Haitian christmas dinner

Yummy coconut dessert that Haitians love!

Haitian Epis is a blend of herbs and vegetables that forms the base for most of the dishes eaten in the country!

I am a Haitian American, and food distinguished by Haitian culture has been a significant part of my family’s life — especially Haitian rice and chicken.

Haiti is a Caribbean country located just east of Jamaica. Traditional Haitian Foods are so delicious, as they are influenced by many cuisines such as French, Spain, and Africa.

Discover the rich flavors of Haiti with this authentic Haitian Beef Stew slow cooker recipe. Perfect for busy days, this recipe lets the slow cooker do the work, infusing beef with traditional spices and hearty vegetables for a comforting and delicious meal. Visit mikastable.com for this recipe and more Haitian cuisine inspirations.

Looking for the perfect recipe for Haitian griot? Look no further! This guide will teach you everything you need to make this delicious and popular dish. https://www.caribbeangreenliving.com/the-ultimate-guide-to-making-perfect-haitian-griot/

Pikliz is a Haitian household staple pronounced ‘pick-lees.’ This condiment is made with cabbage and a mixture of vegetables, seasonings, and herbs pickled in a vinegar solution. The mixture is given time to marinate and ferment to create this incredible blend of crispy, salty, tangy, and spicy flavors and textures. The history of pickling is a part of almost every regional cuisine and preserved food. Some examples are Kimchi in Korea, Sauerkraut in Europe, and even in Trinidad, we have Chow…

What is Haitian Legume made of? Haitian legume is a hearty, savory, vegetable stew often made with the addition of beef and/or seafood. The vegetables that often make up this dish are eggplant, watercress, chayote, cabbage, spinach, carrot, and lima beans can be added as well. This delicious vegetable stew can be consumed as a Read More

Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown. This recipe departs from the traditional in that instead of frying the meat, it’s broiled. The pork still gets charred edges and bronzed surface, but broiling is easier and less messy to do. However feel free to fry if the skillet calls out to you. And do…