By Marie-Antoinette Issa.
When most Australians think of Caribbean cuisine, Jamaican jerk chicken or Cuban sandwiches are among the first bites that come to mind. However, there’s another island nation whose culinary culture deserves a spot on your foodie bucket list - and that’s Haiti.
Tucked into the western half of the island of Hispaniola, Haiti is a country bursting with bold flavours, soulful spices and vibrant dishes steeped in history and passed down through generations - a reflection of the country’s resilience, creativity and cultural richness.
It’s a cuisine that deserves far more attention than it gets, especially in Australia where it’s still a rare find. So, consider this your crash course into one of the most delicious and underrated cuisines in the world.
From crispy fried pork to earthy mushroom rice, here’s your introduction to Haitian food - featuring 10 iconic dishes that capture the heart, history and heat of this Caribbean kitchen.
Griot – Crispy, Juicy Fried Pork
Considered the unofficial national dish of Haiti, griot (pronounced gree-oh) is the definition of comfort food. It begins with cubes of pork shoulder marinated in a citrusy mix of sour orange, garlic, chilli and herbs. The meat is then slow-cooked until tender and finally fried until it’s golden and crisp on the outside but melt-in-your-mouth soft inside.
Served with fried plantains and a side of pikliz, griot is the star of family gatherings, celebrations and Sunday lunches across the island.
Tassot – Beef with a Bold Bite
Think of tassot as griot’s beefy cousin. This dish also uses a marinade of citrus and spice, but instead of pork, it features thin strips of beef or goat. The meat is slowly simmered to lock in flavour before being deep-fried to crispy perfection.
Tassot is savoury and satisfyingly chewy and it pairs beautifully with diri kole (red beans and rice) or a heap of fried plantains. If you’re a fan of crispy beef rendang or slow-cooked brisket, this Haitian staple is guaranteed to win you over.
Diri ak Djon Djon – The Legendary Black Mushroom Rice
Haitians take their rice very seriously, and diri ak djon djon is proof. Made with a rare type of black mushroom native to Haiti, this dish turns an everyday bowl of rice into something truly special. The mushrooms dye the rice a striking charcoal colour and infuse it with a deep, earthy umami flavour.
It’s typically served with seafood, chicken or fried meat and it’s considered a luxury dish reserved for special occasions - a must-try if you ever want to experience Haitian cooking at its most unique.
Legim – Stew with a Story
At first glance, legim might look like a simple vegetable stew, but don’t be fooled - it’s a powerhouse of flavour and texture. Made with a medley of carrots, cabbage, eggplant, chayote, spinach and other vegetables, legim is slow-cooked with spices and sometimes enriched with meat or seafood.
The result is a rich, hearty stew that’s both deeply satisfying and wonderfully nourishing. Every Haitian family has their own version of legim and it’s one of those dishes that tastes like home.
Soup Joumou – The Freedom Soup
If there’s one dish that embodies Haitian history, it’s soup joumou. Once reserved only for French colonists during the colonial era, this pumpkin-based soup became a powerful symbol of freedom when enslaved Haitians gained independence in 1804.
Today, it’s eaten every New Year’s Day to commemorate that victory. Made with pureed squash, beef, pasta, root vegetables and spices, soup joumou is hearty, warming and full of meaning - a dish that tells a story with every spoonful.
Pikliz – Haiti’s Fiery Pickle
No Haitian meal is complete without pikliz, a fiery, tangy condiment made with shredded cabbage, carrots, Scotch bonnet peppers and vinegar. It’s similar to a spicy coleslaw but with a sharper, more intense kick.
Pikliz is used to cut through the richness of fried meat like griot or tassot, adding a zesty contrast that takes every bite to the next level. If you’re a fan of kimchi or sauerkraut, you’ll love the addictive punch pikliz brings to the table.
Banann Peze – Twice-fried Plantains
Plantains are a staple in Haitian cooking, and banann peze is one of the most beloved ways to enjoy them. Sliced green plantains are fried once, flattened with a press and then fried again until golden and crisp.
The result is a crunchy, salty, slightly sweet snack that’s dangerously addictive. Served alongside fried meat or enjoyed as a snack with a sprinkle of salt and a dollop of pikliz, banann peze is Haitian comfort food at its finest.
Marinad – Bite-Sized Street Food Magic
No Haitian food tour would be complete without marinad - light, airy fritters made from flour, water, herbs and spices and deep-fried until golden.
They’re often sold as street food or served as appetisers and their simplicity is part of their charm. Crispy on the outside and fluffy on the inside, marinad are the ultimate snack - especially when dipped into pikliz or served with a cold beer.
Pain Patate – Sweet Potato Perfection
Haitian desserts are often simple but satisfying and pain patate - a spiced sweet potato pudding - is a prime example. Made with grated sweet potato, coconut milk, sugar, cinnamon, nutmeg and raisins, it’s baked until dense and caramelised on top.
The texture is somewhere between a cake and a custard and the flavour is rich, sweet and fragrant. It’s the kind of dessert that pairs perfectly with a cup of strong coffee after a hearty meal.
Akasan – A Sweet Sip to Finish
Finally, if you’re after something comforting to drink, akasan is Haiti’s answer. This thick, creamy beverage is made with cornflour, milk, sugar, vanilla and cinnamon, resulting in a silky-smooth drink that’s both warming and indulgent. It’s often served warm for breakfast or as a nightcap and its sweet, custard-like flavour makes it a hit with kids and adults alike.
