A delicious Haitian specialty prepared with conch or lobster, slowly simmered in a sauce seasoned with Creole spices. A dish rich in seafood flavors, tender and fragrant.

Marinated and fried for a long time, crispy on the outside, juicy on the inside. Often served at large celebrations and weddings, tasso is a mainstay of Haitian cuisine.

A comforting dish inspired by rural Haitian traditions, combining stewed meats, local roots, plantains, and a flour roll.

A classic of Haitian tables, this dish combines "glued ground corn" (polenta) with fish in a spicy sauce.

Between land and sea, this dish combines corn or rice with Creole beans and spicy fish. A staple of everyday meals, it reflects the fusion of African and Caribbean influences in Creole cuisine.

Turkey, often a favorite at Haitian festivals, is served here fried or stewed in sauce. It's an essential part of Christmas or Independence Day meals, a reminder of post-revolutionary feasts.

A refined dish that combines the sweetness of a pink sauce with the liveliness of Haitian spices. This dish recalls the cultural exchanges between Haiti and the Creole cuisines of the French Antilles.

A classic of Haitian daily life featuring "poul di," a farm-raised chicken boiled for a long time and topped with homemade sauce.

Simmered jute leaves with rice and pea purée. A staple of the Artibonite region, it embodies the deep connection between terroir, local identity, and food traditions.

A stew of vegetables (carrots, mirlitons, spinach, cabbage, green papaya, eggplant) and long-simmered meats, served with rice or sticky rice, which embodies the soul of the Haitian family meal.