Haiti recipes
Recipes from Haiti: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Griot: Haiti's National Dish of Spicy Fried Pork
A real recipe for griot, Haiti's national dish: pork shoulder marinated in citrus and spices, then cooked twice, a fried-pork dish unique to the Caribbean. Covers how to make epis (Haitian spice paste), the pikliz and bannann peze that go with it, and the food culture behind it, based on English-language sources.
Pen Patat: Haitian Sweet Potato and Coconut Baked Pudding
A recipe for pen patat (pain patate), a Haitian home treat made with grated sweet potato, ripe banana, coconut milk, cinnamon, nutmeg, and ginger. Covers the two-stage method of cooking the batter in a pot and then baking it, why red-skinned pale sweet potatoes suit it, and what to check when it won't set.
Soup Joumou: Haiti's New Year's Day Pumpkin Soup
Soup joumou, eaten in Haiti on January 1, as one pot where the sweetness of squash meets the green aroma of epis. Covers how long to tenderize the beef, when to add vegetables and pasta, adjusting Scotch bonnet heat, substitutes for squash and turnip, storage, and what is worth seeking out, drawn from overseas sources and the Haitian table and brought into a home kitchen.