Haitian cuisine

Chayote (; previously placed in the obsolete genus Sechium, now in the genus Sicyos, as Sicyos edulis), also known as christophine, mirliton, güisquil, and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one among dozens of foods introduced to the Old World during the Columbian Exchange. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of ma

banana cultivars commonly used in cooking

thumb|upright=1.35|Meat being barbecued at The Salt Lick restaurant

Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Fufu's prevalence in West African su

Maggi (, ) is an international brand of seasonings, instant soups, and noodles that originated in Switzerland in the late 19th century. In 1947, the Maggi brand was acquired by the Swiss giant Nestlé.

crunchy, slightly browned cooked rice

soup made from puréed pumpkin

Tostones (, from the Spanish verb tostar, "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

culinary traditions of Haiti

pastry that contains various fillings

Haitian food in which dirt is mixed with salt and fat, formed into flat discs and dried

traditional food within the West Indian Caribbean islands

dish in Haitian cuisine

Epis (, ) is a blend of peppers, garlic, and herbs that is used as a flavor base for many foods in Haitian cuisine. Some refer to it as a pesto sauce. It is also known as epise and zepis. It is essential for Haitian cuisine.

Pikliz is a pickled condiment in Haitian cuisine. It can be eaten fresh or fermented for taste and health benefit. Pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word piquer (meaning to sting). The base ingredients include cabbage, carrots, bell peppers, garlic, onion, and Scotch bonnet peppers, pickled in white vinegar and/or citrus juice.

Clairin (, , ) is a distilled alcoholic spirit made from sugarcane produced in Haiti, that undergoes the same distillation process as rhum, although not as refined. They have become popular outside of Haiti largely due to the efforts of Luca Gargano. The name "clairin" is translated from kleren, the Haitian Creole word for "clear".