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Blue drawers or tie-a-leaf is eaten as a dessert or snack, but is typically seen at cultural or heritage celebrations. [19] Doukounou is considered to be a sweet and/or savoury dish eaten as a breakfast or dessert, in Haiti. It is made with cornmeal, milk, sugar, cinnamon, raisins, vanilla extract and eggs, and is served with a sweet sauce. [20]
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]
Cinnamon, nutmeg and star anise season many Haitian recipes, while coconut and condensed milk are main components in many Haitian desserts. Aunt Cleonne prepares her cremas.
Some fan favorites include rice and beans, black rice, fried pork, plantains, beef macaroni and traditional Haitian soups, including soup Joumou.
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]
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Regional desserts feature local fruits and nuts, such as berries, figs and pecans. [9] In the early 20th century cane syrup became a staple ingredient, and is used in recipes for pecan pie , gingerbread , spice cookies, and gateau de sirop , or served plain with pancakes or hot buttermilk biscuits , similar to maple syrup in the cuisine of New ...
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