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Haiti: Vegetarian Cuisine and Recipes

Updated on February 5, 2020

Haiti: Vegetarian Cuisine and Recipes

'Haitian cuisine is Creole cuisine, a mixture of French, African, Spanish and indigenous cooking methods, ingredients and dishes. Rice and beans (dire ak pwa) are a staple. Fiery Scotch bonnet peppers lend their punch to many dishes, and to pikliz, a popular pickled vegetable condiment.'

[via Haitian Recipes and the Cooking of Haiti | Whats4Eats]

These recipes all happen to be vegetarian friendly, as well.

Life in Haiti


Black-eyed pea fritters


1 lb malanga

1 cup black eyed peas (not dried)

1 tsp salt to taste

1 tsp black pepper to taste

1 scallion

1 shallot or 1/2 onion

1 garlic clove

1/4 green bell pepper

1 scotch pepper

1 egg beaten

1 tbsp flour

1/2 tsp baking powder

2 cups oil


1. Grate the malanga to make 2 cups. In a blender, mix the black eyed peas, 1/2 cup water, salt, black pepper, scallion, shallot or onion, garlic, green bell pepper, and scotch bonnet pepper until it's the same consistency of the grated malanga.

2. In a bowl, mix the malanga with the black eye pea mixture. Mix in the beaten egg. Mix the flour and baking powder until you get a nice consistency. . Heat the oil on high heat until very hot. Drop in a tablespoonful of the mixture in the hot oil.

3. Do not turn to the other side until the fritter is very dark brown.

4. Scoop out any extra mix that breaks away from the batter in the hot oil, so it does not clutter or burn the oil. Drain on a paper towel.

[recipe source]

A Taste of Haiti

Taste of Haiti (Hippocrene Cookbook Library)
Taste of Haiti (Hippocrene Cookbook Library)
This is the first Haitian cookbook on the North American market! With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavor-enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 traditional Haitian recipes, including traditional holiday foods and the author's favorite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French. Complete with b/w photos and illustrations.

Salad Zaboka

Avocado salad


2 avocados, peeled and cut into 1 inch pieces

1 sweet onion, minced

dash of salt

dash of black pepper

juice of 1/2 lime

1 t olive oil


Mix avocados and onion. Add salt, black pepper, lime and olive oil. Mix and serve.

recipe source

Soup Joumou

Vegetarian Version of Haitian Pumpkin Squash Soup

Haitian households celebrate their country's Independence Day with bowls of this comforting soup. The national holiday falls on New Year's Day, when Haitians walk from house to house to pay friends and family the first visits of the New Year. Although this is a vegetarian version, add small cubes of browned beef stew meat along with the pumpkin, if you like. Simply remove and then return them to the pot just as you do the hot peppers. This recipe was inspired by Norzina, a lumber and charcoal vendor and microcredit client of Fonkoze, Whole Planet Foundation's implementing partner in Haiti.


2 pounds (1-inch) chunks seeded, peeled butternut squash or pumpkin (about 7 cups)

10 cups water, plus more if needed

Salt and pepper to taste

2 jalapeño or serrano peppers

10 whole cloves

4 carrots, peeled and sliced

2 turnips, peeled and cut into (1/2-inch) chunks

1/2 small head green cabbage, cored and roughly chopped

1/2 teaspoon ground nutmeg

3 tablespoons lemon juice

1/4 pound vermicelli or capellini

1/4 cup chopped parsley


Put squash, water, salt and pepper into a large pot. Stud peppers with cloves by pushing them halfway into the flesh, then add peppers to pot, cover and bring to a boil. Reduce heat to medium low, cover and simmer until squash is very tender, 15 to 20 minutes. Transfer peppers to a small bowl and set aside.

Working in batches, purée remaining contents of pot in a blender or food processor until smooth, taking care as it will be very hot. Return pureed squash mixture to the pot along with peppers. Add carrots, turnips, cabbage, nutmeg, lemon juice, salt and pepper, cover and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in vermicelli and parsley, cover again and simmer gently until pasta is tender and soup is thickened, about 10 minutes more. Because the texture of squash and pumpkins can vary, thin the finished soup with a bit more water, if desired.

recipe source

Banan Peze - Fried plantains


1/2 cup vegetable oil or corn oil

2 medium sized green plantains, peeled

1 tablespoon seasoning salt

1 tablespoon vinegar

1/2 cup water


1. In a 12" skillet, heat oil over moderate heat until light haze forms.

2. Slice the plantains crosswise into 1/2" thick slices. (About 5 pieces each).

3. In a small bowl, add remaining ingredients and set aside.

4. Add as many slices as you can, without crowding and brown about 2 minutes on each side.

5. As they crown, transfer them to paper towels to drain.

6. On a chopping board, using a broad solid (not slotted) spatula or you can use your palm with paper towels or buy a tostonera(a plantain smasher); press each slice into a flat round about 1/4" thick and 2" wide in diameter.

7. Soak flattened plaintains in water mixture and place in oil on medium heat.

8. Heat the oil and fry the rounds again for about 1 minute on each side, until crispy and golden brown.

9. Drain on paper towels.

10. Season with salt and serve.

recipe source

Diri ak Pwa

Red beans and rice


1/4 cup butter

1 onion, finely chopped

1 bell pepper, finely chopped

3 garlic cloves, minced

1/2 cup tomato sauce

2 cups red kidney beans, cooked (canned okay, drain first)

1 teaspoon thyme

2 teaspoons oregano

1 bay leaf

1 cup long-grain white rice

1 3/4 cups water (or stock)

scotch bonnet pepper (or Tabasco chipotle sauce to taste)


1. Heat the butter in a large saucepan over medium heat. Add the onion and bell pepper; sauté until the onion is translucent. Add the garlic and sauté for another 1-2 minutes. Add tomato sauce, beans, herbs, and scotch bonnet (if using). Simmer for 5-10 minutes to meld flavors.

2. Stir in the rice, stock or water, and salt and pepper to taste. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15-18 minutes.

3. Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.

recipe source

Haitian Potato Salad


4 potatoes, peeled and cubed

1 carrot, peeled and minced

2 1/4 teaspoons salt

1 small beet

2 eggs

1/2 cup sweet peas

1/2 onion, minced

1/3 cup red bell pepper diced

1/3 cup red bell pepper diced

2 tablespoons mayonnaise

1/4 teaspoon black pepper


1. Boil potatoes and carrot in water with 1 teaspoon salt for 10 minutes or until tender.

2. Boil beet separately in water with 1 teaspoon salt until tender, then peel and mince.Boil eggs separately in water with 1/4 teaspoon salt until hard.

3. In a bowl, place cubed potatoes, minced beet, sweet peas, carrots, onion, red and green bell peppers and mix with mayonnaise. Add black pepper.

recipe source


Haitian spicy pickled vegetables

Every Haitian home has a jar of pikliz on hand. Cabbage, carrots, chiles and other vegetables are soaked in vinegar to make a relish similar to American chow-chow or Italian giardiniera. The crunchy salad is served as a side dish at Haitian meals. Flavored vinegar from pikliz is often used in marinades or to give dishes a spicy-sour punch.


1/2 head Cabbage, shredded

2 Carrots, peeled and chopped into small pieces or grated

1 Onion, thinly sliced

2-6 Scotch bonnet peppers

4-6 Garlic cloves

2 t Salt

8-10 Peppercorns

3 cups White or cane vinegar


1. Add all of the ingredients to a large bowl and toss well to mix. Place all of the vegetables into a clean 2-quart glass jar. Pour in enough vinegar to cover the vegetables, tamping them down to remove any air bubbles.

2. Store the pikliz in the refrigerator for at least 24 hours before serving. It will keep in the refrigerator for a month or two.

recipe source

Haitian Cake


2 sticks of butter

2 cups of flour

1 cup of sugar

5 eggs, at room temperature

1 tsp baking powder

Pinch of salt

1 tbsp of vanilla extract

3/4 cup milk (boil a cup of milk with several sticks of cinnamon and let reduce to 3/4 cup, and let cool, and discard the cinnamon sticks)


1. Preheat the oven to 325 degrees F. Grease two 8 1/2 round pans.

2. In an electric mixer, cream the butter and sugar. Mix until the mixture is light, fluffy and smooth. Add the eggs, one at a time, beating well after each egg.

3. In a mixing bowl, combine the remaining 2 cups of flour, baking powder and salt. With the machine running, add 1/4 cup of the flour mixture at a time, gradually add milk. Mix well. Pour the filling into the prepared pan.

4. Bake for about 50 minutes, or until the center is firm. Remove from the oven and cool on a wire rack for 30 minutes. Use any flavor of icing.

recipe source

Diri Olé

Rice pudding


4 cups Milk

1/2 cup Short-grain rice

1 Cinnamon stick

2 strips Orange or lemon peel

pinch Salt

1/4 cup Raisins

1/2 cup Sugar

2 tablespoons Butter

1 teaspoon Vanilla


Place the milk, rice, cinnamon stick, orange or lemon peel and salt in a medium saucepan and bring to a boil over medium heat!. Immediately reduce heat to very low and simmer, stirring often and scraping bottom, for about 45 minutes!.

Add the raisins and sugar and simmer for another 15 minutes!. Stir often to keep from sticking to the bottom of the pot!.

Remove from heat and stir in the butter and vanilla!. Adjust sugar to taste and serve hot or cold, sprinkling the top with some ground cinnamon!

recipe source

Labouyi Bannann

Banana cream Beverage


lime rind.

1 ripe banana

1 green plantain

3 cinnamon sticks

2 whole anise stars

-pinch of grated nutmeg

1/4 teaspoon of vanilla extract

1/2 cup of white or brown sugar

1 (12 or 14 oz.) can coconut milk

-or 1 cup milk 1 (12 ounce) can

-or 1/2 inch whole evaporated milk

1/2 teaspoon grated lime rind,


First peel the plantain and cut into 1/2

inch slices. In a blender, puree plantain

pieces, add 2 cups water, and ripe banana

Or you may also grate the plantain, mash

the banana then mix both with 2 cups of

water to get a puree.

Add the plantain puree into a saucepan and

bring to a boil on low heat. Finally, add

the coconut milk, evaporated milk, vanilla

extract, nutmeg, sugar, lime rind and the

anise stars.

Finally for 15 to 20 minutes cook stirring

occasionally so that it does not stick to

the bottom of the pot. The Consistency of

the Labouyi Bannann should be like oatmeal.

Haitian Food for Solidarity

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    • profile image


      3 months ago

      Love your blog. A big fan of Haitian cuisine

    • profile image


      10 months ago

      My wife is from Haiti went to haiti2 years ago the people the food was the best these people are so carins so giving I loved it there can't wait to go again

    • profile image


      7 years ago

      @anonymous: In Mauritius Lalo is Ladies finger or Gombos

    • compugraphd profile image


      8 years ago


      What is malanga? I don't know if I'll try anything specific here, but I usually read recipes for ideas -- I'm a fusion vegan.....

    • Alfiesgirl LM profile image

      Alfiesgirl LM 

      8 years ago

      @Alfiesgirl LM: Hmmm...seems I have been talking to myself again...I AM Alfiesgirl so that makes you...???

    • Alfiesgirl LM profile image

      Alfiesgirl LM 

      8 years ago

      @rosytaylor: Hi! Thank you for visiting and commenting on this lens for Haiti of mine...apologies for my late replyx Love Today x

    • Alfiesgirl LM profile image

      Alfiesgirl LM 

      8 years ago

      @clouda9 lm: Hi Clouda9, apologies for replying sooner but better late than never huh!. Thank you for blessing this lens with SWAH...maybe if I understood the meaning of SWAH I would know how to thank you properly hehe x Love Today x

    • Alfiesgirl LM profile image

      Alfiesgirl LM 

      8 years ago

      @anonymous: Hi, thank you for visiting my Haitian lens today. Translated into English " Lalo " are " Jute Leaves ". Brightest Blessings & Love Today x

    • profile image


      8 years ago

      Does anyone knows what's the English translation for " LALO" like in rice with lalo?

    • profile image


      8 years ago

      I will be going to Haiti next week!

    • profile image


      8 years ago

      Oh, I really must try that Haitian Pumpkin Squash Soup, sounds delicious.

    • profile image


      8 years ago

      This is wonderful! My parents are Haitian, and I honestly could see my mothers cooking here. You did a great job! Keep up the good work and thank you for the aid.

    • profile image


      9 years ago

      Nice lens, thank you.

    • profile image


      9 years ago

      Hi! This is an amazing and Awesome lens and very informative too. Nicely done, Keep up your great work!

    • profile image

      clouda9 lm 

      9 years ago

      Delish recipes...the avocado salad has captured my attention :) My Angel Blessing today is SWAH :)

    • profile image


      9 years ago

      these recipes are common in other cultures with other names.

    • Yourshowman LM profile image

      Yourshowman LM 

      9 years ago

      Nice recipe.

    • ShariBerry profile image

      Sharon Berry 

      10 years ago from Michigan

      I had an aunt who made the best rice pudding but never had the opportunity to get her recipe, the one on this lens sounds great. Thanks for all of your support for the Haitian people, I hope this lens raises lots of money for these people. We sponsor a little boy from Haiti and I know they need all the help we can give.

    • profile image


      10 years ago

      Interesting and tasty looking recipes. Welcome to

    • SoyCandleLover profile image

      Beth Webster-Duerr 

      10 years ago from Henrietta, New York

      The banana cream sounds marvelous. Wonderful lens and I hope it helps raise a lot of money for the Haitian cause.

    • KimGiancaterino profile image


      10 years ago

      These recipes look pretty good, and I only cook vegetarian. I hope your lens raises lots of money to help the people of Haiti.

    • SheGetsCreative profile image

      Angela F 

      10 years ago from Seattle, WA

      What a great way to combine a charity lens with the recipes of Haiti. I've had the potato salad and Salad Zaboka -- both are wonderful.

    • verymary profile image


      10 years ago from Chicago area

      Lovely assortment here, with the potato salad in particular reminding me of warmer days to come. Awesome charity lens.

    • profile image


      10 years ago

      These do look really good! Thanks for creating this lens.

    • Holley Web profile image

      Holley Web 

      10 years ago

      Heather, I always love that your heart is in the right place. This is a wonderful collection of recipes. My favorite is Banan Peze.. oh yeah! A wonderful lens for a great cause. Thank you!

    • oztoo lm profile image

      oztoo lm 

      10 years ago

      Interesting recipes and a great lens for charity too.5*

    • Alfiesgirl LM profile image

      Alfiesgirl LM 

      10 years ago

      I have also made my food lens about this subject so had to come straight here for a look at yours to make sure they arnt too similar, yes we have a few recipes the same as each other but apart from that we are ok phewww lol. Great minds do indeed think alike. A very nice lens you've put together here...regard alfiesgirl (Tina)

    • profile image


      10 years ago

      Fantastic lens! I admit that I was a bit afraid of what I might find here in terms of Haitian recipes...but all the ones that you have listed look pretty tasty! I am even thinking about trying a few. You have accomplished creating a great lens, and you are helping raise awareness of a worthy charity to boot...job well done!

    • profile image


      10 years ago

      Amazing as always! I love your creativity and ideas to use something as simple as food to raise money for Haiti. Beautiful work, -rolling to my Echelon House lens.

    • profile image

      Leanne Chesser 

      10 years ago

      What an awesome and caring idea to feature recipes from Haiti and help the Haitian people at the same time.

    • RhondaAlbom profile image

      Rhonda Albom 

      10 years ago from New Zealand

      Interesting recipes and mix of ingredients. Nice to see the charity information too.

    • TreasuresBrenda profile image

      Treasures By Brenda 

      10 years ago from Canada

      Nicely done!

    • seashell2 profile image


      10 years ago

      Wonderful variety of Haitian recipes! Great work!

    • profile image


      10 years ago

      Nice selection of recipes from Haiti. Having our version of red beans and rice this evening.

    • SandyMertens profile image

      Sandy Mertens 

      10 years ago from Frozen Tundra

      Great lens.


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