Haitian food isn't unlike that of other Caribbean islands, though there's certainly a strong French influence on it. In this case pâtés are flaky pockets of labor-intensive pâte feuilletée stuffed with beef, chicken, salt cod, or vegetables. Roast chicken is marinated in green onion, garlic, parsley, thyme, and red and yellow pepper—a creole master blend used in many dishes—and plated with a roux-based pepper sauce made with chicken stock. Legume de boeuf is a semisolid stew of minced beef, mashed cabbage, carrot, and chayote with an accent of shrimp or crab legs, meant to be eaten with red beans and rice or steamed white rice with sauce pois, a thin sauce of black beans. Haitian consommé isn't a clear broth but a hearty soup laden with goat meat, shrimp, dumplings, yams, plantains, carrots, and spinach; the traditional thick pumpkin soup brims with penne noodles, cabbage, carrots, and potato. Other Haitian classics include griot, deep-fried pork chunks served with crispy plantains and spicy habanero slaw, and cabrit creole, a currylike goat stew.
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