18 Spicy Haitian Recipes Delight

Are you ready to turn up the heat in your kitchen with some vibrant Haitian flavors? Our roundup of 18 Spicy Haitian Recipes Delight is your ticket to a culinary adventure that promises to spice up your mealtime routine. From fiery stews to zesty snacks, these dishes are perfect for home cooks looking to explore bold tastes. Dive in and discover your new favorite recipe today!

Spicy Haitian Griot

Ready to turn up the heat? This Spicy Haitian Griot is a flavor-packed punch of citrus, heat, and crispy pork goodness. No fluff, just fire.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch cubes (fat cap on for extra flavor)
• 1/2 cup orange juice (freshly squeezed for brightness)
• 1/4 cup lime juice (bottled works in a pinch)
• 1/4 cup white vinegar (or apple cider vinegar for a fruity twist)
• 6 cloves garlic, minced (more if you’re a garlic fiend)
• 1 tbsp kosher salt (adjust to taste)
• 1 tbsp black pepper (freshly ground is best)
• 1 tbsp ground cloves (yes, tbsp—trust us)
• 1 scotch bonnet pepper, minced (seeds in for max heat, or sub habanero)
• 1/4 cup vegetable oil (or any neutral oil)

Instructions

1. Marinate: In a large bowl, combine pork with orange juice, lime juice, vinegar, garlic, salt, pepper, cloves, and scotch bonnet. Massage well. Cover and refrigerate for at least 4 hours, preferably overnight. Tip: The longer it marinates, the deeper the flavor.
2. Cook: In a large pot, add marinated pork and enough water to cover. Bring to a boil, then reduce to a simmer. Cook for 1.5 hours or until pork is tender. Tip: Skim off any foam for a cleaner taste.
3. Fry: Heat oil in a large skillet over medium-high. Working in batches, fry pork until all sides are crispy and golden, about 5 minutes per batch. Tip: Don’t overcrowd the pan to ensure crispiness.

Amazingly crispy outside, tender inside, with a citrusy heat that lingers. Serve with pikliz (Haitian slaw) for crunch and contrast, or atop rice to soak up all those juices.

Haitian Black Rice

Absolutely no one does comfort like Haitian Black Rice—this dish is a bold, flavorful punch to the senses.

Ingredients

• 2 cups long-grain rice (rinsed well to remove excess starch)
• 1 cup black mushrooms (soaked for 30 minutes, save the water)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, finely chopped (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best)
• 1 bell pepper, diced (any color, for crunch)
• 1 tsp thyme (dried or fresh, adjust to taste)
• 4 cups chicken broth (vegetable broth works too)
• 1 tbsp tomato paste (for depth)
• 1 scotch bonnet pepper (whole, for heat—don’t burst it!)
• Salt to taste (start with 1 tsp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and bell pepper. Sauté for 3 minutes until softened.
3. Stir in thyme and tomato paste, cooking for 1 minute to bloom flavors.
4. Add rice, stirring to coat each grain with the oil and spices.
5. Pour in chicken broth and the reserved mushroom water. Drop in the scotch bonnet pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes—no peeking!
7. Remove from heat. Let sit, covered, for 5 minutes to steam. Discard the scotch bonnet pepper.
8. Fluff rice with a fork and fold in the soaked black mushrooms.
9. Season with salt, tasting as you go. Serve hot.

This rice is a textural dream—chewy mushrooms, fluffy grains, and a subtle kick. Try it with a side of fried plantains for a sweet contrast.

Fried Plantains Haitian Style

Bold flavors meet simplicity in this Fried Plantains Haitian Style recipe. Crispy edges, soft centers, and a hint of sweetness make it irresistible.

Ingredients

• 2 ripe plantains (yellow with black spots)
• 1/4 cup vegetable oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Peel the plantains and slice them diagonally into 1/2-inch thick pieces.
2. Heat the oil in a large skillet over medium heat (350°F) until shimmering.
3. Carefully add the plantain slices to the skillet in a single layer, avoiding overcrowding.
4. Fry for 3-4 minutes on each side, or until golden brown and crispy. Tip: Adjust heat if browning too quickly.
5. Remove the plantains with a slotted spoon and drain on paper towels. Tip: Sprinkle with salt immediately for better flavor absorption.
6. For extra crispiness, press each slice gently with the back of a spoon before the second fry.
7. Return the pressed plantains to the skillet and fry for another 2 minutes on each side.
8. Transfer to a serving plate and let cool slightly before serving. Tip: Serve warm to enjoy the contrast between crispy and soft textures.

Just like that, you’ve got a plate of golden, caramelized goodness. Perfect as a side or topped with a dollop of sour cream for a twist.

Haitian Pumpkin Soup

Get ready to dive into a bowl of comfort with this vibrant Haitian Pumpkin Soup. It’s a hearty, flavor-packed dish that brings warmth to any table, no matter the season.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 lb beef stew meat, cubed
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper, whole (adjust to taste)
• 1 tsp thyme, dried
• 6 cups pumpkin, cubed (or butternut squash for a sweeter twist)
• 8 cups water
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 cup cabbage, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes.
2. Stir in onion and garlic, sauté until translucent, about 3 minutes. Tip: Don’t rush this step—it builds the flavor base.
3. Add Scotch bonnet pepper and thyme, stir for 1 minute until fragrant.
4. Pour in water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour until beef is tender.
5. Add pumpkin, potatoes, and carrots. Simmer uncovered for 20 minutes until vegetables are soft. Tip: Stir occasionally to prevent sticking.
6. Mix in cabbage and lime juice. Cook for another 5 minutes. Tip: The lime juice brightens the soup’s rich flavors.
7. Season with salt and pepper. Remove Scotch bonnet pepper before serving if less heat is desired.

This soup boasts a creamy texture with a kick of heat, balanced by the sweetness of pumpkin. Serve with a side of crusty bread for dipping, or over rice for a more filling meal.

Spicy Haitian Pikliz

Whip up a batch of Spicy Haitian Pikliz and **transform** any meal into a flavor-packed feast. This fiery, crunchy slaw is your secret weapon for adding instant vibrancy to dishes.

Ingredients

• 2 cups shredded cabbage (pack it tight for crunch)
• 1 cup julienned carrots (thin strips for even pickling)
• 1/2 cup thinly sliced bell peppers (any color, for sweetness)
• 1/4 cup thinly sliced Scotch bonnet peppers (adjust for heat)
• 1 tbsp kosher salt (for drawing out moisture)
• 1 cup white vinegar (5% acidity, for tang)
• 1/2 cup lime juice (freshly squeezed, for brightness)
• 1 tbsp sugar (balances the acidity)
• 1 tsp whole cloves (for depth)

Instructions

1. **Combine** cabbage, carrots, bell peppers, and Scotch bonnet peppers in a large bowl.
2. **Sprinkle** with kosher salt, toss to coat, and let sit for 30 minutes to soften.
3. **Rinse** the vegetables under cold water to remove excess salt, then drain well.
4. **Pack** the vegetables tightly into a clean, 1-quart jar.
5. **Heat** vinegar, lime juice, sugar, and cloves in a saucepan until sugar dissolves, about 2 minutes over medium heat.
6. **Pour** the hot liquid over the vegetables, ensuring they’re fully submerged.
7. **Cool** to room temperature, then seal and refrigerate for at least 24 hours before serving.

Just like that, you’ve got a condiment that’s **bursting** with heat, tang, and crunch. Serve it alongside grilled meats or fold into tacos for an extra kick.

Haitian Chicken in Creole Sauce

Transform your dinner with this bold Haitian Chicken in Creole Sauce—packed with flavor, ready to wow.

Ingredients

• 2 lbs chicken thighs (skin-on for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup chicken broth (low sodium preferred)
• 1 tbsp lime juice (freshly squeezed for zest)
• 1 tsp thyme (dried or fresh)
• 1 scotch bonnet pepper (adjust to taste)
• Salt and pepper (to taste)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then sear in the skillet for 5 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, sauté onion and bell pepper for 3 minutes until softened.
4. Add garlic and tomato paste, stirring for 1 minute until fragrant.
5. Pour in chicken broth and lime juice, scraping up any browned bits from the bottom of the skillet.
6. Return chicken to the skillet, add thyme and scotch bonnet pepper, then simmer covered for 25 minutes on low heat.
7. Uncover and simmer for an additional 10 minutes to thicken the sauce.
8. Remove scotch bonnet pepper before serving to control heat level.

You’ll love the tender chicken swimming in a vibrant, spicy sauce. Serve over steamed rice or with fried plantains for an authentic touch.

Haitian Legume

Kick off your culinary adventure with Haitian Legume, a vibrant stew that’s as flavorful as it is colorful. This dish is a hearty blend of eggplant, cabbage, and carrots, simmered to perfection with a kick of Scotch bonnet.

Ingredients

• 2 cups eggplant, diced (peel for smoother texture)
• 1 cup cabbage, shredded (adds crunch)
• 1 cup carrots, sliced (for a sweet contrast)
• 1 Scotch bonnet pepper, whole (adjust heat by removing seeds)
• 2 tbsp olive oil (or any neutral oil)
• 4 cups water (for a thinner stew, reduce to 3 cups)
• 1 tsp salt (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat (about 350°F).
2. Add diced eggplant, stirring occasionally, until slightly browned (about 5 minutes).
3. Toss in shredded cabbage and sliced carrots, cooking for another 3 minutes until veggies start to soften.
4. Carefully add the whole Scotch bonnet pepper to the pot (warning: do not burst to control heat).
5. Pour in water, ensuring it covers the vegetables by at least an inch.
6. Bring to a boil, then reduce heat to low, simmering uncovered for 20 minutes (stew should thicken slightly).
7. Season with salt, stirring well to combine (taste and adjust seasoning if necessary).
8. Remove Scotch bonnet pepper before serving to maintain desired heat level.

Zesty and robust, this Haitian Legume boasts a melt-in-your-mouth texture with a spicy undertone. Serve it over a bed of fluffy white rice or with a side of crispy plantains for an unforgettable meal.

Haitian Cornmeal Porridge

Mornings just got a major upgrade with this creamy, dreamy Haitian Cornmeal Porridge. **Blend** tradition with a dash of modern flair for a breakfast that’s both comforting and Instagram-worthy.

Ingredients

• 1 cup fine cornmeal (for smoother texture)
• 4 cups water (divided, adjust for thickness)
• 1 cup coconut milk (canned, for richness)
• 1/2 cup sweetened condensed milk (or to sweetness preference)
• 1/4 tsp salt (enhances flavors)
• 1 cinnamon stick (for aroma, optional)
• 1/2 tsp vanilla extract (pure, for depth)

Instructions

1. **Whisk** 1 cup cornmeal with 2 cups water in a bowl until smooth to prevent lumps.
2. **Bring** remaining 2 cups water and cinnamon stick to a boil in a medium saucepan over high heat.
3. **Reduce** heat to medium-low, slowly pour in cornmeal mixture, stirring constantly to avoid clumping.
4. **Simmer** for 15-20 minutes, stirring frequently, until porridge thickens to a creamy consistency.
5. **Stir** in coconut milk, condensed milk, salt, and vanilla extract. Cook for another 5 minutes, blending flavors.
6. **Remove** cinnamon stick and serve warm. Tip: For extra flair, top with a sprinkle of cinnamon or fresh fruit.

Ultra-creamy with a hint of tropical sweetness, this porridge is a hug in a bowl. **Drizzle** with honey or add a dollop of peanut butter for a twist on the classic.

Spicy Haitian Fish

Transform your dinner into a flavor-packed fiesta with this Spicy Haitian Fish. Bold spices and fresh fish collide for a dish that’s as vibrant as it is delicious.

Ingredients

• 2 lbs white fish fillets (like snapper or cod), skin-on for extra flavor
• 1/4 cup lime juice (freshly squeezed for the best zing)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp garlic, minced (about 3 cloves)
• 1 tbsp ginger, grated (peel first for smooth texture)
• 1 scotch bonnet pepper, finely chopped (adjust to heat preference)
• 1 tsp thyme, dried (or 1 tbsp fresh)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp allspice (for that signature Haitian kick)

Instructions

1. In a large bowl, combine lime juice, olive oil, garlic, ginger, scotch bonnet pepper, thyme, salt, black pepper, and allspice. Mix well to create the marinade.
2. Add the fish fillets to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
3. Heat a large skillet over medium-high heat. Once hot, add the marinated fish fillets, skin-side down first. Cook for 4-5 minutes until the skin is crispy and golden.
4. Carefully flip each fillet and cook for another 3-4 minutes, or until the fish flakes easily with a fork and is cooked through.
5. Remove from heat and let rest for 2 minutes before serving to allow the juices to redistribute.

The fish emerges with a crispy skin, tender flesh, and a spicy, aromatic marinade that’s irresistibly good. Serve it over a bed of coconut rice or with fried plantains for a true Caribbean feast.

Haitian Sweet Potato Bread

Transform your baking game with this Haitian Sweet Potato Bread—moist, spiced, and utterly irresistible. **Toss** aside your usual loaf; this one’s a flavor-packed twist you’ll crave.

Ingredients

• 2 cups mashed sweet potatoes (cooled, about 2 medium)
• 1 cup granulated sugar (or sub with coconut sugar for depth)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temp for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups all-purpose flour (spooned & leveled)
• 1 tsp baking powder (aluminum-free preferred)
• 1/2 tsp baking soda
• 1/2 tsp salt (fine sea salt blends evenly)
• 1 tsp ground cinnamon (or pumpkin spice mix for warmth)
• 1/4 tsp ground nutmeg (freshly grated if possible)

Instructions

1. **Preheat** your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
2. **Whisk** together mashed sweet potatoes, sugar, oil, eggs, and vanilla in a large bowl until smooth—no lumps allowed.
3. **Sift** flour, baking powder, baking soda, salt, cinnamon, and nutmeg directly into the wet ingredients. Fold gently until just combined; overmixing leads to toughness.
4. **Pour** batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.
5. **Bake** for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway for even browning.
6. **Cool** in the pan for 10 minutes, then transfer to a wire rack to cool completely—patience ensures perfect slices.

**Moist** and fragrant, this bread walks the line between dessert and breakfast. Toast slices lightly and slather with honey butter for a next-level treat.

Haitian Beef Patties

Hungry for a flavor-packed handheld? Haitian Beef Patties are your golden ticket to a crispy, spicy, savory bite that’s straight-up addictive.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup cold butter, cubed (keep it cold for flaky layers)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup ice water (just enough to bring dough together)
• 1 lb ground beef (85% lean for juicy filling)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced (fresh is best)
• 1 Scotch bonnet pepper, seeded and minced (handle with care—or sub jalapeño for less heat)
• 1 tsp thyme (dried or fresh)
• 1/2 tsp black pepper (freshly ground packs more punch)
• 1 tbsp tomato paste (for depth)
• 1/2 cup beef broth (low-sodium to control saltiness)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix flour and salt. Add cold butter, using your fingers to rub it into the flour until it resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Wrap in plastic and chill for 30 minutes.
3. While dough chills, brown beef in a skillet over medium heat, breaking it up, about 5 minutes. Drain excess fat.
4. Add onion, garlic, and Scotch bonnet to the skillet. Cook until soft, about 3 minutes.
5. Stir in thyme, black pepper, tomato paste, and beef broth. Simmer until liquid reduces, about 5 minutes. Let cool slightly.
6. Preheat oven to 375°F. Roll dough to 1/8-inch thickness on a floured surface. Cut into 6-inch circles.
7. Spoon 2 tbsp filling onto one half of each circle. Fold over, seal edges with a fork, and brush with egg wash.
8. Bake on a parchment-lined sheet for 25 minutes, or until golden brown.

Unbelievably flaky crust gives way to a spicy, savory beef filling—serve these patties with a side of pikliz for an extra kick or pack them for a picnic that’ll steal the show.

Haitian Shrimp Creole

Elevate your dinner game with this Haitian Shrimp Creole—a spicy, saucy masterpiece that’s as vibrant as it is flavorful. Perfect over rice or with crusty bread for soaking up every last drop.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 1 bell pepper, diced (any color)
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1/2 cup tomato sauce
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add onion and bell pepper to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add diced tomatoes, tomato sauce, cayenne pepper, thyme, salt, and black pepper to the skillet. Stir to combine.
5. Pour in water and bring the mixture to a simmer. Reduce heat to low and let it cook for 10 minutes, stirring occasionally.
6. Add shrimp to the skillet, ensuring they’re submerged in the sauce. Cook until shrimp are pink and opaque, about 3-4 minutes.
7. Remove from heat and garnish with fresh parsley before serving.

Outrageously good, this dish boasts a perfect balance of heat and sweetness, with shrimp that are tender and juicy. Serve it over a bed of fluffy white rice or with a side of fried plantains for an authentic Haitian touch.

Haitian Spinach Rice

Get ready to transform your dinner game with this vibrant Haitian Spinach Rice—packed with flavor, color, and a whole lot of soul. Perfect for meal prep or a show-stopping side, it’s as easy as it is delicious.

Ingredients

• 2 cups long-grain white rice (rinsed until water runs clear)
• 1 bunch fresh spinach (chopped, about 4 cups packed)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion (finely diced)
• 3 cloves garlic (minced)
• 1 scotch bonnet pepper (whole, for flavor—adjust to heat preference)
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent—about 3 minutes.
3. Stir in the rinsed rice, coating it well with the onion and garlic mixture.
4. Pour in the chicken broth, then add the whole scotch bonnet pepper, salt, and black pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Remove the lid, gently fold in the chopped spinach, then cover again and cook for an additional 5 minutes.
7. Turn off the heat and let the rice sit, covered, for 10 minutes to absorb all the flavors.
8. Remove the scotch bonnet pepper before serving to avoid unexpected heat.

Enjoy the fluffy, vibrant grains with a kick of heat and a burst of green in every bite. Serve alongside grilled chicken or fish for a complete meal that’s as nutritious as it is satisfying.

Haitian Fried Pork

Yank those taste buds straight to the Caribbean with this crispy, juicy Haitian Fried Pork. It’s a flavor bomb that’s easy to whip up and impossible to forget.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes (for maximum crispiness)
• 1 cup orange juice (freshly squeezed for the best flavor)
• 1/4 cup lime juice (adds the perfect zing)
• 4 cloves garlic, minced (or more if you’re a garlic lover)
• 1 tbsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 1 tsp ground cloves (for that signature Haitian spice)
• 1/2 cup vegetable oil (or any neutral oil for frying)

Instructions

1. In a large bowl, combine pork cubes, orange juice, lime juice, garlic, salt, black pepper, and ground cloves. Mix well to ensure every piece is coated. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Use a thermometer to check for accuracy.
3. Remove pork from marinade, letting excess drip off. Fry in batches to avoid overcrowding, about 5-7 minutes per side, until golden brown and crispy.
4. Transfer fried pork to a paper towel-lined plate to drain any excess oil. Let it rest for 2 minutes before serving.

Look at that golden crust giving way to tender, flavorful meat inside. Serve it with a side of pikliz for an extra kick or pile it high on a plate of rice and beans for the ultimate comfort meal.

Haitian Coconut Bread

Never underestimate the power of a simple, sweet loaf to bring comfort. This Haitian Coconut Bread is your next kitchen project—easy, aromatic, and utterly satisfying.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsweetened shredded coconut (toast for extra flavor)
• 1/2 cup coconut milk (shake can well before using)
• 1/4 cup unsalted butter, melted (or coconut oil for a vegan version)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/2 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
3. In another bowl, beat eggs, then mix in coconut milk, melted butter, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients. Stir until just combined—don’t overmix to keep the bread tender.
5. Transfer batter to the prepared pan. Smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a crispy crust, this bread is a dream toasted with butter. Try it with a drizzle of honey or as a base for tropical fruit sandwiches.

Haitian Red Beans and Rice

Let’s dive into a bowl of comfort with Haitian Red Beans and Rice—**bold flavors**, **creamy beans**, and **fragrant rice** that’s a hug in every bite.

Ingredients

• 1 cup dried red kidney beans (soaked overnight for creaminess)
• 2 cups long-grain white rice (rinsed until water runs clear)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 bell pepper, diced (any color works)
• 1 tsp thyme (dried or fresh)
• 1 scotch bonnet pepper (whole, for heat—remove before serving)
• 4 cups water (for cooking beans)
• 1 tsp salt (adjust to taste)
• 1 tbsp tomato paste (for depth)
• 1 can coconut milk (13.5 oz, for richness)

Instructions

1. **Drain** soaked beans and **add** to a pot with 4 cups water. **Bring** to a boil, then **reduce** heat to simmer for 1 hour until tender.
2. **Heat** olive oil in a large pot over medium. **Add** onion, garlic, and bell pepper. **Sauté** for 5 minutes until soft.
3. **Stir** in thyme, scotch bonnet pepper, and tomato paste. **Cook** for 2 minutes to bloom flavors.
4. **Add** cooked beans (with their liquid), rice, coconut milk, and salt. **Stir** well to combine.
5. **Bring** to a boil, then **reduce** heat to low. **Cover** and **simmer** for 20 minutes—**no peeking** to keep steam in.
6. **Remove** from heat. **Let** sit covered for 10 minutes to finish cooking. **Fluff** with a fork before serving.

Outstandingly creamy with a kick, this dish pairs **perfectly** with fried plantains or a crisp salad. **Serve** it family-style for a meal that’s as vibrant as its flavors.

Haitian Mango Chicken

Bold flavors collide in this Haitian Mango Chicken—a sweet, spicy, and utterly irresistible weeknight winner. Grab your skillet; let’s dive in.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for max flavor)
• 1 cup ripe mango, diced (frozen works in a pinch)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (adjust to taste)
• 1 tsp chili flakes (kick it up if you dare)
• 1 cup chicken broth (low-sodium preferred)
• Salt and pepper (to season)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden. Flip and cook for another 5 minutes. Remove and set aside.
3. In the same skillet, sauté garlic and ginger for 30 seconds until fragrant—don’t let it burn!
4. Add diced mango and chili flakes, stirring for 2 minutes to soften the fruit.
5. Pour in chicken broth, scraping up any browned bits for extra flavor. Bring to a simmer.
6. Return chicken to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 20 minutes.
7. Uncover and cook for another 10 minutes to thicken the sauce. Check for seasoning.

Perfect balance of sweet mango and spicy heat, with tender chicken that falls off the bone. Serve over coconut rice or with a crisp green salad for a vibrant meal.

Haitian Avocado Salad

Perfect for those sweltering summer days, this Haitian Avocado Salad is a creamy, tangy dream. Packed with fresh flavors, it’s a no-cook wonder that comes together in minutes.

Ingredients

• 2 ripe avocados, cubed (look for slightly soft to the touch)
• 1 small red onion, thinly sliced (soak in cold water for 5 mins to mellow)
• 1 large tomato, diced (seeds removed for less moisture)
• 1/4 cup lime juice (freshly squeezed for the best zing)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped cilantro (stems removed for tenderness)

Instructions

1. In a large bowl, gently toss the cubed avocados, sliced red onion, and diced tomato.
2. Drizzle the lime juice and olive oil over the salad, ensuring everything is lightly coated.
3. Sprinkle the salt and black pepper evenly across the salad.
4. Add the chopped cilantro last, tossing once more to combine without mashing the avocados.
5. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Enjoy the creamy texture of the avocados against the crisp onions and juicy tomatoes. Serve it atop grilled fish or with crispy plantain chips for an extra crunch.

Conclusion

Haitian cuisine offers a vibrant explosion of flavors that’s sure to spice up your kitchen routine. Our roundup of 18 Spicy Haitian Recipes is your ticket to a culinary adventure. We invite you to dive in, try these delightful dishes, and share your favorites in the comments. Loved what you saw? Don’t forget to pin this article on Pinterest to spread the heat!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.