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Bataille de Vertières
Bataille de Vertières

Bataille de Vertières

The Battle of Vertières was one of the last great battles of the revolution. It took place in Vertières, near the town of Cap-Haitien, which was then the main French colonial center in Santo Domingo. Haitian troops, under the command of General Jean-Jacques Dessalines, confronted French troops commanded by General Rochambeau.

The battle was fierce, but Haitian forces ultimately won a decisive victory on November 18, 1803. This victory led to the surrender of French troops and marked the end of French colonial rule in Saint-Domingue. On January 1, 1804, Jean-Jacques Dessalines proclaimed the independence of Haiti, making the country the first independent nation in Latin America and the second independent republic in the Western Hemisphere, after the United States.

The Battle of Vertières is therefore commemorated in Haïti each year on November 18 as Battle of Vertières Day, a national holiday celebrating the independence and victory of Haitians against colonial rule.

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French : Bataille de Vertières

Spanish : Bataille de Vertières

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Haïtian cuisine

Haïtian cuisine is rich in flavors and diversity, reflecting the history and culture of the country. Mealtimes are often an opportunity to bring family and friends together around delicious food and celebrate life. A delicious fusion of African, French, Spanish and indigenous Taino flavors. It is often characterized by the generous use of spices, chili peppers and aromatic herbs. Here are some emblematic dishes and ingredients of Haïtian cuisine: Rice and Peas (Riz et Pois Rouges): This is a dish of rice cooked with red peas, often accompanied by meat (usually pork or chicken), vegetables and spices. Griot: These are pieces of pork marinated and fried until crispy. Griot is often served with rice and beans. Diri ak Djon Djon: A black rice dish prepared with djon-djon mushrooms, which give the dish a distinctive color and unique flavor. Pikliz: A spicy condiment made from cabbage, carrots, peppers and onions marinated in vinegar with chili peppers. Lambi: Lambi is a preparation made from sea conch, often simmered in a spicy sauce. Accra: Fried donuts made from cassava, flour and spices. Soup Joumou: A soup traditionally served on January 1st to celebrate the independence of Haïti. It is prepared with pumpkin, meat (usually beef), vegetables and spices. Bannann Peze: Slices of plantains crushed and fried, creating a sort of pancake that is crispy on the outside and tender on the inside. Tassot: Pieces of meat, often beef or kid, marinated, fried and served with accompaniments such as rice and beans.

History

History

First black nation to free itself from slavery and gain independence from France in 1804 and influenced other liberation movements around the world, inspiring struggles for freedom and equality.

Natural beauty

Natural beauty

Haïti is blessed with spectacular natural landscapes, including white sand beaches, mountains and rich biodiversity.

Heritage

Heritage

Haïti has a rich historical heritage, including sites like the Citadelle Laferrière and the Sans-Souci Palace, listed as UNESCO World Heritage Sites.

Culture

Culture

Haïti has a rich and diverse culture, influenced by African, European and indigenous elements. Haitian music, dance, art and cuisine are celebrated around the world.