As the famous saying goes, all tastes are in nature, that is, nature is big enough to please everyone. However, when it comes to establishing a list of the best gastronomic destinations, Haiti and the countries of sub-Saharan Africa are systematically eliminated, as if they were wiped off the world map. </strong >

The objective of this text is to promote Haitian cuisine and contribute to the economic development of black communities by deconstructing the Western-centricism that paralyzes black entrepreneurs, both nationally and globally.

Western propaganda

Dear readers, I challenge you to do a search on the Internet and find me a country in the West Indies or sub-Saharan Africa that appears in the rankings of the best cuisine in the world.

This exercise quickly becomes grueling when one realizes that even in the longest lists of gastronomic destinations, black nations are conspicuous by their absence.

In order not to cross the lines of civility, let’s just say that this hype is porridge for cats, and that Haitian cuisine, thanks to its spicy flavors, is indeed at the top of the pyramid. gourmet.

You see, whether it’s CNN news, travel magazines, or food magazines, the cuisine of black people is being ostracized by food critics.

As you know, this discriminatory elimination, which is an insult to the culinary creativity of Haitians, is part of the habit of Hollywood and the Western media of presenting the white man and the white woman as criteria of beauty and symbols of success.

On TV and on the big screen, as in fashion magazines, we continually witness the parade of Hellenic faces, straight hair, blue eyes, green eyes, etc.

However, in the gastronomy industry, things are no different, because as soon as we speak of world classification, the same clichés come up: “French cuisine is the most refined, Italy dominates world gastronomy, ‘Spain at the head of the ranking of the best cuisines in the world’.

In order not to cross the lines of civility, let’s just say that this hype is porridge for cats, and that Haitian cuisine, thanks to its well-spiced flavors, is indeed at the top of the gastronomic pyramid.

After all, wasn’t Christopher Columbus, that free-rider navigator, in search of spices when he landed on Ayiti on December 5, 1492?

Self-forgetting

Sadly, Folk of the Community, many of us fall into the Western propagandist trap.

Unable to decolonize our imaginations, we imagine stories in which the West plays the leading role. In other words, we believe that anything that comes from Europe and white America is better than what black Africa and Haiti have to offer.

Since our break with slavery, our attention has often turned to an illusory better elsewhere, and in order to satisfy this Western fantasy, we sublimate strangers who are very ordinary.

For example, at one time, shoes made in Haiti (soulye peyi) were derided by the population, and imported shoes (soulye etranje) were received with adoration and praise.

And in Montreal, in many of our weddings which are celebrated in Italian reception halls, we abandon our queen conch and our tasso de cabrit, of beef, to make way for Italian pasta.

Conversely, at no time would Italian newlyweds substitute their osso buco or their ravioli, traditional dishes from their country of origin, with Haitian pâtés and cod acras on the happiest day of their life.

Why then this self-forgetting? Could it be that we are underestimating our own worth?

Euphemistically, I would say we have been hit hard by the steamroller of Westernization and cultural messianism.

What’s the point of talking about the “Buy Black” movement if we don’t publicly praise the excellence of black entrepreneurs, especially restaurateurs?

However, in this mishmash of Haitian restaurants where Kamúy and L’O’Rhema stand out for the excellence and diversity of their kwizinn, the Steve,

Anna, Sissi & amp; Paul and many other members of the community put their West Indian fork to good use at Casserole Kréole.

Writing your own story

In fact, there are more than 1,804 reasons why our cuisine must be recognized as the best in the world, and Joumou soup tops the list of the Haitian superiority argument in gastronomy.

For us Haitians, this soup represents freedom, pride, glory and triumph, but for foreigners, it constitutes a journey back in time to our ancestors where Bonaparte and his army were humiliated, that is to say tell a history lesson on the Battle of Vertières through a memorable culinary experience.

Personally, I have nothing against spaghetti bolognese and lasagna from Italy, however, that these so-called gastronomic experts do not come and tell us that these dishes surpass the lalo of pork feet and crabs. Artibonite.

Do you really believe that the tortilla de patatas from Spain is superior to our griot accompanied by weighed bananas and pikliz, elements that play an essential role in our fritay dishes?

I must admit that I enjoy foie gras and French cassoulet, however they do not compare to the glued rice and chicken with nuts from my kinam from northern Haiti.

The protean character of our rice is a culinary richness as much for Haiti as for lovers of gastronomy.

From djon-djon rice to white rice with black pea sauce, including Congo pea rice, the ingenuity of our ancestors has enabled many gourmets and gourmets around the world to awaken their taste buds.

And what about the “coarse salt” fish from Léogâne, Tomtom and Komparèt from Jérémie?

Unlike the great intellectual Aimé Césaire who in 1956 called on the West to “let black peoples enter the great stage of history”, we must write our own history in order to correct the willful faults of the settlers.

Yes, daughters and sons of Dessalines, we have a duty to disseminate our culinary know-how so that our gastronomy is well positioned on the international scene.

What is the point of talking about the “Buy Black” movement if we do not publicly praise the excellence of black entrepreneurs, especially restaurateurs?

How can we hope that Haitian restaurants abound in the city center of the metropolis and in the Old Port if Montrealers do not know that Haitian cuisine is at the top of the world ranking of gastronomy?

It’s up to us to convince people that our Patate Bread is the best dessert in the galaxy and that our Douce Marcos (dous makos), the pride of Petit-Goâve, and our crémasse are second to none.

It’s up to us to sell our salad, dear compatriots.

Finally, we need to set the record straight in order to catch up on our economic development backlog.