Pwason Boukannen (Grilled Fish)

In Haiti, fish is cooked using a traditional technique known as 'boukan.' Because most Haitians living outside of Port-au-Prince lack access to ovens or barbecue grills, Pwason Boukannen is typically smoked in this manner.

'Boukan' is a method of splitting a large piece of wood in two. One end is tied, while the other is left open to allow the fish to fit between the two pieces of wood.

The fish is then skewered with a stick so that it can be rotated frequently to ensure even cooking. Finally, the fish is cooked slowly over hot embers emitted by a fire lit beneath two large stones.

This traditional Haitian cooking method imparts a distinct and truly delectable smoky flavor to the fish after it has been cooked. Pwason boukannen, served with fried plantains, is arguably one of the best Haitian dishes to experience authentic Haitian cooking at its finest.