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Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine, that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely the African, French, indigenous Taíno, Spanish and Arab influence.[1] Haitian cuisine is comparable to that of "criollo" (Spanish for 'creole') cooking and similar to the rest of the Latin Caribbean, but differs in several ways from its regional counterparts. While the cuisine is unpretentious and simple, the flavors are of a bold and spicy nature that demonstrate African and French influences,[2] with notable derivatives coming from native Taíno and Spanish techniques. Levantine influences have made their way into the mainstream culture, due to an Arab migration over the years, establishing many businesses. Years of adaptation have led to these cuisines to merge into Haitian cuisine.[1]