The Haitian cuisine is a unique blend of African (Yoruba, Fon), Taíno, French and Spanish traditions. For the Haitian diaspora in France, Belgium and Switzerland, here are the iconic dishes that define the culinary identity of the Pearl of the Antilles.
1. Griot: the golden fried pork
A festive holiday dish, griot is pork marinated at length then fried. See the Haitian griot recipe.
2. Soup Joumou: the soup of Independence
A squash soup served on 1 January, a historic emblem of Haitian Independence (1804). See the soup joumou recipe.
3. Diri ak Djon Djon: rice with black mushrooms
A speciality of northern Haiti, rice scented with dried black mushrooms. See the diri ak djon djon recipe.
4. Pikliz: the spicy condiment
Vegetables pickled with scotch bonnet, served with all fried foods. See the pikliz recipe.
5. Légim: the vegetable stew
A stew with many vegetables (chayote, aubergine, spinach) with optional meat.
6. Bouillon: the complete stew
A thick soup with meats, root vegetables and flour dumplings.
7. Cremas: the creamy liqueur
A festive drink made with coconut milk and rum. See the cremas recipe.
8. Macandal: rice with mushrooms
See the macandal recipe.
9. Akra Malanga: malanga fritters
Savoury grated malanga fritters, a popular street snack.
10. Bananes Pesées
Fried green plantain, a standard side for Haitian dishes.
Key takeaways
- Haitian cuisine is very spicy: the scotch bonnet is central
- Djon djon (black mushroom) is impossible to find outside NKOSI in France
- For 1 January, soup joumou is a must
Conclusion
Find the essential Haitian ingredients on nkosiagro.com: chilli syrup, scotch bonnet, coconut milk, and more. See our Caribbean flavours collection.
