Haitian breakfasts are a delicious blend of bold flavors, hearty ingredients, and simple techniques. Here's a quick overview of 8 must-try dishes:
- Salted Fish with Boiled Vegetables: Flaky salted cod mixed with sautéed vegetables, served with boiled veggies.
- Ze ak Banann (Eggs with Plantains): Sweet fried plantains paired with scrambled eggs seasoned with Epis.
- Banann Peze (Double-Fried Plantains): Crispy, golden plantains served with pikliz for a spicy kick.
- Akasan (Creamy Cornmeal Drink): A warm or chilled cornmeal-based drink with cinnamon and star anise.
- Labouyi Bannann (Plantain Porridge): Smooth plantain porridge with warm spices like cinnamon and nutmeg.
- Pain Patate (Sweet Potato Bread): A spiced sweet potato bread with hints of ginger and vanilla.
- Mayi Moulen ak Zaboka (Cornmeal with Avocado): Garlic-infused cornmeal served with ripe avocado slices.
- Spaghetti ak Sòs (Morning Spaghetti): Haitian-style spaghetti with sausages, tomatoes, and hard-boiled eggs.
These recipes combine simple ingredients like plantains, cornmeal, and spices to create flavorful, affordable breakfasts. Perfect for anyone looking to explore Haitian cuisine!
HOW TO MAKE THE BEST HAITIAN EGGS AND PLANTAINS ...
1. Salted Fish with Boiled Vegetables
This Haitian breakfast combines salted fish and sautéed vegetables for a flavorful, protein-packed start to the day.
How to Prepare the Fish
Start with salted cod or pollock filets. Rinse them under cold water to remove excess salt. To desalt, either soak the filets in cold water overnight (changing the water every 40 minutes) or use the quicker method of boiling them and refreshing the water until the saltiness is to your liking. Adding a splash of lime juice or vinegar to the water helps reduce any strong fishy smell.
Making the Vegetable Mix
In a skillet, sauté yellow onions, tomatoes, bell peppers, green onions, and garlic in oil. Add thyme and parsley for extra flavor. For a spicy kick, mix in finely chopped wiri-wiri or habanero peppers. If you prefer less heat, cayenne works as a milder option. Finish the mix with a squeeze of fresh lime juice for brightness.
Bringing It All Together
Flake the desalinated fish into the vegetable mixture, heat everything through, and serve alongside boiled or steamed vegetables.
Up next: Ze ak Banann, a delicious blend of eggs and plantains that showcases the sweet and savory side of Haitian breakfasts.
2. Ze ak Banann (Eggs with Plantains)
Start by slicing ripe plantains diagonally into 1½-inch pieces. Heat some oil in a pan over medium-high heat and fry the plantain slices until golden - about 2 minutes per side. Take them out, flatten each piece gently, and quickly dip them in salted water to keep their color. Refry the plantains until crispy, then place them on paper towels to drain excess oil. Sprinkle with salt while still warm.
For the eggs, whisk together 2-3 eggs with a pinch of salt, pepper, finely chopped onions, garlic, and 1 teaspoon of Epis. Heat 1 tablespoon of oil in a pan over medium heat, sauté onions and garlic until soft, then pour in the egg mixture. Scramble gently until just cooked through.
Assembly and Serving
Serve the crispy plantains alongside the scrambled eggs. This dish is best enjoyed hot for the perfect mix of sweet and savory flavors.
This combo also sets the stage for Banann Peze, another classic fried-plantain breakfast.
3. Banann Peze (Double-Fried Plantains)
Banann Peze is a classic Haitian breakfast dish featuring crispy, lightly salted double-fried plantains. Its straightforward preparation highlights the bold flavors and clever techniques of Haitian cuisine.
How to Make Banann Peze
- Start with green plantains (or yellow ones with spots, but fry those right away). Peel and slice them into 1½″ diagonals.
- Heat oil over medium-high heat and fry the slices until they turn light golden, about 2–3 minutes per side.
- While still warm, press each slice to about ¼″ thickness using a tostonera or the bottom of a plate.
- Briefly dip the flattened plantains in salted water, then pat them dry.
- Fry them again until they’re deep golden and crispy. Drain on paper towels and sprinkle with salt.
How to Serve
Enjoy them hot with a side of pikliz, a tangy and spicy Haitian condiment, for the perfect balance of flavors.
Up next: Akasan, a creamy cornmeal drink that pairs perfectly with these crunchy plantains.
4. Akasan (Creamy Cornmeal Drink)
Akasan is a rich cornmeal-based drink that can be enjoyed warm or chilled, making it a versatile choice for starting your day.
Ingredients You'll Need
- Fine yellow corn flour
- Water
- Evaporated milk (or almond milk for a dairy-free option)
- Cinnamon sticks
- Star anise
- Vanilla extract
- Sugar (adjust to taste)
- A pinch of salt
How to Make It
- Heat water in a saucepan with cinnamon sticks, star anise, and a pinch of salt. Bring it to a boil.
- In a separate bowl, mix the corn flour with cool water until it forms a smooth paste.
- Gradually whisk the paste into the boiling water over medium heat. Let it simmer for 4–6 minutes, stirring constantly, until it thickens.
- Remove the cinnamon sticks and star anise. Stir in the evaporated milk and vanilla extract.
Tips for Perfect Akasan
- Keep the heat at medium-low and whisk continuously to avoid lumps or burning.
- If the drink feels too thick, add warm milk or water to adjust the consistency.
You can serve Akasan either warm or chilled, depending on your preference. Coming up next: Labouyi Bannann, a delicious plantain porridge.
sbb-itb-80c33ff
5. Labouyi Bannann (Plantain Breakfast Porridge)
Labouyi Bannann is a creamy, plantain-based porridge that makes for a comforting and flavorful breakfast. Its smooth texture and warm spices create a dish that's both satisfying and aromatic.
Ingredients You'll Need
- 1 ripe plantain
- 3 cups water or 1½ cups coconut milk
- ½ cup evaporated milk
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- 1-2 star anise pods
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- A pinch of salt
How to Make It
- Peel the plantain and chop it into small pieces. Blend the plantain with 1 cup of liquid until smooth.
- In a saucepan, combine the remaining water (if not used in blending), evaporated milk, cinnamon, and star anise. Bring this mixture to a gentle simmer.
- Gradually add the blended plantain to the pan, stirring continuously for about 5 minutes until it starts to thicken.
- Mix in the butter, vanilla, and salt. Lower the heat and cook while stirring until the porridge becomes creamy and the plantain is fully cooked - this should take around 20 minutes.
Tips and Variations
- Opt for yellow plantains if you prefer a naturally sweet flavor. If needed, sweeten further with a touch of maple syrup or sugar.
- For a dairy-free version, replace evaporated milk with additional coconut milk.
How to Serve
Serve Labouyi Bannann warm, topped with a sprinkle of cinnamon, nutmeg, or a hint of lime zest. Pair it with crusty Haitian bread for a complete breakfast experience.
Up next: Pain Patate, a delightful sweet potato morning bread.
6. Pain Patate (Sweet Potato Morning Bread)
Pain Patate is a Haitian favorite that turns sweet potatoes into a warm, spiced morning treat. This bread blends the natural sweetness of sweet potatoes with comforting spices for a flavorful start to the day.
Ingredients
- 2½ lb white sweet potatoes
- 1½ cups evaporated milk
- 1¾ cups coconut milk
- 1 ripe banana, mashed
- ¼ cup butter
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp grated ginger (optional)
- 2 tsp vanilla
- ¼ tsp salt
- ¼ tsp black pepper
How to Make Pain Patate
This recipe takes about 2¼ hours from start to finish:
- Grate the sweet potatoes and mix them with the mashed banana and all other ingredients in a heavy pot.
- Cook the mixture for 45 minutes, stirring frequently, until it pulls away from the sides of the pot.
- Transfer the mixture to a baking dish and bake for 1½ hours, or until a toothpick inserted in the center comes out clean.
Tips & Variations
- Stick to white sweet potatoes for the best texture; if using orange sweet potatoes, reduce the liquid by ¼ cup.
- Substitute butter with olive oil or swap dairy ingredients for almond milk if needed.
- Add 2 tablespoons of dark rum for an extra layer of flavor.
Store leftovers in the fridge and serve either warm or at room temperature.
Next up: Mayi Moulen ak Zaboka - a hearty breakfast of cornmeal and avocado.
7. Mayi Moulen ak Zaboka (Cornmeal and Avocado)
Mayi Moulen ak Zaboka combines garlic-infused cornmeal porridge with ripe avocado, creating a hearty and flavorful breakfast option.
Recipe
- Mince 2 cloves of garlic.
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Sauté the garlic for about 1 minute until it becomes fragrant.
- Add 1 cup of coarsely ground cornmeal, 4 cups of water, 2 tablespoons of bouillon paste, and ½ teaspoon of dried thyme. Stir for 2 minutes to smooth out any lumps.
- Lower the heat to a simmer and cook for 20 minutes.
- Turn off the heat, mix in 1 tablespoon of chopped fresh parsley, and stir vigorously for 2 minutes to ensure a smooth texture.
- Serve warm alongside slices of ripe avocado.
Tips for Perfect Results
For a softer texture, use finely ground cornmeal. When selecting avocados, look for ones that give slightly when pressed - they should be ripe but not overly soft.
Want to take the flavor up a notch? Try adding:
- Finely chopped onion
- Diced red bell pepper
- Shredded carrot
- Fresh spinach leaves
Cultural Significance
"Mayi moulen is eaten by the boatload, usually with sliced avocado, which happens to be in season now. After a meal of Haitian Mayi Moulen, you are guaranteed a heavenly nap."
Next, we’ll dive into Spaghetti ak Sòs, a savory morning pasta showcasing Haiti's European influences.
8. Spaghetti ak Sòs (Morning Spaghetti)
Spaghetti ak Sòs is a Haitian breakfast dish that dates back to the American occupation in the early 1900s. This comforting meal features spaghetti paired with a flavorful Haitian-style sauce.
Recipe
- Cook the spaghetti: Follow the instructions on the package and save 1 cup of the pasta water before draining.
- Prepare the sauce: Heat oil in a large pan over medium heat. Add Haitian Epis, diced onion, green bell pepper, and tomatoes. Cook for about 5 minutes, or until the vegetables soften.
- Add flavor: Stir in tomato paste and crushed Maggi cubes, letting it cook for 2-3 minutes to enhance the taste.
- Include protein: Add sliced sausages (kielbasa, hot dogs, or smoked sausage) and the reserved pasta water. Let it simmer for 10-15 minutes.
- Combine and garnish: Toss the cooked spaghetti in the sauce until well coated. Top with halved hard-boiled eggs, sliced avocado, and a drizzle of ketchup.
Tips for Great Results
- Cook the spaghetti al dente to avoid it becoming mushy.
- If the sauce feels too thick, use the reserved pasta water to adjust the consistency.
Variations
- Swap out the sausage for shrimp or roasted vegetables for a different twist.
- Use a bouillon cube or a mix of 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce instead of Maggi cubes.
- Add fresh spinach or kale to the sauce for extra nutrients.
Conclusion
Haitian breakfasts offer a mix of bold flavors and textures, featuring dishes like the warm and hearty Labouyi Bannann and the savory Spaghetti ak Sòs. These meals use simple, affordable ingredients to deliver the rich taste of Haitian cuisine right to your table.
Why not try it out? Bring the flavors of Haiti to your breakfast and start your day with something new.
