Haitian Eggs And Plantains? Quick Answer

Haitians are very proud of their culture and food is one of the best ways to experience their rich and colorful culture. I know that from experience, the food is just awesome. You don’t have to travel far to experience Haitian culture, you can simply sample some of their delicious dishes from the comfort of your own home. There are numerous breakfast combinations, but here are my top 5 breakfast favorites.

Let’s start with the most iconic Haitian breakfast dish – eggs with plantains. You can enjoy plantains both ways, sweet or savory. I personally prefer mine sweet, but in the end it’s a matter of personal preference. The eggs are usually scrambled mixed with sweet or hot paprika. Plantains are usually boiled, peeled, and served as is with eggs.

Mayi Moulen is another popular breakfast dish. If we translate it word for word, we get corn porridge. Traditional mayi moulen ingredients include coarse cornmeal, shallots, garlic and various spices. The ingredients are all mixed together, boiled, and then mashed into a grainy corn mixture. You can enjoy this dish on its own, or you can top it with avocado for a little more flavor. If you want to jazz it up, you can also serve it with beans, spinach, cilantro, and other veggies.

3. Haitian spaghetti

Who says we can’t eat spaghetti for breakfast or as we say in Creole, espaghetti. Espaghetti is usually mixed with hot dogs. As in most countries, they are boiled and then cooked with ragù. This forms the basis for the sauce, which is then mixed with spaghetti. The sauce is also the reason why spaghetti has such a beautiful color.

4. Plaintain mash

Labouyi is the light and sweet part of Haitian breakfasts. While Labouyi may sound a bit fancy, it simply means oatmeal. Flavor may vary but depends on the ingredients you add. Ingredients may include plantains, flour, oatmeal, and other condiments. Flour and plantains are perhaps the most common ingredients as they truly represent the traditional Haitian porridge. The basis of the dish is condensed milk mixed with cinnamon, nutmeg and almond extract. The flour package is purchased individually and added to the above mixture. Anyone who likes sweets will love Labouyi!

5. Cornmeal Shake

In Creole, this dish is called Akasan. Translated into English, it means cornmeal shake and is similar to Labouyi. This delicious shake has ingredients similar to Labouyi: condensed milk, cornmeal, star anise, and cinnamon. You can find this drink across the country, it’s so common that people can buy it almost anywhere. Whether bought or homemade, it always tastes good. A slice of lightly toasted bread goes perfectly with Akasan. The toast can be dry or lightly buttered. It’s almost as good as coffee, but in Haiti we drink it more often than coffee.

Haitian Cooking is a great resource if you’re looking for great authentic Haitian recipes. Hopefully, reading this will inspire you to sample a juicy slice of Haitian culture. Happy exploring and, as they say in my country, bon appétit!!

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Fusing rich, spicy and explosive flavors with humble Caribbean cuisine, Haitian cuisine offers a truly diverse and eclectic dining experience.

Drawing from a variety of influences, including French, African and Middle Eastern, these dishes should be on the must-try menu of any trip to this unique Caribbean island.

Led by a local writer, let’s discover the colour, character and passion of Haiti through 15 of its most popular and traditional foods.

Haitian food

1 – Soup Joumou (Beef Pumpkin Soup)

This warming beef and pumpkin soup is a key Haitian dish, traditionally cooked on January 1 to celebrate Haiti’s Independence Day.

Soup Joumou is a rich soup consisting of the main ingredients beef and squash, while carrots, onions, macaroni, squash and potatoes are commonly added to the broth. It’s flavored with fresh ginger, garlic, sage and a generous squeeze of lemon or lime juice.

2 – Fresco (Haitian Shaved Ice)

Haitian shaved ice was, and still is, a widely revered and loved treat — especially for kids walking home from school on a hot summer afternoon. I vividly remember every afternoon after school my dad would pick me up and ask him to give me some money so I could buy one of those frozen treats.

Outside of almost every school, at the end of the day you could be pretty sure there was someone selling fresco out of a small vehicle, akin to an ice cream truck. A line of children would line up nearby, lined up like skittles, anxiously awaiting their turn!

Haitian shaved ice is simply made with just two ingredients: ice and a thick, sweet syrup. The most commonly used syrup is grenadine, but it can be served with any color or flavor of syrup.

When it was your turn, after scooping the shaved ice into a cup, the vendor would usually ask what flavor you wanted. As a little girl I used to pick strawberries just because the syrup turned the fresco light pink – my favorite color!

3 – Tonmtonm Ak Sòs Kalalou (breadfruit puree with gumbo sauce)

breadfruit

This is a traditional dish from Jeremie, a province in southern Haiti. Breadfruit is the main ingredient – aptly named for its resemblance to the taste of freshly baked bread when cooked. Occasionally it can be paired with okra or sweet potatoes.

The gumbo sauce is made with okra as a base, while also adding a variety of red meat and seafood, giving the sauce a rich, savory flavor and merging the flavors of land and sea.

Breadfruit puree with gumbo sauce was introduced to me by my grandmother and I would love to eat this dish over the summer holidays while spending time at her house.

Tonmtonm consists of portions of cooked, pureed breadfruit, formed into balls and placed in bowls, ready for dipping in a dollop of thick, rich gumbo sauce. Enjoyment at its finest!

4 – Marinade (Haitian Chicken Fritters)

There is a famous Haitian saying “pa gen kominyon san marinad” which in English means “it is not a proper Haitian communion celebration if Haitian chicken pancakes are not served!”

In fact, I can’t remember a single communion or wedding I’ve attended that didn’t have donuts for everyone to enjoy – and believe me, I’ve been to many!

Haitian chicken pancakes are an appetizer made with shredded cooked chicken, garlic, scallions, pepper and herbs, fried to golden perfection.

Although traditionally a celebratory dish, marinad fritters can also be purchased from street vendors across Haiti. The donuts are incredibly cheap, with the price of 5 marinated donuts only costing 5 Haitian pumpkins (less than $0.50), making them a must-try when in Haiti.

5 – Pen Patat (Sweet Potato Pudding)

Pen patat, or sweet potato pudding, is a healthy dessert traditionally served at Haitian communions, wedding receptions, and parties. It is also a sweet treat that is often baked at home as a family meal, either on Sundays or on special occasions.

Pen patat has a similar texture and consistency to a fruit tart, but with one key difference: there’s no flour in the base, but sweet potatoes instead. This creates a pudding with a deep brown color and a rich, sweet flavor.

Haitians commonly cook pen patat with Caribbean sweet potatoes, which are known for their white flesh rather than orange. Sugar, bananas, raisins, and butter are added to form the base, while grated ginger, lime zest, spices, vanilla, and a pinch of salt are added for flavor.

Some people also choose to add coconut or condensed milk. In Haiti, this dish is commonly eaten as a dessert after lunch and dinner, but can also be enjoyed for breakfast.

6 – Griyo (Baked Pork Shoulder)

Griyo, or baked pork shoulder, is considered by many to be Haiti’s national dish. The pork is served with either fried plantains, pikliz (pickled vegetable relish), rice, or a combination of both. You can order griyo all over Haiti, from high-end restaurants to humble street vendors selling donuts and inexpensive groceries.

To prepare griyo, a pork shoulder is first washed in a mixture of citrus juices. Tart oranges or limes are often used instead of water to wash food because clean water is difficult to access in some regions.

The pork shoulder is then marinated in epis, a blend of Haitian herbs, vegetables and spices. Finally, the roast is slowly roasted until it becomes tender and juicy.

The combination of slow-cooked pork, freshness of the vegetables, and undertones of citrus and spice make griyo a dish of absolute splendor, with so much texture and flavor in every bite.

7 – Lalo (jute leaves)

Fresh jute leaves

Lalo is a spicy, hearty stew from the Artibonite province made with jute leaves and spinach. It is often cooked with crab or beef – although this is optional – and served with white rice. Lalo is a beautifully fragrant and flavorful dish that’s incredibly flavorful – there’s no way you’ll be done after eating just one bowl!

When served with meat, like griyo, the crab or beef is washed with lime juice and seasoned with a mixture of epis, a spice base common across the country made from paprika, crushed garlic, and various herbs.

After washing and seasoning, the crab or beef is pan-cooked with the jute leaves and spinach, releasing an incredible array of flavors.

8 – Konfiti Chadèk (grapefruit jam)

Konfiti Chadèk is a delicious grapefruit-based jam that is usually eaten with bread. My grandmother used to make it just for me every summer because I didn’t like mamba (a spicy Haitian peanut butter) that most people have.

A jar of Haitian grapefruit jam would barely last two weeks, I loved it so much. It’s just so delicious and addictive. Usually eaten with a glass of orange juice or milk for breakfast, I think it tastes best on thick slices of bread.

Konfiti Chadèk is made by first peeling a few grapefruits and then squeezing out the juice. The juice is then flavored with a pinch of cinnamon, combined with sugar and slowly cooked until the mixture thickens and reduces into a rich, delicious jam.

9 – Ze Bouyi Fig Mi (Boiled Egg with Banana Fig)

Ze bouyi fig mi, or boiled egg with banana fig, is the average daily breakfast for the typical Haitian citizen. Although it’s very cheap and easy to prepare, most Haitians don’t usually cook this dish themselves.

Every morning there are numerous vendors selling ze bouyi fig mi in the suburbs, with at least one on almost every street or street corner. The eggs are usually boiled at home and carried out in a bucket together with the banana figs.

Vendors serve the dish by dividing the boiled egg in half. You season the eggs with salt and you can top the dish with a generous dollop of hot sauce, depending on your preference. The boiled eggs and banana figs are eaten together, creating a heavenly fusion of sweet and savory flavors.

10 – Benyen (Haitian Banana Fritters)

Benyen, also known as beignets de carnaval or simply Haitian banana fritters, is a food that is very close to my heart. Just thinking about her takes me straight back to my childhood.

The Haitian Mardi Gras is a major national celebration that takes place over several days each year leading up to Mardi Gras. I remember going to carnivals as a young girl and these adorable banana donuts could be found just about anywhere.

Attending the carnival is a time for families, relatives and friends to gather to enjoy the celebrations. Along with other popular foods associated with Haitian Carnival, this casual banana-based dessert plays a big part in how we celebrate this special time of the year.

Benyen is also sold by street vendors across the country, and you can buy these cute little treats for such a low cost – three for just 10 Haitian pumpkins, which is less than a US dollar! This dish is incredibly diverse and can be eaten for breakfast, lunch or even dinner.

The donuts are made by combining very ripe bananas with flour, sugar, baking powder, and water. The mixture is seasoned with nutmeg, cinnamon, vanilla and a pinch of salt. Once mixed, the batter is dropped into hot oil to fry, and once the donuts are golden and crispy, they are generously sprinkled with sugar and served piping hot.

11 – Pwason Boukannen (Grilled Fish)

In Haiti we cook fish using a traditional technique called “boukan”. Most Haitians living outside of Port-au-Prince don’t have access to stoves or grills, so Pwason Boukannen is usually smoked using this method.

“Boukan” is a process in which a large piece of wood is first split in two. One end is tied, the other left open so the fish can be tucked between the two pieces of wood.

The fish is then skewered on a skewer so it can be turned periodically to ensure it cooks evenly throughout. Finally, the fish is slowly cooked over hot embers emerging from a fire lit under two large stones.

This traditional Haitian cooking process gives the fish a distinctive and truly delicious smoky flavor after cooking. Served with fried plantains, Pwason Boukannen is arguably one of the best Haitian dishes to experience authentic Haitian cuisine at its finest.

12 – Bòy Nan Pwa (Dumplings with Black Bean Sauce)

Bòy nan pwa is a simple, honest dish of savory flour dumplings served with a Haitian black bean sauce. Black bean sauce is made by boiling the beans in water until soft, before mashing and stirring into a puree, creating a creamy, slightly textured sauce. Salt and butter are usually added to enrich the flavor.

Bòy nan pwa is filling, tasty and a very nutritious meal. It’s another popular homemade dish to feed large families in a healthy and inexpensive way.

13 – Ragou (pork or beef ragout)

Ragou is a family favorite in Haiti. It’s a deep, rich, meat-based stew, traditionally made with either cow or pig feet, and is packed with nutrients and good quality.

In addition to the meat, carrots, onions and peppers are added to the Haitian ragout. This warming, hearty dish is flavored with ground spices, parsley, lime juice and some chilli powder. It is served with white rice.

Pork or beef ragou is a dish that my mother and aunt used to cook together at our house every Saturday. I was so excited that I was counting down the days until Saturday because it was ragou day at our house!

14 – Mayi Moulen (Haitian Cornmeal)

Mayi Moulen is a quick and easy meal that can be eaten any time of the day. It is as integral a part of Haitian cuisine as rice.

Essentially, mayi moulen is a dish of cornmeal cooked in heavily salted water with leeks. It’s commonly served with avocado slices and a squeeze of lemon juice.

Mayi Moulen has traditionally been the go-to choice for Haitian households when time is of the essence. From commuters rushing to work to busy parents who need to prepare a quick but nutritious meal for their kids, this Haitian dish continues to power a generation of Haitians going about their daily lives.

15 – Diri Shela, Poul Fri (Fried Chicken with Brown Rice)

Diri Shela is a rice variety native to the northern Artibonite region, and this particular combination is very popular with Haitians from all walks of life.

Diri Shela with Fried Chicken is the type of celebratory dish typically eaten at parties, first communions, weddings, and everything in between. In fact, it’s likely to be found at pretty much every celebration in Haiti, no matter the occasion. When I was younger, my mom used to cook diri shela for the whole family when my brother or I had a birthday party. It is also eaten on Sundays after church.

To prepare the rice, epis and beans are first fried in a pan before water is added. When both have cooked, the rice is added to the mixture and everything is cooked together.

The dish’s “poul fri” is chicken that’s first brushed with lemon juice, herbs and spices, then sizzles in a pan with onions long enough to ensure it’s thoroughly cooked.

Fried plantains, pikliz – a fiery vegetable relish – and salad are also served with this popular Haitian dish at parties or special occasions.

Summary of Haitian cuisine

The honesty, warmth and love of Haitians, I’m sure you’ll agree, is expressed in bucketfuls in the country’s cuisine.

Based on native Caribbean cuisine, with a variety of influences, today Haitian dishes mark celebration, bring joy to children, and help strengthen a nation of hardworking, industrious, and passionate islanders.

No trip to Haiti is complete without sampling some, if not all, of these traditional foods. So keep this list handy so you can order authentic food from restaurants and street vendors, and taste Haiti through the food of the locals.

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Contributors: Anne Christelle Alcide is a trilingual translator and content writer based in Port-au-Prince, Haiti. Passionate about bridging the barriers between languages ​​and cultures, Anne strives to share more about Haitian culture with the world through her writing.

Editor: Hannah Bates is a London-based editor and proofreader who has worked on a number of travel-related publications, among other things.

Images licensed through Shutterstock

For so many immigrant children and immigrant children living in the United States, the traditional foods eaten at home are reminders of a place that offers an opportunity of belonging. For me at least, Riz Djon Djon, Banan Peze, Poule en Sauce and my mother and grandmother’s Griot were my connection to Haiti, a place I loved but could never really call my own. However, before I recognized them as such, the dishes were food; A few years of playdates and sleepovers with my American friends showed me that they were something special. In those early years, skeptical looks from my friends made pizza a staple for my playdates, but one dish that has reliably satiated my judgmental grade school friends was my mom’s spaghetti.

For outsiders, my mom’s recipe broke with tradition by incorporating hot dogs and topping the finished pasta dish with ketchup. But for Haitians, our habit of eating it for dinner was new. It wasn’t until I left the house, longing for my mother’s food, that I found out that her spaghetti wasn’t just hers, it belonged exclusively to the Haitians. And I wasn’t the only kid from the diaspora who felt nostalgic about it.

How did a traditional Italian meal become a Haitian meal? And how did it end up being eaten for breakfast?

Traditionally eaten for breakfast, Haitian spaghetti consists of the familiar cooked noodles, which, although recipes vary, are often tossed in a pan with tomato paste or ketchup; onions and garlic; the chef’s selection of spices; and hot dogs, wieners or herring. The result is a salty, hearty meal that fills your tummy for the long day ahead. It’s a popular Haitian food that nonetheless begs the question: How did a traditional Italian food become Haitian? And how did it end up being eaten for breakfast? The carefully curated creation, I’ve learned, is a testament to Haiti’s culinary ingenuity, which has little to do with Italy and almost everything to do with American imperialism.

Haiti became the world’s first post-colonial independent republic in 1804, and since then communities from countries like Germany, Syria, and other Caribbean nations have immigrated to the island in significant numbers at one time or another—but no immigrants from Italy. Rather, as South Florida-based nutritionist Carlos C. Olaechea has found, it was America’s hostile and sometimes violent occupation of the black nation from 1915 to 1934 that planted the seed of Haitian spaghetti.

Through gastronomic research and interviews conducted over and over again over the past 10 years, Olaechea found that the influence American troops had on Haitian cuisine was similar to the influence they had on other countries they occupied, such as South Korea , Japan, the Philippines and Hawaii. “When you examine the cuisines of these countries, American processed foods like spam, hot dogs, wieners, canned corned beef, and American cheese sometimes figure prominently,” says Olaechea. “In many of these countries, Italian-style pasta products were also introduced by Americans who had adopted the food from Italian immigrants in the United States. Ketchup was also something the Americans introduced to the countries they occupied, which is another key ingredient in Haitian spaghetti.”

But Olaechea also notes that the emergence of noodles in Haiti is not so easy to pin down. “Across Latin America, beginning around the 1920s, particularly in the mid-20th century, there were trends for spaghetti, macaroni, or macaroni products to become part of local gastronomy,” he says. In fact, US presence in Haiti coincided with an explosion in pasta consumption in America, as detailed in the encyclopedic book Pasta: The Story of a Universal Food by Silvano Serventi and Françoise Sabban. From the early to mid-20th century, pasta consumption and production was strong in South America, particularly in Brazil, Argentina, and Venezuela, but also further north in Latin America.

Anyhow, the era began with Haitians’ enduring relationship with spaghetti, and the dish of Haitian spaghetti itself is a memento of one of the first times Haitian and American cultures came together so dramatically. The next times would begin on US soil, beginning in the 1970s when significant numbers of Haitians began to immigrate to the States. The number of Haitian immigrants living in the United States has grown from about 92,000 in 1980 to over 600,000 today. About 240,000 and 360,000 people of Haitian descent live in the New York and Miami metropolitan areas, respectively.

Why it’s eaten for breakfast isn’t as easy to explain, but the most accessible answer is that it’s simply a filling and easy morning option — it’s mostly a dish found in the home kitchen, though there are some restaurants and street vendors in Port-au-Prince offering it to morning customers. Chef Stephan Durand, president of the Haitian Culinary Alliance, an organization that promotes Haitian chefs and cuisine, says one hotel in Jacmel, La Jacmelienne, has even made it a signature dish. “It was one of the dishes that they were very famous for,” says Durand, who lives in Port-au-Prince and Miami. “They served it with hot Haitian chocolate in the morning. It’s not a dish you’ll find for lunch or dinner.”

But for most, it’s just a hearty and convenient homemade option. “It’s easy to cook, it doesn’t take a lot of money to cook, and it’s also very cheap,” says Ruben Joseph, sales and marketing manager and deputy general manager of Itala, a spaghetti brand and factory in Haiti that employs about 300 Persons. He says ITALA is one of at least three spaghetti companies it currently owns in a country that imports 50 percent of its food. “Guys, if you send your kids to school, you can cook just one meal every morning and that’s it,” he says. “That’s why spaghetti is the most popular food in Haiti after rice.”

“It doesn’t really fit into traditional Haiti dishes. It’s something that happened by accident.”

Durand had a less explanatory, but also understandable answer: “That’s just the way it is. It’s a breakfast item.” In fact, his answer is what many Americans would say if asked why we eat bacon and eggs in the morning.

American troops officially ended their forced occupation of the island in 1934, but their legacy remained. Haitian spaghetti remained a popular breakfast food, at least in urban areas. Its ubiquity was later aided when, thanks to the country’s complicated relationship with foreign food aid and the fact that it had one of the lowest import tariffs in the region, other carbohydrates traditionally found in the Haitian diet, such as bulgur wheat and cassava dishes, began to be pushed out and to fade.

Still, the richness of traditional Haitian cuisine remains, and the dishes are something that each generation of the Haitian diaspora carries with them. Haitian spaghetti isn’t as revered as other dishes in the culture, but it remains a highly valued comfort food. “It doesn’t really fit into traditional Haiti dishes. It’s something that happened by accident,” says Durand. “Don’t get me wrong, it’s one of my favorite dishes.”

And in recent years, the American culinary world has begun to give Haitian cuisine some of the attention it deserves. Acclaimed chef Ron Duprat is one Haitian in the American culinary world who is taking note. “Many chefs, including myself, continue to expose the United States to Haitian food and incorporate Haitian influence into our cuisine,” he says. Since the turn of the last century, American restaurant-goers have become increasingly familiar with Haitian cuisine. Haitian restaurants are gaining national recognition, such as restaurants Grandchamps and La Caye in Brooklyn, Agrikol in Montreal, Fritai at St. Roch Market in New Orleans, and Tap Tap Restaurant in Miami. Non-Haitian restaurants try dishes like griot and banan peze. And Haitian and Haitian-American chefs have been featured on hit food shows like Top Chef and Diners, Drive-Ins and Dives.

“Now there are more and more Haitian chefs who have taken over the promotion of the cuisine,” says Durand. “You will really see the full range and variety of our food that you may not have seen before.”

That sense of pride in Haitian culture has been a long time coming. Haitians in the US faced massive discrimination in the 1980s and 1990s as thousands immigrated to the neighboring world power. The title of “first black republic” was effectively obscured in media coverage by the epithet “the poorest nation in the western hemisphere.” Not so long ago, Haitians were classified by the CDC as being at high risk of contracting HIV and were banned from donating blood in the early 1980s. This recommendation continued into the early ’90s, just after my mother and I settled into our new life in the United States.

Today, although Haitians in America still struggle with ignorance, there is a new American fascination with Haitian culture which, while still in its infancy, bodes well for more interest and future dining opportunities. But dishes like Haitian breakfast spaghetti will remain mostly for Haitian households and corner shops that primarily cater to Haitian customers. H&R Grill in Sunrise, Fla., for example, is one of the few places to have the dish on their menu; Elza’s Restaurant Cafe Grill in East Orange, New Jersey is another.

For me, the dish will always be a reminder of the home I returned to after a long day in a world blind to the most basic part of my identity. This home that was 100 percent Haitian, like me, but American in ways I can’t always understand. Haitian spaghetti may not be on the menu at the new Haitian restaurant opening soon near you. But that’s ok. There are those few foods that are “comfort” — loved forever by the people who make them.

Ann-Derrick Gaillot is a North American-based author.

Publisher: Erin DeJesus

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What is Mayi Moulen?

Mayi Moulen is a Haiti-based preparation based on ground corn, similar to Italian polenta. In Haitian Creole, Mayi Moulen simply means ground corn.

The creamy texture of yellow cornmeal cooked in water is particularly pleasant and goes well with many preparations based on dried fish, vegetables such as beans or avocado, or meat in sauce.

Mayi moulen is usually accompanied by salted herring seasoned with chili called mori or black bean sauce, the sòs pwa nwa. It could also be compared to a kind of salty corn oatmeal.

It is a nutritious and very cheap dish. Cornmeal is a staple food in Haiti and is eaten as frequently as rice during the various meals of the day.

What is the origin of Mayi Moulen?

Mayi Moulen is typical of Haiti’s Creole cuisine. The very cheap semolina has long been an ingredient of the islanders’ livelihood. Nowadays, mayi moulen is usually eaten for breakfast with avocados, dried fish, or fried eggs.

It is a dish that farmers often eat before a long day’s work. Corn with vegetables and protein is a complete, nutritious and tasty meal.

How do you prepare mayi moulen?

Mayi Moulen is very easy to prepare, just sauté the pressed garlic in a little oil. Then water and salt or a bouillon cube are added.

Once the water starts to boil it’s time to add the cornmeal. It can be more or less fine and more or less coarse, contain grain or not. It is important to mix the semolina well to avoid the formation of lumps.

The semolina then thickens in the water and becomes compact. Simply stir regularly with a wooden spoon and let it cook for 25 to 40 minutes, depending on the degree of grinding.

It is important to cover the pan so that the preparation does not dry out. To get a creamy texture, just add water as you cook to avoid an overly compact mayi moulen.

Fresh butter can also be added at the end of cooking to make it even creamier. It is served hot with fish, avocado, or black bean sauce.

What variants are there?

Mayi Moulen can also be garnished with green vegetables like Swiss chard or spinach added directly to the cornmeal. The dish then bears the name Zepina (meaning spinach, or more precisely Tetragon, a close relative). By adjusting the amount of liquid, a more or less compact consistency can be achieved.

Mayi Moulen is the direct cousin of Italian polenta, which is consumed throughout the north of the country. After a few hours of rest, polenta can be eaten either soft or firm. It is then sliced ​​and fried in oil. Firm polenta often accompanies fish dishes, while soft polenta is usually eaten with meat in sauce.

Cornmeal is a good alternative to a gluten-free diet. Easy to prepare, it goes very well with many dishes as a substitute for bread or pasta.

There are different varieties such as white maize from Veneto or Grand Roux maize from the Basque Country. The cooking time depends on the milling of the grain. There is also pre-cooked semolina, which reduces the preparation time to around five minutes.

This recipe has been validated by our experts in Haitian cuisine, Chef Stephan Berrouet Durand and Chef Alain Lemaire. Chef Stephan is the creator of Gout et Saveurs Lakay – Haiti Food & Spirits Festival and Taste of Haiti in Miami. Chef Alain is the co-owner and executive chef of Sensory Delights in South Florida.

SaveSaved Print 5 from 1 Vote Mayi Moulen Mayi moulen (“ground corn” in Haitian Creole) is a staple of Haitian cuisine made from cornmeal with a very creamy texture. Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Servings: 4 Author: Renards Gourmets Ingredients 8 oz. yellow wheat flour

1 tablespoon vegetable oil

1 tablespoon of salt

2 garlic cloves pressed

2 tablespoons butter

4 cups water Instructions In a nonstick skillet, heat the oil over low heat and sauté the garlic for a few seconds.

Quickly add water and salt before the garlic turns brown. Mix well.

Bring the water to a boil, then add the butter.

Slowly add the cornmeal, making sure to mix well with a whisk while pouring in to avoid lumps.

Once the cornmeal has thickened, continue stirring with a wooden spoon.

If the mixture seems too thick, adjust by adding some boiling water.

Cover and cook over low heat for 20 to 25 minutes.

The finished mayi moulen should have a very creamy texture.

Serve hot accompanied by sòs pwa nwa (black bean puree) or mori (salted herring fish). Video

Esther and Morgan are the two gourmets behind Renards Gourmets. They are based in Paris, where they develop four-handed recipes and culinary photos. www.renardsgourmets.com

This Fried Plantains recipe shows you how to fry plantains in easy, quick steps. The sweet plantains are perfect with a golden brown outside and tender inside. Serve as a snack, main course, or side dish with Jollof rice, scrambled eggs, beans, or your choice of food.

What is plantain

Plantain is a vegetable/fruit and is sometimes referred to as plantain. It is popular in West African, East African, South American, and Caribbean cuisines and is grown in tropical regions around the world.

It can be eaten ripe or unripe, and methods of cooking plantains include boiling, frying, and frying.

Fried plantain is called dodo in Nigeria (Yoruba language) and kelewele in Ghana, and roasted plantain is called boli.

In the UK, US and diaspora, it is sold in Afro-Caribbean grocery stores.

Fried Plantains Recipe (How To Fry Plantains)

This fried plantain recipe is simple, easy, quick and requires minimal prep.

Guess what? It’s a two-ingredient recipe – the plantains “natural” and vegetable oil for frying. No seasonings are needed, not even salt, as plantains are naturally sweet, but some people prefer to add salt.

Fried Sweet Plantains pair well with any food including rice, beans, chicken, pasta, yam, steak and vegetables.

You can deep fry, air fry or pan fry plantains and in this post I will show you how to deep fry plantains two ways – deep fried and pan fried.

This Fried Plantains recipe will make it foolproof next time once you learn how to make Fried Plantains.

ingredients

Ripe plantain – firmly under control.

Salt – (optional) I personally don’t add salt to plantains.

Fried plantains

Although frying plantains uses more oil, it’s the easiest way to fry plantains. Once added to the oil, there is no need to turn them to brown all sides.

Pour oil into a deep saucepan (enough to cover the plantains at least half an inch), then place over medium-high heat.

Place the chopped plantains in the hot oil.

Fry plantains until golden and crispy on the outside and tender on the inside (about 6-8 minutes).

Remove plantains with a slotted spoon.

Place them on a plate lined with paper towels to drain excess oil.

Serve and enjoy.

Fried plantains

Peel the plantains and cut into the desired shape.

Place a nonstick skillet over medium-high heat, add 2 tablespoons oil, then arrange the sliced ​​plantains.

Pan fry for about 3 minutes or until browned, then flip and pan fry the other side.

Remove the plantains from the pan.

Serve and enjoy.

What to serve with fried plantains

Rice – Goes well with rice dishes such as jollof rice, fried rice, spicy rice, rice and peas.

Scrambled eggs, omelettes, fried eggs.

Black-eyed beans, kidney beans, pinto beans.

spaghetti

sweet potato

Fried Potatoes

fishes

Instant Pot Steak

pan fried chicken drumsticks, pan fried chicken breasts

How to save

It is best to consume it on the day it was made. However, if you need to store it, keep it in the fridge.

Pack them in a resealable container or Ziploc and store in the fridge for up to 2 days.

If you’re not likely to use it within 2 days and need to store it longer, store it in the freezer from the start. You can keep it in the freezer for up to 3 months.

Reheat: Fried sweet plantains can be reheated in either the microwave, oven, or air fryer.

You can use leftovers in omelettes, frittatas, casseroles.

Tips for frying plantains

Cut the plantains into the same shape and similar sizes.

Don’t cut plantains too thin.

Do not overfill the frying pan or fryer, as overfilling will lower the temperature of the oil and make frying longer.

After frying, place them on a plate lined with paper towels to soak up excess oil.

frequently asked Questions

Should you boil plantains before frying?

No, you shouldn’t. Simply slice and fry, no need to cook before frying.

How do you cut plantains for frying?

With a kitchen knife and chopping board, you can dice, dice, slice, cut diagonally or round.

Should you soak plantains before frying?

Do not soak plantains before frying.

Are Fried Sweet Plantains Healthy?

Yes, they are when eaten in moderation. To make them healthier and reduce calories, you can air fry or pan fry without oil.

Is plantain the same as banana?

No, plantain and banana are not the same, although they look the same. They taste different and usually cannot be interchanged in recipes. Banana is sweet and can be eaten raw, while plantains are cooked before eating. Plantains are also larger than bananas and have thicker skins.

What is the best way to cook plantains?

Roast – be it pan fried, air roasted or deep fried.

How Many Calories in Fried Plantains?

This depends on the frying method and will vary. Fried food has more calories than fried or air fried without oil.

More fried food recipes

Fried chicken thighs

Fried Steak

Fried chicken wings

Fried vegetables

Fried spaghetti

I hope you love this fried plantain recipe as much as we do. If you find this post helpful, please rate it 5 stars and leave me a comment below. I love reading from you. Also share with your friends and families on Facebook, WhatsApp and Pinterest.

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This Costa Rican-Style Cooked Green Plantains recipe is super easy and packs flavor, vitamins, and minerals into almost any dish. Super easy to make and delicious too!

About this recipe

Cooked green plantains are a type of staple in Costa Rican cuisine. We use the recipe either as a starting point for making patacones (thick, round fried plantain chips served with black bean dip, chimichurri, or melted cheese) or as an accompaniment to recipes like vigorón, or in soups like olla carne. It is common to also use the green plantain as a flavoring when preparing Costa Rican Black Beans or Costa Rican Black Bean Soup.

In some places people just eat plantains with salt – it just depends on the region. Costa Rican-style plantains are popular in the Caribbean as well as in countries like Hati, Cuba and Puerto Rico. Many African countries also boil or steam green plantains.

A green plantain is exactly what it looks like – an extra large and plump banana with a green skin. The skin is tough, so it won’t peel as easily as a banana, but with a knife and patience, it can be opened. The difference between a green plantain and a yellow plantain is the taste – the yellow ones are very sweet.

When peeling the plantains, I simply cut off the ends, make a slit lengthwise down the back of the plantain, and then peel the whole thing. From there I cut it, but I need it. For this recipe, I cut them into thick slices. My husband first cuts the plantains and then starts peeling the peels. You really can’t go wrong.

The green plantains will take a while to soften. So if you plan to serve them with another dish, it’s best to cook them first. Some recipes call for soaking them in salted water overnight before cooking, but I’ve never done this as I’m not usually that organized.

This recipe is the exact same process as the Costa Rican cooked yuca.

Our Favorite Costa Rican Recipes:

Recipe for cooked green plantains from Costa Rica

Yield: 2 cups of cooked plantains

Ingredients:

2-3 large green plantains, peeled and cut into 1 and 1/2″ rounds

big pot

6-8 cups of water

2-3 tsp salt

Instructions:

Place the water, salt, and plantains in a soup pot. (Some people wash the plantains before cooking). Bring to a boil over high heat. Reduce the heat to medium-high and cook them in boiling water until tender. Let the plantains cook for about 25-30 minutes. Remove from the stove and serve as desired.

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serving suggestions

You can serve these plantains hot or cold—it just depends. For example, they are part of the Costa Rican Vigorón cold salad recipe. They are also served hot as part of the traditional Costa Rican olla de carne soup.

You can also simply serve them on a plate with a variety of toppings — Costa Rican chimichurri or salsa rosada, Costa Rican bean dip, or you can even dip them in ketchup or mayo.

The most popular way to serve these is to then smash them up and fry them into a Costa Rican patacon (some countries call them tostones).

Looking for more ways to eat plantains? Check out our guide here.

FAQ

Can I put this in front? – You can store them in an airtight container in the fridge for up to a week. Heat it up in the microwave by bringing it to a boil again in hot water, or heat it up in a pan over high heat.

Where can I buy ripe plantains? – Plantains (also called Bananaos Verdes or green bananas in some Spanish-speaking countries) are sold in most grocery stores. I can find them in the produce section of King Soopers, Sprouts, and most Latin American and Asian grocery stores.

Printable Recipe

Yield: 2 cups Cooked Green Plantains Recipe Print This Costa Rican-style cooked green plantains recipe is super easy and packs flavor, vitamins, and minerals into almost any dish. Super easy to make and delicious too! Prep Time 5 minutes Cook Time 30 minutes Total Time 35 minutes Ingredients 2-3 large green plantains, peeled and sliced ​​into 1 1/2 inch slices

big pot

6-8 cups of water

2-3 teaspoons salt Instructions Add water, salt, and plantains to a stockpot. Bring to a boil over high heat. Reduce the heat to medium-high and cook them in boiling water until tender. Let the plantains cook for about 25-30 minutes. Remove from the stove and serve as desired. Nutrition Facts: Yield: 4 Serving Size: 1

Amount Per Serving: Calories: 270 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 3613mg Carbohydrate: 72g Fiber: 5g Sugar: 33g Protein: 2g Please check this information with your favorite nutrition calculator.

Don’t forget to pin it!

Cooked sweet potatoes are a versatile food rich in many nutrients that support good health, including fiber, potassium, magnesium and vitamin C. Credit: Juanmonino/iStock/GettyImages

Plantains are similar to bananas and belong to the same family. These fruits are starchy and rather mild, with a low sugar content. And like bananas, they get sweeter as they ripen.

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Eating cooked, sweet plantains makes them a nutrient powerhouse packed with vitamins A and C, minerals like potassium, and a healthy dose of fiber.

Tip Cooked sweet plantains are a versatile food rich in many nutrients that support good health, including fiber, potassium, magnesium and vitamin C.

Loaded with valuable vitamins

Cooked, sweet plantains contain numerous essential vitamins, but two stand out from the others. A 1-cup serving of mashed, cooked plantains contains 21.6 milligrams of vitamin C, which is 29 percent of the recommended daily allowance of 75 milligrams for women and 24 percent of the recommended daily allowance of 90 milligrams for men.

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Vitamin C plays an important role in several body processes including the formation and maintenance of bones, tissues, skin, blood vessels and teeth. Vitamin C is an antioxidant vitamin that may help slow the aging process and prevent cancer and heart disease, reports MedlinePlus.

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Another antioxidant vitamin found in significant amounts in cooked, sweet plantains is vitamin A, with a 1-cup serving providing 90 micrograms of vitamin A, more than 50 percent of the recommended intake of 2,333 international units for women and the 3,000 international units Men that are recommended for women. Vitamin A helps boost your immune system, supports eye health, supports physical growth and development, and helps prevent various cancers and skin diseases.

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potassium and magnesium content

Potassium is an essential mineral that plays several important roles in your body, from building muscle to controlling your heart’s electrical activity. Adults should be getting 4,700 milligrams of potassium per day, and a 1-cup serving of mashed plantains provides 924 milligrams, or nearly 20 percent of the recommended intake.

The same serving of plantain puree also contains 64 milligrams of magnesium, or nearly 20 percent of the recommended daily allowance of 310 to 320 milligrams for women and over 15 percent of the recommended 400 to 420 milligrams per day for men. According to the National Institutes of Health’s Office of Nutritional Supplements, magnesium supports muscle and nerve function, helps build strong bones, and keeps your heart beating.

Get these fiber benefits

Most Americans don’t get enough fiber, consuming just 15 grams a day when the recommended intake is closer to 30, reports the Harvard T.H. Chan School of Public Health. Consuming a 1-cup serving of mashed, cooked plantains provides you with 4.6 grams of fiber, or about 15 percent of your recommended daily allowance. Adequate fiber intake can help maintain your blood sugar and cholesterol levels and help prevent diseases like heart disease, diverticulosis, and even certain types of cancer.

Add plantain to your diet

As the plantain ripens, it develops a sweet flavor. Just as you can use overripe bananas in baking, overripe plantains can be boiled and mashed for a sweet treat. Plantains are often cooked and eaten for breakfast in tropical regions, and you can add spices like cinnamon, cloves, vanilla, and even honey if you like. Cook the plantains by first peeling them, covering them with water and cooking them for 20 minutes.

Customs and cuisine of Haiti

Haiti occupies the western third of the island of Hispaniola (the Dominican Republic occupies the eastern two-thirds). Three main mountain ranges, separated by open plains, stretch across the country, hence the name Haiti, meaning mountainous. Coffee, cacao, coconut, avocado, orange, lime and mango grow wild. The main crops are coffee and sugar cane.

Spain, France, the African continent and later the United States were instrumental in shaping traditional Haitian cuisine. Although Haitian cuisine is largely based on Creole and French cooking styles, throughout its history several foreign countries gained control of Haiti and introduced foods and ideas from their homelands.

Haiti gained independence from France and became the first African American republic in the New World in 1804. However, French domination remains evident in modern Haitian society, particularly in the widespread use of the French language and contributions to the country’s cuisine. French cheeses, desserts and breads are often available at local markets and shops.

In general, the average Haitian diet is largely based on starchy staples such as rice, corn, millet, sweet potatoes, and beans. All kinds of meat and seafood are also eaten, but often only the more affluent residents can afford them. Spices are used sparingly and as an accompaniment, such as piklis – a pickled cabbage dish with pickled carrot and Scottish crested pepper. Epis is a minced mixture of onions, parsley, garlic, black pepper and thyme that is commonly used to marinate meat.

Haitians wake up every morning, just like us, with a cup of coffee, always accompanied by bread and butter or peanut butter. At lunchtime, the national dish of rice and beans, riz et pois, is served, designed to provide field workers with essential carbohydrates. It is often preceded by a plate of Viv – cooked plantains and other cooked roots and tubers with a meat dish. There is often a gratin for Sunday lunchtime, here too a nod to its French roots. Pasta gratin (macaroni and cheese!) is loved as a side dish. Sunday is also the day when there might also be time for a nice dessert.

Dinners are simple affairs, often a bowl of porridge or soup. But just as often, people buy fritay (take away) from street vendors. Offerings include fried plantains, griot (fried pork), and even grilled chicken.

Haiti’s Caribbean climate allows tropical fruits such as avocados, mangoes, pineapples, coconuts and guavas to grow in abundance. The snack of choice is also fresh fruit, and for the ultimate sugar rush you love juicy cane sticks to suck on. Fruits are often used to make refreshing fruit juices. A special meal for a guest simply doesn’t count as complete if fruit juice or fruit soda isn’t offered. A liquor can be offered either before dinner or after dinner.

An invitation to dinner is a very formal circumstance, whether it comes from someone from the lower social class or from the elite. Dress-casual to formal attire would be appropriate. Even if your host lives in a cabin, he expects you to behave decently and any misconduct will be considered an insult.

Knives and forks are used in the European way (the knife remains in the right hand and the fork in the left hand during the meal). When the meal is ready, the knife and fork are placed parallel to each other across the right side of the plate.

The most honorable position is at the head of the table, with the most important guest seated immediately to the right of the host (women to the right of the host and men to the right of the hostess).

Only start eating after the host has said “bon appetit”! The most common toast is salud (to your health).

You are not expected to bring anything, but it is polite to ask.

countries and their cultures

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food in every country

Photo credit: Coffee Management Services – originally posted to Flickr with the title Coffee berries. Used under Creative Commons Attribution 2.0 Generic.

Haiti

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What is Haitian food? Which Haitian Dishes Should You Try? And what kind of flavors and spices might you find when you visit the country? We traveled to Haiti to find out. This Haitian Food Guide shares our favorite Haitian dishes, snacks, desserts, drinks and where to find them in Haiti.

Before traveling to Haiti, I had little knowledge of Haitian food. Sure, I had a sense of what it might be: island-influenced, African-influenced, Caribbean in character, maybe even a touch of French.

Like the country’s language, Haitian food has a touch of creole, meaning a mix of influences. Mixed roots and spices, simple yet zesty, simple and grounded by the reality of the tropics and the backstory of its African heritage, yet with a touch of French complexity.

Black mushrooms, spices, bergamot and more at Marché en Fer in Port-au-Prince.

Grab pikliz (spicy pickles), breadfruit, bergamot, watercress and even rum-infused power shakes. Add hot Haitian chocolate, grilled lobster, heaps of beans, creamy cornmeal, avocados, and a sprinkling of hot peppers, and you have an eclectic concoction that required some trial and error to understand not just the depth of Haitian food, but more importantly… figuring out the underlying essence and nature of Haitian cuisine.

For us, food offers one of the most enjoyable contexts to understand a place, especially an unusual and lesser-known destination like Haiti. When we seek certain types of dishes, we find ourselves in new experiences of all kinds.

During our travels in Haiti, we’ve sampled food ranging from street food to family dinners to high-end restaurants and a little bit of everything in between. What you will find below is a summary of everything we ate and discovered while we were in Haiti.

We hope it can guide you on your own Haitian culinary adventures, whether in Haiti or at a Haitian restaurant near you.

Now let’s get in. Enjoy your meal!

Traditional Haitian dishes

Poulet Aux Noix (chicken and cashew nuts)

The northern Haitian specialty of chicken with cashew nuts.

Also known as poul ak nwa, this is a rich northern Haitian specialty of chicken cooked in a tomato sauce with cashews, which you will most likely find in and around the city of Cap-Haïtien.

Where to buy: Lakou Lakay Cultural Center in the city of Milot near the Sans Souci Palace.

Mayi Moulen ak Sòs Pwa, Poul an Sòs (cornmeal with beans and stewed chicken)

Stews are common in Haiti. Served on cornmeal or rice, they’re hearty, too. What’s special about Haitian stews is the hint of warm sweet spices like clove and star anise.

Where to get it: An excellent example of Haitian stew is at the street food woman down the alley from Atis Rezistans (Grande Rue in Port-au-Prince). A single serving ($2) is enough to feed two hungry people.

Griyo (fried pork)

Griyo, the perfect Haitian dish for meat lovers.

For meat eaters, griyo is an absolute must-try to try the traditional Haiti dish. It is most often served with coleslaw or, even better, with spicy pikliz (onions and other vegetables marinated in a spicy vinegar sauce).

Where to get it: For fine dining, try Griyo in the Latin Quarter in Pétionville. For a more low-key meal, order a large plate of griyo at the Cinq Coins restaurant (they sell it by the pound) in Port-au-Prince and serve it with a cold beer or two. Perfect for sharing and enjoying with friends.

Lanbi an Sòs Lanbi Kreyol (Mussels in Creole Sauce)

Of all the fruits of the sea you can find in Haiti, conch seems to be among the most distinctive to be found on restaurant menus. You can usually find it grilled (see below) or in a spicy, tomato-based Creole sauce. Conch is a must if seafood is your thing.

Where to get it: The Presse Café serves a good version of conch in Creole sauce, as does the Latin Quarter.

Lanbi Boukannen, Woma Boukannen (Grilled Mussel, Grilled Lobster)

As seafood lovers, we did a happy dance in Haiti for the availability and freshness of grilled lobster and conch. These are readily available in most coastal areas but especially along the south coast in and around Jacmel, Jacmel Cayes and Port Salut.

Where to get it: Restaurant Chez Matante on Gelée Beach near Les Cayes may win the “heaping portion” award, where a mountainous $15 serving of delicious lobster and avocado slices goes a long way by two to satiate people. Another spot for delicious grilled seafood (including crawfish) is Vue Sur Mer near Jacmel.

Tassot/Taso (dried fried meat)

Tassot with fried plantains.

Tassot is seasoned, dried meat that is then fried. You may have also seen this in Mexico or Latin American countries as Tasajo. In Haiti, you’ll most often find tassot kabrit (goat) or tassot vyann (beef) with fried plantains. The description defies its palatability.

Where to Get It: This was another favorite dish at Lakou Lakay Cultural Center in Milot.

Mayi Moulen Kole ak Legim (cornmeal, beans and vegetable stew)

Friendly street vendor selling cornmeal vegetable stew in Jacmel.

The legim (think legumes) is the part of the vegetable stew. The cornmeal consistency is somewhere between polenta and cream of wheat (or cornmeal).

Where to get it: A delicious example of this dish can be found in Jacmel, behind the airport, on the right hand side of the road when heading towards Marigot. Go early, once they sell out for the day they close the stall.

Diri ak Fèy Lalo ak Sirik (Crab Stew with Lalo Leaves)

A stew made with crab and dark green spinach-like lalo leaves. Rich and hearty. Traditionally, this is a specialty of Artibonite, the Haitian rice-growing region.

Where to get it: Get it late morning to lunchtime at the Marché en Fer in Port-au-Prince. The woman between the food market and the vodou and handicraft market cooks a large can of it on weekdays.

Kalalou Djondjon (Haitian okra and black mushroom stew)

This is a Louisiana-style gumbo made with okra and mushrooms, sometimes served with a drizzle of chili peppers. You can find it in some restaurants, but we experienced this dish, which was steamed with chunks of pork and a healthy dose of crab legs (kalalou djon djon ak sirik ak vyann kochon) and served on white rice at a friend’s house. (Sorry, this place is sworn to secrecy.)

Pwason Boukannen (Grilled Fish)

Grilled fish straight from the fishermen in Pointe Sable.

So many seaside restaurants and shacks serve grilled fish along the coast. We’ve always asked for additional piclizes to go on top. So good.

Where to get it: Our best fish feast was a bountiful lunchtime portion at a simple beachfront stand at Pointe Sable in Port Salut. Great food, cold beers and a sea view to match.

Diri Kole or Diri ak Pois (rice and beans) or Mayi Moulen ak Pois (cornmeal and beans)

Bean sauce poured onto rice or cornmeal, a staple of Haiti.

White rice cooked with beans or served with a bean sauce is common throughout Haiti. Another variation of this is diri blan ak sos pwa noir (white rice and black bean sauce) or rice with white bean sauce. Depending on the desired consistency, corn flour is often substituted for rice in these dishes.

Diri Djon Djon (rice with black mushrooms)

Rice cooked with black mushrooms.

While white rice is typically served with a bean sauce (see above), diri djon djon is typically served alone because of the distinct aroma and rich flavor of the djon djon mushroom.

Haitian spices, starches and side dishes

Along with meat and seafood in the main courses, rice, beans and tropical starches dominate the Haiti table. Note that fritay (fried foods) are often combined with spice and vinegar concoctions such as pikliz (see below) to balance what enters the digestive system.

Pickle (cucumber)

Pickled cabbage and vegetables (onions, carrots, peppers, etc.), grated or shredded, served vinegar-based and often sprinkled with chili peppers. A perfect complement to fried and heavy dishes.

We became slightly obsessed with Pikliz and owed it to us to order extra helpings of it everywhere we went. If you’re sensitive to spices, be sure to taste before you set your plate on.

Bannann (plantains), fried or boiled

The most common approach to the ubiquitous Haitian plantains: fried plantains (bannann peze), often served with one of the main meals mentioned above. While they might not be the healthiest option, they’re also delicious when garnished with a heaping spoonful of Pikliz. We were admittedly less than thrilled with the cooked plantain option.

Where to get it: The best Bannann Peze was at the Vue Sur Mer Restaurant outside of Jacmel.

Lam Veritab Fri (Fried Breadfruit)

Definitely worth looking for. Sometimes you can find fried breadfruit mixed with fried plantains on a plate. The first time this happens, you’ll be like, “Man, I didn’t know plantains could be this good.” That, my friend, is breadfruit.

The texture is richer and more pronounced than plantains, and the flavor is very different, almost bordering on a starchy version of jackfruit. The good thing is: breadfruit is common.

Where to get it: Our most memorable was the sprawling market off the highway in Saint-Louis-du-Sud, where the breadfruit lady topped ours with a generous helping of spicy pikliz. Delicious.

avocado

Avocado is plentiful and delicious when in season. Indulge yourself, especially as an accompaniment to various meat dishes and grilled seafood. Goes wonderfully with a nice, sour Pikliz.

watercress

A beautiful – and equally delicious – watercress salad at Auberge La Visite in the mountains.

We’ve had mixed watercress dipping sauces (check out Tap Tap Haitian Restaurant in Miami Beach), but nothing beats the gorgeous fresh mountain lettuce at Auberge La Visite in the mountains near Seguin while we were hiking in Haiti.

Watercress was plucked fresh from the ground at the foot of the waterfall we passed returning from a hike to Pic Cabayo. It is then tossed with other veggies and edible flowers, as in the salad pictured above.

Haitian soups

Soup Joumou (pumpkin/squash soup)

Pumpkins and gourds are common throughout Haiti. You can find squash and squash soup on its own or – you guessed it – simmered in a pot with goat meat and other vegetables.

It’s a dish often served on New Year’s Day (January 1) to celebrate Haitian Independence Day (1804), when the newly freed slaves consumed this soup, a meal previously forbidden to them by their French masters.

Bouyon Tèt Kabrit (Goat’s Head Broth)

A hearty favorite in the hills outside Port-au-Prince. Trust us, it’s a lot tastier than it sounds. We’ve tried this in places like Mare Rouge and Seguin, just outside Parc National La Visite and Pic la Selle.

Breakfast in Haiti

Travelers to Haiti will find breakfast with the usual suspects such as eggs, toast or muesli in hotels. However, if you want to have breakfast like a local, here’s what you can eat.

Pwason Seche ak Bannann (dried fish and boiled plantains)

Dried fish in preparation, en route to a typical Haitian breakfast.

Especially if you drive south along the coast, in the morning you will see dried fish hanging on racks. Then they end up on your breakfast table.

Fwa Di ak Bannann (Beef liver with plantains)

Even if you are not usually a fan of beef liver, you should try fwa di ak banaan as they are very tasty due to the copious use of spices such as cinnamon and star anise. With this breakfast, you probably won’t have to eat until dinner – the next day.

spaghetti

Spaghetti for breakfast in Haiti? Yes, spaghetti, the breakfast of Haitian champions. Makes sense when you consider how important it is to start the day with a hearty breakfast. To learn more about how this tradition came about, read this article.

Haitian power shakes

Jus Blende (mixed shake)

Jus Blende is a staple of Port-au-Prince’s nighttime street food scene. These shakes are essentially meal replacements so people can eat something hearty but maybe not as heavy as meat in the evenings.

The version I enjoyed consisted of about 15 ingredients, including boiled potatoes, carrots, cassava (cassava), and breadfruit; Banana, papaya, peanuts, sugar, vanilla and almond extracts, condensed milk, ice cream, rum and a piece of la vache qui rit cream cheese for good measure.

If Popeye was from Haiti, he would eat this before kicking ass.

Spaghetti Shakes

Yes, you read that correctly. I couldn’t bring myself to try it, but the idea seems to be a filling, easily digestible liquid dinner based on mixing moist spaghetti, tomato flavor, and other goodies.

Phoscao

A specialty shake made from ground corn and cocoa that hails from the Haitian coastal town of Les Cayes. Rich, sweet and heavy enough to keep you full all day. Where to get it: La Cayenne Restaurant in Les Cayes.

Haitian desserts and snacks

Haitians have a sweet tooth, no question. It’s not surprising considering the country has historically had a large sugar cane production. Here are some of our favorite desserts and treats that we’ve found across the island.

Mamba (peanut butter)

Haitian peanut butter is all natural. It’s also a revelation. The northern varieties are said to be blended six times, while those in the south are less smooth when blended four times. What really makes Haitian peanut butter stand out: Spices. Yes, spicy peanut butter. you heard me right

Spicy peanut butters are made when ground peanuts are tossed with a Scotch Bonnet or habanero pepper. After a taste, you’ll never quite see the possibilities of peanut butter again.

Dous Makos (Haitian Fudge)

Dous Makos dries so it can be sliced.

Based in the Haitian city of Petit-Goave, the Dous Makos production looks like a toffee production, with milk and sugar being boiled in wood-fired cauldrons. The signature look of Dous Makos: the three stripes, beige, brown and pink.

Where to get it: You’ll find stalls all over Petit-Goave, but the best Dous Makos we tried was at Chez Lélène Douce. Lélène’s product is soft and has hints of coconut and other flavors that characterize it.

Kasav (cassava bread)

In Haiti, cassava bread is less moist than bread and drier than a cracker. The version we bought was filled with a not-so-sweet chocolate and paired with Haitian peanut butter. Cassava bread is an acquired taste, and one you acquire much quicker when you’re famished after hiking several miles in the hills.

Kasav ak manba (cassava bread and peanut butter), a great street snack.

But the best way to eat cassava bread is fresh on the streets of Port-au-Prince with a dose of flavorful peanut butter on top. A wonderful – and local – street snack.

Tablèt Nwa (cashew ginger brittle)

Just as it sounds, where cashews and sugar cane are twisted to the tip with ginger. Along the road from Les Cayes to Port-au-Prince you’ll find vendors selling it, but it’s a specialty of the town of Cavaillon. You can also find brittle made from peanuts, sesame seeds, coconut, almonds, and cashews across the country.

Pain Patate (Sweet Potato Pie)

If you come across sweet potato cake anywhere, give it a try as it is made with sweet potatoes, bananas and spices like cinnamon, nutmeg and vanilla. We had a very nice sweet potato cake served with a warm glaze at the Habitation Jouissant restaurant in Cap-Haïtien.

Haitian drinks

Chokola Peyi (Haitian hot chocolate)

Haitian hot chocolate is a great experience, especially if you make an effort to purchase the relatively cheap ingredients and necessary paraphernalia at Marché en Fer in Port-au-Prince. It’s a fun process and a pleasant way to connect with different vendors in the market.

The ingredients for Haitian hot chocolate: raw chocolate, cinnamon, star anise.

Haitian hot chocolate production begins with shaving a ball of pure chocolate with a Haitian grater — that is, against the perforated and hollowed-out side of a tomato can. Then simmer cinnamon sticks, star anise, nutmeg and Fèy Bwadin leaves in water (we were told whole nutmeg or mace is good too).

Add your ground chocolate, some sugar, some vanilla essence, a small pinch of salt and bind with some condensed milk (don’t skimp on it). For the final touch, shave some of the rind from a green bergamot (a shriveled, pungent, lemony citrus fruit). Voila! Not your average hot chocolate.

Learning to make Haitian hot chocolate in the hills above Port-au-Prince—and then consuming the fruits of our labor—was one of our fondest memories of our time in Haiti.

Coffee

The history of coffee in Haiti, including its near disappearance as an industry, is a disgrace. Haitian coffee is quite good, and in terms of flavor, its Arabica beans rival rival Central American and African counterparts.

Of the big brands available in supermarkets, check out Rebo or even better, Selecto. If you really want to get off the beaten path, try the local bean at Fondation Seguin, grown in the hills above Port-au-Prince, where they try to train local farmers in coffee production.

rum

Barbancourt Rum: the ideal way to end the day in Haiti.

Given the prevalence of sugar cane in Haiti, it’s probably no surprise that rum is the national spirit of choice.

Although Haiti produces different types of rum, Barbancourt is the national standard dark rum, which comes in a range of grades – most notably 3-star, a perfectly drinkable 4-year-old or 5-star, a perfectly smooth, one-part, flavorful, another part sweet 8 years old. Although we rarely drink rum neat, we have done so time and time again during our travels in Haiti. It is so good.

And it’s no surprise that rum cocktails can be found all over Haiti. Though rum juice punch is ubiquitous, our favorite is a rum sour with lime juice, simple syrup, a dash of bitters or cinnamon, lemon or orange zest, and often a cherry too. We prefer to be served in a plain rather than a sugar-encrusted glass.

Kleren / Klerin

Kleren is an unrefined spirit similar to white rum and is distilled from cane sugar. We visited a family-run kleren maker near Cap-Haïtien in northern Haiti to witness the process from start – pressing the sugar cane to extract juice – to completion in multiple stills. The resulting white rum used to be called “Guildive” because it was believed to be so strong it would “kill the devil” if drunk.

On the streets of Port-au-Prince you will find brightly spiced or fortified Kleren preparations. Think of a “street rum dispensary” whose products have dubious medicinal qualities, look a little like kerosene and, quite frankly, taste a little like that.

Prestige beer

A cold prestige on the beach. Pretty. Perfect.

No trip to Haiti would be complete without a cool Prestige drink on the beach. A relatively heavy American-style lager, Prestige is the ubiquitous Haitian beer of choice. For a variety of reasons, including the climate and the brew itself, it’s best served very cold. You may find other beers in Haiti, including a variety of lighter ales and malts, but Prestige is the most consistent.

A big thank you to Jean Cyril Pressoir, our G Adventures CEO (Guide) in Haiti. Cyril met our cravings for Haitian street food at almost every corner, sharing his favorite spots and never getting tired of answering our endless questions about his country’s cuisine.

Disclosure: Our Haiti tour was provided to us by G Adventures in partnership with their Wanderers in Residence program. We stayed a few extra days to hike in the mountains at our own expense. As always, the opinions expressed here are solely our own.

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1 GEOGRAPHICAL SURROUNDINGS AND SURROUNDINGS Haiti occupies the western third of the island of Hispaniola (the Dominican Republic occupies the eastern two-thirds). Haiti is slightly larger than the state of Maryland, covering an area of ​​27,750 square kilometers (10,714 sq mi), including several islands. Three main mountain ranges separated by open plains stretch across the country. The climate is tropical, with some variations depending on the altitude. Coffee, cacao, coconut, avocado, orange, lime and mango grow wild. The main crops are coffee and sugar cane. Other important crops are bananas, corn, rice, sorghum, beans and cocoa beans. The primeval forests that once covered the entire country have now shrunk to about 4 percent of the total land area.

2 HISTORY AND FOOD Spain, France, the African continent and later the United States were instrumental in shaping traditional Haitian cuisine. Throughout its history, several foreign countries gained control of Haiti by introducing foods and ideas from their homelands, many of which significantly influenced the foods modern Haitians eat. The island of Hispaniola, which includes both Haiti and the Dominican Republic, was founded as early as 5000 BC. inhabited by hunters and gatherers. Fruits and vegetables such as guavas, pineapples, cassava, papayas, sweet potatoes, and corn were grown by early Haitian tribes, particularly the Arawak and Taino Indians. It wasn’t long before the first Europeans arrived on the island and began introducing oranges, limes, mangoes, rice and sugar cane. Slaves from Africa were eventually transported to Haiti to work on the sugar cane plantations. On December 6, 1492, Christopher Columbus landed on the island and named it La Isla Espanola (later Hispaniola) or the Spanish Island and claimed it for Spain. The Spaniards called it Santo Domingo. The Spaniards established sugar plantations and employed local Indians as slaves. Forced labor and disease almost wiped out the indigenous population by 1520, forcing the Spanish to instead ship slaves from Africa to work on the plantations. The Africans introduced okra (also called gumbo; edible pods), ackee (red and yellow fruit), taro (edible root), pigeon pea (seed of an African shrub), and various spices into the diet. They later introduced Haitian specialties such as red beans and rice, and mirliton (or chayote; a pear-shaped vegetable) to Louisiana Creole cuisine. By 1700, the French had taken control of Hispaniola from Spain. The French colonists, with the help of African slaves, successfully cultivated sugar cane, coffee, cotton and cocoa. The Haitians gained independence and in 1804 became the first African American republic in the New World. However, French domination remains evident in modern Haitian society, particularly in the widespread use of the French language and contributions to the country’s cuisine. French cheeses, desserts and breads are often available at local markets and shops.

French style lettuce

Ingredients 1 lettuce

1 garlic clove, sliced

2 tablespoons salad oil

1 tablespoon wine vinegar

¼ teaspoon salt

pepper, to taste

1 tablespoon parsley, chopped

1 teaspoon lime juice

Procedure Wash the lettuce, drain and dry thoroughly. Rub a salad bowl with garlic and add the other ingredients to the bowl. Mix well. Tear the lettuce leaves into a bowl. Toss thoroughly just before serving. For 4 to 6 people.

corn pudding

Ingredients 1 tablespoon cornstarch

1 tablespoon of flour

1 tablespoon of sugar

1 can of corn cream

Salt

2 eggs, beaten

½ cup milk

1 teaspoon of vanilla

3 tablespoons butter, melted

Procedure Preheat oven to 325°F. Combine cornstarch, flour, sugar, and salt in a saucepan. Stir in the creamed corn and beaten eggs. Add milk, vanilla and butter. Mix well and pour into a shallow casserole dish and bake for about 1 hour. For 2 to 4 people.

Spiced cocoa

Ingredients 3 egg whites

¾ cup cocoa

1 teaspoon of cinnamon

4 to 8 tablespoons sugar to taste

1 cup of cold milk

11 cups of milk

Procedure Mix egg whites, cocoa, cinnamon and sugar into a paste. Dilute the paste with 1 cup of cold milk. Boil the remaining 11 cups of milk over low heat. Gradually pour the paste into the boiling milk, stirring constantly. Serve hot and frothy. Served 12

mango juice

Ingredients 4 cups of water

3 cups of orange juice

2 mangoes

1 cup sugar

Procedure Boil the sugar and water together until the sugar has dissolved; Let the mixture cool down. Scoop out the flesh of the mango and mix it with the orange juice in a blender. Add the sugar water with the puree and continue to mix. Pour into a pitcher filled with ice cubes and serve. Served 8

3 HAITIAN FOOD Haitian food is often lumped together with other Caribbean islands as “Caribbean cuisine”. However, Haiti retains an independently unique flavor. Unlike its Spanish-influenced counterpart, the Dominican Republic, Haitian cuisine is based on Creole and French cooking styles. The strong pepper aroma in many dishes also distinguishes Haitian food from the other islands. Several dishes are specifically native to Haiti, including rice djon djon (jon-jon). It calls for Haitian black mushrooms, locally grown mushrooms. The stalks of the mushrooms are used to color the rice black, then the mushroom caps are topped with lima beans for a tasty topping. Calalou (kah-lah-LOO), consisting of crab meat, salted pork, spinach, onions, okra, and peppers, and pain patate (pane pah-TAT), a sweet potato, fig, and banana pudding, are other native Haiti dishes. On Sundays, soup jomou (pumpkin soup) is traditionally served for lunch. In general, the average Haitian diet is largely based on starchy staples such as rice (which is grown locally), corn, millet, yams, and beans. However, wealthier residents can afford meat (usually pork and goat), lobster, spiced shrimp, duck, and sweet desserts like French-influenced mousse and pastries. Extravagant fare like frog legs, cold cuts, and French cheeses are available (typically in Port-au-Prince, Haiti’s capital), but they’re not eaten frequently by the average Haitian. Riz et pois, the country’s national dish of rice and beans, is more common. It’s relatively inexpensive, and the rice and beans provide carbohydrates for the field workers. Mayi moulen (cornmeal porridge) cooked with kidney beans, coconut and peppers and pikliz (spicy pickled carrots and cabbage) can be filling, and the ingredients are usually affordable. Haitians also tend to frequently fry their meals in pork fat to give them better flavor. Bannann Peze (fried plantains, similar to bananas), Poule (fried chicken), Tasso (fried beef), and Grio (fried pork) are common examples. Haiti’s tropical Caribbean climate means tropical fruits such as avocados, mangoes, pineapples, coconuts and guavas grow in abundance. Refreshing fruit juices are often made from such fruits. Other popular drinks include shaved ice with fruity syrup, juna (a locally made orange squash drink), and even sugar cane. Both adults and children enjoy chewing on the stems to extract their sweet juice.

Bannann Peze (Fried Plantains)

Ingredients ½ cup vegetable oil

2 medium green plantains, peeled and sliced

Procedure In a heavy 12-inch skillet, heat the oil over medium-high heat. Add as many plantain slices as you can without overcrowding the pan and brown on each side, about 2 minutes. When they start to brown, set them on paper towels to drain. On a board, with a spatula, flatten each disc and round it, about ¼ inch thick and 2 inches in diameter. Heat the oil and fry the rounds again, about 1 minute on each side. Drain on kitchen paper and serve immediately. Served 4

Riz et Pois Rouges (rice and red beans)

Ingredients 1 medium onion, chopped

3 garlic cloves, chopped

1 medium green bell pepper, chopped

2 tablespoons vegetable oil

1 cup rice, uncooked

2 cans (15 ounces each) kidney beans, drained

¼ pound ham, chopped

½ teaspoon cumin

¼ teaspoon salt

¼ teaspoon oregano

¼ teaspoon crushed red pepper

2½ cups boiling water

Procedure Preheat oven to 350°F. Heat oil in a large pan. Cook and stir in the onion, garlic, and green peppers until tender, about 3 minutes. In a separate bowl, combine and mix all remaining ingredients. Add the onion mixture to the bowl and stir well. Pour the entire mixture into an ungreased 2 quart casserole dish. Cover and bake until liquid is absorbed and rice is tender, about 55 minutes. Stir before serving. Makes 5 to 6 servings.

Riz Djon-Djon (rice and Haitian mushrooms)

Ingredients 2 cups long grain rice

1 cup Haitian black mushrooms (or dried European black mushrooms)

2 garlic cloves, finely chopped

4 tablespoons butter

Salt, pepper and thyme to taste

Procedure Remove the stems from the mushrooms and soak them in a cup of hot water for 30 minutes. Soak the heads in a separate cup of hot water. Sauté the rice and garlic in butter, then add all the other ingredients, including the water used to soak the mushrooms (discard the mushroom stalks, which are inedible). Cook for 20 minutes and serve. Served 6

Haitian fruit salad

Ingredients 2 oranges, peeled and cut

3 bananas, sliced

½ cup melon balls

½ cup strawberries, sliced

4 slices of pineapple, diced

½ cup raspberries

¼ cup roasted peanuts

¼ cup pineapple juice

¼ cup lime juice

1 cup sweetened condensed milk

coconut flakes (optional)

Procedure In a large bowl, combine oranges, bananas, melon balls, strawberries, pineapple, raspberries, and nuts. In a separate bowl, combine pineapple juice, lime juice, condensed milk, and beaten eggs. Pour the juice mixture over the fruit. Top with coconut flakes. Served 4

4 FOOD FOR RELIGIOUS CELEBRATIONS AND HOLIDAYS Religion is an important part of Haiti’s life and culture. The two main religions are Roman Catholicism and Voudou (or Voodoo), a mixture of African animism (belief in spirits and nature) and Christianity. Besides visiting family and enjoying delicious meals together, religious and secular (non-religious) celebrations are also a time to forget everyday poverty and hardship. Catholics celebrate holidays like Good Friday, Easter Sunday and Christmas – one of the most famous of all Christian holidays in the world. On Christmas Eve in Haiti, Catholics attend midnight mass, followed by a celebratory dinner and gift exchange. Children will also travel the local streets carrying a small house or church that they have built in advance from strips of cardboard called a fanal (fah-NAHL). Usually only the homes of the rich have a Christmas tree, but anyone in a village can enjoy pis d’etoil (firecrackers). Haitians who practice voudou enjoy harvest festivals that last for two days every November. Haitian farmers observe Manger-Yam (mahn-djay YAM), which literally means “eat yams” day. In addition to singing and dancing, the festival is celebrated with feasting and drinking. The purpose of this day is to recognize the importance of yam in the rural Haitian diet. Also popular are national holidays, holidays observed and celebrated by the majority of the population (regardless of religious belief). November 2nd is All Souls’ Day (or the Day of the Dead). On this special day, loved ones who have passed away are honored and their lives are celebrated through storytelling, food and drink. Many people choose to place food in front of a loved one’s grave or on the table where they used to eat. Only after the food has been offered does the rest of the family enjoy their own meals. A Typical Christmas Menu Roasted Pork or Goat Pikliz (spicy pickled carrots and cabbage) Roasted Plantains Pain Patate (Sweet Potato, Fig, and Banana Pudding) Haitian Bread Pineapple Nog Perhaps the most celebrated event in Haiti is known as Carnival, or Mardi Gras. Although the main attraction is music, the three days leading up to Ash Wednesday in February (known as “Fat Tuesday” in the United States) are also marked by festive celebrations.

Pain Haïtien (Haitian bread)

Ingredients 2 packets of active dry yeast

1½ cups warm water

¼ cup honey

2 tablespoons vegetable oil

1 teaspoon of salt

¾ teaspoon ground nutmeg

4 cups flour

¼ teaspoon instant coffee

2 tablespoons of milk

Procedure Preheat oven to 350°F. Dissolve the yeast in warm water in a large bowl. Stir in honey, oil, salt, nutmeg, and 2 cups flour. Beat until very smooth, about 1 minute. Gradually add enough of the remaining flour to form a firm dough. Put the dough on a lightly floured surface; knead until smooth, about 5 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled in size, about 50 minutes. Beat on the dough. Press in the greased jelly roll plan (approx. 15 x 10 x 1 inch). Using a sharp knife, cut the dough into about 2½-inch squares, cutting two-thirds of the way through the dough. Cover and let rise until doubled in size, about 30 minutes. Dissolve the instant coffee in the milk and spread it over the dough. Bake until bread is golden brown, about 35 minutes. Break the bread into squares to serve. Makes 2 dozen squares.

pineapple nog

Ingredients 1 can pineapple, mashed

⅛ teaspoon nutmeg, plus extra for sprinkling

½ cup coconut milk

1 cup of milk

Method Put all the ingredients in a blender and mix well. Top the drink with additional nutmeg. For 4 to 6 people.

5 FOOD DUTY Most of Haitian society is made up of peasants who lead a simple lifestyle. On a small plot of land, owned or leased, farmers typically grow beans, sweet potatoes, corn (similar to corn), bananas, or coffee (and sometimes a combination). Men plant and harvest the crops while the women usually take care of the children, prepare meals and sell the extra crops they have grown (if any) at the local market. Markets are often the center of economic and social activity in small Haitian villages and a place where mainly women sell products. Markets in tourist areas like Port-au-Prince, the country’s capital, often open as early as 5am. It is normal for women to sometimes walk several kilometers each way to the market, carrying large baskets of produce on their heads. Although vegetables and fruits are probably the most commonly sold foods, salted cod and various meats and cassava flour are also popular. There are no refrigerators, so seafood and meat are usually covered in salt to preserve them in the warm, outdoor markets. Other homemade products such as clothing, cooking utensils and baskets are also sold. Ready meals are also available, usually for hungry tourists. The most commonly sold dish is a porridge made from ground corn, sugar and milk, cooked over a large fire. It is usually eaten immediately after purchase and is usually served in a tin cup. The farmers themselves typically start the day with a light breakfast of locally grown coffee and bread made from cassava flour (wheat flour is often too expensive for the typical Haitian farmer, who is very short on cash). Most farmers work in the fields and stop for a light snack around noon. Another break from field work (as well as a chance to see family) is in the late afternoon, when farmers often return home for the main meal of the day. Unfortunately, the main meal of the day can be little more than what was eaten for the lunchtime snack – oatmeal and possibly a freshly grown fruit like pineapple, coconut or mango. Haiti’s national dish of beans and rice can also be eaten. Pumpkin soup is traditionally eaten for Sunday lunch for those who can afford its ingredients (it is also eaten on New Year’s Day for good luck). Spicy, aromatic sauces are common in several Haitian dishes, especially for flavoring bland peasant dishes. The most popular sauce is Ti-Malice (tih-mah-LISS), a very spicy tomato and onion mix.

Ti-Malice (hot Haitian sauce)

Ingredients 10 large tomatoes, peeled and quartered

3 white onions, quartered

4 red peppers (jalapeños work well), deseeded

3 tablespoons brown sugar

1 tablespoon of salt

2 cups malt vinegar

Procedure Puree the tomatoes, onions and peppers in a food processor. Place in a large saucepan and add brown sugar, salt, and malt vinegar. Stir well to combine. Cook the sauce over medium-high heat, stirring occasionally, until just beginning to boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Serve with any Haitian rice or meat dish.

corn porridge

Ingredients 6 cups of water

1 teaspoon salt (optional)

2 cups cornmeal

2 tablespoons butter, margarine, canola oil or olive oil

Procedure Bring water to a boil in a large saucepan. Add the salt if desired. Gradually stir in the cornmeal with a whisk. Turn the heat down to medium. Stir vigorously to break out lumps, then cook for another 10 to 20 minutes, stirring frequently (add water if it gets too thick). Remove from heat and stir in butter or oil. Serve immediately or pour into a square pan. Let cool and cut into squares. For 4 to 6 people.

6 POLITICS, ECONOMY AND NUTRITION About 61 percent of the population of Haiti is classified as undernourished by the World Bank. This means they are not getting adequate nutrition in their diet. Of children under five, about 28 percent are underweight, and almost a third are stunted (short for their age). Haiti is the poorest country in the western hemisphere with an unemployment rate of up to 70 percent of the population. Many families cannot afford healthy, vitamin-fortified meals, although mangoes are commonly eaten to prevent vitamin A deficiency. Also, only about a quarter of Haitians have access to adequate sanitation. Although the country is surrounded by water in abundance, it continues to be short of water in both quantity and quality. Poor diet and sanitation has resulted in Haiti having one of the youngest life expectancies. In 1998, the average life expectancy was 54.4 years.

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The national dish of Haiti, Soupe Joumou is a unique blend of West African Scotch Bonnet peppers, New World pumpkin and classic French pot-au-feu. After defeating Napoleon’s army in 1803, the formerly enslaved Africans of Saint-Domingue declared their independence on January 1, 1804 and founded the world’s first black republic: Haiti.

The dehumanizing qualities of French servitude had forbidden enslaved Africans from consuming the sumptuous squash soup they were required to prepare and serve to their captors. To affirm their humanity, Haiti’s new citizens celebrated their freedom by enjoying soupe joumou themselves. Every January 1, millions of Haitians in Haiti and throughout the Haitian diaspora enjoy Soupe Joumou with family and friends as an act of ongoing restoration, community and hope.

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In his 2019 book Capital and Ideology, French economist Thomas Piketty explained how France forced Haiti to compensate French slaves with what is today the equivalent of 40 billion euros (about $49 billion). From 1825 to 1950, Haitians paid France for their freedom, incurring a national debt. Piketty further argued that Haiti’s forced payments to France were at the root of Haiti’s current poverty.

The resulting political instability in Haiti has left approximately 2 million Haitians living abroad in the United States, Canada, Dominican Republic, Bahamas, France and elsewhere, compared to Haiti’s 11 million. I’m one of those expatriates living in New York.

Most Haitian immigrants find work as home attendants, taxi drivers, nurses, bus drivers, mechanics, housekeepers, nannies, and a variety of other service positions. We care for children, elderly parents, homes and communities wherever we go. But no matter where we are in the world on New Year’s Day, Soupe Joumou is one of the ways we heal and take care of ourselves and our own homes.

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As a kid growing up in Brooklyn, I was unaware of Haitian Independence Day. All I knew was that my mother cooked Soupe Joumou every Sunday. Before gentrification fueled Brooklyn’s brunch explosion, soupe joumou was the only Sunday brunch I’d ever experienced. Always tasty, piping hot and served with buttered toast or crusty bread, it filled the soul.

My mother got up early to peel and cut root vegetables. I remember my grandmother making hers with chicken, while my mother varied the soup’s protein between beef chunks, pork ribs, and my parents’ all-time favorite: cow feet. My siblings and I hated cow feet and staged silent strikes by eating Cap’n Crunch or Apple Jacks. We had to draw a line and let our mother know that cow feet are not tolerated in Soupe Joumou. Thirty years later, when my mother serves us from her beloved tureen, we still tacitly agree that Joumou soup tastes best with braised beef chunks.

Scale up and get a printer-friendly version of the recipe here.

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Americans speak of comfort food and its ability to make people feel good. Haitians believe that food should be eaten at kenbe nou, or to keep us going.

With its deep historical symbolism, soupe joumou is the holy grail of Haitian cuisine, encouraging people to remember the past while welcoming the future. As we wave goodbye to the heartbreak and chaos of 2020, I’d like to invite everyone to make Soup Joumou on January 1st, 2021 as a way to keep us all going.

Storage: Leftover soup can be refrigerated for up to 4 days and frozen for up to 3 months. (The noodles in the soup can thicken and cloud the broth, but they won’t affect the flavor.)

ingredients

1 pound beef stew meat

1 pound beef bone

Juice of 3 limes (about 6 tablespoons), divided

1 medium onion (7 ounces, each type), chopped

1/2 green peppers, chopped

1 bunch spring onions, chopped

1 head garlic, peeled and cloves separated

1/4 cup chopped fresh parsley

1 tablespoon olive oil

12 cups plus 1 tablespoon water, divided, plus more as needed

1 teaspoon kosher salt

2 tablespoons Creole or Cajun seasoning

One (2 1/2 to 3 pounds) kabocha squash

3 medium potatoes (1 lb 8 oz), large diced

3 medium carrots (10 ounces), chopped

3 ribs celery, chopped

1 beet (12 ounces), diced large

1 large leek (white and light green parts only), halved lengthways and thinly sliced, then cleaned of sand and dirt

1 whole green Scotch Bonnet pepper, uncut (optional)

1 extra large chicken stock cube (1/3 ounce/12 grams), e.g. B. Brand Maggi or Knorr

10 sprigs of fresh thyme tied with twine, plus more for garnish

1 small head (1 pound) kale, cut into 1- to 2-inch strips

3/4 cup penne pasta or other similar pasta

Step 1

In a large bowl, combine the meat and bones with two-thirds (about 4 tablespoons) of the lime juice and let sit for 10 minutes. Rinse meat and bones thoroughly.

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step 2

In a blender or food processor, combine the onion, peppers, scallions, garlic, parsley, olive oil, 1 tablespoon water, and salt and process until the mixture resembles a paste.

step 3

In a 8-quart or larger stock pot, combine the meat, bones, and herb paste. Add the Creole or Cajun seasoning, stir to combine, and allow to marinate for a minimum of 10 minutes and up to 24 hours for a richer flavor (if marinating for more than 1 hour, cover and chill it).

step 4

Without peeling, cut the squash in half, scoop out the seeds and discard. Cut the flesh into wedges to get 4 to 6 large wedges in total. Place the squash pieces on the meat and add 6 cups of water. Place the soup pot over medium heat and bring to a boil. Cover the pot and cook until the squash is tender, 15 to 20 minutes. Pour the squash into a large bowl and let cool slightly. Using a spoon, scoop out the pumpkin flesh and place in a blender or food processor. Add 2 cups of water and blend until smooth. Pour the pumpkin puree into the stockpot and stir to combine.

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step 5

Add potatoes, carrots, celery, beets, leeks and the Scotch Bonnet Pepper if using, followed by 4 cups water and the bouillon cube. Add the thyme bouquet and stir so nothing sticks to the bottom of the pan.

step 6

Bring to a boil, then reduce heat to medium-low to simmer, cover and cook for 20 minutes. Stir in the remaining lime juice. Taste and season with additional salt if you like. If the soup gets too thick, add more water, 1/4 cup at a time, until it’s the consistency you want.

step 7

Add the cabbage and noodles, stir and simmer until the noodles are cooked through and the cabbage is tender, another 15 to 20 minutes.

Discard the thyme bouquet and Scotch Bonnet Pepper, if using, and ladle the soup into bowls. Garnish with fresh thyme if desired and serve hot.

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Nutritional Information

Nutritional value analysis not possible due to variable ingredients.

Recipe by Haitian-American writer Jenna Chrisphonte.

Tested by Jim Webster; Email questions to [email protected].

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What is Haitian food? Which Haitian Dishes Should You Try? And what kind of flavors and spices might you find when you visit the country? We traveled to Haiti to find out. This Haitian Food Guide shares our favorite Haitian dishes, snacks, desserts, drinks and where to find them in Haiti.

Before traveling to Haiti, I had little knowledge of Haitian food. Sure, I had a sense of what it might be: island-influenced, African-influenced, Caribbean in character, maybe even a touch of French.

Like the country’s language, Haitian food has a touch of creole, meaning a mix of influences. Mixed roots and spices, simple yet zesty, simple and grounded by the reality of the tropics and the backstory of its African heritage, yet with a touch of French complexity.

Black mushrooms, spices, bergamot and more at Marché en Fer in Port-au-Prince.

Grab pikliz (spicy pickles), breadfruit, bergamot, watercress and even rum-infused power shakes. Add hot Haitian chocolate, grilled lobster, heaps of beans, creamy cornmeal, avocados, and a sprinkling of hot peppers, and you have an eclectic concoction that required some trial and error to understand not just the depth of Haitian food, but more importantly… figuring out the underlying essence and nature of Haitian cuisine.

For us, food offers one of the most enjoyable contexts to understand a place, especially an unusual and lesser-known destination like Haiti. When we seek certain types of dishes, we find ourselves in new experiences of all kinds.

During our travels in Haiti, we’ve sampled food ranging from street food to family dinners to high-end restaurants and a little bit of everything in between. What you will find below is a summary of everything we ate and discovered while we were in Haiti.

We hope it can guide you on your own Haitian culinary adventures, whether in Haiti or at a Haitian restaurant near you.

Now let’s get in. Enjoy your meal!

Traditional Haitian dishes

Poulet Aux Noix (chicken and cashew nuts)

The northern Haitian specialty of chicken with cashew nuts.

Also known as poul ak nwa, this is a rich northern Haitian specialty of chicken cooked in a tomato sauce with cashews, which you will most likely find in and around the city of Cap-Haïtien.

Where to buy: Lakou Lakay Cultural Center in the city of Milot near the Sans Souci Palace.

Mayi Moulen ak Sòs Pwa, Poul an Sòs (cornmeal with beans and stewed chicken)

Stews are common in Haiti. Served on cornmeal or rice, they’re hearty, too. What’s special about Haitian stews is the hint of warm sweet spices like clove and star anise.

Where to get it: An excellent example of Haitian stew is at the street food woman down the alley from Atis Rezistans (Grande Rue in Port-au-Prince). A single serving ($2) is enough to feed two hungry people.

Griyo (fried pork)

Griyo, the perfect Haitian dish for meat lovers.

For meat eaters, griyo is an absolute must-try to try the traditional Haiti dish. It is most often served with coleslaw or, even better, with spicy pikliz (onions and other vegetables marinated in a spicy vinegar sauce).

Where to get it: For fine dining, try Griyo in the Latin Quarter in Pétionville. For a more low-key meal, order a large plate of griyo at the Cinq Coins restaurant (they sell it by the pound) in Port-au-Prince and serve it with a cold beer or two. Perfect for sharing and enjoying with friends.

Lanbi an Sòs Lanbi Kreyol (Mussels in Creole Sauce)

Of all the fruits of the sea you can find in Haiti, conch seems to be among the most distinctive to be found on restaurant menus. You can usually find it grilled (see below) or in a spicy, tomato-based Creole sauce. Conch is a must if seafood is your thing.

Where to get it: The Presse Café serves a good version of conch in Creole sauce, as does the Latin Quarter.

Lanbi Boukannen, Woma Boukannen (Grilled Mussel, Grilled Lobster)

As seafood lovers, we did a happy dance in Haiti for the availability and freshness of grilled lobster and conch. These are readily available in most coastal areas but especially along the south coast in and around Jacmel, Jacmel Cayes and Port Salut.

Where to get it: Restaurant Chez Matante on Gelée Beach near Les Cayes may win the “heaping portion” award, where a mountainous $15 serving of delicious lobster and avocado slices goes a long way by two to satiate people. Another spot for delicious grilled seafood (including crawfish) is Vue Sur Mer near Jacmel.

Tassot/Taso (dried fried meat)

Tassot with fried plantains.

Tassot is seasoned, dried meat that is then fried. You may have also seen this in Mexico or Latin American countries as Tasajo. In Haiti, you’ll most often find tassot kabrit (goat) or tassot vyann (beef) with fried plantains. The description defies its palatability.

Where to Get It: This was another favorite dish at Lakou Lakay Cultural Center in Milot.

Mayi Moulen Kole ak Legim (cornmeal, beans and vegetable stew)

Friendly street vendor selling cornmeal vegetable stew in Jacmel.

The legim (think legumes) is the part of the vegetable stew. The cornmeal consistency is somewhere between polenta and cream of wheat (or cornmeal).

Where to get it: A delicious example of this dish can be found in Jacmel, behind the airport, on the right hand side of the road when heading towards Marigot. Go early, once they sell out for the day they close the stall.

Diri ak Fèy Lalo ak Sirik (Crab Stew with Lalo Leaves)

A stew made with crab and dark green spinach-like lalo leaves. Rich and hearty. Traditionally, this is a specialty of Artibonite, the Haitian rice-growing region.

Where to get it: Get it late morning to lunchtime at the Marché en Fer in Port-au-Prince. The woman between the food market and the vodou and handicraft market cooks a large can of it on weekdays.

Kalalou Djondjon (Haitian okra and black mushroom stew)

This is a Louisiana-style gumbo made with okra and mushrooms, sometimes served with a drizzle of chili peppers. You can find it in some restaurants, but we experienced this dish, which was steamed with chunks of pork and a healthy dose of crab legs (kalalou djon djon ak sirik ak vyann kochon) and served on white rice at a friend’s house. (Sorry, this place is sworn to secrecy.)

Pwason Boukannen (Grilled Fish)

Grilled fish straight from the fishermen in Pointe Sable.

So many seaside restaurants and shacks serve grilled fish along the coast. We’ve always asked for additional piclizes to go on top. So good.

Where to get it: Our best fish feast was a bountiful lunchtime portion at a simple beachfront stand at Pointe Sable in Port Salut. Great food, cold beers and a sea view to match.

Diri Kole or Diri ak Pois (rice and beans) or Mayi Moulen ak Pois (cornmeal and beans)

Bean sauce poured onto rice or cornmeal, a staple of Haiti.

White rice cooked with beans or served with a bean sauce is common throughout Haiti. Another variation of this is diri blan ak sos pwa noir (white rice and black bean sauce) or rice with white bean sauce. Depending on the desired consistency, corn flour is often substituted for rice in these dishes.

Diri Djon Djon (rice with black mushrooms)

Rice cooked with black mushrooms.

While white rice is typically served with a bean sauce (see above), diri djon djon is typically served alone because of the distinct aroma and rich flavor of the djon djon mushroom.

Haitian spices, starches and side dishes

Along with meat and seafood in the main courses, rice, beans and tropical starches dominate the Haiti table. Note that fritay (fried foods) are often combined with spice and vinegar concoctions such as pikliz (see below) to balance what enters the digestive system.

Pickle (cucumber)

Pickled cabbage and vegetables (onions, carrots, peppers, etc.), grated or shredded, served vinegar-based and often sprinkled with chili peppers. A perfect complement to fried and heavy dishes.

We became slightly obsessed with Pikliz and owed it to us to order extra helpings of it everywhere we went. If you’re sensitive to spices, be sure to taste before you set your plate on.

Bannann (plantains), fried or boiled

The most common approach to the ubiquitous Haitian plantains: fried plantains (bannann peze), often served with one of the main meals mentioned above. While they might not be the healthiest option, they’re also delicious when garnished with a heaping spoonful of Pikliz. We were admittedly less than thrilled with the cooked plantain option.

Where to get it: The best Bannann Peze was at the Vue Sur Mer Restaurant outside of Jacmel.

Lam Veritab Fri (Fried Breadfruit)

Definitely worth looking for. Sometimes you can find fried breadfruit mixed with fried plantains on a plate. The first time this happens, you’ll be like, “Man, I didn’t know plantains could be this good.” That, my friend, is breadfruit.

The texture is richer and more pronounced than plantains, and the flavor is very different, almost bordering on a starchy version of jackfruit. The good thing is: breadfruit is common.

Where to get it: Our most memorable was the sprawling market off the highway in Saint-Louis-du-Sud, where the breadfruit lady topped ours with a generous helping of spicy pikliz. Delicious.

avocado

Avocado is plentiful and delicious when in season. Indulge yourself, especially as an accompaniment to various meat dishes and grilled seafood. Goes wonderfully with a nice, sour Pikliz.

watercress

A beautiful – and equally delicious – watercress salad at Auberge La Visite in the mountains.

We’ve had mixed watercress dipping sauces (check out Tap Tap Haitian Restaurant in Miami Beach), but nothing beats the gorgeous fresh mountain lettuce at Auberge La Visite in the mountains near Seguin while we were hiking in Haiti.

Watercress was plucked fresh from the ground at the foot of the waterfall we passed returning from a hike to Pic Cabayo. It is then tossed with other veggies and edible flowers, as in the salad pictured above.

Haitian soups

Soup Joumou (pumpkin/squash soup)

Pumpkins and gourds are common throughout Haiti. You can find squash and squash soup on its own or – you guessed it – simmered in a pot with goat meat and other vegetables.

It’s a dish often served on New Year’s Day (January 1) to celebrate Haitian Independence Day (1804), when the newly freed slaves consumed this soup, a meal previously forbidden to them by their French masters.

Bouyon Tèt Kabrit (Goat’s Head Broth)

A hearty favorite in the hills outside Port-au-Prince. Trust us, it’s a lot tastier than it sounds. We’ve tried this in places like Mare Rouge and Seguin, just outside Parc National La Visite and Pic la Selle.

Breakfast in Haiti

Travelers to Haiti will find breakfast with the usual suspects such as eggs, toast or muesli in hotels. However, if you want to have breakfast like a local, here’s what you can eat.

Pwason Seche ak Bannann (dried fish and boiled plantains)

Dried fish in preparation, en route to a typical Haitian breakfast.

Especially if you drive south along the coast, in the morning you will see dried fish hanging on racks. Then they end up on your breakfast table.

Fwa Di ak Bannann (Beef liver with plantains)

Even if you are not usually a fan of beef liver, you should try fwa di ak banaan as they are very tasty due to the copious use of spices such as cinnamon and star anise. With this breakfast, you probably won’t have to eat until dinner – the next day.

spaghetti

Spaghetti for breakfast in Haiti? Yes, spaghetti, the breakfast of Haitian champions. Makes sense when you consider how important it is to start the day with a hearty breakfast. To learn more about how this tradition came about, read this article.

Haitian power shakes

Jus Blende (mixed shake)

Jus Blende is a staple of Port-au-Prince’s nighttime street food scene. These shakes are essentially meal replacements so people can eat something hearty but maybe not as heavy as meat in the evenings.

The version I enjoyed consisted of about 15 ingredients, including boiled potatoes, carrots, cassava (cassava), and breadfruit; Banana, papaya, peanuts, sugar, vanilla and almond extracts, condensed milk, ice cream, rum and a piece of la vache qui rit cream cheese for good measure.

If Popeye was from Haiti, he would eat this before kicking ass.

Spaghetti Shakes

Yes, you read that correctly. I couldn’t bring myself to try it, but the idea seems to be a filling, easily digestible liquid dinner based on mixing moist spaghetti, tomato flavor, and other goodies.

Phoscao

A specialty shake made from ground corn and cocoa that hails from the Haitian coastal town of Les Cayes. Rich, sweet and heavy enough to keep you full all day. Where to get it: La Cayenne Restaurant in Les Cayes.

Haitian desserts and snacks

Haitians have a sweet tooth, no question. It’s not surprising considering the country has historically had a large sugar cane production. Here are some of our favorite desserts and treats that we’ve found across the island.

Mamba (peanut butter)

Haitian peanut butter is all natural. It’s also a revelation. The northern varieties are said to be blended six times, while those in the south are less smooth when blended four times. What really makes Haitian peanut butter stand out: Spices. Yes, spicy peanut butter. you heard me right

Spicy peanut butters are made when ground peanuts are tossed with a Scotch Bonnet or habanero pepper. After a taste, you’ll never quite see the possibilities of peanut butter again.

Dous Makos (Haitian Fudge)

Dous Makos dries so it can be sliced.

Based in the Haitian city of Petit-Goave, the Dous Makos production looks like a toffee production, with milk and sugar being boiled in wood-fired cauldrons. The signature look of Dous Makos: the three stripes, beige, brown and pink.

Where to get it: You’ll find stalls all over Petit-Goave, but the best Dous Makos we tried was at Chez Lélène Douce. Lélène’s product is soft and has hints of coconut and other flavors that characterize it.

Kasav (cassava bread)

In Haiti, cassava bread is less moist than bread and drier than a cracker. The version we bought was filled with a not-so-sweet chocolate and paired with Haitian peanut butter. Cassava bread is an acquired taste, and one you acquire much quicker when you’re famished after hiking several miles in the hills.

Kasav ak manba (cassava bread and peanut butter), a great street snack.

But the best way to eat cassava bread is fresh on the streets of Port-au-Prince with a dose of flavorful peanut butter on top. A wonderful – and local – street snack.

Tablèt Nwa (cashew ginger brittle)

Just as it sounds, where cashews and sugar cane are twisted to the tip with ginger. Along the road from Les Cayes to Port-au-Prince you’ll find vendors selling it, but it’s a specialty of the town of Cavaillon. You can also find brittle made from peanuts, sesame seeds, coconut, almonds, and cashews across the country.

Pain Patate (Sweet Potato Pie)

If you come across sweet potato cake anywhere, give it a try as it is made with sweet potatoes, bananas and spices like cinnamon, nutmeg and vanilla. We had a very nice sweet potato cake served with a warm glaze at the Habitation Jouissant restaurant in Cap-Haïtien.

Haitian drinks

Chokola Peyi (Haitian hot chocolate)

Haitian hot chocolate is a great experience, especially if you make an effort to purchase the relatively cheap ingredients and necessary paraphernalia at Marché en Fer in Port-au-Prince. It’s a fun process and a pleasant way to connect with different vendors in the market.

The ingredients for Haitian hot chocolate: raw chocolate, cinnamon, star anise.

Haitian hot chocolate production begins with shaving a ball of pure chocolate with a Haitian grater — that is, against the perforated and hollowed-out side of a tomato can. Then simmer cinnamon sticks, star anise, nutmeg and Fèy Bwadin leaves in water (we were told whole nutmeg or mace is good too).

Add your ground chocolate, some sugar, some vanilla essence, a small pinch of salt and bind with some condensed milk (don’t skimp on it). For the final touch, shave some of the rind from a green bergamot (a shriveled, pungent, lemony citrus fruit). Voila! Not your average hot chocolate.

Learning to make Haitian hot chocolate in the hills above Port-au-Prince—and then consuming the fruits of our labor—was one of our fondest memories of our time in Haiti.

Coffee

The history of coffee in Haiti, including its near disappearance as an industry, is a disgrace. Haitian coffee is quite good, and in terms of flavor, its Arabica beans rival rival Central American and African counterparts.

Of the big brands available in supermarkets, check out Rebo or even better, Selecto. If you really want to get off the beaten path, try the local bean at Fondation Seguin, grown in the hills above Port-au-Prince, where they try to train local farmers in coffee production.

rum

Barbancourt Rum: the ideal way to end the day in Haiti.

Given the prevalence of sugar cane in Haiti, it’s probably no surprise that rum is the national spirit of choice.

Although Haiti produces different types of rum, Barbancourt is the national standard dark rum, which comes in a range of grades – most notably 3-star, a perfectly drinkable 4-year-old or 5-star, a perfectly smooth, one-part, flavorful, another part sweet 8 years old. Although we rarely drink rum neat, we have done so time and time again during our travels in Haiti. It is so good.

And it’s no surprise that rum cocktails can be found all over Haiti. Though rum juice punch is ubiquitous, our favorite is a rum sour with lime juice, simple syrup, a dash of bitters or cinnamon, lemon or orange zest, and often a cherry too. We prefer to be served in a plain rather than a sugar-encrusted glass.

Kleren / Klerin

Kleren is an unrefined spirit similar to white rum and is distilled from cane sugar. We visited a family-run kleren maker near Cap-Haïtien in northern Haiti to witness the process from start – pressing the sugar cane to extract juice – to completion in multiple stills. The resulting white rum used to be called “Guildive” because it was believed to be so strong it would “kill the devil” if drunk.

On the streets of Port-au-Prince you will find brightly spiced or fortified Kleren preparations. Think of a “street rum dispensary” whose products have dubious medicinal qualities, look a little like kerosene and, quite frankly, taste a little like that.

Prestige beer

A cold prestige on the beach. Pretty. Perfect.

No trip to Haiti would be complete without a cool Prestige drink on the beach. A relatively heavy American-style lager, Prestige is the ubiquitous Haitian beer of choice. For a variety of reasons, including the climate and the brew itself, it’s best served very cold. You may find other beers in Haiti, including a variety of lighter ales and malts, but Prestige is the most consistent.

A big thank you to Jean Cyril Pressoir, our G Adventures CEO (Guide) in Haiti. Cyril met our cravings for Haitian street food at almost every corner, sharing his favorite spots and never getting tired of answering our endless questions about his country’s cuisine.

Disclosure: Our Haiti tour was provided to us by G Adventures in partnership with their Wanderers in Residence program. We stayed a few extra days to hike in the mountains at our own expense. As always, the opinions expressed here are solely our own.

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