The good lady served us a plentiful spread, which her husband assured us was typical of the region. This included Patat avec morue; Medley legumes de plats; de riz avec djon djon and pikliz in a Nescafe jar.
That would be sweet potato and cod; a mix of flavourful finely cut haricot vert, carrot batons and beetroot ruffles; rice with Haiti’s distinctive black mushroom and a vinegary pickle fragrant with the juice of sour orange and piquant with little orange and green peppers.
We finished with cups of rich aromatic coffee and a simple cracker topped with an exceedingly more-ish Confiture de tomates a l’anans.
The feast was an excellent introduction to northern Haiti’s charms.