Here is a picture of a typical Haitian food, Cassava
Cassava, also called manioc and manioc root, native to the Caribbean island of Haiti and South America. Cassava, when dried is called tapioca, while its fermented, flaky version is named garri.
Cassava is one of the largest source of food carbohydrates in the tropics.
Cassava is sweet and bitter. It contains antinutritional factors and toxins
Haiti maintains a unique flavor in term of food. Haitian cuisine is based on Creole and French cooking styles.
Several dishes are specifically and well known as native to Haiti. Some of the most popular include Griot.