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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]
This is a timeline of Haitian history, comprising important legal and territorial changes and political events in Haiti and its predecessor states. To read about the background to these events, see History of Haiti .
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In addition to the U.S. controlling the government and finances of Haiti, the Haitian-American Treaty of 1915 created a military force made up of Americans and Haitians controlled by the Marines.
The history of slavery, as well as persistent meddling in Haiti’s sovereignty since 1804, have caused hunger to be a unifying experience for the nation’s Black masses.
This was the worst ferry disaster in Haitian history. [107] [108] [109] The military regime governed Haiti until 1994, and according to some sources included drug trafficking led by Chief of National Police Michel François. Various initiatives to end the political crisis through the peaceful restoration of the constitutionally elected ...
Griot (French: griot, Haitian Creole: griyo) is a dish in Haitian cuisine. It consists of pork shoulder marinated in citrus, which is braised and then fried. It is commonly served at parties. [1] Griot along with diri ak pwa wouj (red beans and rice) is considered by some to be Haiti's "national dish." [2] [3]