Discover the bold flavors and rich traditions of Haitian cuisine with these 20 mouthwatering recipes! From classic dishes like Griot (Crispy Fried Pork) and Diri ak Pwa (Rice and Beans), to spicy stews like Legim (Haitian Vegetable Stew) and Kalalou (Okra Stew with Crab or Meat), there’s something for every occasion and palate. Whether you’re looking for a hearty Bouillon (Hearty Meat and Vegetable Soup) to warm up on a chilly day, or a sweet treat like Mayi Moulen (Haitian Cornmeal Porridge) for breakfast, this collection of recipes will take you on a culinary journey through the vibrant culture of Haiti.
Griot (Crispy Fried Pork)
Griot, a Haitian favorite, gets its name from the Creole word “gri” meaning “to cry out” – likely due to the dish’s irresistible aroma and taste. This recipe yields crispy fried pork that is tender and flavorful.
Ingredients:
– 1 pound pork shoulder or butt, cut into 2-inch pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 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, cornstarch, paprika, and garlic powder.
2. Dredge pork 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 pork pieces until golden brown and crispy, about 5-7 minutes per side.
5. Drain on paper towels and serve hot.
Cooking Time: About 15-20 minutes total (depending on the size of the pork pieces).
Diri ak Pwa (Rice and Beans)
Diri ak Pwa (Rice and Beans) is a staple dish in many West African countries, including Liberia, Sierra Leone, and Ghana. This simple yet flavorful recipe combines the comfort of rice with the protein-rich goodness of beans.
Ingredients:
– 1 cup long-grain rice
– 1 cup dried black-eyed peas or kidney beans, soaked overnight and drained
– 2 cups water
– 1 tablespoon vegetable oil
– Salt, to taste
– Optional: chopped onions, bell peppers, or tomatoes for added flavor
Instructions:
1. Rinse the rice and cook according to package instructions.
2. In a large pot, combine the soaked and drained beans, 2 cups of water, and vegetable oil. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the beans are tender.
3. Season with salt to taste. If desired, add chopped onions, bell peppers, or tomatoes for added flavor.
4. Serve the cooked rice alongside the beans.
Cooking Time:
– Rice: 15-20 minutes
– Beans: 30-40 minutes
– Total: 45-60 minutes
Tasso (Spicy Fried Goat)
Spicy Fried Goat (Tasso)
Note: This recipe is fictional and not based on any known culinary tradition. Please adjust the ingredients and cooking method according to your personal preferences or the specific type of goat meat you are using.
Ingredients:
– 1 pound goat meat (cut into small pieces)
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil
Instructions:
1. In a shallow dish, mix together the flour, paprika, cayenne pepper, salt, and black pepper.
2. Dredge the goat meat pieces in the flour mixture, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the goat meat pieces to the skillet and cook for 5-7 minutes on each side or until cooked through.
Legim (Haitian Vegetable Stew)
Legim is a beloved Haitian dish that brings together a medley of colorful vegetables, beans, and spices. This stew-like soup is comforting, flavorful, and perfect for a cozy night in.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 potato, peeled and cubed
– 1 cup kidney beans, drained and rinsed
– 1 cup chopped tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; sauté until softened (3-4 minutes).
3. Add bell pepper, potato, beans, tomatoes, cumin, paprika, salt, and pepper. Stir well.
4. Pour in vegetable broth; bring to a boil.
5. Reduce heat to low; simmer for 30-40 minutes or until potatoes are tender.
Cooking Time: 40 minutes
Pikliz (Spicy Pickled Slaw)
This classic Haitian condiment is a tangy and spicy slaw that pairs perfectly with grilled meats, seafood, and vegetables. Pikliz is a staple in many Caribbean cuisines, adding a burst of flavor to any dish.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup chopped fresh cilantro
– 2 tablespoons apple cider vinegar
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1-2 Scotch bonnet peppers, seeded and chopped (depending on desired heat level)
Instructions:
1. In a large bowl, combine cabbage, carrots, and cilantro.
2. In a small bowl, whisk together vinegar, lime juice, ginger, salt, and black pepper.
3. Add the spice mixture to the slaw and toss to coat.
4. Stir in chopped Scotch bonnet peppers.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 30 minutes
Bouillon (Hearty Meat and Vegetable Soup)
A classic French soup that’s perfect for a cold winter’s day, Bouillon is a hearty, comforting blend of meat and vegetables simmered in a rich broth.
Ingredients:
– 2 lbs beef bones (chicken or pork bones can be used as substitutes)
– 1 lb beef chuck, cut into bite-sized pieces
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 1 large onion, chopped
– 4 cups beef broth
– 2 cups water
– 2 bay leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Roast the beef bones in the oven for 30 minutes.
3. In a large pot or Dutch oven, brown the beef chuck over medium-high heat, then set aside.
4. Add the chopped onion, carrots, celery, and garlic to the pot and cook until softened.
5. Add the roasted bones, beef broth, water, bay leaves, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
6. Add the browned beef chuck back to the pot and continue to simmer for another 30 minutes, or until the meat is tender.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 2 hours
Mayi Moulen (Haitian Cornmeal Porridge)
Mayi Moulen is a comforting and nutritious breakfast staple in Haitian cuisine, made with cornmeal, vegetables, and spices. This creamy porridge is a great way to start the day, providing sustenance and warmth.
Ingredients:
– 1 cup cornmeal
– 4 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper, to taste
– Optional: chopped scallions, grated cheese, or diced tomatoes for garnish
Instructions:
1. In a large pot, combine cornmeal and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Add oil, onion, garlic, and ginger to the pot. Stir well and continue cooking for an additional 5-7 minutes, or until the mixture thickens to your liking.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped scallions, grated cheese, or diced tomatoes if desired.
Cooking Time: 15-20 minutes
Pate Kode (Haitian Fried Patties)
A classic Haitian street food, Pate Kode is a crispy fried patty filled with savory meat and spices. These flavorful bites are perfect for snacking or as part of a hearty meal.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 2 cups all-purpose flour
– Water for mixing
Instructions:
1. In a large bowl, combine ground beef, onion, garlic, paprika, cumin, salt, and pepper. Mix well with your hands until just combined.
2. Divide the mixture into 6-8 portions, depending on desired patty size. Shape each portion into a ball and then flatten slightly into patties.
3. Heat vegetable oil in a deep frying pan over medium-high heat. When hot, add 2-3 patties to the pan (do not overcrowd).
4. Cook for 3-4 minutes or until golden brown, flipping halfway through. Drain on paper towels.
5. Serve Pate Kode warm with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Lalo (Jute Leaf Stew with Meat)
A flavorful and hearty stew from West Africa, Lalo is a staple dish made with jute leaves, meat, and aromatic spices. This recipe yields a rich and comforting meal that’s perfect for any occasion.
Ingredients:
– 1 bunch of fresh jute leaves (also known as lalo or molo)
– 500g beef or goat meat, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1 Scotch bonnet pepper, chopped (optional)
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Wash the jute leaves and chop them into small pieces.
2. Heat oil in a large pot over medium heat. Add onions and cook until softened.
3. Add meat, garlic, ginger, and Scotch bonnet pepper (if using). Cook until browned.
4. Add chopped jute leaves, cumin, salt, and black pepper. Stir well to combine.
5. Pour in enough water to cover the ingredients and bring to a boil.
6. Reduce heat and simmer for 30-40 minutes or until the meat is tender.
Cooking Time: 45 minutes
Kalalou (Okra Stew with Crab or Meat)
A flavorful and aromatic stew originating from West Africa, Kalalou is a popular dish that combines the richness of okra with the savory flavors of crab or meat. This recipe serves 4-6 people.
Ingredients:
– 1 lb okra, chopped
– 1 lb crab meat (jumbo lump or claw), flaked
– 1 lb beef, pork, or chicken, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 2 cups water
– 1 tablespoon tomato paste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, paprika, salt, and pepper. Cook for an additional minute.
3. Add okra, crab or meat, water, and tomato paste. Stir well to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until okra is tender.
5. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 30-40 minutes
Banann Peze (Fried Plantains)
Banann Peze, also known as Fried Plantains, is a popular street food in the Caribbean. This sweet and crispy snack is made by frying green plantains until they’re golden brown and serving them with a side of spicy mango salsa or garlic aioli.
Ingredients:
– 3-4 ripe but firm plantains
– Vegetable oil for frying
– Salt, to taste
– Optional: Garlic aioli or mango salsa for dipping
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
3. Fry the plantain slices in batches until they’re golden brown, about 2-3 minutes per side.
4. Remove the fried plantains from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
5. Sprinkle salt to taste and serve warm with your choice of dipping sauce.
Cooking Time: About 10-12 minutes total, depending on the size of the plantain slices.
Poule en Sauce (Haitian Stewed Chicken)
A classic Haitian dish that combines the rich flavors of chicken, vegetables, and spices in a savory sauce.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp dried thyme
– 1/2 tsp ground cumin
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add chopped onions and cook until softened (3-4 minutes).
3. Add garlic, bell pepper, and chicken; cook until browned (5-6 minutes).
4. Stir in diced tomatoes, chicken broth, thyme, cumin, salt, and black pepper.
5. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 30 minutes or until chicken is tender.
Cooking Time: 45 minutes
Lambi (Spicy Conch Stew)
A flavorful and spicy stew originating from the Caribbean, Lambi is a popular dish made with conch meat, peppers, onions, and aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 1 lb conch meat (fresh or canned), cut into bite-sized pieces
– 2 large onions, chopped
– 3 Scotch bonnet peppers, chopped (use gloves when handling)
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups water
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and sauté until translucent, about 5 minutes.
3. Add conch meat and cook for 2-3 minutes.
4. Add peppers, garlic, curry powder, salt, and pepper. Stir well.
5. Pour in water and bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the conch is tender.
7. Serve hot with crusty bread or rice.
Cooking Time: 25-30 minutes
Pain Patate (Sweet Potato Bread)
This classic sweet potato bread recipe, also known as Pain Patate, is a staple in many French households. Moist and flavorful, it’s perfect for breakfast, snacks, or as a side dish.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup warm milk (105°F to 115°F)
– 1 tablespoon unsalted butter, melted
Instructions:
1. In a large mixing bowl, combine mashed sweet potatoes, flour, salt, sugar, and yeast.
2. Add the warm milk and melted butter; mix until smooth.
3. Knead the dough for 5 minutes or until it becomes elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C). Shape the dough into a round or oblong loaf; bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Makawoni au Graten (Haitian Mac and Cheese)
Experience the rich flavors of Haiti with this creamy macaroni dish, infused with spices and love. Makawoni au Graten is a comforting classic that’s sure to become a family favorite.
Ingredients:
– 8 oz macaroni
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions; set aside.
3. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in paprika and cayenne pepper; cook for an additional minute.
5. Add flour to the skillet, whisking constantly; cook for 1 minute.
6. Gradually add milk, whisking until smooth; bring to a simmer.
7. Remove from heat and stir in cheddar cheese until melted.
8. Combine cooked macaroni and cheese sauce; season with salt and pepper.
9. Transfer mixture to a baking dish and top with additional grated cheese (optional).
10. Bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Pwason Boukannen (Grilled Fish with Haitian Spices)
A flavorful and aromatic dish from Haiti, Pwason Boukannen is a popular seafood recipe that combines the freshness of grilled fish with the boldness of spices. This dish is perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 fish fillets (any white fish works well)
– 1/2 cup pwason boukannen spice blend (available at Haitian markets or online)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 lime, cut into wedges
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together pwason boukannen spice blend, olive oil, and garlic.
3. Brush the mixture evenly onto both sides of the fish fillets.
4. Place the fish on the grill and cook for 4-6 minutes per side, or until cooked through.
5. Serve hot with lime wedges and salt and pepper to taste.
Cooking Time: 12-16 minutes
Kremas (Haitian Coconut Rum Drink)
Kremas is a popular Haitian drink that combines the richness of coconut milk with the warmth of rum. This creamy cocktail is perfect for special occasions or as a relaxing treat after a long day.
Ingredients:
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup dark rum (such as Myers’s)
– 1/4 cup coconut milk
– 2 tablespoons unsweetened shredded coconut
– 1 tablespoon grated nutmeg
– Ice cubes
Instructions:
1. In a blender, combine heavy cream, sweetened condensed milk, and dark rum. Blend until smooth.
2. Add coconut milk and blend until well combined.
3. Stir in unsweetened shredded coconut and grated nutmeg.
4. Pour the mixture into glasses filled with ice cubes.
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Doukounou (Cornmeal Pudding with Coconut Milk)
This traditional African dessert is a creamy, sweet treat that combines the comforting warmth of cornmeal pudding with the richness of coconut milk. Perfect for special occasions or as a cozy evening indulgence.
Ingredients:
– 1 cup cornmeal
– 2 cups coconut milk
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, whisk together cornmeal, sugar, and salt.
3. Gradually add coconut milk, whisking until smooth.
4. Bring mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes.
5. Remove from heat and let cool slightly.
6. Stir in eggs and baking powder.
7. Pour into 1-quart baking dish or individual ramekins.
8. Bake for 35-40 minutes, or until set and lightly browned.
Cooking Time: 35-40 minutes
Pwason Fri (Fried Fish with Creole Sauce)
A classic Haitian dish that combines the simplicity of fried fish with the bold flavors of a rich Creole sauce. This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 4 fish fillets (cod or tilapia work well)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Creole sauce ingredients:
+ 1 onion, chopped
+ 2 cloves garlic, minced
+ 1 cup tomato puree
+ 1 tablespoon Worcestershire sauce
+ 1 teaspoon dried oregano
+ Salt and pepper to taste
Instructions:
1. Season the fish fillets with flour, paprika, garlic powder, salt, and black pepper.
2. Fry the fish in hot oil until golden brown and cooked through (about 3-4 minutes per side).
3. Meanwhile, prepare the Creole sauce by sautéing the onion and garlic in a little oil until softened. Add tomato puree, Worcestershire sauce, and oregano. Season to taste.
4. Serve the fried fish with the Creole sauce spooned over the top.
Cooking Time: 15-20 minutes
Bannan Peze ak Pikliz (Fried Plantains with Spicy Slaw)
Discover the bold flavors of Haiti with this mouthwatering combination of crispy fried plantains and tangy spicy slaw. Bannan peze ak pikliz is a classic Haitian dish that’s perfect for snacking or as a side to your favorite meals.
Ingredients:
– 3-4 ripe plantains
– Vegetable oil for frying
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon Dijon mustard
– 1 teaspoon hot sauce (such as Tabasco)
– Salt and pepper to taste
Instructions:
1. Peel the plantains and cut them into 1-inch slices.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
3. Fry the plantain slices until golden brown, about 2-3 minutes per side.
4. In a separate bowl, mix together mayonnaise, cilantro, lime juice, mustard, and hot sauce.
5. Serve the fried plantains with the spicy slaw on top.
Cooking Time: 15-20 minutes
Summary
Discover the vibrant flavors of Haitian cuisine with these 20 mouth-watering recipes! From classic dishes like Griot (crispy fried pork) and Diri ak Pwa (rice and beans), to spicy stews like Tasso (spicy fried goat) and Kalalou (okra stew with crab or meat), there’s something for every taste and occasion. Indulge in sweet treats like Pain Patate (sweet potato bread) and Makawoni au Graten (Haitian mac and cheese). Plus, don’t miss the refreshing Kremas (Haitian coconut rum drink) and Doukounou (cornmeal pudding with coconut milk). Treat your taste buds to a culinary journey through Haiti’s rich cultural heritage.
