page_title: Haitian cuisine
section_title: List of Haitian dishes, sides and others
hierarchical_section_title: Haitian cuisine / List of Haitian dishes, sides and others
caption_attribution_description: English: Fried plantains "tostones" Español: Platanos tostones
context_page_description: Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine, that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely the African, French, indigenous Taíno, Spanish and Arab influence. Haitian cuisine is comparable to that of "criollo" cooking and similar to the rest of the Latin Caribbean, but differs in several ways from its regional counterparts.
  While the cuisine is unpretentious and simple, the flavors are of a bold and spicy nature that demonstrate African and French influences, with notable derivatives coming from native Taíno and Spanish techniques.
  Levantine influences have made their way into the mainstream culture, due to an Arab migration over the years, establishing many businesses. Years of adaptation have led to these cuisines to merge into Haitian cuisine.
context_section_description: Bouillon
  Brochette
  Cassave or Kasav (flatbread made out of dried, processed bitter cassava, sometimes flavored with sweetened coconut.
  Chocolat des Cayes or Chokola La Kaye (homemade cocoa)
  Doukounou (sweet cornmeal pudding)
  Du riz blanche a sause pois noir or Diri blan ak sos pwa nwa (White rice and black bean sauce)
  Du riz djon djon or Diri ak djon djon (Rice in black mushroom sauce)
  Du riz a légume or Diri ak legim (Rice with Legumes)
  Du riz a pois or Diri ak pwa (Rice and beans)
  Du riz a pois rouges or Diri ak pwa wouj (Rice and red beans)
  Du riz a sauce pois or Diri ak sos pwa (Rice with bean sauce)
  Griot (seasoned fried pork with scallions and peppers in a bitter orange sauce)
  Macaroni au Gratin (macaroni and cheese)
  Marinade
  Pain Haïtien (Haitian Bread)
  Pâté Haïtien (Haitian patty) - A very popular savory snack made with a delicate puff pastry stuffed with ground beef, salted cod (bacalao), smoked herring, chicken, and ground turkey topped with spices for a bold and spicy unique flavor.
  Peanut Pralines
  Picklese or Pikliz (a slaw-like condiment made with spicy pickled cabbage, onion, carrot, and Scotch bonnet peppers)
  Salade de Betteraves (Beet salad)
  Sauce Ti-Malice or Sos Ti-Malice (a spicy tangy sauce usually served over Griot or Cabrit)
  Soup joumou
  Tassot et bananes pesées or Taso ak bannann peze (Fried Goat and fried plantains)
  Poul an Sòs (Chicken in Creole Sauce)
caption: Double Fried Plantain
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