Haitian cuisine represented at the Sommet des Amériques

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Haitian gastronomy was represented by Bobyrobson chef Jahdarre Salomon at the ninth edition of the Sommet des Amérique, which took place in the United States from June 6 to 10.

In an article shared on the site Discover Los Angeles, on a cuisine presented from different countries, not those from Haiti.

Chef Solomon brought recipes based on rice, beans, corn, millet and yams. The main favorite dishes represented are griot (pork shoulder marinated in citrus, la), chicken in sauce (stewed Haitian chicken and fried goat, reports the media).

This summit is a set of international meetings attended by leaders of the countries of North, South and Central America and the Caribbean. Haiti took part through its Prime Minister Ariel Henry.

“The aim is to promote co-operation for growth and inclusive economic prosperity at the regional level, based on a shared respect for democracy, fundamental freedoms, the dignity of work and freedom. enterprise, ”says Discover Los Angeles.

Justin Gilles

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