Authentic Haitian Spaghetti – Island Flavor from Mika’s Table

Introduction

Haitian Spaghetti, or Espageti, is a beloved and flavorful dish with deep cultural roots in Haitian cuisine. Often served for breakfast, lunch, or dinner, it blends Italian-style spaghetti with bold Caribbean seasonings, smoky meats like hot dogs or smoked herring, and a touch of spice.

At Mika’s Table, this dish represents more than a quick comfort food — it’s a celebration of Haitian resilience, flavor, and family tradition. Unlike classic Italian pasta dishes, Haitian spaghetti is cooked with tomato paste, Scotch bonnet peppers, aromatics, and a meat of choice. It’s saucy, savory, and deeply satisfying.

This is one of those dishes where the scent alone tells a story — onions sizzling in oil, garlic and tomato paste toasting together, and meats releasing rich, umami goodness into the pan. Served hot with a side of avocado or fried plantains, Haitian spaghetti brings the heart of the island to your kitchen.

Ingredients Overview

Spaghetti

• Use regular spaghetti or angel hair.
• Boil in salted water until al dente.
• Some traditional Haitian cooks rinse and drain the pasta after cooking to remove excess starch.

Protein Options

• Smoked herring (aransale) – deeply traditional, offers intense umami and saltiness.
• Hot dogs – commonly used, sliced and sautéed.
• Vienna sausages, corned beef, or sautéed ham also appear in different households.
• You can also use ground beef or a mix.

Tomato Paste

• Provides a rich, slightly sweet base.
• Toasting it in oil caramelizes its flavor, which is key in Haitian-style cooking.

Garlic, Onions, and Bell Peppers

• The essential sofrito-style base for the sauce.
• Thinly sliced onions, chopped garlic, and bell peppers add both texture and sweetness.

Scotch Bonnet or Habanero Pepper

• Used whole or pierced, it adds heat and aroma without overwhelming spice.
• If you’re sensitive, skip it or use just a slice.

Seasonings

• Maggi cubes or bouillon powder – a staple in Haitian kitchens for depth.
• Salt, black pepper, and thyme round out the flavor.
• Optional: parsley, clove, or epis (Haitian green seasoning) if you have it.

Oil

• Traditionally vegetable oil or olive oil is used for sautéing.
• Enough to coat the pasta lightly once combined.

Step-by-Step Instructions

1. Prepare the Spaghetti

• Boil 1 lb spaghetti in salted water until al dente.
• Drain and rinse with warm water if you prefer less starchy pasta.
• Set aside.

2. Prepare the Protein

• If using smoked herring, soak in warm water for 10–15 minutes to reduce saltiness, then flake and sauté.
• If using hot dogs or sausage, slice into rounds and pan-fry in 1–2 tbsp oil until lightly browned.
• Remove and set aside.

3. Sauté the Aromatics

• In a large skillet or Dutch oven, heat 2–3 tbsp oil over medium heat.
• Add:
  • 1 medium onion, sliced
  • 1 bell pepper, sliced
  • 3 cloves garlic, minced
• Sauté until soft and fragrant, about 3–4 minutes.

4. Build the Sauce

• Stir in:
  • 2–3 tbsp tomato paste
  • Cook for 2–3 minutes until deep red and caramelized.
• Add:
  • 1 whole Scotch bonnet (pierced once) or a few slices
  • 1–2 bouillon cubes (Maggi or similar)
  • ½ tsp thyme
  • Salt and pepper to taste
• Splash in ¼ cup of pasta water or regular water to loosen the sauce.

5. Combine Everything

• Return your meat or protein to the skillet.
• Add the cooked spaghetti in batches, tossing to coat thoroughly.
• Taste and adjust seasoning (more tomato paste or salt as needed).
• Continue to sauté for 2–3 minutes to let flavors meld.

6. Serve Hot

• Garnish with:
  • Fresh parsley
  • Optional: drizzle of olive oil or fresh lime juice

Serve with:

• Fried plantains
• Slices of avocado
• Pickliz (Haitian spicy slaw) for a fiery contrast

Tips, Variations & Substitutions

• Make it vegetarian: Use veggie bouillon and skip meat, or sub with sautéed mushrooms or plant-based sausage.
• Add eggs: Top with a fried egg or mix in scrambled eggs for an extra protein layer (common in some households).
• Use epis: If you have homemade Haitian epis, add 1 tbsp to the aromatics for authentic flavor.
• Spice level: Scotch bonnet is authentic, but use as little or as much as you like — or sub with milder chili or none at all.
• Texture tip: Allow the pasta to cook a bit in the sauce for deeper flavor absorption.

Serving Ideas & Occasions

Haitian spaghetti is commonly served for:

• Hearty breakfasts
• Weekend family lunches
• Brunch menus in Haitian households
• Any-time comfort food

Pair with:

• Avocado slices for cool creaminess
• Fried plantains for sweet contrast
• Pickliz for crunch and heat
• A glass of fresh lime juice or passionfruit drink

Nutritional & Health Notes

This dish is filling, protein-rich, and deeply satisfying.

Per serving (1 of 4):

• Calories: ~500–600 (depending on protein used)
• Protein: ~20–25g
• Carbs: ~50g
• Fat: ~20g
• Good source of iron, B12, and healthy fats (with olive oil and fish)

For a lighter version:

• Use whole wheat pasta
• Choose lean protein like tuna or skip meat
• Control oil and seasoning quantities

FAQs

Q1: Is Haitian spaghetti traditionally a breakfast dish?
A1: Yes! In Haiti, it’s commonly enjoyed for breakfast or brunch, but it’s also served for lunch or dinner.

Q2: Can I use spaghetti alternatives?
A2: Absolutely. Linguine, angel hair, or even fettuccine work well. For gluten-free, use rice or lentil pasta.

Q3: What’s the difference between Haitian spaghetti and Italian pasta?
A3: Haitian spaghetti uses tomato paste (not sauce), bold spices, and often smoked meats or hot dogs. It’s sautéed with the noodles, not just topped with sauce.

Q4: How spicy is this recipe?
A4: The spice comes from Scotch bonnet peppers, but you can control it. Use whole (for aroma only), or remove seeds for less heat.

Q5: Can I add vegetables to this dish?
A5: Yes — bell peppers, spinach, or tomatoes are common additions. Some add grated carrots for sweetness.

Q6: How long do leftovers keep?
A6: Store in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or oil.

Q7: Can I freeze Haitian spaghetti?
A7: It’s best fresh, but you can freeze it in airtight containers for up to 2 months. Thaw overnight and reheat on the stove.

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