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About Haiti

About Haiti

All about Haiti. Here you can find all the facts about Haitian history, all the details about Haitian geography.

Lyonel Trouillot

Lyonel Trouillot (born Port-au-Prince, Haiti, on December 31, 1956) is a novelist and poet in French and Haitian Creole, a journalist and a professor...

Frankétienne

Frankétienne (1936-), Haitian writer, painter, actor, singer, mathematician, activist, and intellectual, was born Franck Étienne on 12 April, 1936 in the Artibonite region of...

Epis (Spice mix)

Epis (Spice mix) - Ok Haiti Skill Level: Easy Cuisine: Seasoning Course: Seasoning Portions: 1 batch Time: 1hs It is a blend of onions, scallions, garlic, parsley, bell peppers, and other spices. (My little...

Raoul Peck

Raoul Peck (born 1953, Port-au-Prince, Haiti) is a Haitian filmmaker, of both documentary and feature films, and a political activist. Briefly, from March 1996...

Main Dishes

Main Dishes from Haiti: Mayi Moulen ak zaboka, Sòs poul (cornmeal with avocado and stewed chicken) Pwason Boukannen (Grilled fish) Griyo ak bannann peze (fried pork) Sòs Lanbi...

Ida Faubert

Ida Faubert (Christian first name Gertrude Florentine Félicitée Ida) (14 February 1882, in Port-au-Prince – 1969, in Joinville-le-Pont) was a Haitian writer, daughter of...

Spanish Rule 1492–1700

Spanish Rule 6 December 1492 Columbus lands on Hispaniola, which the original Taino inhabitants call “Ayti,” meaning “mountainous land.” Columbus builds a small fort named La...

Emeline Michel

Emeline Michel, born in Gonaïves, is a Haitian singer who has been called "The Joni Mitchell of Haiti." Her songs merge native Haitian compas...

Sud

Sud (Haitian Creole: Sid, English: South) is one of the ten departments of Haiti. It has an area of 2,653.60 square kilometres (1,024.56 sq...

Pikliz

Skill Level: Easy Cuisine: Regional Course: Appetizer/Salad Portions: 4 Portions Time: 1hs . In Haiti, this spicy cabbage, carrot and chile-laced pickle, which is pronounced pick-lees, is traditionally served with rich meats and fried...

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