Haitian Recipes
Bright, citrusy, and boldly seasoned with epis, Haitian cooking spans crispy griot, hearty legumes, and the fiery pickled slaw pikliz. These recipes celebrate a proud, flavor-forward Caribbean tradition.
History, culture, core ingredients, techniques, and signature dishes.
Poulet Nan Sos
Haiti's beloved stewed chicken — pieces marinated in citrus and epis, seared, then simmered in a rich tomato-and-pepper Creole sauce until tender and glossy.
Diri ak Pwa
Haiti's everyday rice and beans — kidney beans and rice cooked together in one pot with epis, thyme, and a whole scotch bonnet for gentle heat and deep, savory flavor.
Soup Joumou
Haiti's symbolic freedom soup, traditionally served on Independence Day — a rich, golden squash-based soup with beef, vegetables, and pasta, celebrating liberation and community.
Haitian Legim
A hearty Haitian vegetable stew loaded with eggplant, cabbage, spinach, and carrots in a savory sauce — a nutritious, crowd-feeding staple that stretches every ingredient beautifully.
Haitian Griot with Pikliz
Cubes of pork shoulder marinated in citrusy epis, braised until tender, then fried to a crackling golden crust. Served with fiery pikliz, a Haitian pickled cabbage slaw, and fried plantains for the ultimate contrast of rich and bright.
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