Haiti

🇭🇹Port-au-Prince, Haiti

Rhum Barbancourt

Rum distilled from fresh cane juice rather than molasses at Damien outside Port-au-Prince since 1862, and aged in Limousin oak.

🇭🇹Haiti

Salade Russe

Salad Ris

A Haitian version of Russian salad: diced boiled potatoes, carrots, peas, and beets bound with mayonnaise and often topped with beets for color.

🇭🇹Haiti

Sos Pwa

Black or red beans cooked soft, puréed and passed through a sieve into a thin savoury sauce, ladled over plain white rice.

🇭🇹Haiti

Sos Ti-Malis

Onion, pepper, tomato and sour orange cooked briefly into a sharp loose sauce, poured over griot and fried meats.

🇭🇹Haiti

Soup Joumou

Turban squash puréed into a beef broth with pasta, cabbage, carrot, potato and scotch bonnet, eaten every 1 January to mark the independence the enslaved were once forbidden to taste.

🇭🇹Haiti

Tablèt Pistach

Peanuts set in a slab of hard caramelised cane sugar, cracked into pieces and sold in cellophane.

🇭🇹Haiti

Tassot

Taso

Goat tassot marinated in citrus and epis, dried in the sun or a low oven, then deep-fried into dark chewy pieces.

🇭🇹Haiti

Tchaka

Hominy, red beans, squash and salted pork cooked down together for hours into a thick porridge-stew, made as an offering as well as a meal.

🇬🇵Guadeloupe

Ti Punch

Guadeloupe's signature cocktail; prepared with rhum agricole, lime, and a little cane sugar; served as an aperitif to awaken the taste buds; simplicity and freshness define this blend; enshrined in the region's traditions; the ti punch that reflects the warm, friendly spirit of the island.

🇭🇹Southern Haiti, Haiti

Tonmtonm

Breadfruit boiled and pounded in a wooden mortar into a smooth elastic mass, eaten with an okra sauce and swallowed rather than chewed.

🇨🇴Colombia

Tostones

Patacones

A Cuban fried green plantain slices, flattened and double-fried, a daily and essential side In Antioquia the thick-cut rounds are served as "tostadas" alongside bandeja paisa.