3 dishes people actually cook in Haiti: what they are, how long they take, and what you need to buy.
What can you cook from Haiti? 3 traditional Haiti dishes, from Soup joumou (170 min, the quickest) to Diri kole (830 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Haiti on the map. Drag to spin the planet.
Haitian rice cooked in the dark broth of its own red beans and seasoned with epis, so every grain takes the colour of the beans.
Haitian pork marinated in sour orange and epis, braised in that marinade until it gives way, then deep-fried so the outside cracks.
The squash soup enslaved Haitians were forbidden to eat, cooked every January 1st to mark independence.
Copper documents three dishes from Haiti: Diri kole, Griot and Soup joumou. Scotch bonnet pepper and epis each appear in more than one recipe. All three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 23 different ingredients.
The three recipes need 23 ingredients between them, of which 6 are shared by more than one dish. Epis and whole cloves the hardest to find: of the 586 dishes in Copper's atlas, 2 use epis and 2 use whole cloves. Every ingredient list on this page is complete, with quantities, and free to read.
Soup joumou is the quickest at 170 minutes. Diri kole is the longest at 830 minutes, most of it unattended. The median is 825 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Haiti here is rated easy, but every one has the full method written out step by step, free to read. Soup joumou is the shortest way in.
Haiti is part of Caribbean.
Countries close to Haiti on the globe — and close on the plate.
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