Haiti
4 topics — topics in this category.
Soup Joumou
The independence soup: soup joumou — a rich pumpkin soup with beef, vegetables and pasta, eaten every January 1st to celebrate Haiti's 1804 independence (under slavery the soup was forbidden to the enslaved; freedom made…
Griot
The fried pork glory: griot — pork shoulder marinated in sour orange and epis, boiled, then fried crisp in its own fat, served with pikliz (spicy pickled cabbage) and fried plantains (bannann peze) — Haiti's party plate.…
Diri ak Djon Djon
The black mushroom rice: diri ak djon djon — rice cooked in the inky liquor of djon djon mushrooms (a northern Haiti specialty fungus) with lima beans or peas, served with chicken or shrimp — Haiti's most prized rice. In…
Epis (Haitian Seasoning)
The herb base: epis — Haiti's green seasoning of parsley, scallions, thyme, bell peppers, garlic, chiles and sour orange, pounded or blended and used to start nearly every dish — the flavour foundation of the Haitian kit…
World Cuisines
Talk now — free call