Fritay, (; ; ) collectively known as Fritaille, are street foods and culinary styles associated with Haitian culture. Mostly fried foods, this cuisine has evolved through centuries of social and political change from influences of African, Arawak/ Taino, European and Haitian influences. It is served at markets, celebrations, and festivals.
Haitian barbecue ( /bukã.nen/), has a rich history in Hispaniola (modern-day Haiti). It traces back to the Indigenous TaÃÂno people's barabicu and separately to West and Central Africa. It is an essential element of Haitian cooking. The prevalence of street and festival venues made these Haitian foods convenient. It uses oils and conventional cooking methods to make a cohesive and distinct culture. All over Haiti, it is sought out in the evening out on the streets
Griot is chunks of pork shoulder marinated in citrus juice, epis and spices; then fried, baked, or both until crispy. It is traditionally served with (Rice and Red beans), pikliz and bananes pesées. It is especially popular during Fèt Gede; a significant Haitian festival, often called Haiti's "Day of the Dead" or "Festival of the Ancestors".