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Gluten Free Meat & Poultry

How To Make Haitian Griot.

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haitian griot recipe (9)

While this is my take on the iconic Haitian Griot, it’s heavily influenced by the way my friend’s mom would make it when I’d find excuses to stay to play Super Mario at their apartment. Pieces of pork (usually a cheap cut with marbling of fat) seasoned with herbs, braised until tender and finally fried until golden and crisp. Back in those days playing Nintendo and patiently waiting for his mom to ask if I’d stay for dinner, my mind was never far from the Pikliz (Picklese) which automatically made it’s way on the table.

You’ll Need…

3-4 lbs pork (cheap cut)
1 lime or lemon (to wash the pork)
3/4 tablespoon salt
1/2 teaspoon black pepper
5 sprigs thyme
5 cloves
1 tablespoon Epis
1 cup sour orange juice
2 cloves garlic (diced)
2 medium onions (diced)
1 scallion (chopped)
1 scotch bonnet pepper (chopped)

* If you cannot source the sour-orange juice, you can use the juice of 1 lime and an orange combined.

haitian griot recipe (1)

Cut the pieces of pork into 1 inch pieces and wash with the lime or lemon juice along with some cool water. Drain well and season with all the ingredients mentioned above. Stir well, then place in a pot with a lid and on a medium flame.

haitian griot recipe (2)

haitian griot recipe (3)

You’ll notice that I included Epis zepizs into my recipe, which for some is not traditional (varies), but since I had some in the fridge I opted for that extra layer of flavor. Place the lid on the pot and bring to a boil. As soon as it comes to a boil, reduce to a simmer (lid on) and cook for about 40 minutes or until the pieces of pork are tender. I used a boneless piece of pork, but can opt for pork with bones.

haitian griot recipe (4)

After about 40 minutes remove off the flame, drain and allow to air dry for a bit.

haitian griot recipe (5)

Heat about 2 cups of vegetable oil in a pan (I may have not mentioned that in the ingredient list) on a med/high heat, then add the pieces of pork. It’s important that the pork is dry or the hot oil could potentially jump back at you and you’ll get burned. Fry for about 3-5 minutes – basically until golden with crisp edges.

haitian griot recipe (6)

haitian griot recipe (7)

Drain on paper towels and serve warm. If you wanted you can sprinkle on some salt while it’s still hot.. personally the salt we seasoned it with from the start was enough for me. I cut the scotch bonnet pepper to get the full blast of the Caribbean Sunshine, but you can float it whole (don’t break) for a gentle kick. Remember to remove the pepper before draining/frying and to wash your hands with soap and water immediately after handling such lethal peppers.

haitian griot recipe (8)

My favorite way to enjoy Griot is on sandwiches, topped with Picklese!

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Sauces & Condiments

Simple Haitian Epis (Zepis) Recipe.

3 Comments on Simple Haitian Epis (Zepis) Recipe.

Haitian Epis Recipe (7)

In the Southern Caribbean we have “Green Seasoning“, the Spanish speaking Caribbean gave us Sofrito and our Haitian cousins use Epis as the base for many of their delicious offerings. Traditionally made with a mortar and pestle (Munsh Pilon), it’s a blend of herbs, garlic and various peppers. In this recipe I’ll be using a food processor and will be personalizing it a bit to my own taste. So you’ll see that I won’t add any salt, bullion cubes nor onion (explained in the video).

You’ll Need…

Bell Peppers (various colors / med)
3 scallions
10 sprigs thyme
1 scotch bonnet pepper
3/4 – 1 cup olive oil
3/4 cup chopped parsley
5 shallots
2 stalks celery

Note: Optionally you can add a large onion, cloves, bouillon cube, salt and the juice of a lemon. You can always use vinegar instead of the olive oil or or use a combination of both if you want.

Haitian Epis Recipe (1)

Wash and prep the ingredients (rough chop), then place everything in your blender or food processor.

Haitian Epis Recipe (2)

Haitian Epis Recipe (3)

I like my Epis (same as when I’m making Green Seasoning or Sofrito) with a bit of texture so I pulse it until I get the desired consistency, but feel free to puree to your liking.

Haitian Epis Recipe (4)

Haitian Epis Recipe (5)

Haitian Epis Recipe (6)

 

Place the now complete Epis seasoning in a container with a lid and store in the fridge for months. Optionally you can freeze it in an ice cube tray, then pop out when frozen and store in the freezer in a zipper bag. This will allow you to use one cube every time you’re doing a recipe which calls for this amazing gluten free seasoning.

Epis can be used as a marinade for meats, fish/seafood, added to soups and stews and can be added to your favorite vegan and vegetarian dishes for additional flavor.

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Gluten Free Side Dishes Vegetarian

How To Make Haitian Pikliz (Picklese)

46 Comments on How To Make Haitian Pikliz (Picklese)

The Caribbean is flooded with pepper sauces and condiments of all kinds as it’s simply part of our culinary culture. The textures, heat level, ingredients, ways of preserving and overall vibrancy of them all are unique to the maker and individual island. In Trinidad and Tobago you’ll find a lot of chutneys and amchars, while in Barbados you’ll hear the locals boast about their peppersauce. As someone who consider myself an aficionado of anything hot and spicy, it must be said that Haitian Pikliz is at the top of my list when it comes to spicy condiments.

The slight crunch of the vegetables, the heat from the thinly sliced scotch bonnet peppers and the flavors the vinegar (takes on) which is use to bring it all together is just outstanding (after marinating for about a week or so).

This recipe is dedicated to the beautiful people of Haiti.

You’ll Need…

2 cups shredded cabbage
1 large carrot
1 cup bell pepper (green, orange, red)
1 onion
2 scallions
6 scotch bonnet peppers
4 cloves garlic
1 teaspoon salt
12-14 peppercorns
2 cups vinegar (see note)
1/2 lime juice

* 4 cloves (traditionally used)

Note: Add enough vinegar to cover the ingredients in the storage container. Allow to marinate for about 5 days before use. I was out of cloves, but it’s a traditional ingredient used in making this lovely pickle, so I would recommend using.

 

This is a very simple recipe to put together as it involves a couple steps and some patience (to marinate). Start off by slicing the cabbage very thinly, same for the all the other ingredients. You may be tempted to use a food processor, but I would suggest you don’t. The food processor may overwork the vegetables and you won’t get that unique size/shape pikliz is supposed to have. Grate the carrot and diced the garlic very fine.

Place all the sliced ingredient sin a large bowl .. large enough so you can easily mix everything easily without spilling all over the place. Also mix in the salt, pepper corns and cloves.

Get a fairly large glass bottle and pack in everything, then all you have to do is top with the vinegar, cover and set aside to marinate. You can certainly begin using right away, but if you give it about five days to marinate and really take on the flavors of everything you’ll be rewarded with the best pikliz you’ve ever had.

Since we used vinegar as the base, it will act as a preservative so you don’t have to worry about it going bad if you don’t store it in the fridge. However, if you do store it in the fridge it can last months. But be aware that some the heat will be lost the longer it stays in the fridge. Now if only I had some Griot to accompany this Pikliz!

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Recipe Card

Haitian Pikliz (Picklese) in a pink dish
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Haitian Pikliz (Picklese)

Cuisine: Courses:

Description

The Caribbean is flooded with pepper sauces and condiments of all kinds as it’s simply part of our culinary culture. The textures, heat level, ingredients, ways of preserving and overall vibrancy of them all are unique to the maker and individual island. In Trinidad and Tobago you’ll find a lot of chutneys and amchars, while in Barbados you’ll hear the locals boast about their peppersauce. As someone who consider myself an aficionado of anything hot and spicy, it must be said that Haitian Pikliz is at the top of my list when it comes to spicy condiments.

The slight crunch of the vegetables, the heat from the thinly sliced scotch bonnet peppers and the flavors the vinegar (takes on) which is use to bring it all together is just outstanding (after marinating for about a week or so).

This recipe is dedicated to the beautiful people of Haiti.

Ingredients

Instructions

Video
  1. Place Green Cabbage (2 cup), Scotch Bonnet Pepper (6), Assorted Color Bell Peppers (1 cup), Onion (1), Carrot (1), and Scallion (1 bunch) in the mixing bowl.
  2. Add in the Peppercorns (12), Salt (1 teaspoon), and Garlic (4 clove).
  3. Add some juice from the Lime (1/2) by squeezing over the bowl, then toss everything together.
  4. Get a fairly large glass bottle and pack everything in, then top with Distilled White Vinegar (2 cup). Cover and set aside to marinate. Let sit for 4 to 5 days before using.
  5. This can be served with your favorite meat dish, soup or whatever savory dish you think could use some heat!

Note

Add enough vinegar to cover the ingredients in the storage container. Allow to marinate for about 5 days before use. I was out of cloves, but it’s a traditional ingredient used in making this lovely pickle, so I would recommend using.

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