World Flavors Cookbook

Haiti Recipes

Haitian cuisine is a bold and flavorful fusion of West African, French, and Indigenous Taíno traditions. Known for its generous use of citrus, scotch bonnet peppers, and aromatic herbs, it features iconic dishes like "Griot" (fried pork) and the celebratory "Soup Joumou." It is a soulful, rustic cuisine that emphasizes slow-cooking and rich, complex seasonings.

Recipes from Haiti

• Griot (Fried Pork)

  Citrus-marinated cubes of pork shoulder, boiled then fried to crispy perfection.

• Diri Djon Djon (Black Mushroom Rice)

  Fragrant black rice cooked with native dried djon djon mushrooms.

• Akra (Malanga Fritters)

  Spicy, crispy fritters made from grated malanga root.

• Pate Kode (Haitian Fried Patties)

  Crispy fried dough pockets filled with spicy meat or herring.

• Soup Joumou (Independence Soup)

  A rich, celebratory pumpkin soup filled with beef and vegetables.

• Legim (Vegetable Stew)

  A thick mash of various vegetables stewed with meat or seafood.

• Tassot Kabrit (Fried Goat)

  Spicy marinated goat meat, boiled then fried until crispy.

• Diri ak Pwa Kole (Rice and Beans)

  The staple Haitian rice and red beans, often cooked with coconut milk.

• Pikliz (Spicy Slaw)

  The essential Haitian spicy pickled vegetable garnish.

• Poul nan Sos (Chicken in Sauce)

  Chicken pieces stewed in a savory tomato and onion sauce.

• Sos Pwa Nwa (Black Bean Sauce)

  A silky, pureed black bean sauce served over white rice.

• Mayi Moulen (Cornmeal)

  Savory cornmeal porridge, often cooked with beans or spinach.

• Bouyon (Hearty Meat Stew)

  A thick, "everything-in-the-pot" stew with meat, dumplings, and tubers.

• Banan Peze (Pressed Plantains)

  Double-fried green plantains, crispy and salty.

• Labouyi Bannann (Plantain Porridge)

  Sweet, creamy breakfast porridge made from grated green plantains.

• Doukounou (Sweet Corn Tamales)

  Sweet corn puddings wrapped in corn husks or banana leaves and boiled.

• Bonbon Siwo (Gingerbread)

  Dark, dense, and spicy ginger cakes made with molasses.

• Kremas

  A thick, creamy, and potent coconut-rum holiday drink.

• Diri ak Lalo (Rice with Jute Leaves)

  Rice cooked with jute leaves, often served with crab or pork.

• Tonm Tonm

  Mashed breadfruit or plantains served with a spicy okra sauce.

• Pwason Fri (Fried Fish)

  Whole fish marinated in citrus and spices then fried until crispy.

• Pain Patate (Sweet Potato Pudding)

  A dense, spiced pudding made from white sweet potatoes and ginger.

• Makawoni o Graten (Haitian Mac and Cheese)

  A rich, savory baked macaroni with peppers, onions, and lots of cheese.

• Tchaka

  A hearty corn and bean stew cooked with smoked pork.

• Epis (Haitian Seasoning Base)

  The foundation of all Haitian cooking—a bright, aromatic herb and vegetable paste.

• Akasan

  A thick, sweet corn flour drink, served warm or cold.

• Tablèt Nwa (Cashew Brittle)

  Crunchy nut brittle made with cane sugar and roasted cashews.

• Ji Papay (Papaya Shake)

  A thick, creamy papaya and milk smoothie.

• Lanbi nan Sos (Conch in Sauce)

  Tender conch meat stewed in a spicy, aromatic tomato sauce.

• Boulèt (Haitian Meatballs)

  Highly seasoned, crispy fried meatballs.