The Culinary Cruise - 50th Stop - Haiti Event Cache

All aboard the international cruise of flavors.......This crazy cruise ship has embarked upon a world tour, with curious and hungry cachers aboard. The itinerary is every country in the world, one restaurant at a time, all without leaving the confines of Central NJ. 50th Stop ... Haiti!

What an itinerary! Can you believe some passengers have been on board for more than 4 years? There is still room in the tender for your excursion, whether you have been to a culinary cruise in the past, or perhaps this is your first time disembarking, it will surely be a fun time. Join us for the 50th celebration of this nutty cruise.

Some geography and history:

Haiti occupies the western third of the island of Hispaniola (the Dominican Republic occupies the eastern two thirds). Haiti is slightly larger than the state of Maryland, with an area of 10,714 square miles including several islands.

HISTORY

Spain, France, the continent of Africa, and later the United States, were crucial in shaping traditional Haitian cuisine. Throughout its history, several foreign countries gained control of Haiti, introducing food and ideas from their native lands, many of which significantly affected the foods modern Haitians eat.

The island of Hispaniola, which encompasses both Haiti and the Dominican Republic, was inhabited by hunter-gatherers as early as 5000bc .Fruits and vegetables such as guavas, pineapples, cassava, papayas, sweet potatoes, and corn were cultivated by early Haitian tribes, particularly the Arawak and Taino Indians. It was not long before the first European arrived on the island and began introducing oranges, limes, mangoes, rice, and sugarcane. Slaves from Africa were eventually transported to Haiti to work the sugarcane plantations.

On December 6, 1492, Christopher Columbus landed on the island and named it La Isla Espanola (later named Hispaniola), or the Spanish Island, and claimed it for Spain. The Spaniards called it Santo Domingo. The Spanish established sugar plantations and made the native Indians work as slaves. Hard labor and disease nearly wiped out the indigenous population by 1520, forcing the Spaniards to ship slaves from Africa to work the plantations instead. The Africans introduced okra (also called gumbo; edible pods), ackee (red and yellow fruit), taro  pigeon peas (seeds of an African shrub), and various spices to the diet. They later introduced such Haitian specialties as red beans and rice and mirliton (or chayote ; a pear-shaped vegetable) to Louisiana's Creole cuisine.

By 1700, the French had taken control of Hispaniola from Spain. The French colonists successfully cultivated sugarcane, coffee, cotton, and cocoa with the help of African slaves.

Haitians won their independence and became the first African-American republic in the New World in 1804. French rule, however, remains evident in modern Haitian society, particularly in the wide use of the French language, and in the contributions to the country's cuisine. French cheeses, desserts, and breads are commonly found at local markets and stores.

What can you expect to see on the menu?

Goat, Beef, Ham, Conch, Pork, Vegetables. Sounds pretty good! Oh wait, Chicken, Salmon, and Okra as well. This will satisfy everyone.

Where will this crazy cruise ship pull into port next? Only the pink flamingo knows.