Food, eating habits and cusine of Haiti

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Often times, Haitian cuisine is often mistaken to be almost the same with the typical Caribbean cuisine. What people always forget is that Haitians are very much in awe of the French culture. From speaking the language to the school and government system, it would be safe to assume that Haitians would also copy the kitchen manners of their former masters.  Because of this wanting to do how the French do their thing, Haitian cuisine was born but, of course, they have to make do with what they’ve got and have to improvise a lot of things. Frog legs and French cheeses are available in Port-au-Prince but are usually eaten only on special occasions because they are quite pretty expensive for ordinary Haitians. Basically, like the French, Haitians like a strong peppery flavor to their foods. Unlike the typical Caribbean diet, Haitians are not much fond of spicy foods.

Common food eaten by average Haitians is what they call the Ritz et Pois. It is probably considered the national dish of Haitians. Ritz et Pois is basically rice and beans. It doesn’t matter how they cook both the rice and the beans, and whatever inclusions they want to add, as long as the base is rice and beans, it will always be called Ritz et Pois. Some add pork, chicken, or beef but a lot of people can eat it plain as rice and beans. Banann Peze is another common food among the Haitian folks. It is a variety of banana fried in pork fat.  Another food that is homegrown Haitian is what they call Djon-djon. Djon-djon uses ground Haitian black mushrooms to make the rice turn black then topped with lima beans.

For the wealthier segment of the society, meats like pork, goat, duck, chicken, lobster and shrimp are more frequently consumed. Croissants and mousse are also fixtures among the rich Haitian’s diet.

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