2. Staples: starch – rice, corn, millet, yam
Vegetables: wide variety, but peasants must sell & not eat them, they eat wild
greens that they gather in open fields
Fruits: citrus fruits, avocados, breadfruit, mangoes
Meat: nonexistent, when raised by ordinary people it is sold
Pois ac duriz colles – rice & beans
Petit mil – sorghum (eaten by the poor)
Peasants’ breakfast – strong coffee, disk of sour bread baked form bitter manioc
flour: Peasants’ lunch – light & eaten in the fields: Dinner – rice & beans, or a
stew with a small piece of meat if the family can afford some: *Summer season
before crops are ready – one meal a day such as porridge made from corn,
sorghum, or rice – to cure the hunger pangs the may chew on sugarcane stalks
or green mangoes
Sugar: consumed in enormous quantities: Rapadou is a syrup produced in the
refining of sugar, it sweetens tea and coffee, it is the basis for clairin a raw &
concentrated rum, sugarcane stalks are plucked from the fields and eaten
Mealtime

3. Upper-class tastes:
Creole cooking – spiced
shrimp, pheasant with
orange sauce, green-
turtle steak, wild duck,
salad made with hearts
of palm
Rice djon-djon: rice-&-
bean dish is found
nowhere else because it
requires Haitian black
mushrooms
Calalou – mixture of salted pork, crabmeat, pepper, onion, spinach, okra, & chili
pepper
Tassot – grilled meat
Pain patate – pudding made of grated potato, figs, banana, & sugar
Sauces: ti-malice – tomato & onion