For the chefs from Haïti !
Our Ambassador for Haïti : Chef David Guirand
« Français :
La cuisine haïtienne est une cuisine créole riche, épicée et pleine d’âme. Elle mélange des influences africaines, françaises, espagnoles et indigènes. Le riz, les haricots, le maïs, les bananes plantains, les légumes racines et les viandes marinées sont à la base de nombreux plats. Parmi les spécialités les plus connues figurent le griot (porc mariné et frit), le riz collé aux pois, le lalo (feuilles de corète), le soup joumou (soupe traditionnelle du 1er janvier), ou encore le pikliz(condiment pimenté à base de légumes fermentés). C’est une cuisine de résistance, de mémoire et de partage.
English:
Haitian cuisine is a rich, spicy, and soulful Creole cuisine that blends African, French, Spanish, and indigenous influences. Rice, beans, corn, plantains, root vegetables, and marinated meats are the foundation of many dishes. Famous specialties include griot (marinated and fried pork), diri kole ak pwa (rice with beans), lalo (jute leaves), soup joumou(New Year’s Day squash soup), and pikliz (spicy pickled vegetables). It is a cuisine of resistance, memory, and community.
🇭🇹 Kreyòl ayisyen (créole haïtien) :
Manje ayisyen se yon manje kreyòl ki rich, pike, epi ki chaje ak nanm. Li melanje enfliyans afriken, fransè, panyòl ak natif natal. Diri, pwa, mayi, bannann peze, legim rasin, ak vyann marinen se baz anpil resèt. Pi gwo espesyalite yo se griot(vyann kochon marinen epi fri), diri kole ak pwa, lalo, soup joumou (soup tradisyonèl pou 1ye janvye), ak pikliz (legim pike marinen). Se yon manje ki pote istwa, memwa, ak lespri pataj.»
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