World Food Challenge

Day 74: Haiti and Poul Ak Nwa

Good evening, Raffies!

Today we are going to Haiti. The dish I chose for this country clearly shows the French influence in its cuisine. We are going to make Poul Ak Nwa, which translated means “Chicken with Nuts”.
This is a common dish in Haiti.
Pikliz, which is a pickled sauce that is commonly used on the island, is of African origins. The African slaves used to pickle quite a lot of vegetables. The traditional African diet is not as bland and spiceless as the European cuisine. Therefore, the African slaves used pickling as a technique for enhancing the flavour of their dishes.

The recipe I used for both the Pikliz and the chicken, is this one.  Here you can also find the instructions for the Sos Ti Malis, a very spicy sauce that accompanies the chicken. The whole dish is served with some white rice.

The reason I chose this dish was, because of its deep cultural influence: Poul Ak Nwa clearly shows the different people that came together over the centuries on this Caribbean island. The history of this small country might not be one of the brightest, but thanks to its different cultural influences, they created something wonderful. The dish was simply incredible: spicy, but sweet, sour and delicate. I really liked it.


4 chicken thighs

1 lime

1 cup cashews

Mixed herbs (parsley, garlic, thyme, scallion)

1 onion, chopped

2 tbsp olive oil

2 tbsp tomato paste

1 cup tomato, diced

1 tbsp chicken bouillon

Chili powder




Start by squeezing the lime and reserving the juice. Rub the squeezed lime on the chicken pieces and mix with the spices and the lime juice. Marinate overnight or for a couple of hours.

In a big skillet, add the chicken with the marinade and cook for about 15 minutes. Remove the chicken and the sauce, if there is any left. In the same skillet, add the olive oil and the tomato paste and cook for a few minutes while stirring constantly. Add the chicken again and brown it on all sides.

In the meantime, bring the cashews to a boil with some water in another pot. After a few minutes, drain and set aside.

Once the chicken is nice and brown, add the diced tomatoes, onion, chicken bouillon and season with salt, pepper and chili powder. Cook for a few minutes, then add the cashews to the skillet.

Together with the chicken, you should serve Pikliz, a type of pickled vegetables.


      3 Scotch bonnet peppers, chopped

      1 carrot, shredded

      1/4 cabbage, shredded

      1/2 onion, thinly sliced

      1/4 cup pigeon peas

      2 cloves



      3 cups vinegar

      Join all the ingredients in a jar, mix and close tightly. Leave to ferment for 1-2 days. You’ll be able to store it in the fridge for months.

      The chicken should also be served with a Haitian sauce, namely Sos Ti Malis.


      1 tbsp olive oil

      1 onion, chopped

      1 clove of garlic, minced

      1 shallot, finely chopped

      1/2 green bell pepper, julienned

      1/2 red bell pepper, julienned

      2 tbsp tomato paste



      2 tbsp Pikliz

      1 tbsp lime juice

      Heat the oil in a pan and stir fry the garlic, shallots and onion. Add the bell peppers, the tomato paste, the vinegar and lime juice. Stir well and cook for another few minutes. Season with salt and water. Add a cup of water and bring to a boil. Let cook for about 15 minutes. Remove from heat and let cool down.

      Serve the chicken with the Pikliz and the Sos Ti Malis and accompany with rice.

      Do you enjoy discovering new recipes from other countries? What do you know about Haitian cuisine? Let me know in the comments below.



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