The Haitian kitchen mixes cooks it French with creole savours. If it presents some characteristics with the creole kitchens of the Antilles and the Indian Ocean, the dishes are varied little and little spiced. Contrary to the West-Indian kitchen. The spiced sauces are been used for share, in the form of carrot and cabbage plates soaked in a raised sauce. The meal usually starts with an aperitif containing rum in the form of generally delicious cocktails. Rum more used is that of Barbancourt, distilled twice and having aged several years was of oak. The principal dish is rather copious. It is always accompanied by rice, Congo pea, weighed bananas or kidney beans. The desserts are not a speciality of the country, one raises only to blancmange it. On the other hand the fruits are many and often delicious: bananas, guavas, several varieties of mangos and citrus fruits, of which the chadque one, which resembles grapefruit. Innumerable fruit juices are thus found. Side liquor, one finds |
|
