~216 cal · 10g protein · 7g carbs · 17g fat (estimated, per serving)
🍽️
Skillet spaghetti with herring and peppers
🇭🇹 Ouest (Port-au-Prince)
In Haiti, spaghetti is breakfast. Boiled soft and tossed in a skillet with epis (the green herb base), onions, peppers, smoked herring or hot dogs, and a squeeze of ketchup, espageti is the affordable, filling way generations of Haitians have started the day.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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12 oz spaghetti
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6 oz smoked herring, flaked
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1 onion
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1 bell pepper
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2 tbsp epis (green seasoning)
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3 cloves garlic
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3 tbsp ketchup
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1 tbsp tomato paste
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3 tbsp neutral oil
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to taste Scotch bonnet and salt
Instructions
1
Boil the spaghetti until just tender, drain, and toss with a little oil so it does not stick.
2
Sauté the onion, pepper, garlic, and epis in oil until soft, then add the flaked herring.
3
Stir in the ketchup and tomato paste and cook until jammy and fragrant.
4
Fold the spaghetti through the sauce until well coated, adjust heat and salt, and serve hot.
Port-au-Prince home breakfast.
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🌏 While it simmers — know your destination
📍
Ouest (Port-au-Prince). The capital region and keeper of Sunday diri kole.
🗺️
Haiti. The first Black republic and its proud Creole table.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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