[{"data":1,"prerenderedAt":333},["ShallowReactive",2],{"country:haiti":3,"feed:country:haiti":44,"links:country:haiti":284,"country:musttry:haiti":309},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":9,"cuisineIntro":10,"cuisineDeepDive":11,"signatureIngredients":12,"eatingCustoms":23,"mustTrySlugs":24,"regions":28,"heroImage":41},"haiti","Haiti","Ayiti","ht","North America","Caribbean","Haitian cooking begins with epis — a raw green purée of scallions, parsley, thyme, garlic, bell pepper, Scotch bonnet and sour citrus that lives in a jar in the fridge and goes into almost everything savoury. Meat is rarely just seasoned; it is bathed in epis and sour orange for hours, then cooked twice, first boiled or braised until it surrenders and then fried until the edges rasp against the teeth. That double cooking is the signature move of the kitchen, and it explains why griyo, tasso and marinad all arrive crisp outside and giving inside. Against all that fried richness sits pikliz, the vinegar-and-Scotch-bonnet cabbage relish that cuts through fat the way lime cuts through oil. Haitian food is not simply Caribbean-generic: it carries a distinct French inheritance in its stocks, roux and pâtisserie, West African technique in its fritters, mashes and one-pot stews, and Taíno staples — cassava, sweet potato, maize, squash — underneath everything. It is also, importantly, food with political memory: at least one dish on this list is eaten on a specific date for a specific reason.","Everything starts with epis (sometimes written zepis). Blitzed from flat-leaf parsley, scallions, thyme, garlic, green bell pepper, onion, a little Scotch bonnet, oil and sour orange or lime juice, it is not a sauce but a seasoning paste — the first thing a Haitian cook reaches for and the reason two households making the same stew taste different. A jar keeps a couple of weeks refrigerated and freezes well in ice-cube trays, and getting your own epis right does more for Haitian food than any single recipe.\n\nThe second pillar is sour citrus and the wash that precedes cooking. Meat and fish are scrubbed with sour orange, lime or vinegar before they ever touch seasoning — a habit that reads as fussy from outside and is non-negotiable inside. What it actually does is strip the surface, tighten the flesh and leave a citric edge that survives frying. Sour orange (zoranj si) is the ideal; a blend of orange juice with extra lime is the standard substitute abroad.\n\nTechnique divides broadly into three families. Twice-cooked meats — griyo from pork, tasso from goat or beef — are braised in their marinade until tender, dried, and then fried hard. Long-mashed stews, above all legim, cook vegetables for hours until they collapse into a thick, glossy purée that clings to rice. And fried things — akra from grated malanga, marinad batter fritters, bannann peze — belong to the street, sold hot from oil drums and eaten standing up with pikliz spooned over the top.\n\nRice is the daily plate, usually diri kole ak pwa (rice cooked with beans in their own dark cooking liquor) or, for occasions, diri djon djon — rice steeped in the black liquor of tiny dried mushrooms that grow in the north. Alongside rice comes sos pwa, a thin, silky bean sauce poured over the top, and some kind of stewed meat or fish. Cornmeal (mayi moulen) and boiled ground provisions — yam, taro, breadfruit, plantain — carry the meal where rice is expensive.\n\nRegional and seasonal difference is real but quieter than in larger countries. The north around Cap-Haïtien claims djon djon; the Artibonite valley grows the country's rice; the coasts eat more fish, conch (lambi) and crab, which turns up inside legim. Sweets lean on coconut, cane sugar, evaporated milk and warm spice — pen patat, dous makos, tablèt — and the drinks canon runs from kremas at Christmas to clairin, the raw sugarcane spirit, and Barbancourt rum, which has been made in Haiti since the nineteenth century.",[13,14,15,16,17,18,19,20,21,22],"epis (green seasoning base)","Scotch bonnet peppers","sour orange","thyme","djon djon mushrooms","plantains","malanga","cloves","rice and red beans","coconut milk","The main meal lands in the early afternoon and is built around rice, with everything else — stewed meat, bean sauce, fried plantain, avocado in season — arranged around or over it on one plate rather than served in courses. Pikliz sits on the table, not in the kitchen; each person spoons on their own heat. Food is shared readily and refusing an offered plate is awkward, so a small portion accepted politely beats a polite no. Sunday cooking is longer and heavier, and holidays are marked by specific dishes rather than general feasting: soup joumou on 1 January, kremas and pen patat around Christmas. Coffee is drunk strong, sweet and black, and it follows the meal rather than joining it.",[25,26,27],"haitian-soup-joumou","haitian-griot","haitian-diri-djon-djon",[29,32,35,38],{"name":30,"description":31},"Nord and Cap-Haïtien","Home of djon djon, the tiny black mushroom whose steeping liquor turns rice inky and savoury. The old colonial capital also keeps the strongest French pastry habit in the country.",{"name":33,"description":34},"Artibonite Valley","Haiti's rice bowl, irrigated and flat, supplying the diri that anchors nearly every plate. Cooking here is plainer and grain-centred, with bean sauce doing the heavy lifting.",{"name":36,"description":37},"Sud and Grand'Anse","The green, wet southwest: coconut, breadfruit, cocoa and coffee, plus the coastal seafood — lambi, crab, fried fish with pikliz — that defines beach eating around Jacmel and Les Cayes.",{"name":39,"description":40},"Ouest and Port-au-Prince","The street-food engine of the country, where pate kode, fritay stands and marinad fritters sell all day, and where diaspora cooking from Miami, Montreal and New York flows back in.",{"src":42,"alt":43},"\u002Fimages\u002Fcountries\u002Fhaiti.jpg","Haitian kitchen staples — Scotch bonnet peppers, thyme, scallions, limes and green plantains on a dark table",{"items":45,"total":106,"page":282,"limit":223,"hasMore":283},[46,82,101,123,144,170,195,219,241,263],{"slug":47,"title":48,"nativeName":49,"countrySlug":4,"baseServings":50,"prepMinutes":51,"cookMinutes":52,"difficulty":53,"course":54,"diet":58,"mainIngredients":64,"images":69,"keywords":73,"publishedAt":80,"updatedAt":80,"authorSlug":81},"haitian-akra","Akra (Haitian Malanga Root Fritters)","Akra",4,20,15,"easy",[55,56,57],"appetizer","snack","street-food",[59,60,61,62,63],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[65,66,67,68],"taro","garlic","parsley","scotch-bonnet",[70],{"src":71,"alt":72},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero.jpg","Lacy golden Haitian akra malanga fritters flecked with parsley, piled on a rack with lime wedges",[74,75,76,77,78,79],"akra","malanga fritters","taro fritters","haitian street food","fritay","vegan snack","2026-08-20","dishroute-kitchen",{"slug":83,"title":84,"nativeName":85,"countrySlug":4,"baseServings":50,"prepMinutes":52,"cookMinutes":51,"difficulty":53,"course":86,"diet":88,"mainIngredients":89,"images":91,"keywords":95,"publishedAt":80,"updatedAt":80,"authorSlug":81},"haitian-bannann-peze","Bannann Peze (Haitian Pressed Fried Plantains)","Bannann peze",[87,56,57],"side",[59,60,61,62,63],[90,66],"plantain",[92],{"src":93,"alt":94},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero.jpg","Golden pressed and twice-fried Haitian plantain discs piled on a plate with pikliz alongside",[96,97,98,99,100,60],"bannann peze","tostones","fried plantain","haitian side dish","green plantain",{"slug":27,"title":102,"nativeName":103,"countrySlug":4,"region":104,"baseServings":50,"prepMinutes":52,"cookMinutes":105,"restMinutes":106,"difficulty":107,"course":108,"diet":110,"mainIngredients":111,"images":114,"keywords":118,"publishedAt":80,"updatedAt":80,"authorSlug":81},"Diri Djon Djon (Haitian Black Mushroom Rice)","Diri djon djon","Nord",35,10,"medium",[109,87],"main",[59,60,61,62,63],[112,113,66,68],"rice","dried-mushrooms",[115],{"src":116,"alt":117},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero.jpg","Bowl of glossy black Haitian djon djon rice flecked with lima beans and sliced scallions",[119,120,17,121,122,60],"diri djon djon","black rice","haitian rice","caribbean",{"slug":26,"title":124,"nativeName":125,"countrySlug":4,"baseServings":50,"prepMinutes":126,"cookMinutes":127,"restMinutes":128,"difficulty":107,"course":129,"diet":130,"mainIngredients":131,"images":134,"keywords":138,"publishedAt":80,"updatedAt":80,"authorSlug":81},"Griyo (Haitian Marinated Fried Pork)","Griyo",25,80,480,[109],[61,62],[132,66,133,68],"pork-shoulder","lime",[135],{"src":136,"alt":137},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero.jpg","Crisp-edged cubes of Haitian griyo piled on a platter with pikliz and fried plantains alongside",[139,140,141,142,78,143,122],"griyo","griot","haitian pork","epis","twice-cooked pork",{"slug":145,"title":146,"nativeName":147,"countrySlug":4,"baseServings":148,"prepMinutes":149,"cookMinutes":150,"difficulty":151,"course":152,"diet":153,"mainIngredients":154,"images":160,"keywords":164,"publishedAt":80,"updatedAt":80,"authorSlug":81},"haitian-legim","Legim (Haitian Mashed Vegetable Stew)","Legim",6,40,150,"hard",[109],[61,62],[155,156,157,158,159],"eggplant","cabbage","carrot","beef-chuck","crab",[161],{"src":162,"alt":163},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero.jpg","Thick dark Haitian legim vegetable stew with beef and crab spooned beside white rice",[165,166,155,167,168,122,169],"legim","haitian vegetable stew","chayote","crab stew","slow-cooked",{"slug":171,"title":172,"nativeName":173,"countrySlug":4,"baseServings":148,"prepMinutes":174,"cookMinutes":175,"restMinutes":176,"difficulty":107,"course":177,"diet":178,"mainIngredients":179,"images":184,"keywords":188,"publishedAt":80,"updatedAt":80,"authorSlug":81},"haitian-pate-kode","Pate Kode (Haitian Spiced Meat Turnovers)","Pate kòde",45,30,60,[57,56],[63],[180,181,182,183],"flour","ground-beef","butter","onion",[185],{"src":186,"alt":187},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero.jpg","Golden blistered Haitian pate kode turnovers stacked on paper with pikliz in a small bowl",[189,190,191,192,193,194],"pate kode","haitian patty","meat turnover","smoked herring","street food","fried pastry",{"slug":196,"title":197,"nativeName":198,"countrySlug":4,"baseServings":199,"prepMinutes":175,"cookMinutes":200,"restMinutes":176,"difficulty":107,"course":201,"diet":203,"mainIngredients":204,"images":209,"keywords":213,"publishedAt":80,"updatedAt":80,"authorSlug":81},"haitian-pen-patat","Pen Patat (Haitian Sweet Potato Pudding)","Pen patat",8,95,[202],"dessert",[59,61,63],[205,206,207,208],"sweet-potato","banana","coconut-milk","condensed-milk",[210],{"src":211,"alt":212},"\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero.jpg","Squares of dark Haitian pen patat sweet potato pudding studded with raisins on a plate",[214,215,216,217,218],"pen patat","haitian sweet potato pudding","coconut milk dessert","star anise","caribbean dessert",{"slug":220,"title":221,"nativeName":222,"countrySlug":4,"baseServings":223,"prepMinutes":126,"cookMinutes":224,"restMinutes":225,"difficulty":53,"course":226,"diet":228,"mainIngredients":229,"images":231,"keywords":235,"publishedAt":80,"updatedAt":80,"authorSlug":81},"haitian-pikliz","Pikliz (Haitian Spicy Pickled Cabbage Relish)","Pikliz",12,0,1440,[227,87],"sauce",[59,60,61,62,63],[156,157,68,230,133],"vinegar",[232],{"src":233,"alt":234},"\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero.jpg","Glass jar of Haitian pikliz packed with shredded cabbage, carrot and sliced Scotch bonnet peppers",[236,237,238,239,240,122],"pikliz","haitian pickle","scotch bonnet","spicy cabbage relish","condiment",{"slug":25,"title":242,"nativeName":243,"countrySlug":4,"baseServings":148,"prepMinutes":175,"cookMinutes":244,"restMinutes":176,"difficulty":107,"course":245,"diet":247,"mainIngredients":248,"images":252,"keywords":256,"publishedAt":80,"updatedAt":80,"authorSlug":81},"Soup Joumou (Haitian Independence Squash Soup)","Soup joumou",120,[246,109],"soup",[62],[249,250,251,157,156],"pumpkin","beef-shank","potato",[253],{"src":254,"alt":255},"\u002Fimages\u002Frecipes\u002Fhaitian-soup-joumou\u002Fhero.jpg","Bowl of golden Haitian soup joumou with beef, carrot, potato and pasta in thick squash broth",[257,258,259,260,261,262],"soup joumou","haitian independence soup","squash soup","giraumon","pumpkin beef soup","new year",{"slug":264,"title":265,"nativeName":266,"countrySlug":4,"baseServings":50,"prepMinutes":126,"cookMinutes":200,"restMinutes":267,"difficulty":107,"course":268,"diet":269,"mainIngredients":271,"images":273,"keywords":277,"publishedAt":80,"updatedAt":80,"authorSlug":81},"haitian-tassot-cabrit","Tasso Kabrit (Haitian Twice-Cooked Goat)","Tasso kabrit",360,[109,57],[61,62,270],"halal-friendly",[272,66,133,68],"goat",[274],{"src":275,"alt":276},"\u002Fimages\u002Frecipes\u002Fhaitian-tassot-cabrit\u002Fhero.jpg","Dark fried pieces of Haitian tasso kabrit goat on a platter with pikliz and lime wedges",[278,279,280,281,142,78,122],"tasso kabrit","tassot cabrit","haitian goat","fried goat",1,false,{"links":285,"total":106},[286,288,290,292,294,296,299,302,304,307],{"slug":47,"title":49,"iso2":287,"minutes":105},"HT",{"slug":83,"title":289,"iso2":287,"minutes":105},"Bannann Peze",{"slug":27,"title":291,"iso2":287,"minutes":176},"Diri Djon Djon",{"slug":26,"title":125,"iso2":287,"minutes":293},585,{"slug":145,"title":147,"iso2":287,"minutes":295},190,{"slug":171,"title":297,"iso2":287,"minutes":298},"Pate Kode",135,{"slug":196,"title":300,"iso2":287,"minutes":301},"Pen Patat",185,{"slug":220,"title":222,"iso2":287,"minutes":303},1465,{"slug":25,"title":305,"iso2":287,"minutes":306},"Soup Joumou",210,{"slug":264,"title":308,"iso2":287,"minutes":128},"Tasso Kabrit",{"items":310,"total":332,"page":282,"limit":332,"hasMore":283},[311,318,325],{"slug":25,"title":242,"nativeName":243,"countrySlug":4,"baseServings":148,"prepMinutes":175,"cookMinutes":244,"restMinutes":176,"difficulty":107,"course":312,"diet":313,"mainIngredients":314,"images":315,"keywords":317,"publishedAt":80,"updatedAt":80,"authorSlug":81},[246,109],[62],[249,250,251,157,156],[316],{"src":254,"alt":255},[257,258,259,260,261,262],{"slug":26,"title":124,"nativeName":125,"countrySlug":4,"baseServings":50,"prepMinutes":126,"cookMinutes":127,"restMinutes":128,"difficulty":107,"course":319,"diet":320,"mainIngredients":321,"images":322,"keywords":324,"publishedAt":80,"updatedAt":80,"authorSlug":81},[109],[61,62],[132,66,133,68],[323],{"src":136,"alt":137},[139,140,141,142,78,143,122],{"slug":27,"title":102,"nativeName":103,"countrySlug":4,"region":104,"baseServings":50,"prepMinutes":52,"cookMinutes":105,"restMinutes":106,"difficulty":107,"course":326,"diet":327,"mainIngredients":328,"images":329,"keywords":331,"publishedAt":80,"updatedAt":80,"authorSlug":81},[109,87],[59,60,61,62,63],[112,113,66,68],[330],{"src":116,"alt":117},[119,120,17,121,122,60],3,1787360042719]