Diri ak djon djon is Haitian Creole for rice with mushrooms, is a native dish of Haiti. It is essentially a meal consisting of rice and edible black mushrooms called "djon djon". The meal is more common in the northern region of the country and therefore can be considered a regional delicacy.
Callaloo is widely known throughout the Caribbean like Haiti and has a distinctively Caribbean origin, created by enslaved Africans using ideas of the indigenous people along with both African and indigenous plants.
An Haitian delicacy, these are pastries filled with beef inside, but the filling can be replaced by chicken, vegetable mix or any other type of your liking.
For many Haitians, cornmeal is another staple of Haitian cuisine that is eaten just like rice. This basic Mayi Moulen (Mayi Moulin) recipe is great as is or with sos pwà or smoked herring.
A refreshing non-alcoholic concoction that has many virtues. In times of great heat the mauby is a very pleasant drink that is found all over the Caribbean.
Grillot (or griot) is a substantial and delicious dish, apart from being one of the most popular in Haiti. It is always served at parties and family gatherings.
Diri kolé ak pwa is the national rice in Haiti. Rice and beans became an everyday staple for Haitians during slavery when these grains were two of the few items fed to the slaves by their owners.
