The French influences in Haiti are present in their cuisine, but more so it is representative of their location in the Caribbean. They do however have their own flavor as a result of the lack of Spanish influence on their island compared to others in the Caribbean. The cooking style used in Haiti is predominately Creole and includes heavy use of pepper in the majority of their dishes. A main staple in Haiti Is starch, and many of their dishes include potatoes, rice, corn, beans, and plantains.
There is also a strong presence of tropical fruits in their cuisine due to their ability to grow in the tropical climate. This includes pineapples, coconuts, mangoes, and other fruits that are used for many dishes and beverages. Food also has importance in religious and status-symbol type forms. Foods that are considered delicacies in Haiti include French inspired cheeses and meats and are a symbol of money and power. Typically these types of meals are only served in the richest part of Haiti, namely in the capital of Port-au-Prince.
| HOW TO COOK SOS PWA CONGO, A CLASSIC HAITIAN RICE DISHHaitian food recipes are often passed on orally by family members. However, most people learn as a young child by watching or helping their mother or grandmother in the kitchen. I learned from my husbands family members and just kept trying by default. Take a look at my step by step (with pictures) recipe to make sos pwa congo avek diri (green pea sauce with rice). It’s my absolute favorite Haitian dish! READ MORE |
| HAITIAN FOOD EXPERIENCES THAT ARE NOT RESTAURANTSThere are a bunch of fun ways to experience Haitian food in Haiti without going to a restaurant. You can eat from the earth, visit a local market or order fresh seafood at the beach. Check out our unique food experiences in Haiti. READ MORE |
| A HAITIAN FOOD FESTIVAL EXPERIENCE WORKING WITH A HAITIAN PHOTOGRAPHERImagine being a kid growing up in the mountains of Haiti, where electricity and modern amenities are hard to come by. A friend of ours, Fedno, got the chance to live in the city of Jacmel, go to school and participate in photography programs through the generosity of others. We invited him along to a Haitian food festival called Gout Et Saveurs Lakay in Petionville, inside of Port-au-Prince. See our documented experience and read more about it! |
Haitian food is delicious. Here’s your primer on how to order in Miami
BY JACQUELINE CHARLESJUNE 12, 2018 08:06 AM, UPDATED FEBRUARY 07, 2019 04:46 AM
A spread of Haitian food and a good example of the kinds of Haitian dishes you’ll find in Miami. (Matias Ocner/Miami Herald)MATIAS J. OCNER
If you’ve ever had a Caribbean dish, then think of Haitian food as Caribbean with a kick.
While dishes vary by region, there are some staples that you can expect to find in almost any South Florida restaurant offering Haitian cuisine.
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In honor of Haitian Heritage Month and the subsequent Caribbean-American Heritage Month, we decided to check out some favorite dishes — and a favorite condiment, pikliz — at Kasa Champet Restaurant and Lounge, 7920 Pines Blvd. So it’s not technically in Miami, but that’s part of the beauty of Haitian cuisine. Aficionados are willing to drive the distance for their favorite flavorful dishes like griyo (fried pork) with banan peze (twice-fried plantains), and seafood legume (stewed vegetables). Of course, few dishes remind Haitians of home like diri kolé ak pwa (rice and beans) also known as the national rice in Haiti.
Read more: June is Caribbean-American Heritage month and Miami is the right place to celebrate
Yes, it may look like something you’ve had in New Orleans or at your favorite Cuban restaurant. But one tasty bite, and you quickly realize that when it comes to Haiti’s creole-fused cuisine, it’s all about the seasoning and the art of the cooking.
GRIYO OR GRIOT
Griot (pronounced Gree-YO) are chunks of pork shoulder fried to a crisp after marinating in in sour orange juice and Scotch bonnet peppers. Other seasonings also include thyme, parsley, salt and pepper. Cooking griot is an art form, and it’s usually served with banan peze.
BANNANN PEZE
Don’t call it a tostone. Sure it’s fried green plantain or “pressed” plantain. But in Haitian cuisine bannann paze (ban-NAN pay-ZAY) is often dipped into seasoning or just in salt and water after an initial frying and before re-frying it.
DIRI KOLÉ AK PWA WOUJ (RED BEANS AND RICE OR NATIONAL RICE)
Few dishes remind Haitians of home like diri kolé ak pwa (dee-REE-ko-LAY-act-pwa-WOOJ). The difference between this rice-and-beans recipe is the taste of the maggi (bouillon cubes), thyme, hot pepper and garlic clove that all work to provide a distinct, flavorful dish. The rice is long grain and pillowy, more like Indian-style Basmati rice.
AKRA
These Haitian fritters may look like mozzarella or fish sticks but they’re actually made from malanga. Think of akra (Ak-KRA) as grated malanga seasoned with salt, pepper, and garlic and fried to a crisp. You must have it with pikliz (see below)…..read more…..
