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Delicious And Easy Haitian Spaghetti Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Delicious and Easy Haitian Spaghetti Recipe!

I have developed a love for Haitian cuisine. I'm still learning about it, but I'm captivated by the bold and spicy flavors of Haitian food!

Haitian spaghetti, or Espageti, has become one of my favorite Haitian dishes. This is a delightful, budget friendly dish with the bold and spicy flavors that I mentioned (not necessarily spicy HOT though). It's absolutely delicious and I know you and your whole family will LOVE it!

So allow me to tell you a little bit about this fabulous pasta recipe!

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What Is Haitian Spaghetti?

Haitian spaghetti, or Espageti, is not really a traditional Haitian dish. The origins of this delicious and economical pasta dish have to do with America's occupation of Haiti from 1915-1934.

During this time, American troops introduced American processed foods such as hot dogs, and also brought Italian pastas to Haiti during occupation. This fascinating article "How Italian Spaghetti Became a Haitian Breakfast Staple" on Eater.com does a deep dive into the origin of this dish.

In essence, Haitian spaghetti includes spaghetti, spices (including Haitian epis), hot dogs or other sausage, and a tomato sauce or even ketchup.

Haitians typically eat this dish for breakfast, as you can discern from the title of the article I mentioned.

Immigrants from Haiti to the United States continued to make Haitian spaghetti here in the US. Haitian American immigrants loved that this dish was a quick, easy, and cost effective way to feed their families. And I'm sure each bite brought wonderful memories of their home country when they dined on this pasta in their new home.

You'll love the unique combination of flavors in this simple spaghetti recipe from Haiti!

Are you excited about making this dish? I hope so! Now, allow me to tell you what ingredients you will need!

🥘 Ingredients

A package of spaghetti, Maggi chicken bouillon tablet, green bell pepper, onion, package of Nathan's hot dogs, and bowls containing Scotch bonnet chilis, Haitian epis, thyme, olive oil, and tomato paste.

You'll be delighted to know that this dish is made up of mostly simple ingredients. I say "mostly" because the only fiddly ingredient is the Haitian epis. However, epis is super simple to make and once you have some on hand you can use this versatile food in so many ways!

So here's what you will need to make this delicious meal:

  • Spaghetti noodles
  • Reserved pasta water
  • Hot dogs
  • Onion
  • Green bell peppers
  • Scotch bonnet pepper (optional, but gives a lovely little heat to the dish)
  • Fresh thyme
  • Haitian epis
  • Chicken bouillon cubes or tablets (Maggi is preferred!)
  • Extra virgin olive oil
  • Tomato paste
  • Salt

Hot dog sausages are traditionally used for this Haitian dish. However, you could also use turkey sausages, chicken sausage, or even Vienna sausages if you prefer!

You can omit the Scotch bonnets if you like. However for those of us who enjoy spicy foods, be sure to include them!

As far as the epis? You can technically omit the epis when making this dish. However, I highly recommend you include it as the epis will give you the unique and delicious bold flavors that make this recipe and pasta so very special.

Now, onto the easy instructions!

🔪 Instructions

Here are the simple instructions for making this Haitian spaghetti recipe.

Begin by cooking the spaghetti in a large pot to al dente and according to your package directions. And then drain, reserving 2 cups of the pasta water. Set aside and can toss with a little olive oil to prevent sticking.

A large pot with boiling water and pasta, and a blue spoon containing some of the pasta water poised over the pot.

Now dissolve the tomato paste, and chicken bouillon in 1 cup of the reserved pasta water to make a tomato sauce, and set aside.

A white bowl containing tomato paste and crushed chicken bouillon cube with a red cup containing reserved pasta water poised over the bowl.
Add reserved pasta water to tomato paste and chicken bouillon.
A white bowl containing a tomato sauce with a spoon resting in the bowl.
We'll add this flavorful sauce to the pasta and other ingredients in just a bit.

Heat oil on medium high and saute hot dog slices for 4 minutes or until browned. Stir often.

Slices of hot dogs cooking in oil in a Dutch oven.

Add onion, bell pepper and Scotch bonnet. Saute for 3-4 minutes or until softened, stirring often.

A Dutch oven containing sliced hot dogs, sliced onions, diced green bell pepper, and sliced Scotch bonnet chilis.

Add the pasta water with the dissolved ingredients along with the thyme and epis. Stir to combine and bring to the boil.

A Dutch oven containing sliced onions and hot dogs, and diced green bell pepper. There is a white bowl with tomato sauce poised above the Dutch oven.
Add the tomato sauce to the sautéed hot dogs, onions, and bell peppers.
A Dutch oven containing a tomato paste based sauce with sliced hot dogs, sliced onion and diced bell pepper, Haitian epis, and thyme leaves.
Also add the thyme leaves and epis.

Lower heat, and then add the cooked pasta and toss to coat with the sauce and other ingredients.

A Dutch oven containing Haitian spaghetti which is spaghetti with hot dogs, sliced onions, and diced green bell peppers. There is a blue spoon with a wooden handle resting in the Dutch oven.
Add the spaghetti and toss to coat with the sauce and other ingredients.

Add additional reserved pasta water a little at a time so that you get a smooth and silky sauce. Taste and add a pinch of salt if needed.

Suggestions For Serving

Now it's time to enjoy a heaping dish of Haitian spaghetti! Place on some lovely plates and garnish with thyme.

A white plate containing Haitian spaghetti which is spaghetti with hot dogs, sliced onions, and diced green bell peppers. There is a spoon resting in the bowl and thyme sprigs garnishing the dish.

I have read on Wikipedia that in Haiti, they will serve their Haitian style spaghetti with tomato sauce and sometimes raw watercress.

And I think some Parmesan cheese would be fantastic as well!

Enjoy this simple dish as one of your savory breakfasts as they do in Haitian households. Or, serve this flavorful dish as one of your weeknight dinners which your whole family will love!

FAQ

Where did Haitian spaghetti come from?

Americans introduced processed foods such as hot dogs and brought pasta with them to Haiti during the American occupation in the early 1900's. Haitian cooks started using these foods to create an easy and budget friendly meal to serve their families.

How can I store leftover Haitian spaghetti?

Store and leftovers in an airtight container in your refrigerator, and enjoy within 4-5 days.

Do I need to use epis to make Haitian spaghetti?

You don't have to include epis when making Haitian spaghetti. However, the epis gives this dish the bold and wonderful flavors which make it so special. I highly recommend using epis!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A white plate containing Haitian spaghetti which is spaghetti with hot dogs, sliced onions, and diced green bell peppers. There is a spoon resting in the bowl and thyme sprigs garnishing the dish.

Delicious and Easy Haitian Spaghetti Recipe

Grace Stewart
Your family will love this Delicious and Easy Haitian Spaghetti Recipe! Also known as Hot Dog Spaghetti, this is a budget friendly meal which can be enjoyed anytime of the day and will become a family fave!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, dinner, lunch
Cuisine Haitian
Servings 5 people
Calories 522 kcal

Equipment

  • 1 large pot for cooking the pasta
  • 1 Large skillet for cooking the remaining ingredients and combining with the pasta

Ingredients
  

  • 1 lb spaghetti
  • 2 cups reserved pasta water split; may not use all of this reserved water
  • ½ lb hot dogs sliced; can sub one of your favorite sausages for hot dogs if you like
  • 1 onion select a small onion; sliced
  • 1 green bell pepper select a small green bell pepper or use ½ a large one; diced
  • 2 each Scotch bonnet optional sliced and deseeded if you like
  • 10 sprigs thyme use leaves from 5 sprigs; plus additional 5 for garnish
  • ⅓ cup Haitian epis
  • 1 each chicken bouillon cube Maggi preferred
  • 2 tablespoon olive oil
  • 3 tablespoon tomato paste
  • salt to taste

Instructions
 

  • Cook spaghetti to al dente according to your package directions. And then drain, reserving 2 cups of the pasta water. Set aside and can toss with a little olive oil to prevent sticking.
    A large pot with boiling water and pasta, and a blue spoon containing some of the pasta water poised over the pot.
  • Dissolve tomato paste, and chicken bouillon in 1 cup of the reserved pasta water and set aside.
    A white bowl containing tomato paste and crushed chicken bouillon cube with a red cup containing reserved pasta water poised over the bowl.
  • Heat oil on medium high and saute hot dog slices for 4 minutes or until browned. Stir often.
    Slices of hot dogs cooking in oil in a Dutch oven.
  • Add onion, bell pepper and Scotch bonnet. Saute for 3-4 minutes or until softened, stirring often.
    A Dutch oven containing sliced hot dogs, sliced onions, diced green bell pepper, and sliced Scotch bonnet chilis.
  • Add the pasta water with the dissolved ingredients along with the thyme and epis. Stir to combine and bring to the boil.
    A Dutch oven containing a tomato paste based sauce with sliced hot dogs, sliced onion and diced bell pepper, Haitian epis, and thyme leaves.
  • Reduce the heat to low, and then add the spaghetti and toss to coat with the sauce and other ingredients.
    A Dutch oven containing Haitian spaghetti which is spaghetti with hot dogs, sliced onions, and diced green bell peppers. There is a blue spoon with a wooden handle resting in the Dutch oven.
  • Add additional reserved pasta water a little at a time so that you get a smooth and silky sauce. Taste and add salt if needed. Place on some lovely plates and garnish with thyme. Enjoy!
    A white plate containing Haitian spaghetti which is spaghetti with hot dogs, sliced onions, and diced green bell peppers. There is a spoon resting in the bowl and thyme sprigs garnishing the dish.

Notes

The nutrition information does not include info on the Haitian epis, or any additional salt that you may add to taste.  For nutrition information on epis, please visit my post "How To Make Delish Haitian Epis."
You can sub a favorite sausage of yours for the hot dogs if you like.
 

Nutrition

Calories: 522kcalCarbohydrates: 82gProtein: 18gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 441mgPotassium: 454mgFiber: 4gSugar: 5gVitamin A: 334IUVitamin C: 27mgCalcium: 49mgIron: 3mg
Keyword Haitian spaghetti, hot dog spaghetti, Pasta, spaghetti
Tried this recipe?Let us know how it was!

How To Make Delish Haitian Epis!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how a Delish Haitian Epis Recipe!

My introduction to Haitian food came when I decided to make Haitian food to accompany a Haitian film called Kafou for a film and food night.

Little did I know that the Haitian film and food night would result in a love for Haitian Creole cuisine and a curiosity to know more about it!

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What Is Haitian Epis?

Epis is the perfect place to start when learning about Haitian recipes and food. This is an incredible seasoning base and marinade that is essential in the cuisine of Haiti.

This versatile seasoning and marinade is made of fresh herbs and vegetables, aromatics, oil, vinegar, and citrus juice.

My understanding is that in Haiti, Haitian cooks may use a wooden mortar and pestle to make their epis, and that each cook has their own special recipe.

Here in the United States, epis is usually made with a food processor or blender.

This amazing blend of herbs, vegetables and aromatics adds a huge burst of flavor to savory dishes. You may always want to keep some on hand to add to your dishes once you've tried this epic Haitian seasoning!

So now allow me to show you what you'll need to make this bold and spicy sauce!

🥘 Ingredients

Thyme sprigs, parsley and cilantro, celery stalks, green onions, green and red bell pepper, onion, head of garlic, lime, bowls filled with olive oil and vinegar, and a bowl with Scotch bonnet chilis and a Maggi Bouillon cube.

Ingredients needed for this Haitian epis recipe include all the good stuff as far as I am concerned!

You will need the following fresh vegetables, fresh herbs, and ingredients for this ultimate seasoning base:

  • Extra virgin olive oil
  • Vinegar (can use white vinegar or apple cider vinegar)
  • Fresh parsley
  • Fresh cilantro
  • Green bell pepper
  • Red bell pepper
  • Celery stalks
  • Sprigs of thyme
  • Garlic cloves (from a head of garlic)
  • Chicken bouillon cubes or tablets - use Maggi chicken cubes or tablets for the most authentic taste and experience!
  • Onion
  • Green onions
  • Lime juice (freshly squeezed from one lime)
  • Scotch bonnet peppers or habanero peppers

This blend of herbs, vegetables, and other ingredients will combine to give you a bold Haitian seasoning base which you will absolutely love! You'll be able to use this essential seasoning for not only Haitian cuisine, but also to give added flavor to your soups and stews. It's an amazingly versatile seasoning!

So now let's get ready to make a big batch of Haitian epis seasoning!

🔪 Instructions

Now I'll show you the simple steps involved in making epis.

You will need either a large food processor or blender to make the epis. I used a blender for this recipe.

Prep The Ingredients

First, prep all the ingredients. It's best to dice the bell peppers, onion, and celery and chop the green onions into smaller pieces. This will make it easier to blend or process these ingredients.

You can leave the garlic cloves whole.

A white plate containing diced onion, green onion, celery, and slices of Scotch bonnet peppers. Another white plate containing garlic cloves and diced green and red bell peppers.

Order To Add Ingredients

It's best to add and blend/process a few ingredients at a time. Here's the order that I recommend you add the ingredients.

Add the bouillon cube, garlic and celery to a large food processor or blender. Blend/process for a few seconds until these have been broken up.

A blender containing garlic, diced celery, and a Maggi Chicken Bouillon Cube.

Next add the diced green and red bell peppers. Blend or process this for a few seconds until this combination has been broken up and mixed together. Scrape down the sides while blending/processing if needed.

A blender containing diced green bell peppers and red bell peppers.
Dice the bell peppers before adding them to your food processor or blender.
A blender containing blended bell peppers and garlic.
Blend for a few seconds to break up the ingredients and start to liquify them.

Now it's time to add the diced onion, green onions, habanero (or Scotch bonnets) and thyme leaves. Blend/process this for a few seconds and scrape down the sides if needed. The mixture should be mostly minced by this time.

A blender containing sliced green onions, habanero peppers, and diced onions.
Add the diced onion, green onions, habanero (or Scotch bonnets) and thyme leaves.
A blender containing blended vegetables and diced onions, chopped green onions, and scotch bonnet peppers.
It's best to add ingredients a few at a time rather than all at once. Look at the lovely layers!

Add the cilantro and parsley. Blend/process this for a few seconds until these herbs have been incorporated and scrape down the sides if needed. Once you have finished this step, the mixture should be minced and well combined.

A blender containing blended red and green bell pepper, topped with some diced onion, parsley and cilantro.
Add the parsley and the cilantro at the same time.
A blender containing blended bell peppers topped with parsley and cilantro.
When processing or blending, scrape down the sides as necessary.

The final step is to add the lime juice, vinegar, and olive oil. Blend/process this for a few seconds, and then your epis is ready to use!

A blender containing Haitian epis with a pool of olive oil on the top.
What a beautiful blend!

Modifications

Feel free to mix things up and make some modifications if you like. You don't actually need the exact ingredients listed above. For example, you can use 2 green bell peppers instead of one green bell pepper and one red bell pepper. If you use only green bell peppers, you'll get a green seasoning as seen below.

A glass bottle with green Haitian epis held by someone's hand.

You could also use only parsley instead of a combination of parsley and cilantro if you prefer. However it's not recommended to use only cilantro.

There are many variations on Haitian epis, as Haitian cooks tend to prepare their own versions. So have fun playing around with this recipe!

Suggestions For Using This Seasoning and Marinade

Two glass jars filled with Haitian epis with some parsley on the side.

Epis is an essential ingredient for amazing Haitian dishes such as Haitian Chicken and Haitian Spaghetti. However, you'll be delighted to know that you can use it in so many other ways!

I've enjoyed it as a dip for French fries and tortilla chips. My husband has also eaten his eggs with it and gave it the thumbs up. 👍

A French fry dipped into Haitian epis. There is a plastic container with epis under the French fry.
Use as a delish dip for fries!
A tortilla chip dipped in Haitian epis. There is a glass bowl with the epis underneath the chip.
Epis is great with chips as well!
Haitian Chicken in a cast iron skillet in a savory red sauce with lime wedges and slices of red bell pepper.
Epis is the perfect marinade for Haitian chicken!

Try stirring it into some Haitian Rice and Beans, and add a spoonful or two to your soups and stews. Also try using it as a marinade for meat or fish. You'll be glad you did!

FAQ

What is Haitian epis made of?

Haitian epis recipes vary from cook to cook. However, it typically consists of fresh herbs such as parsley and cilantro, garlic, green onions, bell pepper, thyme, oil, vinegar, and citrus juice.

What is Haitian epis?

Epis is a seasoning base and/or marinade that is essential in Haitian cooking. It can be compared to the Latin American sofrito.

How long does epis keep in the refrigerator?

Epis will safely keep in the refrigerator for 2 weeks if it lasts that long!

Can you freeze epis?

Yes you can freeze epis! A great way to freeze it is by adding to an ice cube tray so you can use as needed.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A jar containing Haitian epis with parsley on the side.

How To Make Delish Haitian Epis

Grace Stewart
I will show you How To Make Delicious Haitian Epis! Epis is an incredible marinade and seasoning base used in Haitian food and it is amazing and a MUST try!
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course accompaniment, marinade
Cuisine Haitian
Servings 4 cups
Calories 144 kcal

Equipment

  • blender or food processor you will need a large food processor or blender

Ingredients
  

  • ¼ cup olive oil
  • 2 tablespoon vinegar
  • ½ bunch parsley please select Italian parsley; can use both stems and leaves
  • ½ bunch cilantro can use both stems and leaves
  • 1 each green bell pepper diced with seeds and pith removed
  • 1 each red bell pepper diced with seeds and pith removed
  • 2 celery stalks diced
  • 5 sprigs thyme use leaves only
  • 1 whole garlic head peeled
  • 1 each bouillon cube use Maggi chicken bouillon cube
  • 1 onion diced
  • 4 each green onions chopped
  • 1 lime juiced (use the lime juice only for this recipe)
  • 2 habanero peppers chopped (deseed for a less spicy epis) - can use Scotch bonnets

Instructions
 

  • Prep all the ingredients. It's best to dice the bell peppers, onion, and celery and chop the green onions into smaller pieces. This will make it easier to blend or process these ingredients. You can leave the garlic cloves whole.
    A white plate containing diced onion, green onion, celery, and slices of Scotch bonnet peppers. Another white plate containing garlic cloves and diced green and red bell peppers.
  • Add the bouillon cube, garlic and celery to a large food processor or blender. Blend/process for a few seconds until these have been broken up.
    A blender containing garlic, diced celery, and a Maggi Chicken Bouillon Cube.
  • Next add the diced green and red bell peppers. Blend or process this for a few seconds until this combination has been broken up and mixed together. Scrape down the sides while blending/processing if needed.
    A blender containing blended bell peppers and garlic.
  • Now it's time to add the diced onion, green onions, habanero (or Scotch bonnets) and thyme leaves. Blend/process this for a few seconds and scrape down the sides if needed. The mixture should be mostly minced by this time.
    A blender containing blended vegetables and diced onions, chopped green onions, and scotch bonnet peppers.
  • Add the cilantro and parsley. Blend/process this for a few seconds until these herbs have been incorporated and scrape down the sides if needed. Once you have finished this step, the mixture should be minced and well combined.
    A blender containing blended bell peppers topped with parsley and cilantro.
  • The final step is to add the lime juice, vinegar, and olive oil. Blend/process this for a few seconds, and then your epis is ready to use!
    A blender containing Haitian epis with a pool of olive oil on the top.

Notes

Store the epis in airtight glass jars such as Mason jars.  This will keep well for a couple of weeks in your refrigerator.
This recipe makes approximately 4 cups of epis, give or take. 
Great used like a salsa for chips, a dip for fries, and of course as a marinade for delicious Haitian Chicken!

Nutrition

Calories: 144kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 0.01mgSodium: 69mgPotassium: 137mgFiber: 2gSugar: 2gVitamin A: 811IUVitamin C: 27mgCalcium: 31mgIron: 1mg
Keyword epis, haitian seasoning, seasoning base
Tried this recipe?Let us know how it was!

Easy and Delicious Belizean Fry Jack Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy and Delicious Belizean Fry Jack Recipe!

A black plate containing Belizean fry jacks and a Belize travel book in the background.

Belize is a land of beautiful places, charming and gorgeous people, and home of INCREDIBLE CUISINE!

I fell in love with Belizean food during our 2013 trip to this magical place. I am excited to share recipes for some of Belize's most famous foods here, including this Easy and Delicious Belizean Fry Jack Recipe!

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What Is A Fry Jack?

Fry Jack is a super delicious fried dough (fried bread) that is typically eaten for breakfast in Belize. They may be served with refried beans, cheese, and eggs. The fry jacks are also enjoyed as a sweet treat drizzled with honey and/or sprinkled with sugar!

They are made out of 6 ingredients, and are various shapes including triangular or moon shaped.

The fry jacks puff up when fried, and when torn open make a perfect pocket for whatever you would like to fill it with!

You'll definitely want to indulge in this traditional dish from Belize, which is super easy to make.

So, now let me tell you what you will need to make fry jacks!

🥘 Ingredients

Vegetable oil container, baking powder container, Crisco vegetable shortening container, small red bowl with flour, and small bowls with water and salt.

You only need 6 simple ingredients to make these delicious Belizean fry jacks!

The ingredients you will need to gather (you may already have them in your pantry) are:

  • All purpose flour
  • Vegetable oil
  • Baking powder
  • Vegetable shortening
  • Water
  • Salt

It'll take you all of 5 minutes to gather your ingredients and measure them out. Then try to contain your excitement as we start to make one of Belize's most popular foods!

🔪 Instructions For This Belizean Fry Jack Recipe

It's super easy to make these puffy fry jacks, even to someone who is dough challenged like me!

Prepare The Dough Balls

Begin by sifting the flour, baking powder, and salt into a large mixing bowl Then break up the shortening into small pieces, and then incorporate shortening into the flour.

A glass mixing bowl containing flour, baking powder, and salt.
Sift the flour, baking powder, and salt into a large mixing bowl.
A glass bowl containing sifted flour with small pieces of shortening dropped into the flour.
Cut small pieces of shortening into the sifted flour mix.

Use your hands to mix the shortening and flour together, until you achieve a mixture that looks and feels like cornmeal.

Then begin to add water, a little at a time, and work it with your hands until you get a lovely and soft dough. You don't want it to be sticky, which is why you add the water a bit at a time rather than all at once (you may get a sticky dough adding it all at once).

A glass bowl containing flour with a red measuring cup containing water poised above the flour.
Add water a little at a time.
A glass mixing bowl with someone holding a sticky dough bowl above the bowl.
You are aiming for a nice and soft, but not sticky, dough.

Add a little flour to your counter or the surface that you will rough the doll out on. Then divide the dough ball into 2, and then place it on the surface. Leave the dough to rest for around 15 minutes.

A floured cutting board with two dough balls.

Roll Out The Dough

Now it's time to roll out the dough! Take your rolling pin, and roll each dough ball out into a round. The size should be around 8" in diameter. You may want to add a little flour to your hands to help minimize any stickiness.

A cutting board with uncooked dough flattened into a round and a dough ball.

Cut each round in half, and then in quarters, so that you will have 4 pieces to fry from each dough ball, for a total of 8 fry jacks.

A cutting board with uncooked dough cut into triangular shapes and a dough ball. There are containers of salt, Crisco, and baking powder on the side and a Belize travel book.

Frying Your Fry Jacks

Time for the main event! Add vegetable oil to a frying pan so that the depth of the oil is around 1.5"-2". Turn up the heat to medium-high, and then let the oil get really hot.

You want the oil to get to a little over 350F before starting to fry your dough slices. If the oil is not hot enough, your fry jacks may not puff up! The oil should start bubbling prior to frying.

Add the dough pieces, and fry each side until golden brown. Feel free to use a pair of tongs to check the side that is being fried every few seconds to make sure you are getting the color you want and that the fry jack is not burning.

It's best not to crowd the pan, so you may have to fry in batches.

Belizean fry jacks frying in oil in a cast iron pan.
Fry each side until golden brown.
A white plate containing Belizean fry jacks draining on brown paper towels.
Drain the fry jack on a paper towel-lined plate.

Drain your fry jacks of excess oil on a paper towel-line plate once you remove them from the oil, and get ready to enjoy your delicious Belizean treat!

Serving Suggestions For Your Fry Jacks!

A black plate containing Belizean fry jacks, a travel book on Belize, a container of honey, and a small blue bowl with powdered sugar.

Fry jacks are considered one of the traditional breakfast foods in Belize. So you can enjoy them served with refried beans, cheese, and eggs.

They can also be served with powdered sugar and/or honey for a sweet treat! My husband likes to break them open and then sprinkle sugar and drizzle honey into the middle of the fry jack.

Of course you can drizzle the honey and sprinkle the sugar on top. Either way, these puffy fry jacks are over the top delicious!

A Belizean fry jack with honey drizzled over it on a white plate.

If you've had the pleasure of enjoying this popular Belizean breakfast bread in Belize, I hope that a taste of these fry jacks will transport you back to this beautiful place. And if you are trying these for the first time at home, I hope you might be inspired to visit Belize, a land of incredible cuisine, people, and charm!

FAQ

What is the Belizean Fry Jack made of?

Fry jacks are made of simple ingredients to include flour, water, salt, shortening, and baking powder.

Where is the Fry Jack from?

Fry Jacks are from the beautiful land of Belize! They are fried dough pieces traditionally served for breakfast with refried beans, cheese, and eggs. The fry jacks are also enjoyed as a sweet treat drizzled with honey and/or sprinkled with sugar!

How to I prevent fry jacks from puffing up?

If you don't want your fry jacks to puff up, you can cut a slit into the dough pieces before frying them.

Some Other Recipes You May Enjoy!

Here are some other Belizean recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A black plate containing Belizean fry jacks and a Belize travel book in the background.

Easy and Delicious Belizean Fry Jack Recipe

Grace Stewart
Belizean fry jacks are mouthwatering fried dough pieces served as part of a traditional Belizean breakfast, or enjoyed as a sweet treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting time 15 minutes
Total Time 30 minutes
Course Breakfast, Dessert, treat
Cuisine Belizean
Servings 4 people
Calories 129 kcal

Equipment

  • Rolling Pin
  • frying pan

Ingredients
  

  • 1 cup all purpose flour
  • 2 ts baking powder
  • ½ tablespoon vegetable shortening I used Crisco
  • ½ ts salt
  • ½ cup water you may need a little less or a little more than ½ cup
  • vegetable oil enough for around 1.5"-2" depth in your frying pan

Instructions
 

Prepare The Dough Balls

  • Begin by sifting the flour, baking powder, and salt into a large mixing bowl Then break up the shortening into small pieces, and then incorporate shortening into the flour.
    A glass bowl containing sifted flour with small pieces of shortening dropped into the flour.
  • Use your hands to mix the shortening and flour together, until you achieve a mixture that looks and feels like cornmeal. Then begin to add water, a little at a time, and work it with your hands until you get a lovely and soft dough. You don't want it to be sticky, which is why you add the water a bit at a time rather than all at once (you may get a sticky dough adding it all at once).
    A glass mixing bowl with someone holding a sticky dough bowl above the bowl.
  • Add a little flour to your counter or the surface that you will rough the doll out on. Then divide the dough ball into 2, and then place it on the surface. Leave the dough to rest for around 15 minutes.
    A floured cutting board with two dough balls.

Roll Out The Dough

  • Now it's time to roll out the dough! Take your rolling pin, and roll each dough ball out into a round. The size should be around 8" in diameter. You may want to add a little flour to your hands to help minimize any stickiness.
    A cutting board with uncooked dough flattened into a round and a dough ball.
  • Cut each round in half, and then in quarters, so that you will have 4 pieces to fry from each dough ball, for a total of 8 fry jacks.
    A cutting board with uncooked dough cut into triangular shapes and a dough ball. There are containers of salt, Crisco, and baking powder on the side and a Belize travel book.

Frying Your Fry Jacks

  • Add vegetable oil to a frying pan so that the depth of the oil is around 1.5"-2". Turn up the heat to medium-high, and then let the oil get really hot. You want the oil to get to a little over 350F before starting to fry your dough slices. If the oil is not hot enough, your fry jacks may not puff up! The oil should start bubbling prior to frying. Add the dough pieces, and fry each side until golden brown. Feel free to use a pair of tongs to check the side that is being fried every few seconds to make sure you are getting the color you want and that the fry jack is not burning. It's best not to crowd the pan, so you may have to fry in batches.
    Belizean fry jacks frying in oil in a cast iron pan.
  • Drain your fry jacks on a paper towel-line plate once you remove them from the oil, and get ready to enjoy your delicious Belizean treat!
    A white plate containing Belizean fry jacks draining on brown paper towels.

Notes

Please note that the the nutritional information is a guide only and does not include nutrition value for the vegetable oil.
Enjoy as part of a delicious breakfast with refried beans, eggs, and cheese, or as a sweet treat drizzled with honey and sprinkled with sugar!

Nutrition

Calories: 129kcalCarbohydrates: 24gProtein: 3gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gSodium: 537mgPotassium: 34mgFiber: 1gSugar: 0.1gCalcium: 141mgIron: 2mg
Keyword breakfast bread, fried bread, fry jack
Tried this recipe?Let us know how it was!

Easy Haitian Rice and Beans

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Easy Haitian Rice and Beans!

Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl
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The Haitians definitely know how to make a simple and humble dish of rice and beans SPECTACULAR!

Haitian cuisine is a Creole cuisine and has a signature BOLD and SPICY flavor! You will experience these flavors in this yummy rice dish!

Why Make This Rice and Beans Recipe?

You will want to make this fantastic Haitian Rice and Beans recipe because:

  • Quite simply it is DELICIOUS!
  • It is super easy to make!
  • This recipe uses canned beans which means no soaking and cooking time needed for dry beans. You can have this on your table in about 45 minutes (including resting time)!
  • It's nutritious! Rice and beans are a staple food around the world and the beans provide protein and fiber, and can be a meal in itself.
  • This dish is very inexpensive to make and totally budget friendly!
  • You can enjoy one of the great dishes of Haiti!
  • It is the perfect accompaniment to meats such as chicken, especially Haitian Chicken!

So, let me tell you what ingredients you will need for this dish!

Ingredients Needed For Haitian Rice and Beans

Here's what you will need to make this superb rice dish:

Ingredients for Haitian Rice and Beans including rice, whole cloves, whole allspice, a box of Maggi chicken bouillon and a bouillon cube, sprigs of thyme, garlic, Scotch bonnets, half an onion, coconut milk, can of black beans and bottle of olive oil
  • Rice (long grained works perfectly!)
  • Black beans (canned) - you could also use canned pinto beans or red kidney beans
  • Onion
  • Garlic
  • Fresh thyme
  • Scotch bonnet peppers
  • Chicken bouillon cube (please use Maggi just as the Haitians do!)
  • Whole cloves and whole allspice
  • Coconut milk and water
  • Olive oil
  • Salt
  • Pepper

You may have most of these items on hand already! 😃

Now allow me to show you how EASY this is to make!

SUPER EASY INSTRUCTIONS

Honestly this couldn't be easier to make!

Start by placing your pot on a medium high heat and heat up some olive oil. Once the oil is hot, add minced onion and garlic and sauté for around 2 minutes.

Then add the remaining ingredients; rice, coconut milk, water, chicken bouillon cube, whole can of beans (do not drain), Scotch bonnets, salt, pepper, thyme, allspice, and cloves. Bring this to the boil, and then lower the heat, cover, and simmer for around 25 minutes. You will want to simmer until all of the liquid is absorbed.

Stock pot with diced onions and garlic
A stock pot filled with black beans, coconut milk, rice, scotch bonnets and seasonings

Remove from the heat and allow to rest (covered) for 10 minutes. Then taste and adjust for seasonings (salt and pepper) as necessary. Remove the thyme sprigs if desired. That's it!

Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

What To Serve With Haitian Rice and Beans

The PERFECT accompaniment to this dish is Poul Nan Sos (Chicken in Sauce), otherwise known as Haitian Chicken!

Haitian Chicken with Haitian rice and beans on a white plate

This pairing is a total match made in Heaven!

I do hope you will enjoy these rice and beans accompanied by some Poul Nan Sos soon!

Some Other Recipes You May Enjoy!

Belizean Garnaches

Several Belizean garnaches corn tortilla topped with refried beans, chicken, shredded cheese, and hot pepper onion sauce

Belizean Hot Pepper Onion Sauce

Belizean Hot Pepper Onion Sauce in a bowl and habaneros

Sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Jwi manje ou! (Enjoy your food in Haitian Creole)

Grace

Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

Easy Haitian Rice and Beans Recipe

Grace
Haitian Rice and Beans is super delicious! This dish is made easy using canned black beans and is the perfect dish to accompany a plate of yummy Haitian Chicken!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 29 minutes
Resting Time 10 minutes
Total Time 44 minutes
Course Side Dish
Cuisine Haitian
Servings 4 people
Calories 472 kcal

Equipment

  • 1 large pot with a cover

Ingredients
  

  • 1 cup rice long grain works just great for this
  • 15 oz black beans canned (don't drain)
  • ½ onion minced or diced
  • 6 cloves garlic minced
  • 3 sprigs thyme
  • 2 Scotch bonnet peppers can vary the amount according to the level of heat that you like
  • 1 chicken bouillon cube Haitians like to use Maggi as do I! (can sub 1 cup of chicken broth for the bouillon cube and water if you prefer)
  • 2 each whole cloves
  • 2 each whole allspice
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon olive oil
  • ½ ts salt plus additional added to taste
  • ¼ ts pepper plus additional added to taste

Instructions
 

  • Place your pot on a medium high heat and heat the olive oil. Once the oil is hot, add the minced onion and garlic and sauté for around 2 minutes.
    Stock pot with diced onions and garlic
  • Then add rice, coconut milk, water, chicken bouillon cube, whole can of beans (do not drain), Scotch bonnets, salt, pepper, thyme, allspice, and cloves. Bring this to the boil, and then lower the heat, cover, and simmer for around 25 minutes. You will want to simmer until all of the liquid is absorbed.
    A stock pot filled with black beans, coconut milk, rice, scotch bonnets and seasonings
  • Remove from the heat and allow to rest (covered) for 10 minutes. Then taste and adjust for seasonings (salt and pepper) as necessary. Remove the thyme sprigs if desired.
    Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

Notes

This is a fantastic side dish to accompany Delicious Haitian Chicken!  
Remember that the whole cloves and allspice are in the finished dish so watch out for those when eating your rice (some people aren't fans of eating these whole :-)).
You can leave the Scotch bonnet(s) whole while cooking and remove at the end (for less heat) OR you can slice them up and cook them sliced for more heat!  Vary the numbers of Scotch bonnets and/or method you use to deliver just the amount of heat that you like.  
Sub 1 cup of chicken broth for the water and chicken bouillon cube if preferred.
Enjoy! 

Nutrition

Calories: 472kcalCarbohydrates: 68gProtein: 15gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 547mgPotassium: 628mgFiber: 11gSugar: 1gVitamin A: 94IUVitamin C: 12mgCalcium: 77mgIron: 5mg
Keyword black beans and rice, rice and beans
Tried this recipe?Let us know how it was!

How To Make INCREDIBLY Delicious Haitian Chicken!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make INCREDIBLY Delicious Haitian Chicken!

Haitian Chicken in a cast iron skillet in a savory red sauce with lime wedges and slices of red bell pepper.
Epis is the perfect marinade for Haitian chicken!

Haitian Chicken aka Poul Nan Sos (Haitian Chicken in Sauce)

Please allow me to begin by saying that Haitian Chicken is BLOW YOUR MIND DELICIOUS! This is basically stewed chicken done the Haitian way...and I think it must be one of the BEST chicken dishes in world cuisine!

Haitian cuisine is a Creole cuisine, and Haitians use fresh herbs, peppers, bouillon cubes, and a seasoning base called epis. Poul Nan Sos incorporates all of these ingredients which combine to give you this absolute taste sensation that I keep going on about!

So let's get to the nitty gritty on how to make this fantastic dish!

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Elvi's Kitchen's Delicious Coconut Curry Shrimp

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

shrimp in a dark curry sauce with onions and garnished with cilantro in a gold rimmed bowl.
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Belizean cuisine has been influenced by so many diverse cultures. It truly is a melting pot. Some of these include Maya, Chinese, Lebanese, Mennonite, Carribean, British, East Indian, and Creole.

Located on the Caribbean Sea, it is obviously a place that is rich with delicious seafood...conch, spiny lobster, grouper, and shrimp to name but just a few.

The dish I would like to share with you is Coconut Curry Shrimp, and the recipe is from my Flavors of Belize cookbook, which I bought during a trip to Belize in 2013.

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