In Haiti, manje midi (lunchtime) is much more than just lunch. It’s a key moment of the day, a sacred break where we enjoy hearty, tasty, and nutritious dishes. Whether at home, at the office, or in the small, popular restaurants "kantin" or "manje anba dra," lunch is a true feast.
Lunchtime in Haïti often consists of several essential elements:
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Rice is the basis of the Haitian meal. It can be prepared in different ways:
Stick rice (mixed with red peas, black peas, or Congo peas)
White rice with a well-seasoned bean sauce
Diri ak djon djon, a fragrant black rice with highly prized local mushrooms
The main course is usually accompanied by meat or fish, simmered with local spices:
Chicken in sauce (poul an sòs)
Smoked beef or tassot (marinated and fried meat)
Griot (fried pieces of pork, very popular)
Fried or sauced fish
Vegetables also play an important role in "manje midi":
Sautéed vegetables (cabbage, carrots, spinach, lalo)
Avocado, salad, or Grated beets for a touch of freshness
It’s impossible to talk about Haitian meals without mentioning the delicious natural juices that accompany them. Fragrant and refreshing, they are often prepared with:
Soursop
Papaya
Tamarind
Lemon or orange juice
What was your "manje midi" dish today? What is your favorite lunch dish?
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