Griot

Story

Griot (spelled griyo in Haitian Creole) is widely regarded as Haiti's national dish. The name may link to the West African griot tradition of praise-poets and storytellers who held high social status, with one theory holding that the dish was once reserved for the most distinguished members of Haitian society, mirroring the prestige of those performers. The dish fuses African culinary technique with the island's abundant citrus: pork shoulder is first cleaned in lime juice, then slow-braised in a spiced marinade called epis before being fried to a crisp golden finish. It is a centrepiece of celebrations, particularly the festival of Fet Gede, Haiti's Day of the Dead.

Ingredients

• 1kg pork shoulder, cut into 5cm pieces
• Juice of 3 limes, plus the squeezed lime halves
• 60ml white vinegar
• 1 teaspoon fine salt
• For the epis (Haitian seasoning base):
• 1 small onion, roughly chopped
• 1 green bell pepper, roughly chopped
• 4 spring onions, trimmed
• 6 cloves garlic
• 1 small bunch flat-leaf parsley
• 1 small bunch fresh thyme
• 1 scotch bonnet pepper, deseeded for less heat
• 60ml olive oil
• 1 tablespoon white vinegar
• 1/2 teaspoon fine salt
• For cooking:
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 habanero or scotch bonnet pepper, left whole
• 3 sprigs fresh thyme
• Neutral oil for deep-frying
• To serve:
• Pikliz (pickled scotch bonnet and cabbage slaw)
• Fried plantain (bannann peze)
• White rice with red beans (diri ak pwa wouj)

Method

• 1. Make the epis: blend the onion, bell pepper, spring onions, garlic, parsley, thyme, scotch bonnet, olive oil, vinegar and salt in a food processor or blender until a rough paste forms. Transfer to a jar. This keeps refrigerated for up to two weeks.
• 2. Clean the pork: pour the lime juice over the pork pieces and rub each piece against the cut face of the squeezed lime halves, working the juice into the meat. Add the vinegar and salt, toss to combine and leave for 1 hour in the refrigerator. Rinse the pork thoroughly under cold water and pat dry.
• 3. Marinate: place the cleaned pork in a large bowl. Add 4 tablespoons of epis, the black pepper and paprika. Mix well until every piece is coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
• 4. Braise: place the marinated pork and all the marinade in a heavy-based pot over high heat. Add the whole scotch bonnet and thyme sprigs. Cook for 5 minutes, then reduce heat to medium. Add just enough water to come about halfway up the meat. Cover and cook for 30 to 40 minutes, turning occasionally, until the pork is fork-tender and most of the liquid has reduced. Remove the scotch bonnet carefully so it does not burst, and discard.
• 5. Fry: remove the pork from the pot and spread on a wire rack or plate to cool slightly for 10 minutes. Heat neutral oil to 180C in a deep pan or fryer. Fry the pork pieces in batches for 2 to 3 minutes per batch until deep golden brown and crisp. Drain on kitchen paper.
• 6. Serve the griot hot with pikliz, fried plantain and rice and beans alongside.

Common questions