Sabine Sabine

Griot, Banan peze, ak pikliz : Griot, Fried Plantains, Zesty Pikliz

Griot, banan peze, pikliz

You can't resist being a part of the festivities at a Haitian home party without savoring our cherished Griot and fried plantains. Prepared with the traditional Haitian epis seasoning and complemented by the zesty and spicy pikliz, this dish proudly displays Haiti's vibrant flavor in every bite.

Ingredients:

For the Griot:

  • 1.5 pounds pork shoulder, cut into bite-sized pieces

  • 4 cloves garlic, minced

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • Vegetable oil, for frying

For the Fried Plantains:

  • 2 green or almost ripped plantains, peeled and sliced diagonally

  • Vegetable oil, for frying.

  • Salt, to taste

For the Pikliz:

  • 1 large cabbage, thinly sliced

  • 3 large carrots, grated

  • 1 large onion, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 1 habanero pepper, minced

  • 1 tablespoon salt

  • 1 tablespoon black pepper

  • 1 tablespoon dried thyme

  • 1 cup white vinegar

  • 1/2 cup water

Instructions:

  1. Clean and marinate the pork shoulder: Thaw the pork in a clean sink or mixing bowl. Remove any excess fat and cut into bite size cubes. Squeeze the lemon or lime juice over the cubes and sprinkle salt. Allow the pork to brine for 15-30 minutes (this allows the acidity to break down the tendons) Rinse the with boil water thoroughly.

  2. Add the epis and cover the bowl and refrigerate for at least 30 minute or overnight to allow the flavors to meld.

  3. slow cook the marinated pork, place it in a pot and let it simmer in its own juices. After 30 minutes of cooking, add enough water to submerge the pork cubes. Cover the pot and continue cooking over medium to low heat for 1-2 hours, until the pork becomes tender. Once cooked, remove the pork from the broth and allow it to drain.

  4. Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat. Fry the marinated pork in batches until golden brown and crispy, about 5-7 minutes per batch. Drain the cooked griot on a paper towel-lined plate.

  5. In the same skillet, fry the plantains. In a bowl, soak the sliced plantains in water and salt for up to 5 minutes. When the oil reaches the right temperature, use a slotted spoon to remove the plantains from the water and carefully place them in the hot oil. Fry until golden brown on both sides, which should take approximately 2-3 minutes per side. Once fried, remove the plantains from the oil and let them drain on a plate lined with paper towels. Once they have cooled, press the plantains flat and refry them for an additional 2 minutes.

  6. For the pikliz, combine cabbage, carrots, onion, bell pepper, and habanero pepper in a bowl. Sprinkle with salt, pepper, and thyme, and toss well. In a separate bowl, mix vinegar and water, then pour over the vegetables. Let it marinate for at least 2 hours or overnight in the refrigerator.

  7. Serve the crispy griot and fried plantains as an appetizer, arranging them on a platter or individual plates. Spoon some pikliz over the griot and serve the remaining pikliz on the side for extra flavor.

The tender griot and crispy plantains create a perfect balance of textures and tastes. Pair it with fiery pikliz for an explosion of flavors. This appetizer embodies the essence of Haitian cuisine and will transport you to the vibrant streets of Haiti.

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