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Haitian @ Chez Violette

From the restaurant's website:

"Welcome to Chicago's taste of Haiti! As part of your culinary adventure at Chez Violette, let us share with you a bit about Haitian cuisine. Haitian food is often compared with other Caribbean islands and classified together generally as 'Caribbean cuisine.' However, Haiti maintains an independently unique flavor. Unlike its Spanish-influenced counterpart, the Dominican Republic, Haitian cuisine is based on Creole and French cooking styles. Strong pepper flavoring in many dishes also sets Haitian food apart from the other islands.

"Several dishes are specifically native to Haiti, including rice djon-djon (jon-JON). It requires Haitian black mushrooms, locally grown fungi. The stems of the mushrooms are used to color the rice black, then the mushroom caps with lima beans are used as a tasty topping. Pain patate (pane pah-TAT), a sweetened potato, fig, and banana pudding, are other native dishes to Haiti. Bouyon (hearty Haitian soup with vegetables and meat) is traditionally served for lunch on Saturdays and Soup jeromon (pumpkin soup) on Sundays.

"In general, the average Haitian diet is largely based on starch staples such as rice (which is locally grown), corn, millet, yams, and beans. However, those who can afford meat usually eat pork, chicken and goat. Seafood is also prevalent, including shrimp, red snapper and grouper."

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  • ISCChicago

    Thank you for coming on such a cold evening!

    December 29, 2012

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