It has been a well known fact that cultures and traditions do differ not only because of history and origin in totality, but the adaptation to environment as well, which arises the question if we are really that different after all.
Our geographical location is half the story when making such comparisons and history validates this without exception.
From a way of life, to fashion and style, religion and history, two cultures
stand out as a perfect example when we consider the type of food locals of each culture consume.
It shouldn’t be astounding that there is little difference, not just because of the given names ‘creole food’, but the complete impact of history likewise.
Rice and soups are unboundedly linked to these two cultures so much that locals can’t imagine a day without them.
Soup Joumou (pumpkin soup)
Soup joumou is a traditionally renowned ‘mildly spicy soup’ native to Haitian Cuisine that is based on a large winter squash that resembles a pumpkin and is symbolized as the main holiday dish of Haiti’s Independence Day which is January 1st and is rooted deeply in the spirit of the people from Haiti since pre-independence the consumption of joumou soup, strongly was prohibited for slaves.
The puréed pumpkin with small chunks of chicken, sometimes beef or shrimp and vegetables such as parsley, carrots, green cabbage, salary and onions that give this soup it’s rich flavor and tastiness is something Haitians will everlastingly remember as something that was barbarically withheld from them for an undisclosed amount of time.
Diri Djon Djon (mixed rice with mushrooms)
Diri djon djon (diri ak djon djon) is a native Haitian dish but more so a regional delicacy since it’s more consumed in the northern region of the country, which is very similar to the native Surinamese dish ‘moksi alesi’ (mixed rice).
The boiled mushrooms give the rice a grayish color and distinguished flavor, and the dish is usually prepared and served with sweet green peas, pork, chicken or stockfish mixed in the rice, a few slices of cucumber and tomatoes with additional pieces of chicken on the side.
Pork or Chicken Griot (fried green plantains with pork or chicken and cabbage ‘pikliz’)
Griot is the most popular Haitian dish ‘globally’ that is served at birthday parties, parties, festivities and any event or holiday you can think of, and is the most native consumed dish by Haitians worldwide, especially in the US.
Marinating the pork or chicken overnight, reassures the traditional flavor that has found a place in the heart and soul of Haitians for as long as they can remember.
The fried green plantains and unique spicy condiment called ‘pikliz’
which consists of pickled cabbage, carrots, bell peppers, scotch bonnet peppers, seasoned with salt, pepper, garlic and onions that are pickled in vinegar, make this dish the dish of ‘extraordinaire’ that it is.
Epis (Haitian Creole Food Seasoning)
Epis seasoning is perhaps one of the only differences between Haitian creole food and surinamese creole food that gives a similar dish a different taste.
Epis is the traditional Haitian creole food seasoning that you will encounter during every food preparation and is used for almost every dish, whether it be a soup, meats, fish or mixed rice.
Timaliz or Ti-Malice (hot pepper sauce)
Timaliz or Ti- Malice is a hot sauce originated from Haiti and very popular in the Caribbean, usually made with Scotch Bonnet Chili peppers.
It has a habanero level of heat, so use accordingly.
Crémas (alcoholic drink, cocktail)
The well delighted Crémas cocktail also spelled Crémasse, that just as griot is consumed at every special occasion, is more than just a cocktail.
Instead of champagne or wine, the substantial sum of refreshingness you get from a sip of Crémas is so enticing, you will start buzzing sooner than one would think, and that’s without notice.
The creamed coconut or coconut milk with sweetened condensed evaporated milk and alcohol are main, but with the additional cinnamon, nutmeg, anise and some vanilla extract, it conjures into the sweet and magical alcoholic beverage native to Haiti.
At Creole Cuisine located in Wanica District Of Suriname you can get the best authentic native Haitian creole food in the country.
Besides Haitian creole food, they serve Surinamese creole food, self-made juices in flavors of all fruits, stewed fruits and fruits in vinegar.
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