Haiti

A slow-cooked Haitian black bean sauce built on an epis aromatic base, simmered until the beans are silky and partially broken down, then ladled generously over plain white rice.

A smooth, sweetened Haitian breakfast porridge of fine cornmeal simmered with water, cinnamon, vanilla, and star anise, finished with evaporated milk to a creamy, pourable consistency.

A Haitian one‑pot rice dish in which black beans are simmered with rice, coconut milk, and epis aromatics until the grains absorb the rich, creamy liquid and the beans are tender.

A blended aromatic paste of scallions, fresh thyme, Scotch bonnet pepper, garlic, and bell pepper that functions as the all-purpose seasoning base, marinade, and flavor foundation of virtually every savory dish in Haitian cuisine.

Fried plantains are slices of green or ripe plantain, often smashed and double‑fried in oil until golden and crisp.

A Haitian street-food platter of assorted fried foods — most canonically griot, banann peze, and root-vegetable fritters — served together with the pickled-cabbage condiment pikliz.

A Haitian feast dish of pork shoulder chunks marinated overnight in sour orange and epis, braised in their marinade until tender, then deep-fried until the exterior is lacquered, crackling, and deeply caramelized.

A Haitian braise of beef marinated in epis and cooked down with tomato paste and root vegetables into a thick, deeply seasoned stew.

A Haitian hand-held pastry of flaky enriched dough wrapped around a spiced meat, herring, or saltfish filling, then deep-fried until golden.

A Haitian rum punch built on Barbancourt rum balanced with fresh lime juice, cane syrup, and a few dashes of Angostura bitters.

A Haitian braised chicken in which bone-in pieces marinated in epis — a citrus-herb-allium purée — are deep-browned to mahogany, then simmered in a clove-scented tomato sauce until fall-from-bone tender.

A Haitian breakfast of salted or smoked herring sautéed with onions and peppers, served alongside boiled green plantains.

A slow-stewed Haitian main of eggplant, cabbage, and mixed vegetables cooked down with blue crab and salted meat until the eggplant dissolves into a thick, savory sauce that binds the whole dish.

A fiery Haitian pickled condiment of shredded cabbage and carrots steeped in white vinegar spiked with scotch bonnet peppers, onion, and whole spices — raw, uncooked, and pungently acidic.

Pumpkin Soup (Soup Joumou) is a hearty, spiced squash‑and‑beef broth with root vegetables, traditionally served as a celebratory dish on Independence Day in Haiti and the Eastern Caribbean.

A dense, moist Haitian baked dessert of grated sweet potato spiced with cinnamon and clove and enriched with coconut, set into a sliceable cake-pudding.

Haitian goat marinated in sour orange and épis, then fried dry and crisp in the manner of griot.