I chose Haiti to write about for my Nutrition Education cultural class assignment.
"You can call Haiti the Cleopatra of countries—its ravishing natural assets, thrilling history, and magnetic culture have long made select visitors swoon. Its tortured past, however, has made it the Caribbean nation that tourism largely forgot. But this, reports Amy Wilentz, may have to change"
Love and Haiti is a wonderful article about Haiti in in Conde Nast
I visited two Haitian stores in Flatbush Brooklyn to identify with the culture and see, feel, smell and taste the foods offered. The store Au Petit Marcha (as pictured above) had Senna herbs, ju ju mushrooms, cannel annis, and star spices. The mushrooms are used to blacken rice, and the herbs are used to liberally spice everything. The avocados were 10 times the size of an average whole foods avocado that I am use to seeing.
Health concerns for Haitians include: High blood pressure, Malnutrition, Hypothyroidism, Anemia and Diabetes.
Nicole Jean, Registered Dietitian, LDN adresses issues for Haitians diets like:
common dishes include:
- rice and beans with chicken (skin is typically removed)
- deep fried plantains (savory) and deep fried pork topped with habanero peppers, vinegar & onions
- “Soupe Jaune” aka Squash soup filled with lots of vegetables and choice of chicken or beef (shown below)
- Salt fish (most of the salt is removed by several soaks in water), with oil and hot peppers and onions served with either white rice or boiled sweet or savory plantains
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