History of Pikliz

Overview of early Haitian cuisine

The culinary blend of the African, French, Taino, and Spanish cultures helped to develop and establish the nature of Haitian cuisine along with the later influences from Levantines, due to Arab migration over the years. As for Spanish influence, it is well known that the style and technique of Haitian cooking are similar to those of Latin America, but with many technical variations. Haitian food independently maintains a unique flavor compared to its Latin Caribbean counterparts.

Haitian cuisine is largely based on the liberal use of epis—an assortment of herbs and spices. A typical epis consists of garlic, green onion, thyme, salt, and pepper, all crushed to form a paste-like mixture. It is generally used to season and prepare all types of meat, seafood, légume (a thick vegetable stew), bean purée (sauce pois, sòs pwa), rice (diri kole; diri djon-djon), and Haitian spaghetti among other dishes. Although the form of epis differs among cuisines, its use is an essential requirement in Haitian cuisine and Creole cuisine.

Since typical Haitian religions, like Christianity and Voodoo, are important aspects of the culture, several dishes are typically prepared for religious gatherings and celebrations. The same applies to cultural holidays such as Haiti’s Independence Day, where freedom from slavery is celebrated through pumpkin soup (soup joumou). Of all the mentioned dishes and many others, they are not complete until a lump sum of pikliz is accompanied beside each meal.

While the origin of pikliz historically remains unknown, this spicy meal garnishment represents the regional, ethnic, and national identity of Haitians living in Haiti and abroad. As the population of Haitians who reside outside the country continues to increase, they continue to represent and share their culture and cuisine with the world. In the USA, Canada, and France, where a majority of Haitians reside, the annual Haitian Food Festival is considered an important event for Haitians to share and celebrate the richness of their cuisine.

Decoding Pikliz

The name pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word “piquer” (meaning to sting). Pickle is derived from the Dutch word “pekel” and from the Northern German word pókel (both meaning brine). The pickling process preserves and extends the lifespan of food through a process known as anaerobic fermentation, where food is soaked in a brine solution or vinegar solution for a long period of time. Meat, fish, eggs, and vegetables are commonly and historically known to have systematically undergone pickling. This process not only preserves the food, but also affects the taste, flavor, and texture of the food. In various regions of the world, the term pickle is typically referred to as pickled cucumber, egg, or onion. While the origin of pickling remains unknown, credit is given to the ancient Indus Valley Civilization of the Mohenjo Dara (Northwest of the Indian continent) about 2400 BC.

The name pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word “piquer” (meaning to sting). Pickle is derived from the Dutch word “pekel” and from the Northern German word pókel (both meaning brine). The pickling process preserves and extends the lifespan of food through a process known as anaerobic fermentation, where food is soaked in a brine solution or vinegar solution for a long period of time. Meat, fish, eggs, and vegetables are commonly and historically known to have systematically undergone pickling. This process not only preserves the food, but also affects the taste, flavor, and texture of the food. In various regions of the world, the term pickle is typically referred to as pickled cucumber, egg, or onion. While the origin of pickling remains unknown, credit is given to the ancient Indus Valley Civilization of the Mohenjo Dara (Northwest of the Indian continent) about 2400 BC.

Pickling remains one of the oldest methods used for food preservation, found in many parts of the world. Such a process is said to have been brought to Hispaniola during the European exploration age and emerged into Haitian cuisine in the form of pikliz. Pikliz is a condiment made from shredded cabbage and carrot mixed with an extensive amount of peppers (piment) and spices, all immersed in vinegar or lemon juice. The nature of this process can be chemically explained by the production of lactobacillus plantarum; and of alcohols and acids which form aromatic compounds from leuconostoc mesenteroides during fermentation.

These bacteria species, lactobacillus, and leuconostoc, are associated with fermentation under salinity conditions in high and low temperatures, respectively. The acidity media (pH 4 or lower) and the antimicrobial properties of the spices serve to preserve and kill most bacteria in the pikliz while enhancing its flavor during fermentation. Overall, the acidity and salinity of the solution from the vinegar and spices along with the temperature of fermentation regulate the microorganism species, which determine the final flavor of the pikliz.

This spicy fermented meal garnishment, pikliz, has long been prepared at the household level in Haiti; however, as the number of Haitians living abroad continues to increase, commercialization of pikliz on an industrial level has systematically increased Nowadays, pikliz can be purchased at major supermarkets in the USA, such as Walmart®, Publix Market®, and other regional supermarkets. Altogether, pikliz remains the symbol of Haitian culture