Jean-Jacques Dessalines,general
The Act of Independence of the Republic of Haiti is an official document proclaiming, as of 1 January 1804, the independence of the Haitian State, formerly French Saint-Domingue, became the first black republic in the world. This official act was established by Boisrond-Tonnerre Secretary Jean-Jacques Dessalines. The latter reads the statement on 1 January 1804 on the Place d'Armes in the city of Gonaïves. The statement begins with a long proclamation to the nation preamble preceded by the words: "Freedom or death, Indigenous Army, Gonaives Day, January 1804, Year of independence."
Following this proclamation to the nation begins the reading of the Act of Independence of the Republic of Haiti. The preamble is for citizens and thus begins (excerpt):
"Act of Independence of the Republic of Haiti
Proclamation to the Nation
The Chief Executive Officer for the People of Haiti
It's not enough to have expelled from your country the barbarians who have bloodied the last two centuries; it is not enough to have put a stop to ever recurring factions played in turn from freedom of ghost that France exposed to your eyes: we must, by a last act of national authority, assure forever the empire of liberty in the country we were born; must delight the inhuman government that keeps our minds for a long time in the most humiliating torpor, all hope of assertive us, we must finally live independent or die.
Independence or death ... that these sacred words align us,
A proclamation to the Nation ends with:
"Made at the headquarters of Gonaives, the first of January one thousand eight hundred and four, the year l Independence.
Signed: J. J. Dessalines'
Under the Declaration of Independence.
"Now Prime eight hundred and eighty January 10, the Chief Executive of the native army, with generals, commanders of the army, convened for the purpose of taking the measures tending to the happiness of the country:
Having made known to the assembled generals his true intentions to ensure ever indigenous Haiti a stable government, subject to its utmost solicitude which he did in a speech that tends to make known to foreign powers the resolution to make the country independent and enjoy a freedom enshrined in the blood of the people of this island; and, after obtaining the opinions, asked each of the assembled generals should pronounce the oath to renounce forever to France to die rather than live under its domination, and fight to the last breath for independence.
The generals, imbued with these sacred principles, after giving one voice their adherence to the well manifested project of independence, have all sworn to posterity, to the whole universe, to renounce forever to France, and die rather than live under its domination. »
Consignees of the Act of Independence.
The act of Independence was signed by
Jean-Jacques Dessalines, General in Chief
Henri Christophe, Major General
Alexandre Petion, Major General
Nicolas Geffrard, Major General
Augustin Clervaux, Major General
Vernet, Major General
Gabart, Major General
P.Romain, G. Gerin, F. Capois, Jean-Louis Francis Férou, Cange, G. Bazelais, Magloire Ambroise, JJ Herne, Brave Toussaint, Yayou, general brigades;
Guy Joseph Bonnet, F. Paplier, Morelly, Knight, Marion, adjutants-general
Magny, Roux, brigade leaders;
Hood, B. Goret, Macajoux, Benjamin Noel Dupuy, Carbon, Diaquoi elder, Raphael, Malet, Derenoncourt, the Haitian army officers
Louis Boisrond Tonnerre, Secretary
http://library.brown.edu/haitihistory/11.html
http://www.nationalarchives.gov.uk/dol/images/examples/haiti/0001.pdf
A traditional Soup Joumou (pumpkin soup)
Former slaves cooked this soup even that was forbidden them to eat during slavery. pumpkin soup is a famous mildly spicy soup native to Haitian cuisine, although variations of it can be found throughout Latin America and the Caribbean.
The soup is traditionally based on the pumpkin, but although winter squash can be used instead. The pumpkin slices simmer in a saucepan along with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. The pumpkin is then pureed, usually in a food processor, with water and the puree is returned to the saucepan, where salt and seasoning along with garlic and other herbs and spices are added. Thin pasta such as vermicelli and macaroni and a small amount of butter or oil is sometimes also put in. The soup is always served hot and is usually.
Search by Charldine G. Celestin.
