Haitian cuisine

Flavors are bold and spicy demonstrating African and French influences,[2] with notable derivatives coming from native Taíno and Spanish techniques.

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.

[6][7] The barbecue not only survived in the Haitian cuisine, but was introduced to many different parts of the world and has numerous regional variations.

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.

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 whites and free people of color (affranchis or gens de couleur libres), fled to New Orleans, often bringing African slaves with them, doubling the city's population.

[11] They also introduced such Haitian specialties as red beans and rice and mirliton (or chayote; a pear-shaped vegetable) to the Louisiana Creole cuisine.

[10] 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.

Chicken is often boiled in a marinade consisting of lemon juice, sour orange, Scotch bonnet pepper, garlic and other seasonings, then subsequently fried until crispy.

These are frequently eaten with a thin sauce consisting of tomato paste, onions, spices, and dried fish.

These foods are served with a spicy slaw called pikliz which consists of cabbage, carrot, vinegar, Scotch bonnet pepper, and spices.

Tonmtonm is swallowed without chewing, using a slippery sauce made of okra (kalalou), cooked with meat, fish, crab, and savory spices.

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.

[18][22] Crémas, also spelled Crémasse (Haitian Creole: kremas), is a sweet and creamy alcoholic beverage native to Haiti.

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.

The beverage possesses a creamy consistency similar to a thick milkshake and varies from off-white to beige in color.

[1] Malt beverages, 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 diaspora, as it is a stapled beverage since 1924.

[26] Akasan is a popular drink in Haiti made with milk, corn flour, anise stars, vanilla and cinnamon.

Akasan is a thick corn milkshake with a consistency similar to that of labouille (labouyi), a type of cornmeal porridge.