My first impression of Haitian cuisine in general was that the food is inedible. This was probably because of how much most of Haitian cuisine is a mixture of meat, vegetables and all manner of spices all prepared as one dish and eaten as a complete meal.
As A Kenyan who
really hasn't taken keen interest in matters concerning Haiti further
than the earthquake that happened in the year 2010 and the fact that one
of my favourite musicians Wyclef Jean, (namesake! *screams*) comes from
Haiti, it was an interesting experience to actually make food eaten in
Haiti from locally sourced ingredients and enjoy eating it.
with the assignment to select and prepare a dish, I settled on Soup
Joumou which seemed economical (not really,LOL!) and less time
Soup Joumou, as I learnt later on, is eaten every 1 of
January in Haiti when they celebrate the New Year as well as their
independence. The soup has a deeper significance to Haitians as they
describe it ideally as "traditional thick, hardy French Caribbean soup
created in 1804 and represents Haitian defiance
of the French colonial powers, who had declared that slaves could not
The soup contains a variety of vegetables like I
mentioned before but the good thing is that all these are available in
the market at all seasons and at affordable price for each ingredient.
The link to the recipe is