Mastering the Art of Haitian Gingerbread: A Technical Guide to Crafting Authentic Bonbon Siwo .





When culinary historians ask, "what is bonbon siwo," they receive more than a definition—they receive a window into Haiti’s layered gastronomic heritage. This Haitian gingerbread dessert, known locally as "bonbon siwo," is a dense, spiced cake that marries the earthy richness of molasses with the bright bite of ginger, all bound together by a precise ratio of flour, butter, and eggs. Understanding the technical specifications behind the Bonbon Siwo recipe is essential for any chef who wishes to reproduce the authentic texture and flavor profile that have made this treat a cornerstone of Haitian celebrations.



The first step in any step by step bonbon siwo recipe is to measure ingredients with laboratory precision. Haitian cooks traditionally rely on weight rather than volume, a practice that eliminates the variability inherent in cup measurements. For a standard 2‑pound batch, the ideal composition is:






400 g all‑purpose flour (approximately 3 ¼ cups)


200 g dark brown sugar (1 ¼ cups)


150 g molasses (½ cup)


150 g unsalted butter, softened (⅔ cup)


120 g fresh ginger, finely grated (about 2 tablespoons)


80 g whole‑grain cinnamon (½ tablet)


30 g ground cloves (1 ½ teaspoons)


10 g baking soda (½ teaspoon)


5 g salt (¼ teaspoon)


3 large eggs, room temperature


60 ml warm water (¼ cup)




Using a digital scale to the nearest gram guarantees that each component contributes predictably to the final crumb structure. The high proportion of molasses not only imparts a deep caramel note but also provides the moisture needed for the cake’s signature fudgy interior.



Equipment selection is equally important.