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From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavor enhancers such as Pikliz (Hot Pepper Vinegar) and Zepis (Ground Spices). This cookbook presents over 100 recipes like Diri ak djondjon (Rice with Black Mushrooms) and Lambi (conch Meat). Also included are traditional holiday foods and the author;s favorite drinks and deserts.
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