If there is one dish that defines Haitian identity, it’s this one (top). This beloved pork dish starts with chunks of meat marinated in epis, sour orange juice, and Scotch bonnet peppers, then slow-braised until tender. The pieces are then fried until golden and crisp on the outside, juicy inside. Griot is almost always served with pikliz, a fiery condiment of pickled cabbage, carrots, and peppers that cuts through the richness with heat and acidity. It’s the centerpiece of birthdays, weddings, and Sunday feasts—a dish that embodies joy and togetherness. The process is long but communal: everyone gathers around to cook, laugh, and share stories while the kitchen fills with the aroma of citrus, garlic, and spice.
Read more in my post Discovering Haitian Cuisine and Restaurants.
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