Haitian Voodoo

Rue Isaac Pardo, Jacmel

Nestled on the southern coast of Haiti, the city of Jacmel stands as a cultural and natural gem, captivating visitors with its rich history, vibrant festivals and exceptional coastal beauty. Jacmel is renowned for its festivals, the most famous of which is the Jacmel Carnival. This carnival, different from that of Port-au-Prince, is marked by artistic parades, elaborate masks and musical performances that reflect the boundless creativity of the inhabitants. The town is also a center for crafts, where local artists produce exceptional works, including wood carvings and vibrant paintings. CP : Dave Photography

Haitian Compas

Kompa music is a Haitian musical genre that has evolved over time to become an integral part of Haiti’s musical culture. Kompa, also known as Compas Direct, is a style of dance music characterized by driving rhythms, electric guitars, brass instruments and often poetic lyrics. It is often played at parties, celebrations and festivals, and has also gained popularity internationally. Artists such as Tabou Combo helped spread Kompa to a global audience.

Diri ak Djon Djon

Among Haiti’s culinary treasures is an iconic dish, "Diri ak Djon Djon". This dish, made from rice and black mushrooms called "djon djon", alone embodies the richness of Haitian gastronomy. Preparing Diri ak Djon Djon requires simple but carefully chosen ingredients to create a symphony of flavors. The basics include rice, peas (usually black peas), oil, onions, garlic, thyme, parsley, pepper, and of course, the famous djon djon mushrooms. Djon djon mushrooms are black mushrooms endemic to Haiti. Their dark color gives the dish a characteristic hue, while their unique flavor adds unparalleled depth to the rice. These mushrooms are often dried before use, thus intensifying their aroma. The magic of Diri ak Djon Djon lies in the meticulous preparation. The rice is first washed and soaked, then cooked with the peas and djon djon mushrooms. The whole thing is enhanced with aromatics such as garlic, onion, thyme and parsley. Slow cooking allows the rice to absorb all the flavors, creating a moist and fragrant texture. Djon djon mushrooms, in addition to adding a distinctive color, release a woody, umami flavor that pairs perfectly with rice. It is this combination of simple but well-orchestrated ingredients that makes Diri ak Djon Djon so unique. Diri ak Djon Djon is often associated with celebrations and joyful times in Haiti. It is frequently served at weddings, family celebrations and other festive events. The richness of flavors and the festive aspect of the dish make it a symbol of conviviality and sharing. Much more than just a dish, Diri ak Djon Djon is a tribute to Haitian culture, reflecting the culinary heritage passed down from generation to generation.

Bataille de Vertières

The Battle of Vertières was one of the last great battles of the revolution. It took place in Vertières, near the town of Cap-Haitien, which was then the main French colonial center in Santo Domingo. Haitian troops, under the command of General Jean-Jacques Dessalines, confronted French troops commanded by General Rochambeau. The battle was fierce, but Haitian forces ultimately won a decisive victory on November 18, 1803. This victory led to the surrender of French troops and marked the end of French colonial rule in Saint-Domingue. On January 1, 1804, Jean-Jacques Dessalines proclaimed the independence of Haiti, making the country the first independent nation in Latin America and the second independent republic in the Western Hemisphere, after the United States. The Battle of Vertières is therefore commemorated in Haïti each year on November 18 as Battle of Vertières Day, a national holiday celebrating the independence and victory of Haitians against colonial rule.

Dany Laferrière

Dany Laferrière, writer, journalist and member of the French Academy, embodies the literary pride of Haïti. Born on April 13, 1953 in Port-au-Prince, Laferrière conquered the literary world with his exceptional talent and his commitment to the promotion of Haïtian culture. His fascinating journey and international success make him an emblematic figure who inspires and elevates the Haïtian nation. Dany Laferrière grew up in the Bel Air district of Port-au-Prince, immersed in the richness of Haïtian culture. However, in 1976, faced with a difficult political climate in Haïti, he had to go into exile in Quebec, Canada. It was there that his literary career truly took off. Her first novel, "How to Make Love to a Negro Without Getting Tired," published in 1985, sparked controversy but also attracted critical attention. Laferrière continued to write on themes such as identity, exile and diaspora, captivating a global audience. His works, translated into several languages, have contributed to changing the perception of Haïtian literature internationally. Dany Laferrière is not only an accomplished writer, but also a passionate ambassador of Haïtian culture. His writings explore the deeper aspects of Haïti’s history and daily life, providing an authentic perspective on the richness of this Caribbean nation. His presence at the French Academy since 2013 represents exceptional recognition of his work and a victory for Haïtian literature. By integrating this prestigious institution, Laferrière has paved the way for greater visibility and a deeper understanding of Haïtian culture on a global level. Dany Laferrière’s success transcends literary borders and becomes a source of inspiration for young Haïtian writers. His perseverance in the face of personal and political challenges shows that talent and determination can triumph, even in the most difficult circumstances.

Haïtian cuisine

Haïtian cuisine is rich in flavors and diversity, reflecting the history and culture of the country. Mealtimes are often an opportunity to bring family and friends together around delicious food and celebrate life. A delicious fusion of African, French, Spanish and indigenous Taino flavors. It is often characterized by the generous use of spices, chili peppers and aromatic herbs. Here are some emblematic dishes and ingredients of Haïtian cuisine: Rice and Peas (Riz et Pois Rouges): This is a dish of rice cooked with red peas, often accompanied by meat (usually pork or chicken), vegetables and spices. Griot: These are pieces of pork marinated and fried until crispy. Griot is often served with rice and beans. Diri ak Djon Djon: A black rice dish prepared with djon-djon mushrooms, which give the dish a distinctive color and unique flavor. Pikliz: A spicy condiment made from cabbage, carrots, peppers and onions marinated in vinegar with chili peppers. Lambi: Lambi is a preparation made from sea conch, often simmered in a spicy sauce. Accra: Fried donuts made from cassava, flour and spices. Soup Joumou: A soup traditionally served on January 1st to celebrate the independence of Haïti. It is prepared with pumpkin, meat (usually beef), vegetables and spices. Bannann Peze: Slices of plantains crushed and fried, creating a sort of pancake that is crispy on the outside and tender on the inside. Tassot: Pieces of meat, often beef or kid, marinated, fried and served with accompaniments such as rice and beans.