Recipes · Haiti · Vegetive

Haitian condiment of shredded cabbage and carrot pickled in vinegar with scotch bonnet chilli and shallot.

Haitian aubergine and chayote stew cooked long over an epis base until it collapses into a thick brown purée.

Haitian rice simmered in its own red bean broth, scented with thyme, clove and a whole scotch bonnet chilli.