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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.
Bean purée or sauce pois (sos pwa) is often poured on top of white rice. The traditional Haitian sauce pois is less thick than Cuban black bean soup. Black beans are usually the beans of choice, followed by red beans, white beans, and even peas. Chicken is frequently eaten, as are goat meat (cabrit) and beef (boeuf).
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 .
Thick soup made of clams, potatoes, salt pork and onions Cock-a-leekie: Scotland: Chunky Leek and potato soup made with chicken stock Cold borscht / Šaltibarščiai Lithuania: Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based ...
Salad with Creole sauce. Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans cuisine sauce made by sauteeing vegetables in butter and olive oil.
Popular dishes include macaroni gratinée and salad Russe, as well as a selection of meats, including goat, served fried or in sauce.
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