There's more than meets the eye when it comes to griot. After poaching in a citrusy marinade then broiling until crispy brown, you get a massive diversity of flavor that's so special of Haitian cuisine on the whole. Just be sure to have some pikliz and sos Ti-Malice nearby! Click for full recipe
Bouillon is a traditional dish in Haiti usually prepared on Saturdays. It is full of root vegetables and leafy vegetables. It also contain meat and/or seafood. Many people prepare it with meat only or with seafood only or both.
Haitian Epis is a flavor based used in nearly all Haitian food. The recipe varies from region, but it typically contains peppers, garlic, and various herbs. The base is typically used to make rice and bean, stews, and soups. It is also used to marinate various meats and fish. Angela's mom uses tomatoes and habanero peppers too.
Haitian Beignets (Beignets de Carnaval) -- These Beignets remind me of Carnaval (Mardi-Gras) and good times. In Haiti during the Carnaval and Mardi-Gras, families, relatives and friends gather together to enjoy the festivities and this delectable casual desert made with bananas.