The national dish of Haiti is Soup Joumou which is traditionally enjoyed on Haitian Independence Day, January 1. It's made of squash, beef, pasta and root vegetables and is a symbol of the freedom Haiti gained in 1804.

It is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish and Arab influences.

Haitian cuisine, like the people, is a mash-up of influences. They include a blend of spices and roots that combine the distinct flavors of the tropics with the complexity of French cuisine.

Haitian cuisine is one of many diverse cuisines that can serve as examples of healthy and nutritious eating. This cuisine can broadly encompass the recommendations promoted in the Dietary Guidelines for Americans and their associated MyPlate graphic.