With a land area of a bit more than 20 thousand square kilometers, Haiti encompasses the western part of the island of Hispaniola (Vilsaint & Hall, 2021). This is a tropical place with a variety of vegetables and fruits. Among fruits are avocados, coffee beans, cocoas, coconuts, citruses, limes, and others. Additionally, various vegetables and crops are grown in Haiti, such as rice, beans, sorghum, yams, and spinach. The list can go on and on since Haiti is a perfect place for vegetation. The country also has a very rich history that influences the lifestyle of its inhabitants. As a result, Haitian food is influenced by its geographical position, climate, and history.
The history of Haitian cuisine dates back to 5000 BC, when the island was inhabited by hunters (Vilsaint & Hall, 2021). People grew a variety of fruits and vegetables, such as guavas, maize, papayas, and yams. This way of living continued until the arrival of Christopher Columbus, who, with the help of Spanish forces in the 15th century, seized the land (Vilsaint & Hall, 2021). The result of the such invasion was a detrimental impact on the local communities whose labor was exploited. In the early 16th century, the native population was almost wiped out by hard work and diseases.
The Spanish subsequently began bringing slaves from Africa to the country that was known as La Isla Espanola at the time (Vilsaint & Hall, 2021). The Africans contributed to the local cuisine and introduced the native people to okra, taro, and different spices (Vilsaint & Hall, 2021). With the influence of new inhabitants, the Haitians started to add rice and beans to the dishes. However, this was not the only contribution to the establishment of Haitian cuisine. In the 18th century, the island was invaded by the French (Vilsaint & Hall, 2021). The slaves were exploited to grow sugarcane, coffee, and cocoa beans. Even after Haiti won its independence, the French impact remained in the cuisine. For example, French dishes can still be found on the menu and in local markets.
Today, the primary gastronomic inspirations in Haiti are French and Creole cultures. Their usage of potent spices makes them unique and different from other nearby countries. Numerous meals include pesto, while others include the use of spring onions, herbs, peppers, and garlic (Vilsaint & Hall, 2021). The most popular local foods are starchy foods and traditional dishes, riz et pois, which contains rice and beans, and jon-djon, which contains black rice and beans (Vilsaint & Hall, 2021). Here, in order to color the rice, Haitians use locally grown mushrooms and boil them with rice.
Another traditional dish of Haiti is callaloo, which is a vegetable dish with crab meat, spinach, onions, peppers, okra, coconut milk, and herbs (Vilsaint & Hall, 2021). Among the most popular Haitian desserts is Doukounou, which is a cornmeal pudding (Vilsaint & Hall, 2021). It is neither sweet nor sour and is often eaten with a sweet or savory sauce.
What is also interesting is the religious impact on the food and dishes. Since European and African traditions influenced Haiti, the Haitians practice Catholicism and Voodoo, which is a combination of Christianity and a belief in natural forces and spirits (Vilsaint & Hall, 2021). As a result, Catholic holidays are celebrated with special dinners that involve cooking pork, Haitian bread, puddings, and pickled foods (Vilsaint & Hall, 2021).
Moreover, the Haitians celebrate Souls’ Day, when the living remembers the dead. On this day, people who passed away are honored with traditional dishes, such as pumpkin soup (Vilsaint & Hall, 2021). In addition to other holidays, the people celebrate the Manger-Yam, which means yam food (Vilsaint & Hall, 2021). As can be understood from the name, on this day, Haitians cook unique dishes made of yam.
The country that people now call Haiti is the true birthplace of Barbeque. Here, the method of storing and grilling was initially discovered by Westerners. The barbecue was subsequently incorporated into American cuisine 300 years later, with the livestock expansion in the late 1800s (Vilsaint & Hall, 2021). Haitian cuisine stays loyal to its pre-colonial heritage and West African roots while incorporating specific European influences. The ongoing impact of local Haitian delicacies can be found throughout the whole United States. Many southern parts of the U.S. integrated Haitian gastronomic peculiarities.
Hence, Haitian cuisine is an artful mix of native habits and foreign influences. The history of this country’s cuisine is quite complex. Beginning in 5000 BC, the local area was only inhabited by hunters who grew the plants they knew well. However, everything changed with the arrival of Christopher Columbus. The influence of Spanish culture and traditions of the enslaved Africans the new inhabitants transported made significant contributions to local cuisine. Additionally, with the French invasion, Haitians were also introduced to new foods and dishes. As a result, throughout so many centuries, the Haitian people were successful in maintaining old traditions, along with the contributions made by other nations. Now, this cuisine is a combination of local customs, religions, a variety of vegetables and fruits, and climate.
References
Vilsaint, F., & Hall, M. R. (2021). Historical dictionary of Haiti. Rowman & Littlefield.