Fruits and vegetables such as pineapples, sweet potatoes, and corn were cultivated by early Haitian tribes.
Throughout its history, several countries controlled Haiti, introducing food from their native lands. Haitian cuisine is mainly a mixture of those countries.
The country was once almost covered in virgin forests but these have now been reduced and now only cover about 4% of Haiti.
Haiti’s fare is distinctly French and Creole, giving Haitian food a unique flavor among the Caribbean nations.
Although the average Haitian's diet consists of mostly rice, corn, beans, yams or millet, more extravagant fare is available, particularly in the capital of Port-au-Prince, such as French cheeses, lobster and frog legs.
Tropical fruits are native to the island including mango, coconut, guava, avocado and pineapples.
Common as a morning breakfast:
Patties filled with fried or boiled eggs - and let's not
forget the herring meat stuffing! - along with the great Akasan
drink.
The island of Hispaniola, which encompasses both Haiti and the Dominican
Republic, was inhabited by hunter-gatherers as early as 5000 B.C. Fruits
and vegetables such as guavas, pineapples, cassava, papayas, sweet
potatoes, and corn were cultivated by early Haitian tribes, particularly
the Arawak and Taino Indians.
It was not long before the first European
arrived on the island and began introducing oranges, limes, mangoes, rice,
and sugarcane. Slaves from Africa were eventually transported to Haiti to
work the sugarcane plantations.
Haitian food is often lumped together with other Caribbean islands as
"Caribbean cuisine."
Fruits
and vegetables such as guavas, pineapples,
cassava, papayas, sweet
potatoes, and corn were cultivated by early
Haitian tribes, particularly
the Arawak
and Taino Indians.
first European
arrived on
the island and began introducing oranges, limes, mangoes, rice,
and
sugarcane.
The Spanish established sugar plantations and made the native Indians work as
slaves.
The Africans introduced okra (also called gumbo; edible pods), ackee (red
and yellow fruit), taro (edible root), pigeon peas (seeds of an African
shrub), and various spices to the diet. They later introduced such Haitian
specialties as red beans and rice and mirliton (or chayote ; a
pear-shaped vegetable) to Louisiana's Creole cuisine.
The Africans introduced okra (also called gumbo; edible pods), ackee
(red and yellow fruit), taro (edible root), pigeon peas (seeds of an
African
shrub), and various spices to the diet. They later
introduced such Haitian
specialties as red beans and rice and
mirliton (or chayote ; a
pear-shaped
vegetable) to Louisiana's Creole cuisine.
The
African
s introduced okra (also called
gumbo; edible pods), ackee (red and yellow fruit), taro (edible
root), pigeon peas (seeds of an African
The
African
s introduced
okra (also called
gumbo; edible pods), ackee (red and yellow
fruit), taro (edible
root), pigeon peas (seeds of an African
shrub), and various spices to the diet. They
later
introduced such Haitian
specialties
as red beans and rice and
mirliton (or chayote ; a
pear-shaped
vegetable)
to Louisiana's Creole cuisine.
The French colonists successfully cultivated sugarcane, coffee, cotton, and
cocoa with the help of African slaves.
the average Haitian diet is largely based on starch staples such as rice (which
is locally grown), corn,
Food aid is never good for us," he says. "As a farmer, I'm one of the first affected. You can't send that to a country where that's what they grow."
if he can't sell his rice, he won't have money to buy seeds for next season.
And because he supplies about 50 neighbors with seeds, their next season will be affected, too.
The entire supply chain can be affected,
But, these cases illustrate that when donors bring in food, those who make a living growing and selling food can suffer.
here is a risk, definitely. And we are very aware of that," says Brooke Isham, director of the Food for Peace program at the US Agency for International Development (USAID).
But the United States, which is the largest provider, "is lagging a little bit behind the curve of good practice in food aid," says Marc Cohen with the advocacy group Oxfam.
U.S. food aid consists almost entirely of American grain.
Tubers were also cultivated as food. Sweet potatoes, one of the
nation's largest crops, grew on an estimated 100,000 hectares, and they
yielded 260,000 tons of produce a year in the 1980s.
The tropical Pacific tuber
taro, called malangá in Haiti, grew with other tubers on more
than 27,000 hectares.
Red, black, and
other kinds of beans were very popular; they provided the main source of
protein in the diet of millions.
Mangoes, another tree crop, were a daily source of food, and they
provided some exports.
In addition, Haitians
grew a wide variety of spices for food, medicine, and other purposes,
including thyme, anise, marjoram, absinthe, oregano, black pepper,
cinnamon, cloves, nutmeg, garlic, and horseradish.
Anger over the cost of food got to be too much for hundreds of people who took to the streets across Haiti in protest in early April, burning tires and forcing businesses to shut down.
At least four people died.
The cost of basic food staples, including rice, beans and corn, has increased by an average of 50 percent in recent months in the Caribbean nation.
The rise can be attributed to overall food prices on the world market, compounded here by the consequences of two devastating tropical storms last year and soaring transportation costs.
The crisis reaches all levels of society. But the very poorest are paying the highest price. These are the people in urban and rural areas, where unemployment is rampant, who can barely find enough to eat even in the best of times.
As food prices increase, desperation is spreading among the poor and working poor all the way up to the working class,
Imported rice has become one of the most important staples in Haiti, which only produces about 20 percent of the rice Haitians consume.
CRS has committed an initial $150,000 to support our food distribution partners in urban areas of Haiti.
That money is in addition to the $7 million worth of food CRS is already distributing to organizations throughout the country that care for thousands of Haiti's poorest and most vulnerable groups, including orphans, the elderly and people living with HIV.
With more than 50 years of experience in Haiti, CRS is now one of the largest U.S. humanitarian organizations working in the country.