Haitian cuisine combines French, African, and Taino Indigenous influences into bold, spice-forward cooking centered on rice, beans, and root vegetables. Epis, a seasoning base of herbs and peppers, underlies much of the country's flavor profile.

Griot, fried pork marinated in citrus and spices, and diri ak djon djon, black mushroom rice, are widely celebrated dishes. Sunday meals often carry particular importance in Haitian family tradition.