Haiti

Haitian cooking blends African, French and Caribbean roots with bold seasonings and seafood.

Traditional Haitian griot: the pork cubes marinated in epis, simmered and fried until golden, with pikliz

Published on: August 3, 2026

Leonardo Polo

Haiti's celebration dish: pork shoulder cubes marinated in sour orange juice and epis, the Haitian paste of herbs, garlic and bell pepper, simmered until tender and then fried until crisp outside. Served with pikliz, the cabbage pickled with scotch bonnet chile, and fried plantain.