World Cuisines

Griot

Haiti

The fried pork glory: griot — pork shoulder marinated in sour orange and epis, boiled, then fried crisp in its own fat, served with pikliz (spicy pickled cabbage) and fried plantains (bannann peze) — Haiti's party plate.

What it is

The fried pork glory: griot — pork shoulder marinated in sour orange and epis, boiled, then fried crisp in its own fat, served with pikliz (spicy pickled cabbage) and fried plantains (bannann peze) — Haiti's party plate. Ingredients: pork shoulder, sour oranges, epis (herbs, peppers, garlic), thyme, salt; pikliz: cabbage, carrots, onions, scotch bonnets, vinegar; plantains. Recipe: 1) Marinate the pork; boil until tender. 2) Fry the pieces until crisp and bronzed. 3) Make pikliz (it should burn pleasantly). 4) Fry plantains twice (bannann peze). Serve: at celebrations with diri (rice) — griot is the centrepiece. Flavor: citrus-pork, crisp, pikliz fire. History: griot (named for West African griot storytellers, some say) anchors Haitian fêtes. See also: Soup Joumou, Diri ak Djon Djon.

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