Article by:
Daniel Noll
Before traveling to Haiti, I had little concept of Haitian food. Sure, I had a sense of what it could be: island-informed, African-influenced, of Caribbean character, maybe even a hint of French.
As with the country's language, Haitian food has a sense of the Crèole, that is a blend of influences. Mixed roots and spices, basic yet zippy, simple and grounded by the reality of the tropics and the back-story of its African heritage, yet touched with a hint of French complexity. Read full food and drink article here.
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