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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, French, indigenous Taíno, Spanish, and Arab influences. [1]
A Haitian patty (French: pâté haïtien, Haitian Creole: pate ayisyen) is a baked puff pastry. It is commonly filled with beef, fish or chicken. [1] See also.
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Mud cookies drying in the sun. A mud cookie (Haitian Creole: bonbon tè, lit. 'earth cookie', pronounced [bɔ̃bɔ̃ tɛ]) is a famine food that is eaten in Haiti by children or expectant mothers. [1]
After the Haitian people gained independence on Jan. 1, 1804, stability proved elusive for the nearly 500,000 formerly enslaved, free Black people and white folks remaining.
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It is a very important representation of Haitian culture and history. Haitian art is distinctive, particularly in painting and sculpture where brilliant colors, naive perspective and sly humor characterize it. Frequent subjects in Haitian art include big, delectable foods, lush landscapes, market activities, jungle animals, rituals, dances, and ...
Griot (French: griot, Haitian Creole: griyo) is a dish in Haitian cuisine. It consists of pork shoulder marinated in citrus, which is braised and then fried. It is commonly served at parties. [1] Griot along with diri ak pwa wouj (red beans and rice) is considered by some to be Haiti's "national dish." [2] [3]
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