Haitian Cuisine
An introduction to Haitian cuisine celebrating seasonal and local ingredients.
Culinary Ambassador, Wine Advisor, Disaster Relief Trainer of Trainers, Catering Chef
A culinary voyage to Haiti
Join Chef Natacha Gomez as she takes you on a gastronomic tour of Haitian cultural heritage and its cuisine, rich with influences from the first habitants the Tainos, then the Spanish, Africans, French, and Arabs.
See how Natacha keeps culinary traditions alive as she presents traditional dishes with a new twist known as New Haitian gastronomy.
Discover vibrant and nutritious recipes filled with fresh organic ingredients, such as Haitian Blue Crab Soup, and the traditional Haitian Rice.
Natacha will share her extensive knowledge and culinary advice, and you will get to know the story behind each of her dishes.
At the end of this course you will:
- Understand more about the evolution of Haitian cuisine.
- Know the techniques and ingredients needed to prepare traditional and modern Haitian dishes.
- Appreciate the use of seasonal and local ingredients to benefit our health and the planet.
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Course Syllabus
Course Content
Bonus Chapter: Chefs' Manifesto
Chapter 2 - Bak Fritay: Haitian Street Food
Chapter 3 - Haitian Legume Crostini
Chapter 4 - Healthy Haitian Fall Salad
Chapter 5 - Moringa Pumpkin Flower Soup
Chapter 6 - Caribbean Chicken and Mushrooms with Rum Butter Sauce
Chapter 7 - Black-Eyed Pea Galette
Chapter 8 - Haitian Blue Crab Soup (Bouyon ak sirik)
Chapter 9 - Haitian National Rice with Peas
Before you go
Join our community to help deliver a better food future for all.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them. We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part. As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
Discover the star ingredients, techniques and cultural influences behind Haitian Cuisine
What you'll learn
Natacha will share her extensive knowledge of Haitian cuisine, including how to make the famous Haitian Epis spice mix and use it correctly within a range of dishes.
Learn traditional techniques for essential processes, such as cleaning chicken and cooking beans.
Know how to make Haitian cuisine while not in the Caribbean, using local and seasonal ingredients, including edible flowers.
You will also discover local ingredients such as Haitian black mushrooms as Chef Natacha shares with us the importance of celebrating seasonal and local food.
Who is it for?
This course is for both professionals and enthusiasts who would like to expand their knowledge of Caribbean cooking and Haitian culinary heritage. If you like to use local and seasonal ingredients that are better for people and the planet this course is also for you.
What you’ll need?
- Pestle and mortar
- Knives
- Microplane grater
- Frying pan
- Food processor
- Small fryer
*Instruments or materials recommended in any of the recipes (they are not essential for the course)
Course recipes
In this course you will learn
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Meet your Instructor
Culinary Ambassador, Wine Advisor, Disaster Relief Trainer of Trainers, Catering Chef
Her experience spans restaurants, catering, food travel and tourism, award winning cookbooks, NGO’s and disaster relief.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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Well paced and presented. Excellent recipes.
This should be the template for all courses. Soft background music which didn't feel repetitive. Traditional meals and ingredients were excellent and well presented and explained well.