Haitian amidon is a type of starch, traditionally made from cassava (manioc), that plays a key role in Haitian cuisine. It’s used to create beloved dishes like Bonbon Amidon (light, melt-in-your-mouth cookies) and labouyi amidon (a creamy porridge). This ingredient is naturally gluten-free, making it popular in both traditional recipes and modern baking.
Quick Facts:
- What is it? Starch made from cassava or cornstarch.
- Uses: Cookies (Bonbon Amidon), porridge (labouyi amidon), and gluten-free baking.
- Where to buy: Caribbean specialty stores or online.
- Storage tips: Keep in an airtight container in a cool, dry place.
Haitian amidon isn’t just food - it’s a connection to history, family traditions, and shared celebrations. Whether you’re trying it for the first time or revisiting a classic recipe, it’s a simple way to bring a taste of Haiti into your kitchen.
Why Haitian Amidon Matters in Haitian Food
History of Amidon in Haitian Cooking
Haitian amidon reflects a rich blend of African, European, and Caribbean influences that have shaped the country’s cuisine over generations. This humble cornstarch ingredient became a cornerstone of Haitian culinary tradition, showcasing how simple ingredients can be transformed into beloved staples.
One of the standout creations using amidon is Bonbon Amidon, a treat that has become a hallmark of Haitian desserts. Unlike European cookies, which rely on wheat flour for their structure, Haitian cooks crafted these cornstarch-based sweets with a distinctive texture - light, delicate, and almost ethereal. They melt in your mouth, offering a contrast to the denser texture of their European counterparts. This innovation highlights the creativity and resourcefulness of Haitian cooks.
Understanding this historical backdrop helps to appreciate the central role amidon plays in Haitian food, from festive celebrations to everyday meals.
Amidon in Celebrations and Daily Meals
Building on its deep cultural roots, amidon continues to hold a special place in both celebratory and everyday cooking. During festive occasions, Bonbon Amidon embodies the spirit of sharing and togetherness, bringing families and communities closer. Its sweet, melt-in-your-mouth texture is a universal favorite, appealing to both the young and the old.
Appolon Guy Alain beautifully captures this sentiment:
"Christmas desserts and drinks in Haïti are not simple dishes: they tell stories, transmit traditions and bring people together. Each bite is a celebration of Haitian culture, rich in tastes and authenticity."
This explains why Bonbon Amidon is a staple at events like Independence Day festivities, family gatherings, and community celebrations. These cookies serve as more than just a treat - they are a bridge to Haitian heritage, preserving cultural ties through food.
In everyday life, amidon showcases the resourcefulness of Haitian cooking. Its versatility allows families to prepare simple snacks for regular days or upscale cookies for special moments. Beyond the recipes, the tradition of making Bonbon Amidon is often passed down through generations. Grandmothers teaching their grandchildren the craft of these cookies are sharing more than just techniques - they are passing on stories, values, and a piece of Haitian identity. This ensures that the legacy of amidon remains vibrant and continues to thrive in Haitian kitchens.
How to Make Haitian Amidon
Main Ingredients and Their Origins
Haitian amidon is a cherished treat made from manioc, also known as cassava or yucca. This root vegetable has been a staple in Caribbean cuisine for generations. As Nathalie JB, a cook and photographer, puts it: "Here, manioc starch takes the place of conventional flour".
The key ingredient, manioc starch, is what makes authentic amidon special. Extracted from cassava roots, this naturally gluten-free starch is essential for creating the light, airy texture of traditional Bonbon Amidon cookies. Cassava thrives in Haiti’s tropical climate, making it an integral part of local cooking.
If manioc starch isn’t available, there are substitutes that work well in modern kitchens. Cornstarch is the most common alternative, especially if labeled gluten-free for those with dietary restrictions. Other options include a mix of all-purpose flour with cornstarch, all-purpose flour blended with tapioca flour, or pure arrowroot flour. While these alternatives slightly change the texture, they allow you to stay close to the original recipe.
Traditional amidon recipes also include eggs, sugar, butter, and a mix of flavorful spices like cinnamon and nutmeg. Vanilla extract and lemon or lime zest add a bright, fresh note, while a dash of salt balances the sweetness.
Once you’ve gathered these ingredients, you’re ready to dive into the process of making Haitian amidon.
Step-by-Step Instructions
Here’s how to make traditional Haitian amidon, step by step. Start by preparing your ingredients and ensuring everything is measured and ready to go.
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Sift the dry ingredients
Using a fine-mesh sieve, sift the manioc starch (or your chosen substitute) together with baking powder. This ensures an even mix and prevents lumps in the dough. -
Mix the wet ingredients
In a separate bowl, beat together the eggs, sugar, butter, vanilla extract, lemon or lime zest, and spices. Make sure the butter is at room temperature for easier blending. -
Combine wet and dry ingredients
Gently fold the wet mixture into the sifted starch and baking powder. Mix just until the dough comes together, as overworking it can result in tough cookies. -
Roll out the dough
Lightly flour a clean surface and roll the dough to about ¼-inch thickness. -
Cut and shape the cookies
Use a sharp cookie cutter to cut out shapes from the dough. Arrange the cookies on a greased baking sheet, leaving enough space between them to expand while baking. -
Bake the cookies
Bake in a preheated oven at 350°F for 20 minutes. Keep an eye on them, and look for light golden edges to know they’re done.
These steps capture the essence of traditional techniques passed down through generations, ensuring your amidon has that authentic, homemade touch.
Bonbon Amidon (Starch Cookies) - Episode 12 - ❤ Love For Haitian Food
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How to Cook with Haitian Amidon
Haitian amidon has long been a staple in traditional recipes, offering a unique, light texture that adds a special touch to simple dishes. Whether in classic treats like Bonbon Amidon or as a modern gluten-free baking ingredient, amidon continues to shine in kitchens worldwide.
As Nathalie JB explains:
"Starch has a certain consistency about it. It would make the cookies look brittle. However, after each bite, they melt in your mouth".
Popular Dishes Made with Amidon
One of the most cherished uses of Haitian amidon is in Bonbon Amidon, delicate cookies that highlight its ability to create a melt-in-your-mouth texture. These cookies, often enjoyed during festive occasions, are made with cornstarch, sugar, butter, baking powder, and spices like cinnamon. While deeply rooted in tradition, chefs today are finding new ways to incorporate amidon into contemporary, gluten-free recipes.
Modern and Gluten-Free Cooking with Amidon
Thanks to its naturally gluten-free nature, amidon has become a favorite in modern kitchens. Belinda Baptiste, owner of Unforgettable Bakery & Café in Savannah, Georgia, has creatively adapted this traditional ingredient for gluten-free baking. In 2019, she introduced gluten-free versions of Bonbon Amidon using cornstarch, which quickly became a hit with her customers.
"Amidon means starch in French. Unforgettable Bakery owner Belinda Baptiste uses cornstarch for these gluten-free lemon tea cookies, but she has had equal success using yucca, tapioca and potato flour".
Baptiste’s success highlights how traditional ingredients can appeal to modern palates. As she puts it:
"People love something different".
Beyond cookies, amidon is now being used in gluten-free bread recipes to improve structure and retain moisture. Its neutral flavor also makes it perfect for fusion desserts, where it allows other ingredients to take center stage. Bakers are experimenting with exciting flavor combinations, such as cardamom, ginger, and citrus zests, to add a fresh twist to classic recipes.
To make the most of amidon in modern cooking, understanding its properties is crucial. Unlike wheat flour, it doesn’t form gluten, so it requires gentle handling to preserve its delicate texture. This makes it ideal for creating light, airy baked goods that melt effortlessly on the tongue.
Where to Buy and How to Store Haitian Amidon
Finding authentic Haitian amidon in the U.S. has become much easier, thanks to specialty stores and online platforms. Whether you're experimenting with Haitian recipes for the first time or you're a seasoned cook, knowing where to buy amidon and how to store it properly is essential for preserving its authentic flavors.
Where to Buy Haitian Amidon
Your best bet for authentic Haitian amidon is Caribbean and Haitian specialty stores. These stores often source their products directly from Haiti or work with suppliers who prioritize traditional quality.
- Michline Haitian Caribbean Store: Offers amidon for $7.99.
- SOWAGO: Sells 3.5-pound packages of AMIDON HAITIAN for $27.00, ideal for families or anyone making large batches of traditional treats.
- Esterly's Market: Known for its wide selection of Haitian groceries and spices, with strong supplier relationships ensuring authentic products.
Online platforms like Etsy are also a reliable option. For instance, GouLakayht's Amidon has a 4.5-star rating from 62 customer reviews. Many Etsy sellers highlight that their amidon is handmade, adding a personal touch to their offerings.
When shopping, check that the amidon is made from yuca (cassava), the traditional ingredient. Authentic amidon often has a light yellow tint, a sign of proper processing.
How to Store Amidon to Keep It Fresh
Storing your Haitian amidon correctly is key to maintaining its quality and ensuring it lasts up to a year. Here are some tips to keep your starch fresh:
- Use an airtight container: Transfer the amidon into a food-grade container with a tight lid as soon as you bring it home. This prevents moisture and unwanted odors from seeping in.
- Choose the right location: Store the container in a cool, dry pantry - away from the refrigerator, heat sources, or areas with high humidity. This keeps the starch safe from moisture, odors, and pests.
- Check its aroma regularly: When you first purchase the amidon, note its natural scent. Over time, give it a sniff to ensure it hasn’t absorbed any surrounding odors. Keep it away from strong-smelling items like spices or cleaning products to preserve its freshness.
Conclusion
Haitian amidon is more than just a cooking ingredient - it’s a gateway to Haiti’s rich culinary traditions. Made from cassava (also known as manioc), this age-old starch links today’s kitchens to centuries of history and cultural fusion.
From delicate Bonbon Amidon cookies to its use as a natural thickener, amidon reflects a blend of African, French, Taíno, Spanish, and Arab influences, creating bold and memorable flavors.
For home cooks, amidon offers an easy way to explore Haitian cuisine. Its gluten-free nature makes it a perfect fit for both traditional recipes and modern twists. Whether you’re baking classic cookies or trying out new ideas, amidon brings an authentic taste of Haiti straight to your table. Its versatility ensures it remains a staple in Haitian cooking.
With improved availability, sourcing quality amidon has never been simpler. Store it in an airtight container to keep it fresh and ready to inspire your next culinary adventure.
FAQs
What makes Haitian amidon different from other types of cooking starch?
Haitian amidon, made mainly from corn starch, holds a special place in Haitian cuisine thanks to its distinct texture and versatility. Unlike starches such as wheat flour or potato starch, which are often used for thickening or baking, amidon is celebrated for its light and delicate nature. This quality makes it a standout ingredient in traditional Haitian desserts like bonbon amidon (starch cookies), where it delivers a soft, airy texture that sets these treats apart from heavier, flour-based baked goods.
Beyond desserts, Haitian amidon also finds its way into savory dishes, serving as a reliable binding agent while subtly boosting flavors. Its unique characteristics make it a must-have in Haitian kitchens, embodying the rich and diverse food traditions of Haiti.
What are some creative ways to use Haitian amidon in modern recipes?
Haitian amidon, a staple in traditional recipes, is finding its way into modern kitchens, proving just how flexible it can be. Take Bonbon Amidon cookies, for instance. These delightful treats, made with cornstarch, butter, and sugar, often get a flavor boost from ingredients like coconut or vanilla. They can even be dressed up for holidays or special events, making them as festive as they are tasty.
Another inventive example is sweet potato pudding. Here, amidon is blended with mashed sweet potatoes, spices, and other ingredients to create a dessert that's both rich and deeply flavorful. Whether you're crafting sweet or savory dishes, Haitian amidon brings a distinct flair to your cooking while honoring its culinary heritage.
Can I use other starches instead of Haitian amidon, and how will it change the dish?
Yes, you can swap out Haitian amidon (cassava starch) with alternatives like cornstarch, tapioca starch, or arrowroot. That said, each substitute brings its own unique qualities, which can influence the texture and flavor of your dish. Here’s a quick breakdown:
- Cornstarch gives a smooth, glossy finish and is a reliable thickener for sauces and soups.
- Tapioca starch adds a chewy texture, making it a good match for recipes like Haitian bonbon amidon (starch cookies).
Just remember, using a substitute might slightly change the traditional flavor or consistency of authentic Haitian recipes. You may need to tweak the amounts to get the results you're aiming for.
