Haiti, pearl of the Caribbean, never ceases to amaze with its cultural richness, its captivating landscapes and, above all, its authentic cuisine. Each dish tells a story, a heritage passed down from generation to generation, where exotic flavors and culinary traditions blend to create an unforgettable experience. Here is a selection of the 25 best Haitian dishes in 2025, to be savored absolutely during your next visit to Haiti!
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HaïtiA true emblem of the Haitian Republic, Soup Joumou is much more than just a dish. It is consumed every January 1st to celebrate the country’s independence. This soup made with giraumon (a variety of squash), meat, vegetables, spices and pasta offers a rich and nourishing taste.
Brown the meat (usually beef) with garlic, salt and spices.
Add the chopped vegetables (carrots, cabbage, potatoes, leeks) and the previously blended pumpkin.
Let it simmer for several hours before adding the pasta and adjusting the seasoning.
Serve hot with bread.
Want to truly feel the soul of Haiti? Join a traditional breakfast one January morning and let yourself be carried away by the Haitian conviviality around a bowl of Soup Joumou.
HaïtiThis dish, present in almost all Haitian homes, consists of white rice, a sauce made from black beans and a mixture of simmered vegetables (légim). It is one of the most tasty and nutritious meals.
Soak black beans for several hours.
Cook them with spices (garlic, thyme, parsley, onion).
Blend some of the beans to obtain a creamy sauce.
Serve over well-cooked white rice.
The combination of these three elements gives a rich and complete dish, a real pleasure for the taste buds.
If you want to taste a comforting and family dish, nothing beats a good Diri Blan, Sòs Pwa, Legim. Visit a Haitian restaurant and let yourself be tempted by this explosion of flavors.
HaïtiA simple but characterful dish, composed of fragrant rice and fried chicken, marked by slow cooking and a well-seasoned marinade.
Marinate the chicken pieces with lemon, garlic, salt, pepper and spices.
Let stand for a few hours.
Fry until golden and crispy.
Accompanied by a good pikliz (marinated cabbage with spices and vinegar), this dish is a real treat!
A lunch on a sunny terrace, a plate of Diri Shela, Poul Fri accompanied by a fresh soursop juice… What more could you ask for?
HaïtiGriot is undoubtedly the most popular meat dish in Haiti. These marinated and then fried pork cubes offer a crispy texture on the outside and tender on the inside.
Marinate the pork pieces with orange juice, salt, pepper and local spices.
Cook slowly until tender.
Fry quickly to obtain a nice crispy crust.
You can’t leave Haïti without tasting the griot! Join a local party, order a dish of griot accompanied by bananas weighed and a good pikliz.
HaïtiCabri en sauce is a popular dish in Haiti, especially during special occasions and celebrations. This dish, prepared with well-seasoned goat meat and simmered in a sauce rich in spices, seduces with its tenderness and its incomparable taste.
- Marinate the pieces of kid with lemon, vinegar, garlic, thyme, pepper and salt.
- Brown in a little oil, then add tomatoes, peppers and onions.
- Let it simmer slowly to obtain a thick and tasty sauce.
- Serve with white rice or ground corn.
A good kid in sauce, accompanied by a glass of soursop juice, always makes a sensation at a dinner with family or friends.
HaïtiInspired by European gratins, Haitian macaroni au gratin is distinguished by its creamy texture and intense taste. It is often served at receptions and parties.
- Cook the macaroni al dente and mix with evaporated milk, butter and grated cheese.
- Add ham or ground chicken according to preference.
- Season with pepper, nutmeg and a hint of mustard.
- Bake until golden and crispy.
With its irresistible softness and exquisite taste, this dish is a treat for pasta lovers.
HaïtiHaitian ragou is a perfect combination of meat (often beef or pork), vegetables and spices, simmered together to give a rich and fragrant flavor.
- Brown the pieces of meat in a pot.
- Add potatoes, carrots and green beans.
- Stir in a spicy tomato sauce with garlic, chili pepper and bay leaf.
- Simmer over low heat until the meat is tender.
There’s nothing better than a good steaming ragou, served with white rice, to warm you up and enjoy!
HaïtiOriginally from northern Haiti, this dish combines the tender taste of chicken with the crunchy and slightly sweet flavor of cashew nuts.
- Marinate the chicken with lemon, garlic, salt and pepper.
- Brown it until it is golden brown.
- Add tomatoes, peppers and a sauce made with crushed cashew nuts.
- Simmer to obtain a creamy and fragrant sauce.
Enjoying chicken with walnuts with diri kole (rice stuck to peas) is a real invitation to a unique taste journey.
HaïtiDiri Sòs Pwa Kongo is a typical Haitian dish, often prepared for special occasions. The rice is combined with a sauce made with pigeon peas (Pwa Kongo), a legume with a distinctive taste that brings a unique flavor to the dish.
- Cook the pigeon peas with spices (garlic, onion, thyme, parsley).
- Blend some of the peas to obtain a creamy sauce.
- Brown rice in a little oil, then add the sauce and cook until the liquid is absorbed.
This dish is often accompanied by meat in sauce or fried fish for a complete culinary experience.
HaïtiMayi Moulen (cornmeal) is a popular dish in Haiti, often eaten for breakfast or dinner, accompanied by a pea sauce (red or black).
- Cook cornmeal with water, salt and a little butter until creamy.
- Prepare a pea sauce by blending cooked beans with spices.
- Pour the sauce generously over the cornmeal and enjoy hot.
Add a piece of avocado or smoked herring for an even more flavorful touch!
HaïtiFritays are an assortment of fried foods, usually composed of griot (fried pork), bananas pesées, accras (malanga fritters), marinad (spicy fritters) and beef or goat tassot. This dish is often sold on the side of the road by street vendors.
- Peel and cut plantains into thick slices.
- Fry once, then crush lightly and re-fry until crispy.
A good spicy pikliz will enhance all these flavors!
HaïtiTonmtonm, originally from the South of Haiti, is a breadfruit puree, often served with an okra sauce called sòs kalalou. This dish has a slightly elastic texture, similar to IVorian foutou or African fufu.
- Boil breadfruit until tender, then pound it into a smooth paste.
- Prepare kalalou sauce with okra, garlic, smoked fish and local spices.
This is a dish rich in flavors and deeply rooted in Haitian culture.
HaïtiDiri a Djondjon is one of Haiti’s most prestigious dishes, prepared with dried black mushrooms (djondjon) that release a dark hue and a savory taste when cooked with rice.
- Soften the conch by hitting it with a mallet.
- Marinate it with lemon, garlic and spices.
- Slowly cook it in a tomato sauce with pepper and chilli.
Serve this dish with rice, bananas or sweet potatoes!
HaïtiTassot is a marinated beef, dried, then fried for a crispy outside and tender inside result.
- Cut the meat into pieces and marinate it with lemon, garlic, thyme and spices.
- Let it dry slightly before frying it until it becomes golden brown.
Served with pikliz and bananas, it’s a real treat!
HaïtiLalo, or jute leaf, is a dish from Artibonite, often cooked with crab or meat.
- Simmer lalo leaves with spices, garlic and onions.
- Add crab or meat for more flavor.
This dish is rich in iron and very popular for its nutritional benefits.
HaïtiPate Kòde are fried turnovers filled with meat, eggs and spices.
- Prepare a dough with flour, salt and water.
- Fill with a mixture of ground meat, hard-boiled egg and condiments.
- Fry until golden brown.
Perfect as a quick and tasty snack!
HaïtiHaitian Bouyon is a comforting dish, made with meats, vegetables, dumplings and tubers.
- Simmer meat (beef or kid) with spices and vegetables such as carrots, yams and plantains.
- Add dumplings for more consistency.
A real warming dish, perfect for cool days!
HaïtiThis dish combines the sweetness of ripe or green plantains with the richness of fried or sauced fish. It is very popular in Haïti and can be enjoyed at any time of the day.
- Fry fish (red mullet, snapper or local fish) after marinating it with lemon, salt, pepper and spices.
- Serve with bananas pesées (fried green plantains) or fried ripe bananas, according to preference.
- Accompany with a spicy sauce and some pikliz to enhance the flavors.
A simple but incredibly delicious meal, perfect for a gourmet break by the sea.
HaïtiBoulettes de lame véritable are a popular Haitian dish. Lame véritable is a breadfruit that is boiled and pureed, then mixed with desalted cod, spices and aromatic herbs. The whole is then shaped into balls, breaded and fried.
- Cook and puree the breadfruit: Cut the breadfruit into pieces and boil until soft. Drain, peel and puree.
- Prepare the cod: Soak the desalted cod in cold water, then boil and flake.
- Chop the vegetables and herbs: Finely chop the onion, garlic, pepper and fresh parsley.
- Mix all the ingredients: In a large bowl, mix the breadfruit puree, flaked cod, chopped vegetables and herbs, and ground black pepper.
- Form the meatballs: Take a small amount of the mixture and shape it into a meatball.
- Bread and fry: Coat each ball in breadcrumbs, then fry in hot oil until golden and crispy.
This dish is often served at special events and accompanied by rice or weighed bananas.
HaïtiPwason Gro Sel is a whole fish cooked in a spicy marinade with coarse salt, a technique that preserves all the flavor of the fish and enhances its taste. This dish recalls Haitian culinary traditions where simplicity rhymes with excellence.
- Clean the fish and rub it with coarse salt, lemon and spices (garlic, thyme, parsley).
- Let it marinate for a few hours so that it absorbs the flavors well.
- Bake, steam or pan-fry the whole fish until tender and tasty.
It is often served with diri kole (rice with red peas) or plantains, accompanied by a good spicy pikliz.
HaïtiPitimi (millet) is a very nutritious cereal, often used in Haïti as an alternative to rice. Combined with pigeon peas (pwa kongo), it makes a dish rich in protein and fiber, ideal for a balanced diet.
- Cook the pitimi in water with a little oil, salt and spices.
- Prepare a pigeon pea sauce, flavored with garlic, onions and pepper.
- Mix the two preparations for a tasty and comforting meal.
This dish is often accompanied by meat in sauce or sautéed vegetables, perfect for a complete and nourishing meal.
HaïtiThis sweet potato cake is a popular dessert in Haiti, flavored with cinnamon and nutmeg.
- Grate sweet potatoes and mix with coconut milk, sugar, spices and a little rum.
- Bake until the top is golden brown.
A delight to enjoy with a good Haitian coffee!
HaïtiTchaka is a stew of corn and red peas, often prepared with smoked bacon.
- Soak dry corn and red peas before cooking with spices.
- Add smoked bacon for a stronger taste.
This dish symbolizes sharing and family meals.
HaïtiBonbon Sirop are soft cookies made with sugar cane syrup and spices.
- Mix flour, cane syrup, cinnamon and nutmeg.
- Bake until tender.
Perfect with a cup of hot tea!
HaïtiHaïti is a unique destination, not only for its landscapes and history, but also for its gastronomy. Tasting these dishes is exploring the soul of Haiti, made up of cultural mixes and culinary traditions passed down from generation to generation.
If you are planning to visit Haïti in 2025, let yourself be tempted by these local specialties and immerse yourself in an unforgettable culinary experience!
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Article 1 of the Haitian Constitution of 1987, amended in 2011, establishes the foundations of national identity. In one concise but powerful sentence, it states that Haïti is an indivisible, sovereign, independent, free, democratic and social Republic. These six terms reflect the fundamental values and collective aspirations of the Haitian nation, forged through a rich and tumultuous history. q~ARTICLE 1: Haïti is a Republic, indivisible, sovereign, independent, cooperative, free, democratic and social.~q Let’s discover the meaning and importance of each of these principles in the context of the Republic of Haiti.
The Légendaires collective, based in Montreal, announces the celebration and commemoration of the 100th anniversary of the births of Coupé Cloué and Celia Cruz, born on May 16th for Coupé Cloué and October 21st for Celia Cruz. This highly deserved gesture of appreciation for these two major figures of Caribbean music is a demonstration of the bright legacy they left behind after their time on this earth. When referring to their contributions to the musical world and the magnificent symbolism their voices represent for their respective countries, this commemoration is indeed an opportunity to celebrate their identity alongside their music. The main events scheduled for this commemoration will take place on February 28th, May 10th, and October 18th. The event on February 28th at the Maison d’Haïti located at #3245, Émile-Journault Avenue will mark the launch of the celebrations honoring both artists. There will also be a Gala on May 10th in honor of King Coupé and October 18th in honor of the Cuban Queen.
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In an atmosphere of madness, at the Auditorium Saint Jean Marie Vianney de Galette-Chambon, where the laughs broke out, the music resounded, and the talents were dismented, started the second edition of the reading competition, around the theme "Ann Li pou n chanje peyi n ». This initiative, organized by the literary and philosophical club of Galette Chambon (CLPGACH) on Friday 06 October 2024, was marked by an overflowing passion within the public. The spectators came for several reasons: to support the applicants and live their presentations. The works, as "thus spoke of the uncle", "the vocation of the elite" of Jean Price Mars, "the ten black men" of Etzer vilary and "the courage to live in Haïti in the 21st century" of Hérold Toussaint, present innovative arguments linked to the societal context. They intertwine with folklore, Haitian culture, sociology and anthropology. These books are given to the applicants for a period of 15 days. Back, they come with their summaries and, after each presentation, in turn, reveal new perspectives on burning questions and delicate themes from works, while taking into account the concepts learned in public speaking. In this arena where the verve and the verb clash as well as logic, conviction, precision and clarity, it is a question of "saying all in a few words". The judgments are based on three criteria: the methodology concerning the substance and the form of the work; The eloquence which concerns verbal and non -verbal discourse (micro management, good pronunciation, etc.); And finally, an essential criterion: understanding. This is to assess whether the applicant has controlled the work. Questions can be asked without ignoring the context in which he lives. In addition, assistants have the opportunity to vote for the applicant who charmed them the most. This vote is precious at a higher level. Note that this vote can be made not only face -to -face but also online on our Facebook page CLPGACH. In addition, the public has always changed well through this trip to the universe of regional authors. The latter weave the frame and make vital the very repertoire of the competition vital, made up of impactful works such as "the price of irresponsibility" of Montuma Murat, "the return to citizen responsibility" written by Jean Jacquesson Thelucier and "Courage to live in Haïti in the 21st century "Professor Hérold Toussaint, to name a few. Although they died, some writers still live at the heart of our situation through their inheritance. Among them, it is necessary to quote: "the vocation of the elite" of Doctor Jean Price Mars, "the ten black men" of Etzer Villaire and "the Governor of the dew" by Jacques Roumain, as well as so many others . For this literary event to be moving and meets expectations for this second edition, many sacrifices are necessary on the part of the staff as well as the public which never leaves us alone. In this sense, we would like to thank them and call all those wishing to support this event. Indeed, if this competition is a solution found to advance together towards a common goal, its success depends on everyone’s commitment. About two years ago, the security climate in the area was not conducive to the completion of the competition. Although it is not yet ideal today, it is time to triumph over obscurantism and fight the dictatorship of ambient ignorance.
The impact of collective and individual trauma on the personal development of young people in Port-au-Prince While writers, actors, dancers, poets, among others, have gratified us with their performances, the master’s degree student in psychology at the Faculty of Human Sciences (FASCH), Lourdya Blaise, spoke with the audience about trauma. Structured around the theme "Youth and Trauma, analysis of the impact of collective and individual trauma on the personal development of young people living in Port-au-Prince between 2010-2024", this conference gave rise to enriching discussions. During this meeting, moderated by Michaël Formilus, Ms. Blaise showed how the events that have taken place in the country have caused cases of trauma among Haitians. According to the student, citing the American Psychological Association, we speak of trauma as a consequence of trauma. The latter is explained by the fact that we feel threatened, whether it is the person in question or their loved ones. However, she specifies that a collective trauma remains depending on the impact that the event has on the individual. To illustrate her remarks, she mentioned the earthquake of January 12, 2010, considered a collective trauma, insofar as it still occupies our minds. This tragedy reminds us of the disappearance of our loved ones and enormous losses. This is the case of a trauma that becomes a collective trauma. For the student, it should be emphasized that when an event occurs, some people are traumatized and others are not. According to him, the violence of armed gangs is not perceived in the same way, says Ms. Blaise. There are people who have fled their homes but are not traumatized. In fact, some people see traumatic situations as a passing event, she says. The speaker also spoke about collective trauma, which, according to him, preoccupies the mind, even if we no longer experience it. It manifests itself in several forms: lack of sleep, fear psychosis, intrusive thoughts, intense heartbeat, etc. Generally, symptoms related to trauma are hard to die. When it persists, it becomes acute stress. To deal with it, we must talk to other people. If the situation persists, acute stress turns into a phase of post-traumatic stress; in this case, we must confide in a trusted person or go see a mental health specialist, she advises. In her presentation, Lourdya Bazile also drew attention to the psychological state of children in these times. According to the presenter, children are also facing this crisis situation, even if they do not talk about it to their parents. As much as adults, children also plan their future. Faced with flouted school years, they become pensive and worried, she stressed. They withdraw. The child who used to be brilliant can become violent and perform less well at school. Parents are called upon to listen to them and understand them. A good moment of exchange, rich in practical advice. The audience participated fully. In turn, the presenter invites them to breathe better and meditate. "We live in a country where worries mix, we must take time for ourselves, do sports, eat well, make sure that the sleeping space is clean and take time for ourselves. There is more than one way to find calm," recalls the psychologist. Gertrude Jean-Louis
Haiti’s history is marked by founding events, and one of the most significant remains the birth of the Republic of Haïti in 1804. The first president of the Republic of Haiti, a key figure in this history, played a crucial role in the creation of the modern Haitian state. This article invites you to discover the man who marked this major turning point in the history of Haiti: Jean-Jacques Dessalines.
First black nation to free itself from slavery and gain independence from France in 1804 and influenced other liberation movements around the world, inspiring struggles for freedom and equality.
Haïti is blessed with spectacular natural landscapes, including white sand beaches, mountains and rich biodiversity.
Haïti has a rich historical heritage, including sites like the Citadelle Laferrière and the Sans-Souci Palace, listed as UNESCO World Heritage Sites.
Haïti has a rich and diverse culture, influenced by African, European and indigenous elements. Haitian music, dance, art and cuisine are celebrated around the world.
