A FOOD TRADITION
Haitian Cuisine
Haitian cuisine combines Indigenous, African, French, and Caribbean traditions through rice dishes, stews, fritters, grilled meats, seafood, and richly seasoned vegetable preparations.
Dishes linked to this cuisine
25–31 of 31
Pwason Nan Sos
Fish is cooked in a Haitian tomato-based sauce with onion, garlic, pepper, and cooking oil.
Soup Joumou
A Haitian pumpkin soup typically made with beef, vegetables, aromatics, herbs, and sometimes pasta in a seasoned broth.
Spaghetti Haitien
A Haitian spaghetti dish combining wheat pasta with sausage, tomato sauce, onion, bell pepper, garlic, vegetable oil, and salt.
Tablet Pistach
A Haitian peanut brittle made by cooking peanuts with sugar until the mixture sets into a firm, crunchy confection.
Tassot
Haitian tassot is seasoned meat, commonly beef, that is marinated, simmered or braised, and then fried until browned and firm at the edges.
Tchaka
Tchaka is a Haitian stew of hominy and beans, commonly enriched with pork and sometimes pumpkin, onion, and garlic.
Tonmtonm
A Haitian dish of pounded boiled green plantain, traditionally served with an okra-based sauce and often accompanied by seafood such as conch.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.