Griot (food)
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.[1] Griot along with diri ak pwa wouj (red beans and rice) is considered by some to be Haiti's "national dish"[2][3]
.jpg.webp) 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 |
Etymology
The word "griot" is of the same origin as the French homonym griot, referring to an African poet.[4] Griot may also be spelled griyo, or grillots[1]
Preparation
Griot usually made from pork shoulder. The meat is first washed in a mixture of citrus juices, then rinsed. Meat should always be washed; sour oranges or limes are used instead of water since clean water is often difficult to access.[5] After being washed, 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.[6] 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.
References
- Yurnet-Thomas, Mirta (2002). A Taste of Haiti. New York: Hippocrene Books. ISBN 9780781809276.
- Olaechea, Carlos. "Six Haitian Staples and Specialities to Try". Eater. Retrieved 19 November 2019.
- Barzey, Ursula. "Discover The National Dishes Of The Caribbean". Caribbean & Co. Retrieved 19 November 2019.
- https://en.wiktionary.org/wiki/griot. Retrieved December 5th, 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.