.jpg) Griot served with bannann peze and pikliz | |
| Place of origin | Haiti |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Pork shoulder, citrus, scotch bonnet peppers |
| Similar dishes | Carnitas, Pernil |
Griot (French: griot, Haitian Creole: griyo) is a dish in Haitian cuisine. It consists of pork shoulder marinated in citrus, which is braised and then fried. It is commonly served at parties. Griot along with diri ak pwa wouj (red beans and rice) is considered by some to be Haiti's "national dish."
Etymology
Griot may also be spelled griyo, or grillots.
Preparation
Griot is usually made from pork shoulder. The meat is first washed then put in a mixture of citrus juices to add flavor. After being soaked in the citrus juices, the meat is marinated in epis, which is a mixture of Haitian herbs, vegetables, and spices. Next, the meat is either braised or roasted until tender. The cooking liquid produced is used in the preparation of an accompanying sauce, known as sòs ti-malis. Finally, the meat is deep-fried until golden-brown and crispy. Griot is almost always served with pikliz as well as rice or bannann peze.
See also
References
- ^ Yurnet-Thomas, Mirta (2002). A Taste of Haiti. New York: Hippocrene Books. ISBN 9780781809276.
- Olaechea, Carlos (17 August 2016). "Six Haitian Staples and Specialities to Try". Eater. Retrieved 19 November 2019.
- Barzey, Ursula (5 December 2018). "Discover The National Dishes Of The Caribbean". Caribbean & Co. Retrieved 19 November 2019.
- Schwarz, Timothy (2015). "Food Distribution, Production, and Consumption in Haiti" (PDF). Retrieved 6 December 2019.
- Ménager, Mona Cassion (2005). Fine Haitian Cuisine. United States: Educa Vision. p. 62. ISBN 9781584322566.
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