Caribbean cuisine is celebrated for its bold, flavorful dishes and generous use of spices. But if you’re looking for homestyle, savory meals with a unique island flair, Haitian food offers something truly special. Deeply rooted in Creole traditions, Haitian cuisine brings together marinated meats, fresh seafood, hearty stews, and vibrant vegetables in a flavorful fusion. At the core of many recipes is Haitian Epis—a fragrant blend of fresh herbs, onions, garlic, and peppers that creates layers of depth and complexity.

Haiti’s culinary traditions are a reflection of its rich and diverse cultural history. Originally developed by the indigenous Taino people, many ancient techniques and flavors remain central to Haitian cooking. Over time, these traditions have evolved, with generations of the Haitian diaspora lovingly preserving and passing down family recipes. It’s this dedication that makes Haitian cuisine feel so soulful and comforting.

Food has a unique way of connecting us to our roots, and Haitian cooking captures this beautifully. Whether you’re tasting these bold flavors for the first time or reconnecting with your heritage, Haitian Heritage Month is the ideal moment to explore authentic Haitian dishes. Start your culinary adventure with this must-try recipe, beginning with the iconic Soup Joumou—a true centerpiece of Haitian culture and cuisine.

Soup Joumou

Ingredients

1 cup white vinegar
1 pound beef shank, cut into 1 inch cubes
1 pound boneless beef chuck, cut into 1 inch cubes
For the marinade
1 cup Haitian Epis seasoning
2 ½ tablespoons fresh lime juice
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon pepper
For the stew
15 cups vegetable broth
2 tablespoons tomato paste
1 butternut squash, peeled and cut into 2 inch pieces
2 large russet potatoes, chopped
3 carrots, sliced
½ small green cabbage, chopped
1 yellow onion, sliced
1 celery stalk, coarsely chopped
2 scallions, chopped
1 green Scotch Bonnet Pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 thyme sprig
1 pinch of cayenne pepper
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 one-pound box of thick cut pasta

Instructions

Prepare the Marinade – Combine Haitian Epis, lime juice, and salt in a large bowl. Set aside.

Clean the Meat – Pour vinegar over the beef in a large bowl to sanitize, then swish it around. Transfer the meat to a colander and rinse thoroughly with water.

Marinate the Meat – Add the cleaned beef to the marinade bowl, ensuring it’s well coated. Cover and refrigerate for at least three hours, preferably overnight.

Cook the Beef – Heat 5-6 cups of vegetable broth in a large pot over medium heat. Add the marinated beef, cover, and simmer for 30-45 minutes until tender. Add the squash, cover, and cook for another 20 minutes, until the squash is soft and easily pierced.

Blend the Squash – Remove the cooked squash and blend it with about 4 cups of broth until smooth. Return the pureed squash to the pot.

Build the Stew – Add the remaining broth, tomato paste, potatoes, carrots, cabbage, onion, celery, scallions, and Scotch Bonnet pepper to the pot. Simmer on low heat, then turn up to medium as you add the spices and pasta.