Pain patate

Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish and Arab influences. Haitian cuisine has some similarities with "criollo" cooking and similar to the rest of the Caribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques. Levantine influences have made their way into the mainstream culture, due to an Arab migration over the years forming a community of shared Arab descent. Years of adaptation have led to these cuisines to merge into Haitian cuisine. Haiti was one of many Caribbean islands inhabited by the Taíno natives, speakers of an Arawakan language called Taíno. The barbecue originated in Haiti. The word 'barbecue' derives from the word barabicu, found in the language of the Taíno people of the Caribbean and entered European languages in the form barbacoa. Specifically, the Oxford English Dictionary translates the word as "framework of sticks set upon posts".

Source: Wikipedia