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.
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Pate kòde
Flaky fried pastry stuffed with smoked herring, chicken or beef. Ready in 45 minutes prep and 25 minutes cooking. About…
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Pen patat
Sweet potato-banana pudding cake with coconut milk. Ready in 40 minutes prep and 1 hour 30 minutes cooking. Serves 10.…
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Poul an sos
Chicken stewed in tomato-onion creole sauce. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A main recipe…
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Rapadou
Hard block of unrefined cane sugar, dark and molasses-scented, chewed or dissolved. Ready in 20 minutes prep and 1 hour…
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Rhum Barbancourt
Amber aged rum, smooth and dry, sipped after dinner. A wine & spirit recipe from Haiti.
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Sos pwa
Beans cooked soft and puréed into a thin sauce poured over rice or cornmeal. Ready in 15 minutes prep and…
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Tablèt pistach
Brittle slab of peanuts set in caramelised cane sugar. Ready in 15 minutes prep and 25 minutes cooking. Makes about…
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Tassot
Dried marinated beef or goat, fried and served with pikliz. Ready in 30 minutes prep and 1 hour 30 minutes…
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Tchaka
Slow stew of hominy corn, beans, squash and salted pork. Ready in 30 min prep and 3 hr cooking. 8…