Tuesday, February 21, 2012

Haitian Cuisine - National Beverages - Holidays - Traditional Clothing

Haitian Cuisine
• Haitian cuisine originates from African and French culinary styles
• All our dishes are seasoned liberally which explain the unique flavor of every dish
• The dishes are mild to moderately spicy but our “pikliz”(coleslaw) tends to be hot
• Dishes
o Appetizers
• “Pate” → Flaky or crispy Patties with meat or salted cod inside
• “Akra” → Spicy fried malanga

o “Griyo Platter” → Fried plantains with fried meat and “pikliz”
• Mostly pork but can be chicken, turkey, beef or goat
• “Pikliz” → spicy mixture resembling coleslaw but with lemon juice, spices, hot peppers, tomatoes and onions
• “Tonmtonm” → Mashed breadfruit
• Served with okra sauce with some sorts of meat

o “Diri kole ak pwa” → Rice and beans
• The color of the rice differ based on the color of the beans used
• Some sort of meat completes the dish
• Meat can be fried and on the side or in the sauce
• Meat can also be in “Legim”
• “Legim” is a thick vegetable stew consisting of a mashed mixture of eggplant, cabbage, chayote, spinach, watercress and other vegetables generally cooked with beef and/or crab

o “Diri ak djon djon” → Rice with black mushroom

o “Diri blan ak sòs pwa” → White rice with beans sauce
• The color of the sauce depends on the beans used

o “Mayi moulen” → Corn meal
• Can be cooked with the same combinations as rice

o “Bouyon” → Stew consisting of various spices, roots (potatoes, yam), plaintain, spinach, carrots, and meats such as goat or beef

o “Tchaka”→ Stew consisting of Kidney beans, pumpkin, pork meat
• Mostly served in Vodou ceremony

o “Soup Joumou” → Squash soup
• Mostly served on new year’s day

National Beverages
• Beer → Prestige
• Rum → Rhum Barbancourt
• “Kleren”→ Equivalent to moonshine 100 to 120 proof of alcohol
• “Kremas” → Alcoholic beverage resembling Pina colata only by appearance
• Non-alcoholic
o freshly made juices with : Guava, grapefruit, mango, orange , passion fruit, or lemonade
o Malta

National Sweet Dishes
• “Fresco” → Crushed iced with a sweet fruit syrup
• “Pen patat” → Sweet potatoes bread- made using cinnamon, evaporated milk, and sweet potatoes
• “Akasan” → Thick corn milkshake- made with cinnamon, evaporated and regular milk
• “Freskawo” → Homemade Hot Cocoa

Holidays or Occasions +/- Foods
• New year’s day = Independence Day → Squash Soup
• “Kanaval or Madigra” → Carnival
• “Rara” →
• Good Friday → Boiled plantains, Yams and Boniato potatoes with Fish
• Easter Sunday → White rice with bean sauce and Chicken
• Flag Day → May 18th
• “Gede or jou sen yo”→ → All Saints Day (catholic) November 1st
• “Jou mò yo” → All Souls Day→ November 2nd
• Batay Vètyè→ November 18th
• Nwèl → Christmas

Traditional Clothing
• Haitian clothing is usually comfortable, lightweight Western-style clothes, often made of cotton and linen fabrics
• Women tend to sew their clothes with a type of lightweight cotton, and wear bright, full skirts short-sleeved blouse or dresses.
• Men wear short-sleeved shirts and cotton trousers. Shoes are very important and prestigious components of attire
• Karabela --> is a traditional folk costume worn by both man and woman usually worn during Kontredans (Kwazeleywit, bal zigizing). Some people refer to it as the quadrille dress of Haiti.
• School children all wear uniforms

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