30+ Mouthwatering Haitian Breakfast Recipes to Start Your Day Right

Breakfast is an essential part of the day, and when it comes to starting your morning with something truly special, Haitian cuisine offers a rich and diverse selection of dishes that will tantalize your taste buds.

Known for its bold flavors, fresh ingredients, and unique combinations, Haitian breakfast recipes reflect the culture and tradition of the island.

Whether you enjoy something sweet, savory, or a perfect balance of both, these recipes offer something for everyone.

In this blog, we’ve curated a collection of over 30 delicious Haitian breakfast recipes that will bring the authentic taste of Haiti right to your kitchen.

Get ready to explore a world of flavors, from hearty stews to sweet pastries, and discover the perfect way to begin your day!

30+ Mouthwatering Haitian Breakfast Recipes to Start Your Day Right

Haitian breakfast recipes are a celebration of flavor, tradition, and creativity, offering a perfect start to your day.

Whether you’re craving the savory richness of a warm “haitian akra” or the sweetness of a freshly made “pain patate,” there’s no shortage of options to satisfy your morning hunger.

By incorporating these dishes into your routine, you’re not only treating your taste buds but also embracing the cultural heritage of Haiti.

So, why wait?

Try out these 30+ breakfast recipes, and elevate your mornings with the vibrant and mouthwatering tastes of Haitian cuisine!

Akara (Haitian Fried Bean Fritters)

Akara is a delicious Haitian breakfast dish made from black-eyed peas, which are blended into a smooth batter, seasoned with onions, peppers, and spices, and deep-fried into crispy golden fritters. These fritters are often served with a side of spicy sauce or a dipping sauce like pikliz. Akara is a satisfying, protein-packed breakfast, providing a hearty start to the day, and it’s a popular choice in many Haitian homes, especially on weekends.

Ingredients:

• 2 cups black-eyed peas
• 1 medium onion, finely chopped
• 1 bell pepper, finely chopped
• 1-2 cloves garlic, minced
• 1-2 scotch bonnet peppers (optional, finely chopped)
• Salt and pepper to taste
• 1/2 teaspoon paprika
• 1/4 teaspoon thyme
• Vegetable oil for frying

Instructions:

1. Prepare the Beans: Soak the black-eyed peas in water overnight or for at least 4 hours. Drain and peel the skins off the beans. You can do this by gently rubbing the beans between your palms and discarding the skins that float to the surface.
2. Make the Batter: In a blender or food processor, combine the soaked beans, onion, bell pepper, garlic, and scotch bonnet peppers. Add just enough water to blend into a smooth, thick batter. Season with salt, pepper, paprika, and thyme.
3. Fry the Akara: Heat vegetable oil in a deep frying pan over medium heat. Using a spoon, carefully drop spoonfuls of the batter into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy.
4. Drain and Serve: Remove the akara from the oil and place them on paper towels to drain excess oil. Serve hot with a side of pikliz or a dipping sauce.

kara is a wonderful dish that combines the rich flavors of beans with a crispy texture that is loved by many. It’s filling, flavorful, and can be enjoyed with a variety of sides such as fried plantains, scrambled eggs, or even just a tangy hot sauce. Akara makes for a great breakfast that will keep you energized throughout the morning. It’s a perfect balance of taste and nutrition, making it a cherished part of Haitian breakfast culture.

Joumou Soup (Haitian Pumpkin Soup)

Joumou soup is a traditional Haitian dish, often associated with New Year’s Day, but it’s also enjoyed as a hearty breakfast. Made with pumpkin, beef, vegetables, and spices, it is a rich, flavorful soup that provides comfort and warmth. It is a symbol of Haitian freedom, as it was once forbidden for enslaved people to eat this soup, and it is now a cherished cultural dish. Joumou soup is often served with a side of crusty bread or crackers.

Ingredients:

• 1 medium pumpkin, peeled and cubed
• 1 lb beef (stew meat, shank, or oxtail), cut into pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, peeled and cubed
• 1 small leek (optional), chopped
• 1/2 teaspoon thyme
• 1 scotch bonnet pepper (optional)
• Salt and pepper to taste
• 6 cups beef broth or water
• 1/2 cup pasta (small elbows or vermicelli)
• Fresh parsley for garnish

Instructions:

1. Prepare the Soup Base: In a large pot, heat the olive oil over medium heat. Add the beef pieces and brown them on all sides. Remove the beef and set it aside.
2. Cook the Vegetables: In the same pot, add the onions, garlic, carrots, and leek. Sauté for about 5 minutes until softened. Add the pumpkin cubes, potatoes, thyme, and scotch bonnet pepper. Stir well to combine.
3. Simmer the Soup: Return the beef to the pot and add the beef broth or water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes to 1 hour, or until the beef and vegetables are tender.
4. Add Pasta and Finish: Once the beef and vegetables are cooked, add the pasta and cook for another 10 minutes. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with a side of bread.

Joumou soup is a flavorful and filling dish that embodies the spirit of Haitian culture and history. Its warm, savory profile, rich in pumpkin and tender beef, makes it an ideal breakfast to start the day. The combination of vegetables, spices, and pasta adds layers of texture and flavor, creating a hearty and nourishing meal. Whether enjoyed on New Year’s Day or any other morning, joumou soup is a comforting reminder of Haitian resilience and unity.

Pain Patate (Haitian Sweet Potato Bread)

Pain Patate is a traditional Haitian dessert that is often enjoyed as a breakfast treat, especially on holidays or special occasions. Made with mashed sweet potatoes, coconut milk, cinnamon, and nutmeg, it is a dense, moist bread that has both sweet and savory elements. This dish can be sliced and eaten as is or served with a cup of coffee or hot chocolate for a more filling breakfast. The sweet potatoes bring a comforting, earthy flavor, while the spices add warmth and depth to the bread.

Ingredients:

• 2 medium sweet potatoes, peeled and boiled
• 1 cup coconut milk
• 1/2 cup sugar
• 1/2 cup butter, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 cup raisins (optional)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Prepare the Sweet Potatoes: Boil the sweet potatoes in water until they are soft, about 20 minutes. Drain and mash the potatoes in a large bowl.
2. Mix the Ingredients: To the mashed sweet potatoes, add the coconut milk, sugar, melted butter, vanilla extract, cinnamon, and nutmeg. Mix until smooth and well combined.
3. Add Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the sweet potato mixture, stirring until fully incorporated. If desired, fold in raisins and walnuts for added texture.
4. Bake the Bread: Preheat the oven to 350°F (175°C). Pour the batter into a greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and Serve: Allow the bread to cool before slicing. Serve as a breakfast bread with a cup of coffee or hot chocolate.

Pain Patate is a versatile and comforting bread that is both hearty and sweet. The rich flavors of sweet potatoes, coconut milk, and spices blend harmoniously to create a dense, flavorful loaf. It’s perfect for breakfast or a mid-morning snack and pairs wonderfully with a hot beverage. Whether enjoyed fresh from the oven or a few days later, Pain Patate brings a touch of sweetness and warmth to any morning, making it a beloved treat in Haitian kitchens.

Haitian Grits (Mayi Moulin)

Mayi Moulin, also known as Haitian grits, is a savory cornmeal dish often enjoyed as a hearty breakfast. Made from cornmeal and seasoned with butter, salt, and sometimes cheese or meat, it provides a warm and filling start to the day. This dish is versatile, as it can be served plain or with a variety of toppings, such as fried egg, vegetables, or even a side of fried pork. It’s a comforting, simple dish that has become a staple in many Haitian homes.

Ingredients:

• 1 cup cornmeal (preferably fine-ground)
• 4 cups water
• 2 tablespoons butter
• 1/2 teaspoon salt (to taste)
• 1/4 cup shredded cheese (optional)
• 1/2 cup cooked meat (beef, chicken, or pork, optional)
• 1-2 eggs (optional, for topping)

Instructions:

1. Boil the Water: In a medium pot, bring the 4 cups of water to a boil over medium-high heat. Add salt to the water.
2. Add the Cornmeal: Gradually pour the cornmeal into the boiling water while stirring continuously to prevent lumps. Lower the heat to medium and continue to cook, stirring frequently, until the mixture thickens and the grits are tender, about 10-15 minutes.
3. Add the Butter and Cheese: Once the grits are cooked through, stir in the butter and shredded cheese (if using). For added flavor, you can incorporate cooked meat, such as fried pork or sautéed beef.
4. Serve: Spoon the grits into bowls and serve hot. Top with a fried egg or other desired toppings.

Haitian Grits (Mayi Moulin) is a beloved comfort food that can be customized to suit any taste. Whether served plain or with added cheese or meats, it offers a fulfilling breakfast that combines both texture and flavor. Its versatility means it can be enjoyed in many ways, from a simple meal to a more hearty version with proteins and vegetables. This dish is perfect for starting the day with a warm, satisfying, and soul-soothing meal.

Tchaka (Haitian Bean Stew with Corn)

Tchaka is a hearty and flavorful Haitian stew made with beans and corn, often served for breakfast. This dish is rich in protein and fiber, thanks to the combination of beans and hominy (dried corn kernels). It’s typically cooked with pork, onions, garlic, and spices, creating a savory and satisfying meal that can energize you for the day ahead. Tchaka is perfect for cold mornings, providing warmth and comfort with every bite.

Ingredients:

• 1 cup dried red beans or black beans
• 1 cup hominy (dried corn kernels)
• 1 lb pork (pork shoulder or pork belly), cut into pieces
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2-3 sprigs thyme
• 1 teaspoon paprika
• 1 scotch bonnet pepper (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Prepare the Beans and Corn: Soak the dried beans and hominy overnight in separate bowls. Drain and set aside.
2. Cook the Pork: In a large pot, heat the olive oil over medium heat. Brown the pork pieces on all sides, then remove and set aside.
3. Cook the Stew: In the same pot, add the chopped onion and garlic, sautéing until fragrant, about 3-4 minutes. Add the soaked beans, hominy, and pork back into the pot. Add enough water to cover the ingredients and bring to a boil.
4. Simmer: Lower the heat to a simmer and cook for about 1-1.5 hours, or until the beans and hominy are tender and the pork is fully cooked. Add the thyme, paprika, and salt and pepper to taste. If you want a spicier dish, add the scotch bonnet pepper whole or chopped.
5. Serve: Once the stew is ready, serve hot with a side of fried plantains or bread.

Tchaka is a deeply satisfying dish that combines the rich flavors of beans, corn, and tender pork. It’s a perfect meal for a cold morning, providing warmth and energy for the day ahead. The long simmering process allows the ingredients to meld together beautifully, creating a hearty and flavorful breakfast. Whether enjoyed on its own or paired with sides, Tchaka is a staple of Haitian breakfast culture and is sure to bring comfort and joy to any table.

Marinad (Haitian Fried Cornmeal Balls)

Marinad is a popular Haitian breakfast snack, made from cornmeal, flour, and spices, then deep-fried into small, crispy balls. These flavorful cornmeal fritters are often enjoyed with a spicy dipping sauce and are commonly served alongside a refreshing beverage like Haitian juice or coffee. The simple ingredients come together to create a satisfying, crunchy snack that’s perfect for a light but energizing breakfast.

Ingredients:

• 1 cup cornmeal
• 1/2 cup flour
• 1 teaspoon baking powder
• 1 teaspoon thyme
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup water (or as needed to make the dough)
• Vegetable oil for frying

Instructions:

1. Prepare the Batter: In a large bowl, combine the cornmeal, flour, baking powder, thyme, paprika, garlic powder, salt, and pepper. Gradually add water to the dry ingredients, mixing until a thick dough forms.
2. Shape the Marinad: Heat the vegetable oil in a deep pan over medium heat. While the oil is heating, shape the dough into small balls or small patties, about 1 inch in diameter.
3. Fry the Marinad: Carefully drop the cornmeal balls into the hot oil, frying them in batches. Cook for about 3-4 minutes, or until they are golden brown and crispy on the outside.
4. Drain and Serve: Remove the marinad from the oil and place them on a paper towel-lined plate to drain. Serve hot with a spicy dipping sauce like pikliz or hot sauce.

Marinad is a simple yet delicious Haitian breakfast option that offers a perfect balance of crispy and flavorful. The crunchy exterior and soft, savory interior make it a delightful treat to enjoy alongside a morning beverage. Easy to prepare and versatile, marinad can be enjoyed as a quick breakfast or a snack throughout the day. Whether dipped in spicy sauce or eaten plain, this fried cornmeal delight is sure to become a favorite in any household.

Haitian Fried Plantains (Pòmdetè Frit)

Fried plantains, known as pòmdetè frit in Haitian cuisine, are a beloved breakfast dish. Plantains are sliced and fried to golden perfection, creating a crispy outside while remaining tender and sweet on the inside. They are often enjoyed with eggs, beans, or avocado, making them a complete and satisfying meal. This simple yet flavorful dish is a staple in many Haitian households, providing a delicious start to the day.

Ingredients:

• 2 ripe plantains (yellow with black spots)
• 2 tablespoons vegetable oil (for frying)
• Salt to taste

Instructions:

1. Prepare the Plantains: Peel the plantains by cutting off both ends, making a slit along the skin, and removing the peel. Slice the plantains into diagonal pieces, about 1/2 inch thick.
2. Fry the Plantains: Heat the vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully add the plantain slices to the pan. Fry the plantains for 2-3 minutes on each side or until golden and crispy.
3. Drain and Serve: Remove the plantains from the oil and place them on a paper towel-lined plate to drain any excess oil. Season with salt to taste and serve hot.

Haitian fried plantains are a classic breakfast item that combines sweetness and saltiness in a perfect bite. The golden, crispy exterior and soft interior make them irresistible. They are highly versatile, easily paired with eggs, avocado, or even beans for a complete meal. Whether served as part of a larger breakfast or enjoyed on their own, fried plantains are sure to bring joy to any Haitian breakfast table.

Haitian Cornmeal Porridge (Mayi Moulen)

Haitian cornmeal porridge, or mayi moulen, is a warm, comforting breakfast dish made from cornmeal, milk, and spices. The creamy texture of the porridge is often enhanced with sweeteners such as sugar or condensed milk and flavored with cinnamon, vanilla, and nutmeg. It’s a hearty and nourishing meal that can be customized with your choice of toppings, such as nuts, raisins, or a dollop of condensed milk.

Ingredients:

• 1 cup cornmeal
• 4 cups milk (or a combination of milk and water)
• 1/2 cup sugar (or to taste)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 tablespoon butter (optional)

Instructions:

1. Boil the Liquid: In a medium pot, bring the milk (or milk and water combination) to a boil over medium heat. Add a pinch of salt, cinnamon, and nutmeg.
2. Add the Cornmeal: Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Continue to cook the porridge, stirring frequently, for about 10-15 minutes, or until it thickens and becomes smooth.
3. Sweeten and Flavor: Once the porridge has reached the desired consistency, add the sugar and vanilla extract. Stir well to combine. For a richer taste, add a tablespoon of butter.
4. Serve: Spoon the porridge into bowls and serve hot, topped with optional toppings such as raisins, nuts, or a drizzle of condensed milk.

Mayi Moulen is a comforting and flavorful Haitian cornmeal porridge that makes for a perfect breakfast, especially on cool mornings. Its creamy texture and warm spices provide a soothing and satisfying start to the day. This dish can be enjoyed plain or personalized with your favorite toppings, making it both versatile and delicious. Whether you enjoy it sweetened or savory, Haitian cornmeal porridge is a cherished breakfast tradition that is sure to please.

Haitian Egg Frittata (Zamèl ak Ze)

Zamèl ak Ze, or Haitian egg frittata, is a savory breakfast dish made with eggs, vegetables, and sometimes meat. It’s a quick, easy, and nutritious meal that is often enjoyed with a side of fried plantains or bread. The eggs are scrambled with ingredients like bell peppers, onions, tomatoes, and herbs, and then cooked until set. This simple yet hearty dish is a great way to start the day with plenty of protein and flavor.

Ingredients:

• 6 large eggs
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 tomato, diced
• 1/2 cup cooked meat (optional, such as ham, sausage, or bacon)
• 1 tablespoon olive oil
• 1/4 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Sauté the Vegetables: Heat the olive oil in a frying pan over medium heat. Add the chopped onion, bell pepper, and tomato. Sauté for 5-7 minutes, until the vegetables soften and become fragrant.
2. Add the Eggs: In a bowl, crack the eggs and whisk them together with salt, pepper, and thyme. Pour the eggs into the pan with the sautéed vegetables. Add the cooked meat, if using.
3. Cook the Frittata: Let the eggs cook for a few minutes without stirring, allowing them to set. Once the edges are golden and the eggs are mostly set, gently flip the frittata to cook on the other side, or finish cooking it under a broiler for a few minutes if your pan is oven-safe.
4. Serve: Remove the frittata from the heat and slice into wedges. Serve hot with a side of fried plantains or bread.

Haitian egg frittata (Zamèl ak Ze) is a simple yet flavorful dish that brings together the best of eggs, vegetables, and meats for a satisfying breakfast. It’s a versatile meal that can be made with whatever ingredients you have on hand, making it both convenient and delicious. Whether you enjoy it with a side of plantains or fresh bread, this egg frittata will provide the energy and flavors needed to start your day on the right note.

Haitian Hot Chocolate (Chokola Cho)

Haitian hot chocolate, known as chokola cho, is a rich and decadent drink made from cocoa, sugar, and spices. It is traditionally made using a block of Haitian chocolate (which is often homemade or bought from local markets) and melted in milk or water. The result is a thick, creamy, and flavorful beverage that is perfect for a comforting breakfast or a mid-morning treat. The addition of cinnamon and vanilla gives the hot chocolate a warm and aromatic flavor, making it a beloved part of Haitian breakfast culture.

Ingredients:

• 2 blocks of Haitian chocolate (or 2 tablespoons cocoa powder if unavailable)
• 4 cups milk (or water for a lighter version)
• 1/2 cup sugar (or to taste)
• 1 cinnamon stick
• 1/2 teaspoon vanilla extract (optional)
• A pinch of salt

Instructions:

1. Prepare the Chocolate: In a medium saucepan, break the Haitian chocolate into pieces (or use cocoa powder) and add it to the pot with the milk (or water). Add the cinnamon stick, sugar, and a pinch of salt.
2. Simmer the Hot Chocolate: Heat the mixture over medium heat, stirring continuously until the chocolate has melted and the liquid becomes smooth and creamy. If using a cinnamon stick, remove it once the chocolate has fully melted.
3. Add Vanilla: Stir in the vanilla extract, if desired, and continue to simmer for another 3-5 minutes to allow the flavors to combine.
4. Serve: Pour the hot chocolate into cups and serve hot. It can be enjoyed with a side of bread, fritters, or any Haitian pastry.

Haitian hot chocolate is a soul-warming drink that’s perfect for starting the day with a comforting, rich beverage. The thick and creamy texture combined with the spices makes it not only delicious but also a symbol of Haitian hospitality. Whether enjoyed on a chilly morning or paired with breakfast, this traditional drink is sure to provide a sweet and satisfying moment to kickstart your day.

Haitian Avocado Salad (Salad Avoka)

Haitian avocado salad, or salad avoka, is a light and refreshing breakfast dish made with ripe avocado, tomatoes, and seasonings. This dish is often served as a side or even as a topping for other breakfast items like fried plantains or scrambled eggs. The creamy texture of the avocado combined with the fresh, tangy tomatoes creates a delicious contrast. It’s a quick, nutritious, and filling way to enjoy avocado in the morning, and it’s packed with healthy fats that keep you energized throughout the day.

Ingredients:

• 2 ripe avocados, peeled and sliced
• 1 medium tomato, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lime or lemon juice
• Salt and pepper to taste
• A pinch of hot pepper (optional)

Instructions:

1. Prepare the Ingredients: Cut the avocados in half, remove the pit, and scoop out the flesh. Slice the avocado into bite-sized pieces. Dice the tomato and finely chop the onion.
2. Make the Salad: In a large bowl, gently combine the avocado, tomato, and onion. Drizzle with olive oil and lime or lemon juice, then toss gently to coat.
3. Season: Add salt, pepper, and a pinch of hot pepper if you like a bit of spice. Toss again and taste to adjust the seasoning.
4. Serve: Serve immediately, either as a side dish or on top of other breakfast items like fried plantains, eggs, or bread.

Haitian avocado salad is a quick and refreshing breakfast option that is both nutritious and satisfying. The combination of creamy avocado, fresh tomatoes, and a touch of lime juice creates a perfect balance of flavors. Whether enjoyed on its own or paired with other dishes, this salad is a great way to start your day with healthy fats and fresh ingredients. It’s light yet filling, making it the ideal complement to a traditional Haitian breakfast.

Haitian Coconut Bread (Pen Kokoye)

Haitian coconut bread, or pen kokoye, is a delicious and fragrant bread made with coconut, sugar, and a hint of vanilla. The addition of shredded coconut adds a chewy texture and a natural sweetness, making it a perfect breakfast treat or snack. The bread is often served warm, and its rich coconut flavor pairs wonderfully with a cup of coffee or hot chocolate. It’s a wonderful blend of simple ingredients that come together to create a comforting, sweet bread loved by many in Haiti.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 egg (optional, for brushing the top)

Instructions:

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients: In a large bowl, combine the flour, shredded coconut, sugar, baking powder, and salt.
3. Add Wet Ingredients: Add the softened butter, milk, and vanilla extract to the dry ingredients. Mix well until a dough forms. If the dough is too sticky, you can add a little more flour to adjust the consistency.
4. Shape the Bread: Turn the dough out onto a floured surface and knead gently. Shape it into a loaf and place it into the prepared pan.
5. Bake: If desired, brush the top of the dough with a beaten egg for a glossy finish. Bake for 30-40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
6. Serve: Allow the bread to cool slightly before slicing. Serve warm with butter, jam, or your favorite spread.

Pen Kokoye is a delightful Haitian bread that brings the tropical flavors of coconut into a soft, slightly sweet loaf. Its tender, moist texture and rich coconut flavor make it a perfect breakfast bread to enjoy with a hot drink or as a snack. The simple ingredients come together beautifully, and it’s easy to make at home, adding a touch of Haitian flair to your morning routine. Whether served fresh from the oven or toasted, this coconut bread is a comforting and flavorful treat.

Haitian Banana Fritters (Bannann Peze)

Banana fritters, or bannann peze, are a beloved Haitian breakfast dish made from green plantains. These fried plantains are smashed flat and then fried until crispy and golden brown. The result is a dish with a crunchy exterior and a soft, slightly sweet interior. Often served with a side of beans, eggs, or a spicy dipping sauce, bannann peze is a savory and satisfying dish that is quick to prepare and full of flavor.

Ingredients:

• 2 green plantains
• 2 tablespoons vegetable oil (for frying)
• Salt to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon paprika (optional)

Instructions:

1. Peel the Plantains: Cut off both ends of the plantains and make a slit along the skin. Peel the plantains and slice them into 1-inch thick rounds.
2. Fry the Plantains: Heat the vegetable oil in a frying pan over medium heat. Add the plantain slices to the pan and fry them for about 3-4 minutes on each side, or until they are lightly golden.
3. Smash the Plantains: Once fried, remove the plantains from the oil and place them on a paper towel-lined plate to drain excess oil. Using the back of a spoon or a plantain press, gently smash each plantain slice.
4. Fry Again: Return the smashed plantains to the hot oil and fry them for an additional 2-3 minutes on each side until they are crispy and golden brown.
5. Serve: Remove the fritters from the oil and drain on a paper towel. Sprinkle with salt, garlic powder, and paprika, if desired. Serve hot with a side of beans, eggs, or a spicy sauce.

Bannann peze is a popular and flavorful Haitian breakfast dish that combines the savory taste of fried plantains with a crispy, satisfying texture. Perfectly fried and lightly seasoned, it is a great way to enjoy the natural sweetness of green plantains in a savory context. Whether eaten with a side of eggs, beans, or a spicy dipping sauce, these fritters are sure to provide a hearty and delicious start to your day.

Haitian Peanut Butter Stew (Soup Manba)

Soup Manba is a rich and flavorful Haitian peanut butter stew made with vegetables, meat, and a creamy peanut butter base. It’s a hearty breakfast option that combines savory ingredients with the creamy richness of peanut butter, creating a satisfying meal that is both filling and nutritious. The stew is typically served with rice or bread, making it a complete meal for any time of the day, but it’s especially popular for breakfast due to its hearty nature.

Ingredients:

• 1 lb beef or chicken, cut into pieces
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 2 carrots, sliced
• 1/4 cup tomato paste
• 1/2 cup peanut butter (smooth)
• 4 cups water or beef/chicken broth
• 1 teaspoon thyme
• 1 teaspoon parsley
• 1 scotch bonnet pepper (optional, for heat)
• Salt and pepper to taste
• 1 tablespoon lime juice (optional)

Instructions:

1. Prepare the Meat: In a large pot, heat the vegetable oil over medium heat. Add the beef or chicken and brown on all sides.
2. Sauté the Vegetables: Add the chopped onion and garlic to the pot and sauté until soft and fragrant, about 5 minutes.
3. Add the Tomato Paste and Broth: Stir in the tomato paste and cook for another 2 minutes. Then, add the water or broth, thyme, parsley, and scotch bonnet pepper (if using).
4. Add the Vegetables: Add the diced potatoes and carrots to the pot, and bring the stew to a boil. Lower the heat to a simmer and cook for 30 minutes or until the vegetables are tender.
5. Add the Peanut Butter: Stir in the peanut butter, and let the stew simmer for another 10-15 minutes, allowing the flavors to blend. If the stew becomes too thick, add more water or broth to reach your desired consistency.
6. Season and Serve: Season with salt, pepper, and lime juice to taste. Serve hot with rice, bread, or crackers.

Soup Manba is a delicious and nourishing Haitian peanut butter stew that combines savory meats and vegetables with the creamy richness of peanut butter. This hearty dish is perfect for breakfast, offering both flavor and sustenance. Its depth of flavor and comforting texture make it a favorite in Haitian households, especially during cooler mornings. Paired with rice or bread, it’s a fulfilling meal that will energize you for the day ahead.

Haitian Cassava Bread (Pen Kasav)

Cassava bread, or pen kasav, is a traditional Haitian bread made from cassava flour, which is derived from the cassava root. This gluten-free bread is dense, slightly chewy, and full of flavor, often enjoyed with butter, cheese, or a variety of spreads. It is typically served with breakfast, and its neutral flavor allows it to pair well with both savory and sweet accompaniments. Cassava bread is especially popular in rural areas of Haiti and provides a great source of carbohydrates to fuel the day.

Ingredients:

• 2 cups cassava flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup water (more as needed)
• 2 tablespoons vegetable oil or melted butter

Instructions:

1. Prepare the Dough: In a large bowl, combine the cassava flour, salt, and sugar. Gradually add the water and oil, mixing continuously until a dough forms. The dough should be smooth and slightly sticky.
2. Shape the Dough: Take small portions of the dough and roll them into balls. Flatten each ball into a round, about 1/2 inch thick, using your palms or a rolling pin.
3. Cook the Bread: Heat a griddle or frying pan over medium heat. Place the flattened dough onto the hot surface and cook for about 2-3 minutes on each side, or until golden brown and firm.
4. Serve: Once cooked, remove the bread from the heat and allow it to cool slightly. Serve with butter, cheese, or your favorite spread.

Pen Kasav is a versatile and delicious gluten-free bread that is a staple in Haitian cuisine. Its simple ingredients and easy preparation make it an ideal breakfast option, especially when paired with savory or sweet spreads. Dense and satisfying, cassava bread provides a great source of energy to start your day. Whether eaten on its own or alongside other traditional Haitian dishes, pen kasav is sure to bring a sense of warmth and comfort to your morning.

Note: More recipes are coming soon