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bolani
pastry cream
bearnaise sauce
Side, Snack, Appetizer
Accras
Fritters, made with black eyed peas, salted cod, herring, vegetables, malanga, fruit
Avocado salad
The avocado (persea americana) is a tree originating in the americas which is likely native to the highland regions of south-central mexico to guatemala. it is classified as a member of the flowering plant family lauraceae. the fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed. avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.avocados are cultivated in tropical and mediterranean climates of many countries, with mexico as the leading producer of avocados in 2019, supplying 32% of the world total. avocado production is one of the most environmentally intensive fruits, using 70 litres (18 us gallons; 15 imperial gallons) of water per avocado, and over 400 grams of co2 emissions. in major production regions like chile, mexico and california, the water demands for avocado puts pressure on overall water resources. avocado production is also connected to other concerns, including environmental justice and human rights concerns, deforestation and connections of mexican avocados with organized crime. climate change is expected to cause significant changes in the suitable growing zones for avocados, and put additional pressure due to heat waves and drought.the fruit of domestic varieties has a buttery flesh when ripe. depending on the variety, avocados have green, brown, purplish, or black skin when ripe, and may be pear-shaped, egg-shaped, or spherical. commercially, the fruits are picked while immature, and ripened after harvesting. the high fat and smooth texture of avocados make it a useful and diverse food in different cuisines, and is traditionally important in mexican foods. the high nutritional value and concentration of fat, make avocados a commonly used food in vegetarian foods and generally is thought nutritious and healthy.
Bakes
Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.
Bannann bouyi
Boiled plantains
Bannann douce
Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ĖplƦntÉŖn/, us: /plƦnĖteÉŖn/, uk: /ĖplÉĖntÉŖn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa Ć paradisiaca. fe'i bananas (musa Ć troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.
Bannann peze
Twice-fried green plantains
Breadfruit fritters
Cassave
Grated cassava pancake, may have savory or sweet fillings such as salt cod, coconut jam, guava jam
Chenchen
Cracked or ground corn casserole, similar to polenta
Chiquetaille de morue
Shredded or flaked fish in a spicy vinaigrette, for example, cod, herring
Diri blanc
White rice is milled rice that has had its husk, bran, and germ removed. this alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. after milling (hulling), the rice is polished, resulting in a seed with a bright, white, shiny appearance. the milling and polishing processes both remove nutrients. an unbalanced diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin b1). white rice is often enriched with some of the nutrients stripped from it during its processing. enrichment of white rice with b1, b3, and iron is required by law in the united states when distributed by government programs to schools, nonprofits, or foreign countries. as with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers. adopted over brown rice in the second half of the 19th century because it was favored by traders, white rice has led to a beriberi epidemic in asia.at various times, starting in the 19th century, brown rice and other grains such as wild rice have been advocated as healthier alternatives. the bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.typically, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight being due to absorbed cooking water.
Diri kole ak pwa
Rice and beans, for example, red kidney beans, pinto beans, black beans, typically served with meat, fish
Dumplings
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), often wrapped around a filling. the dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.
Fritay
Fried foods, common street snacks
Kibbeh
Kibbeh (, also kubba and other spellings; arabic: ŁŲØŲ©, romanized: kibba) is a family of dishes based on spiced ground meat, onions, and grain, popular in middle eastern cuisine.in levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. it may also be layered and cooked on a tray, deep-fried, grilled, or served raw. in mesopotamian cuisine, versions with rice or farina are found. some recipes add semolina.kibbeh is considered to be a national dish of lebanon and syria, especially in aleppo, and is a popular dish in the levant. versions are found in cyprus, egypt, israel, iraq, iran, the persian gulf, armenia, and turkey, and among assyrian people. it is also found throughout latin american countries that received substantial numbers of immigrants from the levant during the late 19th and early 20th centuries, as well as parts of north america.
Labouyi bannann
Plantain porridge
Marinad
Savory fritters made with fish, chicken, sausage, cod, lambi (conch)
Mayi moulen
Cornmeal porridge
Potato salad
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.
Riz djon djon
Black mushroom rice, made with chicken, fish, shrimp, cashews, beans
Salad kawĆ²t ak rezen
Carrot salad is a salad made with carrots. recipes for carrot salad vary widely by regional cuisine. shredded carrot is often used. shredded carrot salads are often used as a topping for other dishes.
Salad pĆ²mdetĆØ
Salade a la boulangere
Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes. like any dish, national and regional variations abound but generally it is prepared with raw diced onions, dill or sweet pickles and celery and seasoned with salt and pepper.
Salade de betteraves
Haitian beet salad
Bonbon siwo
Gingerbread
KonparĆØt
Spiced ginger bread rolls with coconut
Pain
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.
Pain mais
Cornbread
Pates
Meat pies filled with beef, chicken, conch, saltfish
Acerola cherry
Small fruit used in desserts and preserves
Bannann
Breadfruit
Breadfruit (artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (moraceae) believed to be a domesticated descendant of artocarpus camansi originating in new guinea, the maluku islands, and the philippines. it was initially spread to oceania via the austronesian expansion. it was further spread to other tropical regions of the world during the colonial era. british and french navigators introduced a few polynesian seedless varieties to caribbean islands during the late 18th century. today it is grown in some 90 countries throughout south and southeast asia, the pacific ocean, the caribbean, central america and africa. its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.the trees have been widely planted in tropical regions, including lowland central america, northern south america, and the caribbean. in addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics. breadfruit is closely related to artocarpus camansi (breadnut or seeded breadfruit) of new guinea, the maluku islands, and the philippines, artocarpus blancoi (tipolo or antipolo) of the philippines, and artocarpus mariannensis (dugdug) of micronesia, all of which are sometimes also referred to as "breadfruit". it is also closely related to the jackfruit.
Fruit
Ackee, apricot, avocado, banana, breadfruit, coconut, dewberries, grapefruit, guava, lemons, mango, oranges, papaya, passionfruit, pineapple, quenepes, spanish lime, soursop, sour orange, tamarind,
Giraumon
Pumpkin or squash
Gombo
Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.
Vegetables
Beans, beetroot, bulgar wheat, cabbage, calabaza squash, carrots, cassava, chayote, chickpeas, chili peppers, corn, djon-djon mushrooms, eggplant, green peas, greens, hominy, kidney beans, leeks, lima beans, millet, mushrooms, okra, onions, pigeon peas, pinto beans, plantain, spinach, sweet potato, tomatoes, taro, watercress, yam
Epis
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.
Mamba
Spicy peanut butter, made with scotch bonnet chili peppers
Pikliz
Pikliz is a condiment in haitian cuisine of pickled cabbage, carrots, bell peppers and scotch bonnet peppers. it is often seasoned with garlic and onion and pickled in white vinegar. the spicy dish is very commonly served on the table along with other dishes to enhance the flavor. it is useful for cutting through the greasiness of fried foods such as griot (fried pork), tassot (fried beef), or bannann peze (fried plantains) and enhancing rice and beans. the name of the dish itself may be based on the french word piquer which means to sting. it has traditionally been produced at the household level but it has started to become produced industrially as the number of haitians living abroad also increases.
Scotch bonnet pepper sauce
Scotch bonnet hot sauce, serve with poultry, seafood, goat, fish
Sos Ti-Malice
Chili pepper sauce made with onions, garlic, tomato paste, lime juice, oil, used with meats, poultry, seafood, grains
Creole sauce
Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in new orleans, is a creole cuisine, haitian cuisine, and new orleans cuisine sauce made by sauteeing vegetables in butter and olive oil. it is used in the american south. it is made with tomatoes, the cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.
