Haiti: Cuisine and Recipes
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
(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
(Haitian grillots -- fried, glazed pork)
This rich, flavorful dish 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. This recipe uses a mixture of orange and lime juice in place of the hard-to-find sour orange juice. Also spelled grillots, griyo, griyot or griot. Read more »
Mayi Moulin
(Haitian cornmeal mush; see Ugali recipe)
Pikliz
(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 »
