We are Jeanne and Clemene. We were born and raised in Haiti. We are not chefs, but we love to cook and eat. We decided to create this website to share the traditional Haitian dishes served in Haiti and the dishes we cook in our home. Whether you are a Haitian by birth or blood, a foreigner who loves Caribbean food, a missionary, an adoptive parent, someone who has visited Haiti, or someone with no ties to Haiti, we hope you enjoy this site and everything it has to offer. Our goal is to help you cook and enjoy traditional Haitian dishes in the comfort of your home.
To use any of our recipes or pictures, please email us at [email protected]
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Here’s a bit of history on Haitian food:
Haitian cuisine’s spicy and bold nature comes from the blend of two culinary styles: French and African. Called “Creole Cuisine,” the dishes served in Haiti might be simple and straightforward, but its notable influences are what make it unique. Oh, the mix of culinary styles doesn’t end here! The cuisine also has significant derivatives from Spanish, Arab, and Native Taíno.
Haitian cuisine is quite remarkable in every way possible due to years of adaptation that led to different food styles merging and creating something unique.
So, how did this country develop such a cultural cuisine blend?
Let’s find out.
The few unique dishes Haiti is known for are mostly African-influenced with a little Caribbean character thrown in and a slight hint of French. A dish served here always has mixed roots from the spices (called epis) used to the cooking styles. The taste is basic yet zippy, grounded, and simple with a tropical touch.
The top two dishes served at every street corner and in restaurants in Haiti are:
- Griot (Fried Pork Cubes Marinated in Sour Orange Juice and epis)
- Tasso (Fried Goat or Beef)
A few other traditional dishes include:
- Rice with djondjon (black mushroom)
- Rice and Beans
- Beans sauce, also called Sòs Pwa
- Fritay (fried breadfruit, sweet potatoes, plantains, fritters, and Akra (taro fritters) served with pikliz
- Akasan (Milky Cornflour Beverage)
- Pikliz (Spicy Carrot and Cabbage Condiment)
- Citrus-Marinated Chicken with Boiled Cashews
- Soup Joumou (Pumpkin Soup)
For meat-lovers, Griot is a must-try. This dish is mostly served with spicy Pikliz or cabbage salad and is garnished with a sauce. Griot is made from pork, especially the shoulder meat washed with citrus juices (sour oranges and lime or lemon), marinated with epis, boiled, and fried.
Tasso is a dry meat dish marinated in Haitian spices, also called epis, boiled, and then fried. Cart vendors mostly offer this dish in goat (Tasso Kabrit) and beef (Tasso Bèf). The meat is mostly served with fried plantains.
Most traditional dishes of Haiti have a citrus or fruit element due to the country’s heritage. This is what makes Haitian cuisine so unique.