Manje Ayisien" (Haitian food) is the equivalent of criollo cooking (criollo meaning "creole") in other countries. This encompasses most of what is regularly cooked in Haiti, involving the extensive use of herbs, and somewhat unlike Cuban cooking, the liberal use of peppers. A typical dish would probably be a plate of diri kole ak pwa (rice and beans), which is white rice with red kidney or pinto beans glazed with a marinade as a sauce and topped off with red snapper, tomatoes and onions. Dishes vary by regions. The dish can be accompanied by bouillon (bouyon), similar to sancocho in some neighboring Latin American countries. Bouillon is a hearty stew consisting of various spices, potatoes, tomatoes, and meats such as goat or beef.
Rice is occasionally eaten with beans alone, but more often...
