Haitian Food: 13 Traditional Dishes of Haiti

Haiti is a country situated in the heart of the Carribean, sharing an island with the Dominican Republic, neighbored by Jamaica and Cuba.

Throughout its history, several countries have had control of Haiti. All of these cultures introduced their native recipes to the region. Today, Haitian cuisine is a mix of cuisine from all these countries.

Around 25 years after Columbus arrived, the French settled in the Haitian region. Some years later, the Eastern coast was handed over to the Spanish. Between the French and Spanish – foods like rice, limes, mangoes and sugarcane thrived and grew wild in the island.

African foods were introduced after the French brought in African slaves to work in sugar plantations, hence bringing in cuisine from African cultures. 

Historically speaking, traditional Haitian cuisine included ingredients like fish, pork and root vegetables. Hispaniola, the island that Haiti is situated in, has been home to people since as early as 5000 B.C.

The early Haitian tribes cultivated vegetables and fruits like corn, sweet potatoes and pineapples. 

Today, Haitian cuisine can be attributed to the historical influence of Africa, France and Spain; who introduced new foods and recipes to the region.

Lambi (Conch)

One of the most prominent Hatian dishes is Lambi, made of queen conch meat being tenderized and then grilled or fried. It can also be stewed in spicy sauces or added in cold salads. 

Lambi actually represents Haiti’s struggle for independence; the horns that can be made from the shell’s spiral have been historically used to organize and gather people throughout Haiti, and also to mobilize troops and signal impending French attacks.

Zepina (Vegetable Stew)

Haitian vegetable stews make use of West African, native Caribbean and European vegetables, often cooked together.

Zepina, a popular vegetable stew, is made from spinach and other vegetables like lima beans or carrots.

Kalalou is a similar dish, but the spinach is replaced with okra. The most common type of meat in these stews is beef, although other meats like shrimp, crab, oxtail, goat and pork are also used. 

Joumou Soup

Joumou soup is made with squash, beef, and a mix of vegetables and spices.

This Haitian dish has important historical significance. It is believed that before Haiti had gained independence from Europe, the slaves were forbidden from consuming a particular pumpkin soup that the French colonizers were fond of.

The soup was a puree of mild, soft Caribbean pumpkin cooked with beef stock. Root vegetables, celery, plantains and carrots are incorporated in the base of the soup.

Today, Haitians have joumou soup as a ritual on New Year’s Day every year to commemorate their hard-fought freedom. It’s also a tradition in Haitian homes to have the soup on Sundays mornings.

Diri ak Djon Djon (Black Mushroom Rice)

Diri ak djon djon is black mushroom rice, made with djon djon mushrooms, the most expensive ingredient in Haitian cooking.

Djon djon is the name for a variety of mushrooms found in northern Haiti that sell for around $65 per pound.

The dish is prepared by soaking the dried mushrooms in hot water and producing a black liquid. This liquid is then used to cook the rice along with seasonings, lima beans and peas. Other additions to the dish are dried or fresh shrimp and whole cashews.

Diri ak djon djon is only served by a few, elite restaurants regularly. Haitian families prepare it for holidays or special occasions.

Haitan Patties (Pâté)

Pâté is the Haitian name for puff pastries with savory fillings. This dish is an amalgamation of West African and French cuisine.

The dough is similar to French puff pastry, however the butter is replaced with lard, shortening or margarine. Butter is actually considered a luxury ingredient in Haiti. 

The most common pate fillings are salted cod or spiced ground beef. Smoked herring, ground turkey or ground chicken are also used as alternative fillings. Haitian bakeries and restaurants usually offer pate at all times of day.

Makawoni au Graten (Mac & Cheese)

Makawoni au Graten is a popular dish made with pasta and cheese, essentially the Haitian version of mac and cheese.

This dish contains typical baked mac and cheese ingredients like pasta, milk and cheese. Other ingredients in Haitian mac and cheese are bell peppers, Tête de Maure, onions and mayonnaise.

The vegetables are sauteed then added to the rest of the ingredients to make a cheese sauce. Next, the pasta and cheese sauce are mixed together, topped with more cheese then baked until melted and golden.

Cremas/Kremas

Cremas, also spelled Kremas or cremasse, is a popular beverage made with milk, coconut, spices and rum. This drink is frequently served at social events and during the holidays (typically during the Christmas period).

Cremas has a creamy consistency, similar to a thick milkshake or egg nog, and varies in colour from off-white to beige. It is flavored with spices such as cinnamon, nutmeg, star anise, vanilla and almond.

Stinking Toe Fruit

Stinking Toe Fruit, also known as locust fruit or jatobá, is the fruit of the West Indian Locust, the largest tree in the Caribbean. This fruit is known as Stinking Toe Fruit due its shape being similar to a big toe and its pungent smell.

The fruit’s texture is mainly dry and dense, and it is sweet in taste. The fruit is said to remind people of powdered sugar and dried milk, with a touch of herbs and some parmesan cheese.

The ‘flour’ obtained from drying the stinking toe fruit can be added to various smoothies, soups and juices. It is also included in several baked goods, including biscuits, cookies, crackers and bread.

Legume (Haitian Stew)

Haitian Legume is a vegetable stew, usually consisting of a protein, eggplant, cabbage, chayote, and any combination of other vegetables, including watercress, green beans and even cucumbers.

The meat is cooked first and the vegetables are cooked separately until they are soft, mashed, then combined with the meat.

Mayi Moulen (Cornmeal Porridge)

Mayi moulen is a simple cornmeal porridge made with garlic, butter, and salt, similar to polenta.

Mayi moulen has a creamy texture and can be served with toppings such as avocado or as a side dish to other foods.

Spageti (Haitian Spaghetti)

Haitian spaghetti, also known as spageti, is a dish which typically includes spaghetti noodles, onions, peppers and a tomato-based sauce.

The sauce is seasoned with a variety of spices, and is often served with fried plantains or bread on the side.

Pikliz (Pickled Cabbage)

Pikliz is a type of pickled slaw consisting of shredded cabbage, carrots, onions, and scotch bonnet peppers served on a vinegar-based brine.

This is traditionally served as a condiment or side dish with many Haitian meals for breakfast, lunch, and dinner.

Tchaka

Tchaka is a stew made with dried corn (hominy), beans, pork (or other meats), and a variety of spices, popular in Haiti. The broth of is usually seasoned with with garlic, citrus, chili pepper and herbs (thyme, parsley and laurel).