Although Haitians families have spread to many parts of the world one thing that still solidifies them and unites them is food. There are different types of Haitian cookery. In restaurants you will find some traditional dishes. Others are more common to certain areas geographically. While other recipes hold special meaning for Haitians.

The traditional squash soup or Soup Joumou that many Haitians make for New Year’s has historical significance for many families. This soup is a dish that is associated with the freedom of the nation, the first black nation to gain its independence as a colony. Although there are many variations of the soup there is the common thread that the soup have yellow squash in it. The yellow squash was a delicacy for the French colonist and the slaves were not allowed to eat it.

Many recipes are adapted according to family customs. Dishes that are common to Haiti vary from household to household. As Haitian identity is in transition so are its foods although there are still some mainstream recipes that remain predominantly the same. Although the dishes remain overall basic and traditional, the names may vary. The Haitian language, patois, or dialect is in a state of flux. The dialect is being learned around the world, but many Haitians are not familiar with the written language and struggle to write the Haitian Creole language.

One traditional recipe that many are familiar with is Griot a fried pork dish. The pork is often cooked with many spices and may be hot to medium hot. Another common dish that is often quite expensive to produce is Lanbis or conch. As the island is bordered by the Caribbean Sea many of their dishes are influenced by seafood. This dish if cooked properly can be a delight, but if the conch is not cooked well it can be tough and chewy and hard to swallow.

Haitian cooking has many similar influences to its Hispanic neighbors. Many Haitian recipes include beans. There are numerous recipes of rice and beans that are traditionally Haitian. The more common ones are called Diri Cole ak Pwa. This is generally cooked with red beans, but can vary according to custom. As a side dish it is normally cooked from dried beans.

Another common dish that is well known for its originality is Diri ak DjonDjon. This dish is often served and raved about. This rice dish includes shrimp, rice, Djondjon (a black mushroom which gives the rice its original flavor and color), peas or Lima beans and many other spice.

Plantains or green bananas are served at many meals. Just as there are many islands that customarily serve fried bananas in Haiti it is also common. Nevertheless, There are a variety of ways that the plantain is used in Haiti. It can be fried, boiled, pureed and roasted for varying flavors. It is a common staple that is a regular part of the Haitian diet. Vegetables such as eggplant, green beans, spinach, and watercress are other common foods that are used in many Haitian recipes.

There are various meals and delicacies that dot the diet of the common people. Mais Moulin that is sometimes called Mais Moulu is just plain cornmeal. This nutritious food is sometimes looked down on by many Haitians as poor people’s food. As far as nutritional value it is one of the best in the Haitian diet. It is often cooked with a variety of beans which makes it a complete protein and very nutritious. Many grains such as millet and wheat are also cooked with beans.

Dried fish such as cod, anchovies and many others also are included in many recipes. As can be seen Haitian cooking is versatile and varied. Many Haitian families continue to carry these traditional recipes with them and keep them bound together wherever they may be.