Discover the vibrant flavors and aromas of Haiti with these 20 mouth-watering recipes, perfect for every occasion. From crispy fried pork to hearty vegetable stews, these dishes showcase the rich cultural heritage of this Caribbean nation. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next gathering, we’ve got you covered.
From classic Haitian comfort foods like Griot (Crispy Fried Pork) and Poule en Sauce (Haitian Stewed Chicken), to innovative twists on traditional dishes like Makawoni au Graten (Haitian Mac and Cheese) and Pen Patat (Sweet Potato Pudding), these recipes celebrate the best of Haitian cuisine.
In this article, we’ll take you on a culinary journey through Haiti’s rich gastronomic landscape. Get ready to indulge in bold flavors, vibrant colors, and the warmth of hospitality that is quintessential Haitian culture.
Griot (Crispy Fried Pork)
A popular Haitian dish that combines the crispy exterior of fried pork with a flavorful, tender interior.
Ingredients:
– 1 pound pork shoulder or butt, cut into 2-inch pieces
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each pork piece into the buttermilk, coating completely, then roll in the flour mixture to coat. Place coated pork on a plate or tray.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Fry the coated pork pieces in batches until golden brown and crispy, about 3-4 minutes per batch.
6. Remove fried pork from the oil with a slotted spoon and place on paper towels to drain excess oil.
Cooking Time: About 15-20 minutes total, depending on the number of batches.
Diri ak Djon Djon (Black Mushroom Rice)
This traditional Haitian dish is a staple in many households, and its rich flavor profile is sure to impress. A hearty combination of black mushrooms, aromatic spices, and fluffy rice, Diri ak Djon Djon is a comforting meal that’s perfect for any occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup black mushrooms (such as shiitake or cremini), sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons Djon Djon paste (see note)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
2. Add minced garlic and cook for an additional minute.
3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add thyme, paprika, salt, and pepper. Stir well.
5. Add rice and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is fluffy.
6. Fluff cooked rice with a fork and stir in Djon Djon paste.
Cooking Time: 30-40 minutes
Poule en Sauce (Haitian Stewed Chicken)
This classic Haitian dish is a hearty and flavorful stew made with chicken, aromatics, and spices. With its rich and velvety sauce, Poule en Sauce is a staple in many Haitian households.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 Scotch bonnet pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups chicken broth
– 1 cup coconut milk
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium heat. Add onions, garlic, and Scotch bonnet pepper; cook until the vegetables are softened.
2. Add the chicken pieces and cook until browned on all sides.
3. Add cumin, paprika, salt, and black pepper; stir to combine.
4. Pour in chicken broth and coconut milk; bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the chicken is cooked through.
5. Serve hot over rice or with boiled vegetables.
Cooking Time: 1 hour
Legim (Haitian Vegetable Stew)
A hearty and flavorful stew that’s perfect for a comforting meal, Legim is a staple of Haitian cuisine. This recipe combines a variety of colorful vegetables with aromatic spices to create a deliciously rich and savory dish.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 large sweet potato, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can of crushed tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the potatoes, sweet potato, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
4. Pour in the crushed tomatoes and stir again.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
Cooking Time: 30-40 minutes
Bannann Peze (Fried Plantains)
A classic Caribbean dish that’s crispy on the outside and soft on the inside, Bannann Peze is a delicious snack or side dish. This recipe yields a batch of flavorful fried plantains that are perfect for any occasion.
Ingredients:
– 3-4 ripe plantains
– 1/2 cup vegetable oil
– Salt to taste
– Optional: garlic powder, cumin, or other seasonings of your choice
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
3. Carefully add the plantain slices to the hot oil in batches, being mindful not to overcrowd the pan.
4. Fry for 2-3 minutes on each side, or until the plantains are golden brown and crispy.
5. Remove the fried plantains from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. Sprinkle with salt and any desired seasonings. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Tasso Cabrit (Fried Goat)
Tasso Cabrit is a popular Haitian dish that combines the tender flavor of goat meat with the crispy texture of fried food. This recipe is a simplified version of the traditional dish, perfect for adventurous eaters looking to try something new.
Ingredients:
– 1 pound goat meat (cabrit), cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt and pepper, to taste
– Vegetable oil, for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dredge the goat meat pieces in the flour mixture, shaking off excess.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the goat meat in batches until golden brown, about 5-7 minutes per batch.
5. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: About 20-25 minutes total, depending on the size of your goat meat pieces.
Mayi Moulen ak Sos Pwa (Cornmeal with Bean Sauce)
Mayi Moulen ak Sos Pwa (Cornmeal with Bean Sauce) Recipe
This traditional Haitian dish is a hearty and flavorful combination of cornmeal porridge topped with a rich bean sauce. It’s a comforting and nourishing meal that’s perfect for any time of day.
Ingredients:
- 1 cup cornmeal
- 2 cups water
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked black beans
- Salt and pepper to taste
Instructions:
- In a large pot, combine the cornmeal and water. Whisk until smooth and bring to a boil over high heat.
- In a separate pan, heat the oil over medium heat. Add the chopped onion and cook until translucent.
- Add the garlic and cooked black beans to the pan. Season with salt and pepper to taste.
- Pour the bean sauce over the cornmeal porridge and serve hot.
Cooking Time: 25-30 minutes
Pikliz (Spicy Haitian Pickled Vegetables)
Pikliz is a popular Haitian condiment made with a variety of vegetables, spices, and vinegar. This spicy and tangy pickling mixture adds flavor to any meal.
Ingredients:
– 1 cup mixed vegetables (cucumbers, carrots, bell peppers, onions)
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 1-2 Scotch bonnet peppers (optional), seeded and chopped
Instructions:
1. In a large bowl, combine the mixed vegetables, vinegar, water, ginger, cumin, paprika, salt, and black pepper.
2. Stir well to combine.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
4. If desired, add the chopped Scotch bonnet peppers and stir well.
5. Serve chilled.
Cooking Time: None (pickling mixture is refrigerated)
Bouyon Bef (Haitian Beef Soup)
This hearty and flavorful soup is a staple of Haitian cuisine, perfect for warming up on a chilly day. With tender beef, root vegetables, and aromatic spices, Bouyon Bef is a comforting treat that’s sure to become a favorite.
Ingredients:
– 2 lbs beef brisket or shank, cut into large pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 large sweet potato, peeled and cubed
– 1 carrot, peeled and sliced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– Salt and black pepper, to taste
– 2 cups beef broth
– 2 cups water
Instructions:
1. In a large pot or Dutch oven, combine the beef, onion, garlic, potatoes, sweet potato, carrot, Scotch bonnet pepper (if using), cumin, oregano, salt, and black pepper.
2. Pour in the beef broth and water, making sure that all ingredients are covered.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 1 1/2 hours, or until the beef is tender and the vegetables are cooked through.
4. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 1 1/2 hours
Kalalou (Okra Stew with Meat or Seafood)
Kalalou is a popular West African stew originating from the Senegalese and Gambian cultures. This hearty dish combines tender okra, rich meat or seafood, and aromatic spices to create a comforting meal.
Ingredients:
– 1 lb beef or chicken, cut into bite-sized pieces
– 2 cups okra, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup tomato paste
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp vegetable oil
– 1/4 cup water or fish stock (for seafood option)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and meat or seafood; cook until browned.
3. Add okra, tomato paste, cumin, paprika, salt, and pepper. Stir well.
4. Pour in water or fish stock (if using); bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes or until okra is tender.
6. Serve hot with rice, fufu, or crusty bread.
Cooking Time: 45-60 minutes
Lambi an Sos (Stewed Conch)
A classic Bahamian dish that’s both flavorful and nutritious, Lambi an Sos is a hearty stew made with conch meat, onions, bell peppers, tomatoes, and spices. Perfect for a comforting meal on a chilly day.
Ingredients:
– 1 pound conch meat (fresh or frozen), cut into bite-sized pieces
– 2 medium onions, chopped
– 2 medium bell peppers, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes
– 1 teaspoon curry powder
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions, bell peppers, and garlic; cook until vegetables are softened (5 minutes).
3. Add conch meat, diced tomatoes, and curry powder; stir well.
4. Season with salt and pepper to taste.
5. Reduce heat to low and simmer for 30-40 minutes or until conch is tender.
Cooking Time: 40-50 minutes
Pwason Boukannen (Grilled Fish with Haitian Spices)
Experience the bold flavors of Haiti with this aromatic grilled fish dish, infused with a blend of traditional spices and herbs. Pwason Boukannen is a staple in Haitian cuisine, perfect for a quick and delicious meal.
Ingredients:
– 4 fish fillets (any white fish works well)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped cilantro
– 2 tbsp freshly squeezed lime juice
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together cumin, paprika, garlic powder, onion powder, salt, and black pepper.
3. Brush both sides of the fish fillets with olive oil.
4. Sprinkle spice mixture evenly over the fish, making sure to cover all surfaces.
5. Place fish on grill and cook for 4-6 minutes per side, or until cooked through.
6. Garnish with parsley, cilantro, and lime juice.
7. Serve immediately.
Cooking Time: 12-15 minutes
Makawoni au Graten (Haitian Mac and Cheese)
This creamy comfort food is a staple in Haitian cuisine, with a rich macaroni and cheese sauce that’s sure to become a family favorite.
Ingredients:
– 1 pound macaroni
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Optional: chopped scallions or breadcrumbs for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
4. Gradually add milk, whisking constantly to avoid lumps. Bring mixture to a simmer and cook until thickened.
5. Remove from heat and stir in cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish and top with optional scallions or breadcrumbs.
7. Bake for 20-25 minutes, or until golden brown and bubbly.
Cooking Time: 30-40 minutes
Pen Patat (Sweet Potato Pudding)
Satisfy your sweet tooth with this creamy and comforting Pen Patat, a traditional Malaysian dessert made with cooked sweet potatoes, coconut milk, and spices.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
Instructions:
1. Boil the sweet potatoes until tender, then mash.
2. In a saucepan, combine the mashed sweet potatoes, coconut milk, sugar, cinnamon, cardamom, and salt.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Remove from heat and stir in the butter until melted.
5. Pour into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Soup Joumou (Haitian Pumpkin Soup)
Soup Joumou is a beloved national dish of Haiti, typically served on January 1st to celebrate independence. This warm, comforting soup is made with roasted pumpkin, onions, garlic, and a blend of aromatic spices.
Ingredients:
– 2 medium-sized pumpkins (about 3 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup coconut milk (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté onions and garlic in a little bit of oil until softened.
4. Add cumin, paprika, and roasted pumpkin to the pot. Stir well.
5. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. If desired, stir in coconut milk. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: Approximately 1 hour
Pate Kode (Haitian Spicy Meat Patties)
A flavorful and spicy twist on traditional meatballs, Pate Kode is a beloved Haitian dish that’s easy to make and packed with flavor. These meat patties are perfect for snacking or adding to your favorite meals.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, ginger, paprika, cayenne pepper, salt, and black pepper. Mix well with your hands until just combined.
2. Divide the mixture into 6-8 portions, depending on desired size. Shape each portion into a patty.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the patties for 3-4 minutes per side, or until cooked through and lightly browned.
4. Drain the patties on paper towels and serve hot with your favorite sides, such as rice and beans or fried plantains.
Cooking Time: About 10-12 minutes total
Fresco (Haitian Shaved Ice Dessert)
A sweet and refreshing treat that’s perfect for hot summer days! Fresco is a beloved Haitian dessert made with shaved ice, flavored syrups, and a sprinkle of magic.
Ingredients:
– 1 cup shaved ice
– 1/2 cup condensed milk
– 1/4 cup heavy cream
– 1 tablespoon vanilla extract
– 1/2 teaspoon salt
– Assorted flavored syrups (e.g. fruit flavors like strawberry, orange, or mango)
Instructions:
1. Start by preparing the shaved ice according to package instructions.
2. In a small bowl, whisk together condensed milk, heavy cream, vanilla extract, and salt until smooth.
3. Pour the mixture over the shaved ice and stir until well combined.
4. Add your preferred flavored syrup(s) and mix until the desired color and flavor are achieved.
5. Serve immediately and enjoy!
Cooking Time: None! This dessert is ready in just a few minutes.
Doukounou (Haitian Cornmeal Cake)
A sweet and savory Haitian classic, Doukounou is a moist cornmeal cake that’s perfect for breakfast or as a snack. With its rich flavor and tender texture, it’s no wonder this beloved treat has been passed down through generations.
Ingredients:
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1/4 cup granulated sugar
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 large egg, beaten
– 2 tablespoons vegetable oil
– 1 tablespoon butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, vegetable oil, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Tonmtonm (Mashed Breadfruit)
Tonmtonm is a popular Trinidadian side dish that pairs perfectly with a variety of main courses. This comforting recipe showcases the natural sweetness of breadfruit, mashed to perfection and flavored with aromatic spices.
Ingredients:
– 2-3 ripe breadfruits
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Wash and peel the breadfruits, then cut into large chunks.
3. Place the breadfruit pieces on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt, pepper, and garlic.
4. Roast in the preheated oven for 30-40 minutes, or until the breadfruit is tender and easily mashed with a fork.
5. Remove from the oven and mash the breadfruit with a potato masher or a fork until smooth.
6. Stir in chopped cilantro, if using. Serve warm alongside your favorite dishes.
Cooking Time: 30-40 minutes
Kremas (Haitian Coconut Rum Drink)
Kremas is a refreshing and decadent drink that combines the rich flavors of coconut, rum, and spices. Perfect for warm weather or any occasion that calls for a tropical getaway in a glass.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup dark rum (such as Myers’s)
– 1/4 cup coconut milk
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Ice cubes
Instructions:
1. In a blender, combine heavy cream, unsweetened shredded coconut, sugar, and spices. Blend until smooth.
2. Add dark rum and coconut milk to the blender. Blend until well combined.
3. Pour Kremas into glasses filled with ice cubes. Stir gently to chill.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Summary
Get ready to tantalize your taste buds with these 20 flavorful Haitian recipes, perfect for every occasion! From crispy fried pork and hearty stews to sweet plantains and creamy desserts, this collection has something for everyone. Discover the rich culinary heritage of Haiti through traditional dishes like Griot (Crispy Fried Pork), Diri ak Djon Djon (Black Mushroom Rice), and Kalalou (Okra Stew with Meat or Seafood). Or try modern twists on classic recipes like Makawoni au Graten (Haitian Mac and Cheese) and Pen Patat (Sweet Potato Pudding). Whatever your craving, this article is sure to inspire a culinary adventure that will leave you wanting more of Haiti’s delicious flavors!
