Griots

Griots Recipe from Haiti - Pork, Onions, Chives, Lime Juice, Thyme, and More

Region / culture: Haiti | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Griots is a traditional Haitian dish made with marinated and simmered pork. This flavorful and tender dish is a staple in Haitian cuisine and is often served at special occasions and gatherings. The combination of lime juice, onions, and spices gives the pork a delicious and tangy flavor that is sure to impress your taste buds.

History

Griots has its roots in Haitian culture and has been passed down through generations as a beloved dish. The dish is often served at celebrations such as weddings, birthdays, and holidays, making it a symbol of togetherness and community in Haitian households.

Ingredients

2 lb (907 g) of pork, cut into cubes
1 cup of chopped onions
0.25 cup of chopped chives
0.5 cup of lime juice
0.25 cup of water
a pinch of thyme
0.25 tsp of salt
0.25 tsp of black pepper

How to prepare

Place all the ingredients in a bowl and let them marinate for a few hours.
Drain the mixture.
Heat some oil in a pan, brown the meat, then add the marinade and simmer over low heat for 30 minutes with the lid on.
Remove the lid and increase the heat to evaporate any remaining liquid.
Serve the dish hot.

Variations

For a twist on the classic recipe, try using chicken or beef instead of pork. You can also add additional spices such as garlic, cumin, or paprika for extra flavor.

Cooking Tips & Tricks

Make sure to marinate the pork for a few hours to allow the flavors to fully develop.

- Browning the meat before simmering helps to seal in the juices and create a flavorful crust.

- Be sure to simmer the pork over low heat with the lid on to ensure that it cooks evenly and stays tender.

- Evaporating any remaining liquid at the end of cooking helps to concentrate the flavors and create a rich sauce.

Serving Suggestions

Griots is traditionally served with fried plantains, rice and beans, or pikliz (spicy pickled vegetables).

Cooking Techniques

Marinating the pork helps to tenderize the meat and infuse it with flavor. Simmering the pork over low heat allows it to cook slowly and become tender.

Ingredient Substitutions

If you don't have lime juice, you can use lemon juice as a substitute. You can also use scallions instead of chives for a similar flavor.

Make Ahead Tips

You can marinate the pork ahead of time and store it in the refrigerator for up to 24 hours before cooking. This allows the flavors to develop even more.

Presentation Ideas

Serve the griots on a platter with a garnish of fresh herbs or sliced limes for a beautiful presentation.

Pairing Recommendations

Griots pairs well with a side of rice and beans, fried plantains, or a fresh green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the griots in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

2g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of vitamin C, iron, and potassium.

Alergens

This recipe contains pork.

Summary

Griots is a flavorful and protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of essential vitamins and minerals, making it a nutritious option for a balanced diet.

Summary

Griots is a delicious and traditional Haitian dish that is perfect for special occasions or a flavorful weeknight meal. With its tangy marinade and tender pork, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. Griots, a traditional Haitian dish consisting of marinated and fried pork, is a dish that holds a special place in my heart. I remember the first time I tasted it, the tender and flavorful pork paired perfectly with the spicy and tangy marinade, creating a dish that was truly unforgettable.

I first learned how to make griots from my dear friend Marie, who was a Haitian immigrant that I met many years ago. She was a master in the kitchen, and I was always in awe of the delicious meals she would prepare for her family. One day, as I watched her make griots, I knew that I had to learn how to make it myself.

Marie graciously shared her recipe with me, explaining each step in detail and teaching me the importance of using fresh ingredients and taking the time to marinate the pork properly. It was a labor of love, she told me, and I soon found myself spending hours in the kitchen perfecting my griots recipe.

As I continued to make griots over the years, I began to experiment with different marinades and cooking techniques, adding my own personal touch to the dish. I found that the key to a delicious batch of griots was in the marinade - a mixture of lime juice, garlic, scotch bonnet peppers, and a blend of spices that would infuse the pork with flavor.

I also learned the importance of frying the pork until it was crispy and golden brown, creating a perfect texture that would complement the tender meat. The aromas that filled my kitchen as the griots sizzled in the hot oil were intoxicating, and I knew that I had truly mastered the art of making this traditional dish.

Over the years, I have shared my griots recipe with friends and family, passing down the knowledge that Marie had once shared with me. Each time I make this dish, I am transported back to that first time I tasted griots, and I am reminded of the bond that food can create between people.

Now, as I prepare griots for my own grandchildren, I am filled with joy knowing that this recipe will continue to be passed down through the generations. I am grateful for the knowledge that Marie imparted to me all those years ago, and I am proud to carry on the tradition of making this delicious and flavorful dish.

As I sit down to enjoy a plate of griots with my family, I am reminded of the power of food to bring people together and create lasting memories. Griots will always hold a special place in my heart, and I am grateful for the opportunity to share this recipe with those I love.