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Inside look at Haitian food culture with culture keepers Nadege Fleurimond and Alain Lemaire.
2024 is a monumental year for Haiti as it celebrates its 220th independence as the first Black nation to defeat the French army and liberate the enslaved African population on the island on January 1, 1804.
Haitians across the diaspora commemorated with celebrations and Haitian legacy brands produced commemorative products. Many Haitian chefs from the diaspora curated menus highlighting Haitian food culture. It reflected the joy and resilience of its people.
Despite the political turmoil following the assassination of former Haitian President Jovenel Moïses on July 7, 2021, the beleaguered interim government rallied to stabilize the nation. While the rest of the international community came to their own conclusions of Haiti as a failed state, the Haitian diaspora stood in collective shock and resilience. Like clockwork, the media outlets reinforced their limited views of Haiti with sensationalized headlines.
Others may be reminded of the smear campaign that unfolded during the U.S. presidential elections that planted Haitian immigrants in Springfield, Ohio, in the center of racist rumors involving local area pets going missing for untoward purposes. Those claims proved to be false, but the damage was done.
For a moment, it appeared the clamor of disinformation was so loud that many believed the rumors. Many questioned what Haitian people ate and their religious practices. Celebrities from all industries made their voices heard in defense of the Haitian community via social media and called for mainstream media to challenge the damaging narratives perpetrated.
What Chefs Have to Say About Haitian Food Culture
Food is political, and chefs who champion their culture’s cuisine are catalysts for shaping the food culture of the communities they inhabit. Haiti is culturally rich in many ways. Haitian food culture is steeped in preserving tradition and recipes passed down through generations.
I spoke with renowned culinary innovator Nadege Fleurimond and chef Alain Lemaire to get an insider’s look at Haitian food culture. Fleurimond is a cookbook author, caterer and restaurateur in New York. She owns Bunnan in Brooklyn’s Flatbush neighborhood.
Chef Lemaire is an international chef, TV host, caterer and owner of Sensory Delights in Florida, where he teaches curious gourmands about culinary techniques and Haitian food culture through his brand “Ou Manje Deja?” which in Haitian Creole translates to “Have you eaten?” He has also appeared on the Food Network and is the host of “Luda Can’t Cook” on Disney Plus.
When discussing what Haitian food culture represents Lemaire shares, “It means everything to me, because it is the essence of who I am, what I represent, and my heritage. Haitian culture is vibrant, full of stories and history.”
The award-winning chef is candid about the misconceptions he’s encountered in his career as it relates to Haitian food culture. “People always think of Caribbean cuisine as a monolith, that it’s all about tropical fruits, jerk, etc. But, if you take your time to learn about the landscape of Caribbean cuisine and especially Haitian cuisine, you’ll discover the complexity of the food from each country,” he says.
Expanding on how Haitian food is complex and nuanced, Fleurimond adds, “Haitian food has distinct flavors, ingredients, and techniques, such as our use of epis (a blend of herbs and spices) and unique dishes like Soup Joumou and Diri Djon Djon.”
Fleurimond believes Haitian food culture is “an expression of identity, resilience, and community. It is the way we honor our history, celebrate life, and connect with each other. It’s not just about food—it’s about storytelling, pride, and preserving a legacy that blends African, Indigenous, French, and Caribbean influences.”
There is a narrative that has been tacitly accepted and perpetuated largely by mainstream media to speak disparagingly of Haiti. Oftentimes, I have heard news pundits lead a story with Haiti as the ‘poorest nation in the Western Hemisphere’ without discussing the context in which countries and political alliances rendered Haiti financially bankrupt. That type of framing is reckless. This is where the media fails those who rely on it. Thus, the fight to combat damaging stereotypes about Haitian people, its cuisine, its culture and its history are of paramount importance because of how.
Things You Should Know About Haitian Food Culture
When referencing their impact on Haitian food culture, both Lemaire and Fleurimond share their love of educating their respective communities via their culinary careers. “My life and career goals have been for the last decade to promote and showcase the beauty about Haitian food culture. I try my best to, in everything that I do, highlight it as much as possible by incorporating the flavors in my menus,” shares Chef Lemaire.
Through her cooking, writing and business ventures, Fleurimond says, “Whether it’s through my cookbook, catering, or the Fleurimond Kitchen subscription box, I aim to make Haitian food accessible, educate others about its roots, and show how it belongs on the global culinary stage.”
For curious foodies who have yet to experience Haitian food culture, both Haitian ambassadors encourage cultivating a sense of openness. “Haitian food is a sensory experience, so try staples like griyo (fried pork), akra (malanga fritters), and diri kole (rice and beans). By showcasing its vibrant presentation, connecting dishes to stories of Haitian culture, and emphasizing its role in larger conversations about food and heritage.”
Experience the Vibrant Flavors of Haitian Food Culture
The key ingredients and spices that are foundational to Haitian food culture are diverse. “Unlike any other Caribbean country, Haiti’s cuisine is complex because of the slave trade, migration, spices trade, and more. We have heavy African, French, Spanish, and even Middle Eastern influences, which create a very unique blend of flavors. But, if we are to describe what the key ingredients are in Haitian cuisine, I’ll say thyme, cloves, and hot peppers,” shares Chef Lemaire. His enthusiasm for teaching others about Haitian food culture shines through.
He adds, “But the quintessential element in Haitian cuisine is bar none, epis. Epis is a blend of herbs and spices that is used in almost all Haitian dishes. It consists predominantly of thyme, garlic, parsley, scallions, scotch bonnet peppers, cloves, and garlic.”
“Haitian food culture is defined by its bold flavors, resourcefulness, and the intentional use of fresh ingredients. Foundational spices and ingredients include thyme, parsley, cloves, Scotch bonnet peppers, and our signature epis. It’s a cuisine that thrives on slow cooking and layering flavors to create depth and balance,” she says.
Haitian cultural practices, beliefs, or traditions get incorporated into the preparation and enjoyment of Haitian dishes. “Understanding the landscape of Haitian culture is very important in understanding Haitian cuisine. As mentioned before, each dish has a story. Some Haitian dishes stem from rituals, spirituality, and connecting with nature,” shares Chef Lemaire. Fleurimond follows, saying, “Food like Soup Joumou eaten on Independence Day embodies our collective history and spirit of liberation.”
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Both also mention some traditional Haitian culinary techniques that are central to preserving the flavors and textures of the cuisine. “Techniques like marination with epis, slow braising, and frying are central to Haitian cooking. For example, griyo involves boiling pork with spices before frying it for a crisp exterior. Another technique is making Sos Kreyol, a Creole sauce, which is layered with tomatoes, onions, and peppers,” shares Fleurimond. Chef Lemaire adds, “Haitian food is a labor of love.”
In our modern era, we have many food options and cities like Boston, Miami, New Jersey and New York have large Haitian communities. If you live near any of these places, take some time to experience the local Haitian food culture in these vibrant cities.
Haitian food culture is rooted in community and Fleurimond and Lemaire demonstrate that barriers can be broken and stereotypes are challenged when people are equipped with accurate information. “Every chance I get, whether through my private dinners, at festivals, by the help of media (online, digital, or printed),” says Chef Lemaire about using opportunities to create new narratives. Fleurimond also seizes the moment, adding, “I weave Haitian history, culture, and pride into every dish and interaction.”
