods high in starch and carbohydrates . In the more rural areas other foods are eaten, such as the really appreciated ground corn ; a compound similar to corn flour that can be tasted with pois sauce , a bean sauce made with one of the many types of beans such as kidney, pint, or with chickpeas , or with beansstick (known in other countries as pigeon pea ).
Ground corn can be accompanied with fish (often snapper), or only, depending on personal preference. The tomato , the oregano , cabbage or cabbage , the avocado or pimento are some of the various types of plants used in Haitian dishes.
The dishes of seafood including conch and sel gros poisson , fish cooked with salt rock. It is in the superior hotels and restaurants where the most obvious French culinary influences can be appreciated.
The soup of auyama or ?? soup joumou ?? It is the special dish of the Haitian culinary tradition, due to the relationship it has with the fact that it was Haiti , the first black republic to become independent in history and to be the second in America . According to tradition, slaves in the former French colony did not have the right to touch the auyama ( pumpkin ), nor did they have access to ingredients such as celery , carrot , cabbage, and leek . By breaking the yoke of slavery and declaring the birth of the Republic of Haiti, the former slaves began to prepare auyama soup as a symbol of their freedom, a custom that is repeated every January 1st, when the nation celebrates its national holiday.
The soup of auyama or ?? soup joumou ?? It is the special dish of the Haitian culinary tradition.Unlike its Dominican cousin , the Haitian joumou is not a cream but an auyama soup made with pieces of meat and vegetables .
The soup of pumpkin appears across the Caribbean . Unlike its Dominican cousin , Haitian joumou is not a cream but an auyama soup made with pieces of meat and vegetables . It is eaten on New Year’s Day and has a strong symbolic value, representing liberation from slavery.
- The Banane Péséeor pesé banan . It is a typical Haitian dish . It is prepared with the banana dough , fried in sunflower oil . This preparation is known as tostones in the Dominican Republic and Puerto Rico , but in Haiti, the largest pieces are cut. It is eaten frequently throughout the country both as a snack-food or as a side dish. It is usually accompanied with crusts or fried, which are products of the pig or goat .
- Riz et pois( rice and beans ). Rice and peas , as in Jamaica , is the centerpiece of daily food . Served with chicken , pork ( griot ), beef cow or goat and weighed banan (fried plantains). This is the dish of the day for most Haitians.
- The you malice. It is a spicy sauce made with onions , tomatoes and hot peppers . According to Haitian folklore it is named after the man who created this sauce, as a joke to a friend. Other popular sauces are black bean sauce and one made with pigeon peas which they call Congo in Haiti.
- Joumou soup. One of the most popular preparations in the celebration of the Independence Day ( January 1 ) is joumou soup ( soup of pumpkin ) taken that day as breakfast.
- He will say ak djon-djon?? or rice with mushrooms , another typical food that not all Haitian citizens have access to, due to the wide social gap that exists.
- Garden meat ragout.
Riz et pois ( rice and beans ).
- Pork fries.
- Buccaneer Punch
- Fishwith hot sauce
- Creole cod
- Tropical herring
- Italian-Haitian chicken
- Eggplantswith béchamel sauce
- Rice with beans
- Rice with black mushrooms
- Bananawith orange juice
- Meringue bananas
Regarding Haitians prefer drinks and refreshing juices rich fruits (of pineapple , of papaya , of handle of guava , etc.). There are other popular drinks like rum , different types of punch and liquor of coconut .