22 Famous Haitian Dishes and Food Culture

Griot, also known as griyo, is a beloved Haitian pork dish. It is prepared by marinating pork cubes, slow cooking them, and frying them to achieve a perfect balance of tenderness and crispness.

The marinade for griot citrus juices, garlic, and fiery Scotch bonnet peppers, infusing the meat with a tangy, and spicy flavor profile. This pork dish goes well with vegetables, cold beer, and pikliz, a spicy pickled vegetable relish that adds an extra kick.

If you go to Haiti on special occasions such as Christmas, Easter, and Good Friday, you will easily find groups of Haitians gathering around a succulent serving of griot.

Soup joumou, also known as soupe de giraumon, is a popular vegetable soup in Haiti. Locals often prepare it on New Year’s Day, which also marks Haiti’s Independence Day.

Soup joumou is a nutritious blend of beef, cabbage, carrots, turnips, pasta or rice, and calabaza pumpkin (also known as giraumon in Haiti). The last ingredient gives this rich, warming, and savory soup a beautiful bright orange hue.

Since Haiti was freed from French colonial rule in 1804, soup joumou has been a well-liked dish with locals. In 2021, this soup was recognized by UNESCO as an Intangible Culture Heritage of Humanity.

Diri ak pwa is a traditional Haitian dish of rice and beans. It reflects the African and indigenous Taíno influences in local cooking, which is evident in the use of rice and pinto beans, black beans, or red kidney beans.

To make diri ak pwa, the rice is often cooked in a flavorful bean sauce enriched with coconut milk, garlic, and spices. This creamy side dish is a versatile accompaniment to pikliz, fish, and meat dishes.

Bannann peze, or fried plantains, is a common dish in Haiti. People usually enjoy it as a snack, side dish, or even a street food item, showcasing the widespread popularity of plantains in Haitian as well as Caribbean cuisine.

Green plantains are the best ingredient. They are sliced, fried, flattened, and then fried again until they achieve a golden-brown color and a crispy exterior with a soft, sweet interior.

Pwason boukannen is a famous grilled fish dish in Haitian cuisine. It typically involves marinating whole fish in a blend of citrus, garlic, and spicy Scotch Bonnet peppers before grilling it over an open flame.

The traditional technique used in preparing pwason boukannen is known as Boukan. The cook splits a wooden stick in half, places the fish between the two halves, ties the halves together at one end to hold the fish in place, and grills it.

With a crispy exterior and a moist, flaky inside, this Haitian grilled fish is a perfect match for pikliz, rice, or fried plantains.

Pikliz is a spicy pickled vegetable relish widely enjoyed in Haiti. Its main ingredients include shredded cabbage, carrots, bell peppers, and chayotes, all soaked and fermented in a mix of white vinegar, lime juice, and hot chili peppers.

“Pikliz” was derived from the French word “piquer”, which means “to sting.” Expect a burst of tangy and spicy flavors when you try this crunchy vegetable garnish.

Haitians always serve pikliz alongside fried or savory foods like griot to add a vibrant kick of flavor and acidity, cutting through the richness of the dishes.

Tchaka, also known as chaka, is a sought-after stew in Haitian cuisine. It has both cultural and religious significance and is considered an important food offering to the god of harvest in the Haitian Vodou religion.

Tchaka primarily consists of corn, red beans, and pork. While the cooking process is simple, it involves simmering these main ingredients for several hours to meld the flavors.

Haitians often prepare tchaka on special occasions, such as All Saints Day, Labor Day, and Independence Day.

Haitian spaghetti, also known as espaghetti, is a distinctive take on the classic pasta dish. Locals infuse the original recipe of spaghetti and tomato sauce with smoked herring, hot dog sausage, or fresh watercress.

In addition, Haitian spaghetti features more herbs and spices than other styles of spaghetti, resulting in a bolder and savorier flavor profile. Many people love enjoying this interesting spaghetti dish for a hearty breakfast.

Lambi an sos kreyol is a prevalent Haitian dish that stews conch in a rich Creole sauce. Conches are a type of edible sea snail found throughout the Caribbean.

As conch meat is rather tough, it should be tenderized before being simmered in a sauce made from tomatoes, garlic, bell peppers, onions, and seasonings. The contrast between the thick sauce and the chewy conch meat makes for a satisfying meal.

Poulet aux noix, also known as poul ak nwa, is a well-known Haitian dish of chicken with cashews. It is prepared by browning chicken pieces and slow-cooking them in a rich, nutty sauce made from ground cashews, tomatoes, garlic, onions, and spices.

The contrast between the succulent chicken and creamy and aromatic sauce is the biggest selling point of this Haitian chicken stew. Poulet aux noix pairs beautifully with rice, which soaks up the delicious sauce.

Makawoni au graten, also known as gratin de macaroni is a Haitian version of mac and cheese. Instead of macaroni and milk like the original version, it features larger pasta varieties (such as penne and rigatoni) and evaporated milk.

Haitian-style mac and cheese is a versatile side dish and a main course for all occasions. Sometimes, this casserole features more types of toppings, namely bell peppers, onions, ham, mustard, and mayonnaise.

Diri djondjon, also spelled as diri djon djon, is a common rice dish in Haiti. It is prepared with rice and djondjon mushrooms, a black mushroom variety native to the island.

This mushroom rice dish boasts a rich, earthy flavor and a unique grayish-black color. Diri djondjon first appeared in Northern Haiti before the independence movement and eventually became beloved throughout the island.

Bouyon bef is a rich Haitian beef stew. Locals make it by slow-cooking chunks of beef brisket or shank with carrots, potatoes, cabbage, thyme, Scotch bonnet peppers, and other spices.

While bouyon bef is as robust and umami-packed as any French-style beef stew, this Haitian specialty is often thickened with taro or yam for a distinctive texture. With a side of bread or rice, bouyon bef is the ultimate comfort food for a cold day or when you’re under the weather.

Légume Haïtien, or simply légume, is a flavorful eggplant stew in Haiti. It combines the mild sweetness of mashed or finely chopped eggplants with other vegetables (like spinach and chayote) and, sometimes, meat or seafood.

Garlic, onions, and chili peppers are other essential ingredients to flavor this creamy and balanced stew. A serving of légume Haïtien and rice is among the best options for a Haitian home-cooked meal.

Kalalou is the Haitian take on callaloo, a vegetable stew widely enjoyed in the Caribbean. Its main ingredients include okra, protein (such as beef, crab, or shrimp), tomatoes, thyme, parsley, and more herbs and spices.

The okra thickens this Haitian gumbo-like dish and gives it a distinctive slimy texture, while the other ingredients impart a rich, tangy, earthy, and spicy flavor profile. Kalalou honors the contribution of enslaved Africans who brought okra to Haiti.

Poul nan sos, literally “chicken in sauce,” is a well-known Haitian dish consisting of chicken cooked in a tomato-based sauce. The chicken is marinated in a spicy marinade before being browned and braised in the tangy sauce.

The tender, succulent texture and robust flavor of poul nan sos are a match made in heaven for starchy side dishes like rice and beans and fried plantains.

Kasav is a traditional Haitian flatbread made from grated cassava. With indigenous Taino origins, it dates back to the pre-Columbian era.

To make kasav, the cassava flour is shaped into thin rounds and baked on a griddle, creating crisp flatbread with a mild, nutty flavor. Haitians often top the cassava flatbread with chocolate, peanut butter, or shredded coconut for a delicious snack or light meal.

Akra, also known as accra, is a well-known snack or appetizer in Haitian cuisine. It is a deep-fried fritter made from a mix of grated taro (alternatively known as malanga), spices, herbs, and sometimes small pieces of salted cod.

Akra boasts a crispy exterior with a soft, chewy interior, tottering between sweet earthiness and savoriness. With tangy and spicy pikliz on the side, these taro-based fritters will provide an excellent eating experience.

Marinad is a type of Haitian fritter similar to akra, but it is mostly made with wheat flour.

Dous makos is a beloved Haitian fudge originating from the town of Petit-Goâve. It was created in 1939 by Fernand Macos, a Belgian businessman, based on the fudge in his home country.

The Haitian fudge sports a creamy, soft texture derived from milk, sugar, and aromatic spices. Dous makos traditionally has a layered appearance with multiple hues, such as the colors of the Haitian flag (red and blue).

Tablet nwa is a Haitian confection hailing from the commune of Cavaillon in the southern part of the island. It combines roasted cashews with caramelized sugar and ginger into a crunchy, brittle-like treat.

Tablet nwa is a sought-after snack and dessert in rural areas where cashews are most abundant. This Haitian cashew brittle is a common sight at markets and street fairs.

Fresco, or shaved ice, is a famous frozen dessert in Haiti. Local vendors prepare it with flavored syrups made from local fruits and sometimes top it with fruit pieces, peanuts, or honey.

Popular fruits for fresco include mangoes, tamarinds, and watermelons. Depending on the type of fruit used, fresco ranges from sweet to tart and comes in many different colors.

During hot and humid months, consuming shaved ice is the favorite Haitian way of cooling down.

Labouyi bannann, or plantain porridge, is a crowd-pleasing Haitian breakfast dish. It is made by cooking blended or mashed ripe plantains with sugar and milk or water.

Many versions of labouyi bannann also contain vanilla extract or spices for added aroma. This smooth and creamy gluten-free porridge is popular with people of all ages, especially children.

Besides labouyi bannann, Haitians also enjoy another type of porridge made with cornmeal, mayi moulen. This cornmeal porridge is often accompanied by avocado or slices of ripe plantain.

After learning about the most popular dishes in Haiti, have you realized the common threads that link them together? I will address the common features of Haitian cuisine in the next section.