Haiti
Ask what Haiti eats and the answer starts with this: kreyòl cuisine of citrus-marinated fried meats, mushroom-blackened rice, and fiery pikliz on everything. Look for Griot (citrus-marinated pork chunks boiled then fried crisp), Soup joumou (pumpkin soup eaten January 1 to celebrate independence) and Pikliz (fiery pickled cabbage-carrot relish with scotch bonnet). Pork marinated in sour orange and epis, boiled then fried; it is the centrepiece of Haitian celebrations and is served with pikliz. This atlas has 37 Haiti dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
37 dishes.
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Haitian spaghetti
Spaghetti fried with hot dogs and epis seasoning for breakfast. Ready in 15 min prep and 20 min cooking. 4…
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Kalalou
Okra stew with crab or beef, ladled over cornmeal. Ready in 35 minutes prep and 1 hour cooking. Serves 6.…
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Konparèt
Dense spiced coconut bread with ginger and nutmeg, sliced thick. Ready in 30 minutes prep and 1 hour cooking. One…
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Kremas
Creamy coconut-rum holiday liqueur. A wine & spirit recipe from Haiti.
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Labouyi bannann
Creamy porridge of green plantain with milk, cinnamon and anise. Ready in 20 minutes prep and 30 minutes cooking. Serves…
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Lambi an sos
Tenderized conch simmered in creole sauce. Ready in 45 minutes prep and 1 hour 30 minutes cooking. Serves 6. A…
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Legim
Thick braised vegetable stew with beef or crab. Ready in 45 minutes prep and 2 hours cooking. Serves 8. A…
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Manba
Coarse peanut butter ground with scotch bonnet chilli, spread on bread. Ready in 20 min prep and 25 min cooking.…
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Marinad
Spoonfuls of seasoned batter with herring or chicken, fried into dense fritters. Ready in 30 minutes prep and 25 minutes…
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Mayi moulen
Cornmeal porridge served with bean sauce and fish. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A…