Here is a very yummy recipe for making one of Haiti’s favorite meat dish.  Most Haitians eat this often.  I personally like it around the holidays.  My kids and husband like griot a lot.  Usually , I make it for my guests and they seem to always come back for  seconds.  The griot is always eaten  with fried plantains.  I took the above picture at my sister’s house when we visited her in Florida in June.

1-2 pounds of pork( you can buy the diced tender  pork in the meat section)
fresh lemons or lime
fresh garlic
adobe seasoning
fresh hot peppers

wash the meat with the lemon or lime
place meat in a bowl
mix meat with salt, diced garlic, peppers and some adobe seasoning let marinate overnight for best results
some Haitian fry the meat in oil,  I prefer to bake mine in the oven, the last 5 minutes you can place the meat
under the broiler so it can get that rich dark color.  The reason I like baking the griot is because the plantains have to be fried in oil, I try to balance the amount of fat I consume.  Before serving, cut up some raw onion rings and place on top of the griot just like in the picture above.


Buy the amount of plantains you want
remove the peels
cut into  round pieces
heat some oil in a frying pan
fry the plantains until it  is 3/4 cooked
flattened  each piece with a roller pin(using the bottom of a cup is just as good)
put the flattened  piece back in the pan until it is cooked all the way through
for ripe sweet plantains follow the same steps, but   be sure to skip the flattening part( see picture above, the pieces are cut on a slight slant as oppose  to the round shape for plantains that are not ripe, ripe plantains are in the middle of serving plate)

ENJOY WITH A GREEN SALAD OR RICE AND BEANS(see previous post on how to make the rice)


One response to this post.

  1. Hi Nicole:Keep up the great work!Warm regards,Donna


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