Griot (french: griot, ht, 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 Epis is a blend of peppers, garlic, and herbs that is used as a flavor base for many foods in Haitian cuisine. Some refer to it as a pesto sauce. It is also known as ''epise'' and ''zepis''. It is essential for Haitian cuisine. Background Ep ...

,'' 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 Pikliz is a condiment in Haitian cuisine of pickled cabbage, carrots, bell peppers and Scotch bonnet peppers. It is often seasoned with garlic and onion and pickled in white vinegar. The spicy dish is very commonly served on the table along ...

'' as well as rice or '' bannann peze''.

References

Haitian cuisine Deep fried foods Pork dishes Citrus dishes Snack foods {{haiti-cuisine-stub

Etymology

Preparation

See also

References