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Front page › Cuisines › Haitian
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45 recipes
Authentic Haitian Griot is a Haitian dish built around pork. It takes 195 min in total and serves 8. It pairs well with applesauce and roasted sweet potatoes.
Main ingredient: pork
Pairs well with: applesauce, roasted sweet potatoes, coleslaw, cornbread, braised cabbage
HB-0109 · Hand-built original
Green plantains fried, pressed flat and fried again until crisp — the essential side of a Haitian fritay, served with griot, tassot and pikliz.
Main ingredient: plantain
Pairs well with: griot, pikliz, tassot
HB-4247 · Hand-built original
Haiti's Carnival fritters: a ripe-banana batter with nutmeg, vanilla and almond, scooped into hot oil, fried golden and dusted with sugar. No yeast, no dough; just bananas carrying the show.
Main ingredient: banana
Pairs well with: kremas, chokola peyi, coffee
HB-4270 · Hand-built original
Haitian meatballs seasoned with epis and garlic, kept moist with soaked bread, floured and fried golden, then simmered in a quick tomato sauce. Serve over white rice.
Main ingredient: ground beef
Pairs well with: diri blan, sos pwa, banan peze
HB-4265 · Hand-built original
Haitian hot chocolate from pure cacao balls: the chocolate boils in water spiced with star anise and cinnamon, is strained silky, then enriched with evaporated milk, vanilla and a little butter. Deep, dark and bittersweet.
Main ingredient: Haitian cocoa balls
Pairs well with: bread, pen patat, beignets
HB-4264 · Hand-built original
The famous black rice of Haitian celebrations: jasmine rice steamed in a dark, mushroom-rich coconut liquor with lima beans and Scotch bonnet heat. It is the traditional partner for griot and fried plantains.
Main ingredient: rice
Pairs well with: banan peze, griot, poul fri
HB-4245 · Hand-built original
Haitian white rice done right: grains rinsed clear, started with onion and garlic, and cooked fluffy and separate. This is the plate partner for sos pwa and every Haitian sauce.
Main ingredient: rice
Pairs well with: sos pwa, bean sauce, griot
HB-4261 · Hand-built original
Haitian rice and kidney beans cooked together with a chunky epis of peppers, herbs, vinegar and lime. The beans' own broth seasons the grains, and a whole Scotch bonnet perfumes the pot without bursting.
Main ingredient: rice
HB-18314 · Hand-built original
This easy Diri Kole Ak Pwa Rouj (Haitian Red Beans and Rice) is full of flavor, and pairs well with your favorite protein dish.
Main ingredient: rice
HB-0784 · Hand-built original
Haitian desserts are a delicious mix of French, African and Spanish cuisine. Here are 13 traditional Haitian desserts that you can easily try at home.
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
HB-0005 · Hand-built original
Somewhere between a soup and stew, this Haitian bouyon (a.k.a. bouillon) features chicken and a variety of tubers in a flavorful, spicy broth.
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
HB-1062 · Hand-built original
Haitian Legume (Legim) is a traditional Haitian stew made with vegetables and seasoned with the iconic Haitian Epis paste. It can be made with or without meat, offering a versatile dish that is rich in flavor and perfect for any meal. The vegetarian version focuses on fresh, hearty vegetables, while the meaty version adds beef, pork, or goat for a protein-packed meal.
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
HB-0025 · Hand-built original
Also known as Malanga Fritters (Haitian Akra), this is a crunchy accra uses a native root vegetable mixed with bold spices, then deep fried to a goldem crispy perfection.
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
HB-1063 · Hand-built original
Haitian Marinade is a mouth-watering recipe that's a staple at any Haitian’s first communion, but can be served on any day of the year as a crunchy snack or appetizer.
Main ingredient: flour
HB-1064 · Hand-built original
An everyday Haitian staple, eaten at breakfast or lunch: spaghetti folded into a tomato-paste and epis sauce with sliced kielbasa, sweet pepper and herbs, loosened with pasta water.
Main ingredient: spaghetti
Pairs well with: bread, avocado, boiled eggs
HB-4255 · Hand-built original
Tassot Cabrit (Fried Goat Meat) is one of the leading dishes in Haitian cuisines. The meat is tender, crisp, and is perfect for Fritay or alongside side plantains and rice.
Main ingredient: chunks
HB-1065 · Hand-built original
Haitian morning eggs: whisked with onion, garlic, parsley and chopped deli meat, fried gently until set and golden, and served on toast with avocado or tomato.
Main ingredient: eggs
Pairs well with: bread, labouyi bannann, coffee
HB-4262 · Hand-built original
A hearty Haitian vegetable stew of eggplant, cabbage and carrots pressure-cooked with epis and tomato paste, mashed partway down and finished with spinach and a squeeze of lime.
Main ingredient: eggplant
HB-14173 · Hand-built original
Haiti's celebratory coconut drink for Christmas, New Year and Independence Day: coconut milk and cream of coconut warmed with evaporated and condensed milks, cinnamon, star anise and nutmeg, rested overnight, then brightened with lime. Rum is traditional but optional; bottle a batch without it for everyone.
Main ingredient: coconut milk
Pairs well with: pen patat, haitian cake, beignets
HB-4257 · Hand-built original
Haiti's sweet breakfast porridge: green plantain and carrot simmered with evaporated milk, cinnamon, star anise and sugar until thick and silky. Serve warm with bread.
Main ingredient: green plantain
Pairs well with: bread, haitian eggs, coffee
HB-4260 · Hand-built original
Haiti's jute leaf stew in a meatless pressure-cooker version: jute leaves and spinach cooked with epis, tomato paste and lemon, served over white rice. Traditional pots often start with meat; this one is fully plant-based.
Main ingredient: jute leaves
Pairs well with: diri blan, mayi moulen, white rice
HB-4258 · Hand-built original
Haiti's prized conch stew: conch pounded tender, marinated in a blended herb base, then pressure-cooked with tomato paste, thyme and Scotch bonnet. Serve over rice or with boiled plantains.
Main ingredient: conch
Pairs well with: diri blan, white rice, boiled plantains
HB-4253 · Hand-built original
The celebration macaroni of the Haitian table: rigatoni folded through a roux-based cheese sauce with evaporated milk and peppers, layered with cheddar, mozzarella and Parmesan and baked to a crisp golden top.
Main ingredient: pasta
Pairs well with: griot, poul fri, legume
HB-4249 · Hand-built original
Creamy Haitian cornmeal porridge cooked in the liquor from black beans and folded together with the beans and epis. A cornerstone comfort dish, served for breakfast, lunch or alongside bean sauce.
Main ingredient: cornmeal
Pairs well with: sos pwa, legume, avocado
HB-4246 · Hand-built original
Haiti's cornmeal bread is a bake all its own: dense, moist and almost pudding-like, with coconut, banana, two milks and warm spice in every slice. Breakfast with coffee, or dessert to finish a feast.
Main ingredient: cornmeal
Pairs well with: coffee, kremas, pen patat
HB-4271 · Hand-built original
Haiti's bakery patties: flaky puff pastry folded around a well-seasoned beef and epis filling and baked golden. Party food, snack and breakfast all in one.
Main ingredient: beef
Pairs well with: pikliz, kremas, haitian eggs
HB-4267 · Hand-built original
Pen Patat is a traditional Haitian sweet potato pudding that is rich, flavorful, and often enjoyed as a dessert or snack. It holds cultural significance as a comfort food, often made during family gatherings and celebrations, showcasing the use of local ingredients.
Main ingredient: potatoes
HB-1706 · Hand-built original
Haiti's fiery pickled slaw: cabbage slaw mix and chopped Scotch bonnet peppers quick-pickled in vinegar with lemon and hot seasoning. The essential sharp counterpoint to fried food.
Main ingredient: cabbage
Pairs well with: griot, fried plantains, fried pork
HB-4251 · Hand-built original
Haitian chicken thighs simmered first in epis, then browned with tomato paste and tomatoes and finished with simmered cashews, onion and bell pepper. The stew ladles over basmati or jasmine rice.
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
HB-18333 · Hand-built original
Haitian fried chicken with no batter: drumsticks and thighs washed with lemon, marinated in epis and deep fried until the skin is crisp and the meat stays juicy. A fritay essential.
Main ingredient: chicken
Pairs well with: diri kole ak pwa, banan peze, pikliz
HB-4248 · Hand-built original
The secret to perfect poul nan sos (Haitian chicken stew) all lies in the layer of flavor that's added to the stew. Learn why making this stew at home is a total game changer. This poulet en sauce is rich and is filled with amazing flavors. A rich and robust Authentic Haitian Chicken Stew that's simmered to perfection.
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
HB-1812 · Hand-built original
This dish is delicious and flavourful. Spicy with lots of flavour. You need to marinate the raw chicken for at least 24 hours. Chicken thighs bone in.
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
HB-1813 · Hand-built original
With the help of the Instant Pot, this Haitian Legume recipe will become one of your family's favorite dishes. It's also great for meal planning.
Main ingredient: eggplant
HB-1176 · Hand-built original
A whole red snapper washed with citrus, rubbed with epis and Haitian seasoning, marinated, then dredged in a turmeric flour crust and fried crisp. Serve with pikliz.
Main ingredient: red snapper
Pairs well with: diri blan, pikliz, salade russe
HB-4254 · Hand-built original
Whole red snappers marinated in epis, garlic and Haitian seasoning, then simmered in a rich pepper, mushroom and caper sauce with lime. Serve over white rice or mayi moulen.
Main ingredient: red snapper
Pairs well with: diri blan, diri djon djon, mayi moulen
HB-4269 · Hand-built original
Haiti's slow beef ragout: beef browned hard, then braised with onion, pepper, carrot, tomato, thyme and bay until the sauce turns rich and glossy. Make it a day ahead if you can; it deepens overnight.
Main ingredient: beef
Pairs well with: diri blan, pikliz, boiled plantains
HB-4273 · Hand-built original
The Haitian version of Russian salad: beets, carrots and potatoes boiled and chopped, then chilled in a sharp dressing. The traditional dressing is mayonnaise with chopped boiled egg; this one uses olive oil and cider vinegar.
Main ingredient: beets
Pairs well with: diri djon djon, grilled fish, roast chicken
HB-4256 · Hand-built original
Haiti's salted cod stew: the fish is boiled again and again to tame its salt, then simmered in a tomato sauce with Haitian seasonings, herbs, habanero and lemon. Serve with boiled plantains or white rice.
Main ingredient: salted cod
Pairs well with: diri blan, boiled plantains, mayi moulen
HB-4268 · Hand-built original
A velvety Haitian black bean sauce: dried beans simmered until tender, partly pureed, then enriched with coconut milk, scallion, garlic, herbs and a clove-studded Scotch bonnet. Ladled over white rice or mayi moulen.
Main ingredient: black beans
Pairs well with: diri blan, mayi moulen, millet
HB-4250 · Hand-built original
Haiti's warm table sauce: peppers, onion and shallot simmered with tomato paste and sharpened with pikliz vinegar and lime, blended smooth. The folktale sauce Ti-Malice made to scare off a freeloading friend - it made him famous instead. Spoon it over grilled meats, fried fish and rice.
Main ingredient: tomato paste
Pairs well with: griot, diri blan, pwason fri
HB-4272 · Hand-built original
Haiti's independence-day soup: beef marinated in epis and simmered with pureed calabaza squash, root vegetables, cabbage and a little pasta. It is eaten on January 1 to celebrate Haitian independence and sits on UNESCO's Intangible Cultural Heritage list.
Main ingredient: beef
Pairs well with: crusty bread, pikliz, diri blan
HB-4244 · Hand-built original
Haiti's street-corner candy: roasted peanuts cooked in dark brown sugar with cinnamon, ginger and vanilla, spread thin and cooled into snappy squares.
Main ingredient: peanuts
Pairs well with: kremas, chokola peyi, coffee
HB-4259 · Hand-built original
The beef of the fritay platter: cubes washed with citrus, marinated in epis, cooked tender, then fried crisp and tossed with peppers, onion and a splash of their own juices. Serve with pikliz and fried plantains.
Main ingredient: beef
Pairs well with: pikliz, banan peze, fried plantains
HB-4263 · Hand-built original
A slow-cooked Haitian stew of hominy corn and red kidney beans with seasoned lamb and epis, perfumed by a whole habanero that is never broken. Traditionally made with pork or pig feet; this version uses lamb.
Main ingredient: red kidney beans
Pairs well with: diri blan, white rice, cornmeal
HB-4252 · Hand-built original
The signature dish of Haiti's south: breadfruit boiled and pounded into a smooth mash, served with sos kalalou, an okra sauce cooked with epis-marinated beef and crab. Traditionally swallowed without chewing, the mash slicked by the okra.
Main ingredient: breadfruit
Pairs well with: okra, crab, beef
HB-4266 · Hand-built original
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