Food in Haiti - Haitian Food, Haitian Cuisine - traditional, popular, dishes, recipe, d... - 0 views
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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.
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first European arrived on the island and began introducing oranges, limes, mangoes, rice, and sugarcane.
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The Spanish established sugar plantations and made the native Indians work as slaves.
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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.
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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.
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The African s introduced okra (also called gumbo; edible pods), ackee (red and yellow fruit), taro (edible root), pigeon peas (seeds of an African
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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.
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The French colonists successfully cultivated sugarcane, coffee, cotton, and cocoa with the help of African slaves.
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the average Haitian diet is largely based on starch staples such as rice (which is locally grown), corn,
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yams, and beans.
