While Diri Djon Djon may be the crown jewel of Haitian cuisine, Tomtom (or TomTom Ak Kalalou) holds a special place as one of Haiti’s most beloved comfort foods. This thick, hearty dish—made from breadfruit (lam veritab) or green bananas pounded into a smooth, dough-like consistency—is a staple in Haitian households, especially in the countryside. Served with a rich, savory okra (kalalou) sauce or creole sauce, Tomtom is the ultimate Haitian comfort food.
Why Tomtom is One of Haiti’s Best Dishes
1. A Taste of Tradition
Tomtom is deeply rooted in Haiti’s African heritage, resembling West African fufu or ugali. Enslaved Africans adapted their traditional pounded starches using local ingredients like breadfruit and green bananas, making it a symbol of resilience and cultural preservation.
2. Simple Ingredients, Incredible Flavor
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Breadfruit or green bananas – Boiled and pounded into a smooth, sticky dough.
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Okra (kalalou) sauce – A thick, savory stew made with okra, meat (often beef, crab, or pork), and spices.
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Creole sauce – A tomato-based sauce with onions, peppers, and herbs.
The combination of the mild, dough-like tomtom with the bold, spicy sauce creates a perfect balance of textures and flavors.
3. A Labor of Love
Making tomtom is not quick or easy—it requires patience and strength to pound the boiled breadfruit or bananas until smooth. This process makes it a communal dish, often prepared for family gatherings, Sundays, or special occasions.
4. Versatile & Satisfying
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Can be eaten for breakfast, lunch, or dinner.
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Pairs well with different sauces (okra, creole, or even dried herring sauce).
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Filling and nutritious—a true peasant dish that sustains.
How to Make Authentic Haitian Tomtom
Ingredients (Serves 4-6)
For the Tomtom:
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2 large green breadfruits (lam veritab) OR 6-8 green bananas (bannann verde)
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1 tsp salt
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2-3 cups water (for boiling)
For the Okra (Kalalou) Sauce:
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1 lb beef, crab, or pork (optional)
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2 cups chopped okra
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1 onion, diced
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3 garlic cloves, minced
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1 Scotch bonnet pepper (whole, for flavor)
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2 tbsp epis (Haitian seasoning blend)
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1 tsp thyme
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1 tsp black pepper
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2 tbsp oil
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4 cups water or broth
Instructions
1. Prepare the Tomtom
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Peel and chop the breadfruit or green bananas into chunks.
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Boil in salted water until very soft (about 20-30 mins).
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Drain, then pound in a pilon (mortar and pestle) or blend until smooth and dough-like.
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Shape into balls or a smooth mound.
2. Make the Okra Sauce
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In a pot, heat oil and sauté onions, garlic, and epis.
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Add meat (if using) and brown slightly.
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Pour in water/broth, then add okra, thyme, black pepper, and whole Scotch bonnet.
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Simmer for 30-40 mins until thickened.
3. Serve
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Place a ball of tomtom on a plate.
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Ladle hot okra sauce over it.
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Enjoy by pinching pieces of tomtom and dipping into the sauce!
Why Tomtom Deserves Its Place Among Haiti’s Best Dishes
✔ Deep cultural roots – A direct link to African culinary traditions.
✔ Comfort food at its finest – Warm, filling, and satisfying.
✔ Versatile – Can be paired with different proteins and sauces.
✔ A communal dish – Brings families together.
Final Thoughts
While Diri Djon Djon might be the “king” of Haitian cuisine, Tomtom is the soul food—the dish that reminds Haitians of home, family, and tradition. If you haven’t tried it, you’re missing out on one of Haiti’s most authentic and delicious meals!
