Overview:
A guide to seven lesser-known Haitian dishes that can help families across the Haitian Diaspora diversify their year-end holiday menus, with cultural context and recipe links for each dish.
In Haitian households, sharing food with loved ones is always a special occasion. Food and hospitality are tightly woven into daily life and major milestones alike. Beyond any single holiday, Haitians observe longstanding traditions of communal meals on Sundays and during important dates throughout the year, including Christmas on Dec. 25, Independence Day on Jan. 1 and Ancestry Day, also known as Jour des Aïeux, on Jan. 2.
For Haitians worldwide, the year-end holiday season often blends old and new traditions, a time to honor heritage while adapting to life in the diaspora. Many families use this period to introduce Haitian flavors to friends, neighbors and extended family members from different cultures.
Most people are familiar with popular Haitian staples that frequently circulate on social media, such as griyo (deep-fried pork), diri djon djon (black mushroom rice), fried green plantains and pikliz (spicy pickled relish made with cabbage, carrots and hot peppers). However, Haitian cuisine includes many lesser-known dishes that are just as rich in flavor and history.
If you are looking to diversify your holiday menu this season, whether for a family gathering, a potluck, or a celebratory meal with friends, these Haitian dishes offer meaningful and flavorful options that fit any occasion.
APPETIZERS
Cornet
A plate of the Haitian delicacy cornet; a cone-shaped, flaky, buttery pastry filled with seasoned ground beef. Photo by Guethshina Altena/The Haitian Times.
Cornet is a cone-shaped, flaky, buttery pastry often filled with savory ingredients like ground beef or chicken and sometimes vegetables. The recipe is simple to make and requires a few ingredients that are widely available. All you need to make it is flour, salt, butter, ground beef, epis, bell peppers and onions. The recipe requires a dough commonly known as puff pastry or “pâte brisée,” and a metal cone-shaped baking tool, which can be easily substituted with a do-it-yourself (DIY) version made with aluminum foil.
Cornet is deeply rooted in Haitian culture and often supports local agriculture, using fresh, locally sourced ingredients. Read the recipe on the Haitian Creole Cuisine blog or watch the video from Lola J Debrosse on her Instagram page @simplyhaitian.
Chiquetaille of smoked hearings (Chiktay Aransò)
A dish made of Chiquetaille smoked herring. Chiktay Aransò, served on plain bread with lettuce as a side. Photo by Guethshina Altena/The Haitian Times.
Chiktay Aransò, as it is known in Creole, was likely developed as a practical and flavorful way to use preserved fish, such as smoked herring. Its name comes from the French word “déchiqueter,” meaning “to shred,” which refers to the fish’s shredded texture. Chiquetaille is made with smoked herring, onions, bell peppers, carrots, garlic and hot peppers. Although variations of chiquetaille have been made with other proteins, such as salted cod or smoked chicken, smoked herring is the classic choice for this deeply flavorful dish.
Give this dish a try and serve it as an appetizer or a snack. View the full recipe here on the Haitian Wonderland Website.
ENTREES
Tassot (Goat or Beef)
A plate of Haitian Fritay, which includes pieces of marinated meat, Tassot. Photo by Guethshina Altena/The Haitian Times.
Tassot is a traditional Haitian dish made with marinated meat, often goat or beef. Tassot made with goat is often referred to as tasot kabrit, while the one with beef is called tassot boeuf. The marinade used is epis, a blend of scallions, bell peppers, garlic, parsley, hot peppers and cloves. Tassot is believed to have originated as a preservation method for meat in Haiti’s tropical climate, where meat was briefly dried after marination before being fried. This method helped extend the meat’s shelf life, making it both practical and flavorful.
While there is no clear indication of the dish’s origin, Haitian cuisine generally draws on influences from African, French, Arab, Spanish and indigenous Taino cultures. To try this new recipe this holiday season, check out the two variations of the recipe: tasot kabrit or tassot boeuf.
Boulèt (Haitian Meatballs)
A traditional plate of Haitian staple food such as griot, fried green plantains, salad and pikliz. Boulèt is not pictured. Photo by Guethshina Altena/The Haitian Times.
Boulèt, also known as boulette or Haitian meatballs, is a protein-rich option made with seasoned ground meat mixed with herbs, epis, soaked bread, hot peppers, then fried and simmered in a flavorful tomato sauce called sòs tomat.
Boulèt is versatile; it pairs well with rice, beans, salad, or fried plantains. It is a flavorful, moist dish that can elevate your holiday menu. To try it, check out the full recipe on Savory Thoughts.
SIDE DISH
Pikliz
Two jars of traditional Haitian pikliz, typically made to be preserved and served as a side dish on many Haitian meals. Photo by Guethshina Altena/The Haitian Times.
Pikliz needs no introduction. It has become one of Haiti’s most recognizable foods, widely shared and celebrated online. Pikliz is a spicy staple condiment made with cabbage, carrots, sour orange, vinegar, onion, rock salt, and hot peppers such as Scotch bonnet or a local Haitian pepper, piman zwazo. The name likely derives from the French word “piquer,” meaning “to sting,” reflecting the dish’s sharp, spicy flavor profile. Pikliz enhances many Haitian dishes and some could argue that a Haitian dinner is not complete without it.
Sometimes mistakenly compared with coleslaw, however, pikliz is vastly different. Often dubbed Haitian spicy coleslaw, the base ingredients of cabbage and carrots are where the similarities end. Pikliz is savory and has a longer shelf life than coleslaw, often lasting weeks, if not months, in the fridge. Pikliz is best stored in a tightly sealed glass jar.
Read the full recipe on the Caribbean Pot.
Salad Russe (Haitian beet and potato salad)
A plate of salad russe, a colorful Haitian salad made with local ingredients often eaten with a protein and fried green plantains. Photo by Guethshina Altena/The Haitian Times.
Salad Russe is a Haitian dish of European origin. It is a potato-based salad made with beetroot, potato, carrot, onion and boiled eggs. The French name, salade russe, roughly translates to “Russian salad.” Some believe the name traces back to the original Russian Olivier Salad, created by chef Lucien Olivier in Moscow in the 1860s. Originally a luxury dish made with fine seasonal ingredients, the Haitian version evolved to feature local root vegetables like beets. It’s typically dressed in a creamy, mayonnaise-based sauce with vinegar and local seasonings, making it distinctly Haitian.
The dish is considered a special treat, in part because of its short shelf life. Salad Russe stays fresh in the refrigerator for two to three days, but ingredients like mayonnaise and eggs cause it to spoil faster than many other Haitian foods. It’s best prepared the same day it’s served.
If you would like to add some color to your holiday table this week, check out the full recipe on the Caribbean Green Living.
DESSERT
Kokiyòl (Haitian Donuts)
A plate of kokiyol made with the freshest ingredients and fried to perfection.
Kokiyòl is a traditional Haitian dessert made with fried dough shaped like a donut. They are known for their unique texture, crunchy on the outside and fluffy like cake on the inside. Kokiyòl is made of flour, spices like cinnamon and nutmeg, egg, butter, sugar, banana, milk and vanilla extract.
As complicated as it might sound from the ingredients list, kokiyòl is a straightforward pastry and can be made in less than an hour. It is a uniquely Haitian sweet treat woven into the history of Haitian desserts, predating the introduction of traditional ovens and baking in Haiti.
Kokiyòl is less sweet than many Western-style donuts and is the perfect dessert for holiday dinners. They can be enjoyed with a warm or cold beverage such as milk, hot chocolate or tea. Check out the full recipe on Love for Haitian Food.
Like this:
Loading…
Related
