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Black Haiti food blanket layered across a warm plaster-toned bed in golden afternoon light

Vol. 40 — Griot, Pikliz and the Creole Caribbean Table

Haiti

From Port-au-Prince to the Côte des Arcadins

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Standfirst

A kitchen carried by Creole warmth — griot fried until crackling, pikliz singing with scotch bonnet, red beans simmered with epis, and long family Sundays that begin with soup joumou and end with rum in the shade.

Chapter One

A Creole kitchen of spice, citrus and celebration

Haitian cooking begins with epis — a bright green paste of parsley, garlic, scotch bonnet, thyme and lime that seasons almost every pot. From that single base comes griot, poul nan sòs, legim and the deep, slow-simmered stews that anchor the Sunday table.

On the side, there is always pikliz: shredded cabbage, carrot and scotch bonnet pickled sharp and hot. It is served with fried plantains, with griot, with anything that needs a jolt of colour and heat.

In Haiti, a meal isn't finished when the plates are clean — it's finished when the stories are.

— Maison Maps journal

Chapter Two

Soup joumou, Sunday tables and the long Creole afternoon

Every first of January, Haitian kitchens fill with soup joumou — a golden squash soup once forbidden to the enslaved, now shared as a symbol of freedom. It is the most quietly powerful bowl in the Caribbean.

The rest of the year, Sundays revolve around diri kole ak pwa, fried plantains, griot piled high and a bowl of pikliz within arm's reach. Family lingers for hours, and by late afternoon someone is pouring a small glass of Barbancourt.

The Haiti poster — griot, pikliz, diri kole, soup joumou, akra, douce and the whole warm Creole table.

Chapter Three

For the kitchen, the veranda and the Sunday table

Pieces designed for people who cook with epis by the jar, keep pikliz within reach, and understand a Haitian meal is measured in hours, not courses.

Poster — Port-au-Prince

Apron — Jacmel

Onesie — Cap-Haïtien

The Collection

The Haiti Collection

Griot, pikliz, diri kole ak pwa, soup joumou, akra, poul nan sòs and a pour of Barbancourt — the warm, celebratory spirit of the Haitian table, illustrated in one composition.

Also available on Etsy