Haitian cuisine consists of cooking traditions and practices from Haiti. While the cuisine is unpretentious and simple, the flavours are of a bold and spicy nature that demonstrate a primary influence of African culinary aesthetic, paired with a very French sophistication with notable derivatives coming from native Taíno and Spanish techniques.
Haitian cuisine is often lumped together with other regional islands as "Caribbean cuisine," however it maintains an independently unique flavor. It involves the extensive use of herbs, and the liberal use of peppers. A typical dish would probably be a plate of riz collé aux pois (diri kole ak pwa), which is rice with red kidney beans (pinto beans are often used as well) glazed with a marinade as a sauce and topped off with red snapper, tomatoes and onions. It is often called the Riz National, considered to be the national rice of Haiti. The dish can be accompanied by bouillon. Bouillon is a hearty soup consisting of various spices, potatoes, tomatoes, and meats such as goat or beef. Dishes vary by region.