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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Tonm tonm
Pounded breadfruit swallowed in lumps dipped in okra sauce, not chewed. Ready in 30 minutes prep and 45 minutes cooking.…
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Tranpe
Clairin steeped with bark, roots and spices, taken by the small glass. A wine & spirit recipe from Haiti.
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Bouyon
Heavy one-pot soup of salt meat, provisions, dumplings and callaloo. Ready in 35 min plus overnight soaking prep and 2…