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Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish, and Arab influences. [1]
Haitian spaghetti (sometimes espageti, espaghetti, spaghetti a l'hatienne or espageti ayisyen) is a dish of Haitian cuisine typically served for breakfast. [1] It typically consists of spaghetti noodles and hot dogs in a sauce made from ketchup and epis .
The recipe is usually made with salted and smoked pork which imparts a great deal of flavor. [2] This pork is from where most of the flavor comes. [3] The parts of the pig that are used is traditionally the trotter, bacon, shoulder, palette, or loin. [2] Various beans can be used, including pinto, red kidney, small red, and dark red. [4]
After the Haitian people gained independence on Jan. 1, 1804, stability proved elusive for the nearly 500,000 formerly enslaved, free Black people and white folks remaining.
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Kwanzaa is a non-religious holiday that celebrates African American heritage and culture across the diaspora. It was initiated in 1966 by Dr. Maulana Karenga, a professor and activist. Dr.
Soup Joumou (/ dʒ uː m uː /; French: soupe au giraumon, lit. ‘pumpkin soup’) is a soup native to Haitian cuisine made from squash, beef, and a mix of vegetables and spices. This hearty soup is not only a culinary delight but also a symbol of Haitian independence, traditionally consumed on January 1st to celebrate the country's liberation ...
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