North America · Caribbean
20 tarif
A classic Haitian combination featuring twice-fried green plantains (banan peze) served with rehydrated and pan-fried salt cod (morue). It's a popular appetizer or light meal.
Poisson Gros Sel, meaning 'fish with coarse salt,' is a traditional Haitian dish where a whole fish is gently poached in an aromatic broth infused with lime, herbs, and spices. It's celebrated for its simplicity and delicate flavor, often served during gatherings and special occasions.
Diri Djon Djon is a classic Haitian dish featuring rice cooked in a flavorful broth derived from dried black mushrooms, giving it a distinctive dark color and earthy aroma. It's often enhanced with vegetables and sometimes seafood.
Diri Kole ak Pwa Wouj, Haiti's beloved national dish, is a flavorful and comforting combination of rice and red beans cooked together. It's a staple in Haitian households, often served as a main course or a side dish, embodying the heart of Haitian home cooking.
Soup Joumou, also known as 'Freedom Soup,' is a rich and hearty pumpkin soup traditionally eaten on New Year's Day in Haiti to commemorate the country's independence. It's a flavorful broth filled with meat, vegetables, and pasta.
Sos Pwa Wouj, a vibrant red bean sauce, is a fundamental element of Haitian cuisine. This smooth, flavorful purée of red beans is seasoned with aromatic herbs and spices, offering a rich and comforting accompaniment to white rice or other Haitian staples.
Haitian savory turnovers filled with seasoned ground chicken, often enjoyed as a snack or appetizer. The name 'Pâté Kòtè' translates to 'side pie' or 'pocket pie'.
A vibrant and nutritious vegetable stew, 'Legume' is a staple in Haitian households, often served alongside rice and meat dishes. It's a hearty mix of various vegetables simmered in a flavorful broth, sometimes enriched with a touch of meat or smoked herring.
A rich and flavorful Haitian chicken stew, often prepared for special occasions, featuring a complex sauce made with a blend of spices, vegetables, and sometimes a touch of bitter chocolate or coffee for depth.
A flavorful and comforting dish made with ground chicken simmered in a rich tomato-based sauce with aromatic spices and vegetables. It's a versatile dish often served with rice or plantains.
Griot is a quintessential Haitian dish of tender, marinated pork shoulder, slow-cooked until tender and then fried to a crispy perfection. It's often considered the national dish of Haiti and is a staple at celebrations and everyday meals alike.
Lam Veritab Boulet are savory fritters made from mashed breadfruit and stuffed with a flavorful mixture of salt cod, onions, peppers, and herbs. They are a popular appetizer or snack, often served with pikliz or a spicy sauce.
Poulet aux Noix is a rich and flavorful Haitian dish featuring chicken simmered in a savory sauce with the addition of raw cashews, which lend a creamy texture and subtle sweetness. It's often prepared for special occasions.
Accras de Malanga are crispy Haitian fritters made from grated malanga root, seasoned with herbs and spices, and deep-fried to a golden perfection. They are a popular appetizer or snack.
Smoked or grilled goat, a popular dish in Haiti known for its tender texture and smoky, spiced flavor. It's often marinated and slow-cooked or grilled over charcoal.
Pikliz is a vibrant and spicy Haitian condiment made from finely shredded cabbage, carrots, onions, and Scotch bonnet peppers, all pickled in a tangy vinegar and lime brine. It's the perfect accompaniment to rich, fried Haitian dishes.
Tasso de Poulet is a Haitian dish featuring marinated and fried chicken pieces, often seasoned with a blend of citrus, garlic, and spices, resulting in a flavorful and slightly crispy exterior.
Ti Malice is a classic Haitian hot sauce, known for its fiery kick from Scotch bonnet peppers, balanced with aromatics like onion, garlic, and a touch of acidity from vinegar and lime. It's a versatile condiment used to spice up any dish.
A rich and flavorful stew made with tender conch meat simmered in a savory tomato-based sauce with aromatic vegetables and spices. This dish is a beloved classic in Haitian cuisine, often served with rice.
Tender and flavorful goat meat, marinated and then pan-fried until slightly crispy. It's a popular dish often served with rice and beans or fried plantains.
