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And if you were Chef Leen, what dish would you choose to showcase Haiti?
And if you were Chef Leen, what dish would you choose to showcase Haiti?
  • April 20, 2025
  • | 0

And if you were Chef Leen, what dish would you choose to showcase Haiti?

Cheffe Leen! A name that’s been making the rounds on social media in recent weeks! And for good reason: the Haitian chef represented Haïti in the Guinness World Records in an extraordinary culinary competition. This challenge consisted of cooking for eight days non-stop, a bold way to showcase the richness of Haitian cuisine.

It was in France, more precisely at the Anba Le Pont restaurant, located in Saint-Denis, that Leen Excellent embarked on this exceptional adventure. Starting on Monday, April 7, 2025, she cooked non-stop for nine consecutive days, totaling 187 hours of actual cooking time (after deducting statutory breaks). A historic achievement, combining endurance, passion, and cultural pride.

So, if you were Chef Leen, what would be the first dish you would cook to represent Haitian cuisine to the world?

The Haïti Wonderland editorial team asked a few readers this question: some readily answered white rice with pea and vegetable sauce, which they call GOAT. Others opted for a good lalo, a tasty pye kochon stew, a good tchaka, or even the famous morning rice.

Given this diversity, I’ve chosen to present each dish mentioned in the survey over the weeks.

And today we’re starting with tchaka!

And today we’re starting with tchaka!

Haitian Tchaka Recipe

Ingredients:

500g dried corn
300g red peas or Congo peas
500g pork
1 onion
2 cloves of garlic
1 bouquet garni
1 West Indian chili
2 cloves
Salt and pepper to taste
1 bouillon cube

Preparation:

Preparation:

1. Soaking (the day before):
Soak the corn and red peas separately in water overnight to facilitate cooking.

2. Cooking the peas:
Drain and cook the peas in a large pot with water, salt, a little garlic, and thyme. Cook until tender.

3. Cooking the Corn:
Cook the corn separately in a separate pot with water until tender (approximately 1.5 to 2 hours depending on the type of corn).

4. Preparing the Meat:
Clean the pork (with lemon or vinegar), then boil it with a little salt, garlic, cloves, and spices. Then brown the meat in a little oil until golden brown.

5. Assembly:
Once the peas and corn are thoroughly cooked, combine them in a large pot. Add the browned pork, the whole chili pepper, the chopped onion, the bouillon cube (if desired), and adjust the seasoning.

6. Final Cooking:
Simmer over low heat for approximately 45 minutes to 1 hour, until the mixture becomes smooth and fragrant. You can add water or coconut milk for a richer texture.

Tchaka is more than a dish: it’s a symbol of sharing, tradition, and memory. A dish that, like Chef Leen, represents the strength and pride of our culinary heritage.

See you next week for another recipe from the survey!

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Guédés: When Haïti celebrates its ancestors with color and fervor

Every November 1st and 2nd, Haïti comes alive with the colors black and purple to celebrate the Guédés, spirits venerated in the voodoo religion, symbols of a powerful bond between the living and the dead. Fascinating, indomitable and provocative, the Guédés form a true family in the pantheon of Haitian voodoo, where they are respected for their role as spiritual guides of the deceased to the afterlife. Led by iconic figures such as the legendary Baron Samedi and his companion Grann Brigitte, the Guédés embody the paradoxes of life and death. Each Baron has a unique personality: Baron Cimetière, Baron Kriminel, and Baron La Croix are the guardians of the souls that wander on the borders of the world of the dead. Together, they form a powerful and somewhat frightening presence, but one that is deeply rooted in Haitian culture. The Guédés are not like other voodoo spirits; they demonstrate their fearlessness in a spectacular way. Accustomed to death, they are fearless and are provocative: they eat glass, raw peppers, and coat their sensitive parts with rum and pepper. These gestures mark their indifference to danger and remind us that they have already known earthly life. They are thus psychopomps – these beings who lead the souls of the dead – and act as bridges between the world of the living and that of the dead. Some Guédés, like Guédé Nibo, wear black, purple, and white clothing, each with unique characteristics. They are many and varied: Guédé Fouillé, Guédé Loraj, Papa Guédé, and many others. These are the spirits who, each year, remind Haitians of the importance of remembering and honoring the deceased. The cult of the Guédés is not only religious; it is also cultural and historical. According to tradition, their spiritual territory, or “Fètomè” – nicknamed the “Country without Hats” – is a place where the souls of ancestors reside. According to stories, the origins of this cult go back to the Abomey plateau, the ancient capital of the kingdom of Dahomey, in Africa, where death and life coexist in a form of symbiosis. This celebration in Haïti even finds echoes in ancient history. The Romans also honored their dead with the “Fête des Lémuria”, which took place in February, to ward off spirits and restore peace between the world of the living and that of the deceased. For Haitians, honoring the Guédés is about accepting death as a part of life and celebrating the invisible bonds that unite us with those who have left us. It is also a way of resisting, because life, despite its challenges, must be celebrated in all its complexity and depth.

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First black nation to free itself from slavery and gain independence from France in 1804 and influenced other liberation movements around the world, inspiring struggles for freedom and equality.

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Haïti is blessed with spectacular natural landscapes, including white sand beaches, mountains and rich biodiversity.

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Heritage

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