Haitian Recipes

These are recipes that are used at God's Littlest Angels on a regular basis. Once the children arrive in their "forever" homes with their adoptive families, they sometimes cry for Haitian food. Hopefully, some of these recipes will help their adjustment be smoother to their new country and their new home.


Easy Rice and BeansHaitian Rice and Beans


  • 4 teaspoons of oil (20 ml)  
  • 1 to 2 cups of red beans
  • (depending on whether you like a lot of beans or not)
  • 1 small onion chopped
  • 1 chicken bouillon cube
  • 1 clove of garlic
  • 1 leek
  • 2 cups of white rice
  • 4 cups of water (960 ml)
  • 2 teaspoons of salt
  • (add more if needed. Taste the water and see if it's salty enough.)
  • 2Tablespoon of tomato paste (30 ml)
  • Parsley and Thyme, take a few sprigs of each and tie together and put into water


In a 2 quart saucepan, heat oil, add red beans, tomato pasteandonion, and cook for 2 to 3 minutes. Pestle and mortar (or press) garlic and leek together with 1/2 tsp of salt, add to hot oil.Cook 1 minute more. Add 4 cups of water, rice, bouillon cube, and salt and bring to a boil. Add the rice and tomato paste. Bring to full boil again and stir and cook for 5 minutes. Decrease heat so rice is just simmering, cover with tight lid andsimmer for 20 minutes or until tender. Do not stir until the end of the process. Fluff rice with fork. Serve covered with red Creole Chicken Sauce.

Creole Chicken Sauce

Ingredients Rice and Beans with Chicken Sauce

4 chicken breasts
2 large tablespoons of tomato paste
4 cups of chicken broth
2 large chicken bouillon cubes
1 onion
1 green pepper
Thyme & Parsley tied together in a little bunch
2 cloves of garlic
1 leek
1 tsp of salt
1 hot pepper for taste (take out before serving)


Cover chicken with about 6 cups of water, 2 bouillon cubes, and cook. Save broth for sauce. Pestle and mortar 2 or 3 garlic cloves, 1 small leek, and 1 tsp salt. Take1/2 cup of of the broth and put into sauce pan and bring to a boil, add garlic/leek mixture and green pepper, cook 3 minutes, add tomato paste and cook for 3 to 5 minutes. Don't burn. Add 3 1/2 cups of chicken broth, parsley and thyme and hot pepper. Bring to boil and cook for 30 to 45 minutes until it starts to boil down a little bit and becomes less watery looking. Spoon over the rice. (The staff uses oil most of the time to fry the garlic mixture, but I prefer less oil and use the broth instead.)

Rice and Beans with Coconut Milk

This is the way most Haitians like it!


  • 2 cups of rice
  • 1 cup of dried black beans
  • 1 can of coconut milk
  • 5 cups of water
  • A pinch of garlic powder
  • Salt (if desired)1
  • Maggi (or Seasoning)
  • Diced green peepper
  • 2 tablespoons of oil

Directions for the Beans

Wash and drain dried beans and place in a medium pot. Add water and let them boil on high. Check beans from time to time for tenderness. Usually, it takes about 35 to 45 minutes, depending on the kind of beans that is used.  You can do like I do and just use canned pinto/red beans and then it's super easy!

Once cooked, drain the beans and keep 1 1/2 cup of the boiled water aside for the rice cooking.

Directions for the Rice

Heat the oil in a pan; then add the green onions and cooked beans. Cover for 2 minutes; Then add the salt and coconut milk. Reduce heat to medium and keep on stirring.

Add boiled-bean water (that you kept aside!) Add chicken bouillon, garlic powder and green peeper. Add a bit of salt, if needed. Increase the heat slightly and let content boil covered.

Uncover and add the rice. Stir everything as the water reduces, also reduce the heat

When water is absorbed/cooked then cover and simmer for 35 minutes.

Haitian PIKLIZHaitian Coleslaw called Pikliz

(A twist to your coleslaw! Hot and Spicy!) 


  • 1 small white cabbage
  • 3 carrots
  • 1 onion
  • 1 or 2 bonnet hot pepper for mild or 4 for HOT!  If you can't find Bonnet Peppers, you can substitute Habanero Peppers (remove seeds or it may be too hot!)
  • 3 Shallots
  • Green pepper
  • White vinegar enough to cover
  • 2 tablespoons lemon juice or lime juice
  • 1 cube chicken bouillon 
  • Seasoning to taste (salt and pepper)


Peel the carrots. Wash all ingredients and dry them. Cut into julienne cuts. (Our staff grates them)
Add vinegar, lemon juice, bouillon cube, and seasoning. Mix well and taste.
(Avoid water in preparation)

Good with rice, fried plantains, and even on sandwiches!

Mais Moulin (Corn Meal)Haitian Corn Meal


The Kids at GLA really like this with bean sauce on top!

  • 1 cup corn meal (fine ground not coarse)
  • 4 cups water 
  • 1 minced garlic clove
  • 1/2 finely chopped onion
  • 1 tsp. thyme
  • 1 tsp parsley
  • 1 tbs. oil
  • salt
  • black pepper
  • hot pepper to taste (You can add a hot pepper grated or just add Tabasco sauce which is what we do at GLA)


Add water into medium pot and bring to a boil. Sauté garlic and onion in oil in medium pot.  Add water into pot and bring to boil. Combine remaining ingredients in pot. Stir mixture repeatedly to avoid clumps.

Sos Pwa (Bean Sauce)


Haitian Bean Sauce over Corn Meal.

  • 2 cups dried red beans, rinsed
  • 3 scallions 
  • 1 tbsp parsley
  • 2 shallots
  • 2 quarts water
  • 2 chopped cloves of garlic
  • 4 cubes of chicken bouillon
  • Salt, black and hot pepper to taste 


Combine scallions, parsley, shallots, and hot peppers to form a paste.

Heat oil over medium heat and add seasoning paste, beans, and scallions. Add water, parsley, and bring to boil.  Cover and simmer for 2 hours, or until beans are tender.  Blend beans and juice in an electric blender or force through a strainer.  Return sauce to low heat and season to taste. 

Soup Joumou
(Haitian Pumpkin Soup)Haitian Pumpkin Soup


  • 1 lb fresh pumpkin/12 oz frozen or canned 
  • 8 cups water
  • 1 lb cubed stew meat/turkey parts
  • salt to taste
  • ½ tsp black pepper
  • 4 garlic cloves, crushed
  • 1 lb soup bones (optional)
  • 1 spring fresh thyme/1 tsp dried thyme
  • 2 whole cloves
  • 1 celery stalk, chopped
  • 1 large onion, chopped
  • 2 potatoes, cubed
  • ¼ small cabbage, coarsely chopped
  • 1 turnip, diced (optional)
  • 2 carrots, sliced
  • 1 tbsp chopped parsley
  • 1 scotch bonnet/hot pepper (optional)
  • ¼ lb spaghetti, broken in pieces
  • 1 tbsp lime juice


Peel and coarsely chop fresh pumpkin. Add to large pot along with water, meat/turkey, salt pepper, garlic, thyme, cloves, bones, celery and onion. Bring to a boil; lower heat, cover and simmer about one hour or until meat is tender.  Remove pumpkin with a little of the broth and puree in the blender.  Return fresh pumpkin to pot and add potatoes, cabbage, turnip, carrots, parsley and hot pepper (be careful not to break the skin of the pepper, as it is very hot).  Bring to a boil, lower heat & simmer until the vegetables are almost done. If using frozen or canned pumpkin, add at this time. Add the spaghetti and lime juice.  Bring to a boil again and cook until spaghetti is done, about 10 min.  Remove pepper and stir to blend ingredients.  Adjust seasoning to taste.  For a festive touch, serve inside the empty pumpkin shell.

Historical Information:

During the fight for Haitian Independence in the early 1800's,  the French forces would not allow the slaves to eat pumpkin soup because it was considered too sophisticated a delicacy for the slaves’ pedestrian palates. So, when Jean-Jacques Dessalines declared Haiti a free republic in January of 1804 (making them the world’s first black-led free republic), pumpkin soup became a symbol of Haitian freedom from oppression. Now, every year Haitians make this delicious Pumpkin soup recipe in January in celebration of Haitian Independence Day! 

No two Haitian cooks make their soup the same and when they go to visit family and friends on the first day of January, they take a little soup with them and share it with their friends who puts the soup in the pot with their own soup and which makes the soup become a very blended and wonderful tasting treat!

Labouyi  (Hot Creamy Haitian Cereal)-Haitian Hot and Creamy Breakfast Cereal.


1 ¾ cups water
1 ¼ cups cold milk
12 Tbsp sugar
½ cup labouyi flour (banana flour, carrot flour, very fine ground corn meal)
½ tsp cinnamon
¼ tsp Haitian vanilla
1 Lime peel
½ tsp of salt

Tbsp=Tablespoon tsp=Teaspoon


Bring water to a boil, add line peel, sugar, and cinnamon, and salt.  Stir until dissolved.
In separate bowl combine labouyi flour & cold milk. Whisk until there are no lumps. Slowly stir this mixture into the boiling water. Bring back to a boil to thicken, continuing to stir. Remove from heat and add vanilla. Should make about 4 cups, or two big size Haitian bowls of cereal.


Haitian Spaghetti with Hot DogsHaitian Spaghetti


  • 1lb Spaghetti
  • 3 tablespoons Olive Oil
  • 3 tablespoons Tomato Paste
  • 1 tablespoon Garlic (chopped)
  • 1 cup White Onion (sliced)
  • 1 teaspoon Thyme (fresh, leaves only, can use dried)
  • 5 Chicken hot dogs (can use tuna or cooked ground beef, if you prefer)
  • 1  1/2 tablespoon Chicken Bouillon Powder or 1 Cube
  • Salt to taste
  • 1  1/2 cups Reserved Pasta Water
  • Ground Black Pepper (to taste)
  • Crushed Red Pepper (to taste-optional)


Boil pasta according to package. Reserve 1 1/2 cups of the pasta water for later use.

In a heavy large saucepan, heat oil and add tomato sauce or ketchup. (if using ketchup add 1 additional tablespoon)  Cook tomato paste for 3 - 4 minutes while stirring occasionally.  Add garlic, onion, thyme and sausage and cook for 4 minutes while stirring to blend. Add chicken bouillon and stir.  Add pasta and stir to blend while gradually adding the pasta water.  Lower heat and cover and cook for another 4-5 minutes.  Add crushed red pepper if using.  Season with salt and pepper to taste.

Serve hot.

Patisserie Style Haitian Patés  (Meat Pies)

These are the kind of Patés you will find in one of the patisseries in the cities.  French style patesThese are based on French recipes.  These patés are airy and flaky and melt in your mouth. 



  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 garlic clove, minced
  • 1 medium shallot, diced
  • 1 tsp. lime juice
  • 1 tsp. Adobo seasoning salt
  • 1/2 scotch bonnet pepper, chopped or 1 Habenero pepper
  • 1/4 tsp. thyme
  • 1/4 tsp. rosemary
  • 1 tbsp. tomato paste
  • 2 tsp. olive oil


  • 2 cups of all-purpose flour
  • 1 tsp. salt
  • 1 cup water
  • 1 cup shortening or substitute with 1/2 cup of shortening and 1/2 butter mixed together


Combine salt water and flour in a large bowl. Mix well using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky. Roll the pastry into a ball. Pack it up in a plastic wrap. Set aside for 15 minutes.

Over medium heat, heat oil in a skillet or saucepan. Add onions, garlic, shallot, peppers and seasoning mixture. Stir-fry for 1 minute until softened. Add the meat and simmer with water until meat is tender and water is absorbed. Add tomato paste and stir well until medium brown.

On a clean surface area, dust with flour generously to prevent dough from sticking. Using a rolling pin, flatten the dough and stretch in a rectangular circle. Roll dough until 1/8 inch thick. Spread the shortening mix generously.

Fold in the flaps to cover over coated areas. Sprinkle the dough with flour and roll out evenly. Form into a ball and set aside for 15 minutes.

Repeat the steps to flatten and fold the dough. Wrap the dough ball in plastic and let refrigerate overnight.

Preheat oven at 375° and prepare to bring out the dough. Unwrap dough and roll out evenly. Divide into disc like shapes. Roll disc dough, as thin as possible. Place disc dough in the palm of your hands and extend pieces with fingers. Add filling. Fold dough and seal edges. Bake at 300° until golden brown. Serve warm. 

Beet Salad/Salad Betrav

Haitian Beet Salad/Salad Betrav


1 dozen beets, peeled

6 potatoes, peeled

2 carrots, peeled

1 onion, finely chopped

1 bell pepper, finely chopped

1 cube chicken bouillon

1 TBL white vinegar

1 cup mayonnaise

Salt and Pepper to taste


Boil the beets, potatoes, carrots together until soft when tested with a fork.  Finely chop the onion and bell pepper. Remove the beets, potatoes, and carrots from the water.  When they have cooled, chop the beets, potatoes, and carrots into into small squares.  Crush the bouillon cube and add to the beet mixture.  Add vinegar and mayonnaise.  Salt and pepper to taste.  You want the salad to be moist but not runny.  So adjust the mayonnaise to make it look like the photo.  We make this to feed 70 people so our recipe is quite a bit larger than this one!  The kids love this salad!

Dous Beniyè (Sweet Fritters)


  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup pure fruit puree (well-ripened bananas, mango, apricot, or peach)
  • 1/4 cup milk
  • 1/2 cup sugar
  • vegetable oil for frying
  • granulated or powdered sugar for dusting


Mix flour, baking soda, and salt, set aside.  In a large bowl, mix the mashed fruit with the milk, add the sugar and beat until smooth. Beat the flour mixture into the fruit mixture until smooth.

Heat the oil over medium high setting and drop the batter by 1/2 Tablespoons into hot oil.  Do not overload.  Fry until golden, about 1 minute each side.  Use a slotted spoon to remove from the pan.  Place on paper towels to drain.

Sprinkle with granulated or powdered sugar and serve!

These are GREAT and we love them.  They make a nice snack.  We made ours banana fritters.