Haiti Uncovered: 6 Appetizing Photos of the Island's Cuisine

Nadege Fleurimond's cookbook brings food into focus.

"Food Is Culture" - Regine Roumain, the executive director of Haiti Cultural Exchange once said, food is culture. "Everything having to do with food from the preparation to the cultivation to the way we eat altogether is a cultural act," she said. Caterer and businesswoman Nadege Fleurimond echoes those same sentiments in her latest cookbook, Haiti Uncovered: A Regional Adventure Into the Art of Haitian Cuisine. She recently spoke with BET.com about her ambitious journey bringing the book to light.  (Photo: John Dolce/ Cover Design: Gracie Xavier)

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"Food Is Culture" - Regine Roumain, the executive director of Haiti Cultural Exchange once said, food is culture. "Everything having to do with food from the preparation to the cultivation to the way we eat altogether is a cultural act," she said. Caterer and businesswoman Nadege Fleurimond echoes those same sentiments in her latest cookbook, Haiti Uncovered: A Regional Adventure Into the Art of Haitian Cuisine. She recently spoke with BET.com about her ambitious journey bringing the book to light.  (Photo: John Dolce/ Cover Design: Gracie Xavier)

Nadege Fleurimond - Born in Haiti and raised in Brooklyn, Nadege Fleurimond is the owner of Fleurimond Catering and a successful author. Twelve years ago, she received a degree in political science from Columbia University with the intention of becoming a lawyer or some type of business mogul. However, her lifelong passion for cooking and its universal appeal placed her on a different professional path. "In my opinion food is the soundtrack to our lives," she told BET.com "Everything great, bad or magical happens with food playing a role."(Photo: Odeson Honorat)

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Nadege Fleurimond - Born in Haiti and raised in Brooklyn, Nadege Fleurimond is the owner of Fleurimond Catering and a successful author. Twelve years ago, she received a degree in political science from Columbia University with the intention of becoming a lawyer or some type of business mogul. However, her lifelong passion for cooking and its universal appeal placed her on a different professional path. "In my opinion food is the soundtrack to our lives," she told BET.com "Everything great, bad or magical happens with food playing a role."(Photo: Odeson Honorat)

Poul Ak Nwa (Chicken and Cashew) - BET.com: How is Haiti Uncovered more than just a cookbook?Nadege: It's culture, travel and history. It offers the reader a glimpse into real lives, real people and real situations. It gives a piece of Haiti to whomever is doing the reading. Haitians may read it and nod, but in other parts they too will say, "I didn't know this." Non-Haitians will learn there's so much more to Haitian culture besides what they are forced fed or beyond [the popular phrase] sak pasé.(Photo: James Hercule)

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Poul Ak Nwa (Chicken and Cashew) - BET.com: How is Haiti Uncovered more than just a cookbook?Nadege: It's culture, travel and history. It offers the reader a glimpse into real lives, real people and real situations. It gives a piece of Haiti to whomever is doing the reading. Haitians may read it and nod, but in other parts they too will say, "I didn't know this." Non-Haitians will learn there's so much more to Haitian culture besides what they are forced fed or beyond [the popular phrase] sak pasé.(Photo: James Hercule)

Pwason Gwo Sel (Fish in Spiced Clear Broth) - BET.com: Please share your most memorable story from your time spent researching in Haiti for the book.Nadege: There are too many to pick from, but if I had to, it would have to be my encounter with the countless women who sold food on the side of the roads in Haiti — particularly in Gonaives, a city known as the independence city. Seeing how food has been the foundation of all these women's lives and how the schooling of their children had all been due to their food career made me smile. But, more importantly, [it] gave me strength.(Photo: James Hercule)

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Pwason Gwo Sel (Fish in Spiced Clear Broth) - BET.com: Please share your most memorable story from your time spent researching in Haiti for the book.Nadege: There are too many to pick from, but if I had to, it would have to be my encounter with the countless women who sold food on the side of the roads in Haiti — particularly in Gonaives, a city known as the independence city. Seeing how food has been the foundation of all these women's lives and how the schooling of their children had all been due to their food career made me smile. But, more importantly, [it] gave me strength.(Photo: James Hercule)

Bouyon (Soup) - BET.com: Please tell us about your experience crowdfunding for the book.Nadege: Initially I wanted to raise half of my funding through Indiegogo. Giving myself 30 days, I set out to raise $27,000. It didn't happen. But, I raised half of that. That gave me the start I needed. Seeing the response and support gave me fuel. I borrowed the rest and covered some with my own money. I just felt this project was a needed legacy. Not doing it was not an option.(Photo: Gracie Xavier)

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Bouyon (Soup) - BET.com: Please tell us about your experience crowdfunding for the book.Nadege: Initially I wanted to raise half of my funding through Indiegogo. Giving myself 30 days, I set out to raise $27,000. It didn't happen. But, I raised half of that. That gave me the start I needed. Seeing the response and support gave me fuel. I borrowed the rest and covered some with my own money. I just felt this project was a needed legacy. Not doing it was not an option.(Photo: Gracie Xavier)

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Soup Joumou (Pumpkin Soup) - BET.com: What are your favorite dishes from the book?Nadege: Legume, which is this great dish of mixed, stewed vegetables. Tchaka, which is basically chili on steroids, made with whole corn kernels, red beans and smoked meat. And funnily enough, white rice. No one makes white rice like a Haitian person.(Photo: Gracie Xavier)

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Soup Joumou (Pumpkin Soup) - BET.com: What are your favorite dishes from the book?Nadege: Legume, which is this great dish of mixed, stewed vegetables. Tchaka, which is basically chili on steroids, made with whole corn kernels, red beans and smoked meat. And funnily enough, white rice. No one makes white rice like a Haitian person.(Photo: Gracie Xavier)

Soup Joumou II (Bisque of Pumpkin Soup II) - BET.com: What are your next steps for Haiti Uncovered?Nadege: Right now it's about spreading the word. Ensuring everyone has a copy in their home. It's about showing the world, one event at a time, one [food] show at a time, that Haitian dishes can be part of the food repertoire.(Photo: Linda Thelemaque)

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Soup Joumou II (Bisque of Pumpkin Soup II) - BET.com: What are your next steps for Haiti Uncovered?Nadege: Right now it's about spreading the word. Ensuring everyone has a copy in their home. It's about showing the world, one event at a time, one [food] show at a time, that Haitian dishes can be part of the food repertoire.(Photo: Linda Thelemaque)

Lambi Boukannen (Grilled Conch) - BET.com: What would you like BET.com readers to know?Nadege: That Haiti is beautiful and the people are amazing. That our dishes are to die for and that they all should travel there at least once. Go with a group, or with friends, but it's a trip worth making. Haiti Uncovered is a perfect initial culinary travel guide to this amazing Caribbean destination.(Photo: Gracie Xavier)

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Lambi Boukannen (Grilled Conch) - BET.com: What would you like BET.com readers to know?Nadege: That Haiti is beautiful and the people are amazing. That our dishes are to die for and that they all should travel there at least once. Go with a group, or with friends, but it's a trip worth making. Haiti Uncovered is a perfect initial culinary travel guide to this amazing Caribbean destination.(Photo: Gracie Xavier)