Dish
Kaka pizon
To make Kaka pizon, cassava flour is mixed with spices such as cinnamon and nutmeg. The mixture is then combined with water and formed into small balls. Kaka pizon is then deep-fried until golden brown. It is often served with a side of pikliz, a spicy Haitian condiment made from pickled vegetables.
Origins and history
Kaka pizon originated in Haiti and is a popular snack food in the country.
Dietary considerations
Kaka pizon is gluten-free and can be made vegan by omitting the pikliz.
Variations
Variations of Kaka pizon include adding different spices or using different types of dipping sauces.
Presentation and garnishing
Kaka pizon can be presented on a platter with the pikliz in the center. Garnish with fresh herbs such as parsley or thyme.
Tips & Tricks
To make Kaka pizon extra crispy, add a tablespoon of cornstarch to the mixture before forming into balls.
Side-dishes
Kaka pizon can be served with a side of pikliz or other Haitian condiments such as sos ti-malice or mayi moulen.
Drink pairings
Kaka pizon pairs well with a cold glass of Haitian rum punch or a fruity cocktail.
Delicious Kaka pizon recipes
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