Haiti: Cuisine and Recipes

Country | Haiti Image

Haitian cuisine is kréyol cuisine, a mixture of French, African, Spanish and indigenous cooking methods, ingredients and dishes. Rice and beans (dire ak pwa) are a staple. Vegetable and meat stews are popular too. Goat, beef, chicken and fish are complemented with plantains, cabbage, tomatoes and peppers. Fiery Scotch bonnet peppers lend their punch to many dishes, and to pikliz, a popular pickled vegetable condiment.

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Haitian Recipes

Banan Peze

(Haitian fried plantains; see Tostones recipe)

Boeuf à l'Haïtienne

Ingredients | Red Bell Peppers

(Haitian beef with tomatoes and peppers)

This simple, flavorful dish is characteristic of the Haitian love of tasty meat and vegetable dishes. Boeuf à l'haïtienne tastes even better if served the next day. Read more »

Diri ak Pwa

(Haitian red beans and rice; see Moros y Cristianos recipe variations)

Diri Olé

(Haitian rice pudding; see Arroz con Leche recipe)

Griots

Meats | Griots

(Haitian grillots -- fried, glazed pork)

Griots is a rich, flavorful dish and is one of Haiti's most popular, invariably served at parties and family gatherings. Cubes of pork are soaked in a sour orange marinade and then slow-roasted until tender. The tender morsels are then given a finally fry in oil until delectably caramelized. Read more »

Mayi Moulin

(Haitian cornmeal mush; see Ugali recipe)

Pikliz

Ingredients | Scotch Bonnet Peppers

(Haitian spicy pickled vegetables)

Every Haitian home has a jar of pikliz on hand. Cabbage, carrots, chiles and other vegetables are soaked in vinegar to make a relish similar to American chow-chow or Italian giardiniera. The crunchy salad is served as a side dish at Haitian meals. Flavored vinegar from pikliz is often used in marinades or to give dishes a spicy-sour punch. Read more »

Sos Ti-Malice

Ingredients | Chopped Onions

(Haitian spicy, tangy onion sauce)

The legend of sos Ti-Malice (also spelled sauce Ti-Malice) is that a gentleman named Ti-Malice served the extra spicy sauce with a meal to keep his friend Bouki from eating everything all up. It turns out that Bouki loved the sauce most of all, and he went on to rave about it to everyone he met. And so, this delicious accompaniment for fish and grilled meats is popular in Haiti to this day. Read more »