Griot (/ɡriˈoʊ/; French: griot, Haitian Creole: griyo [ɡɣijo]) is a dish in Haitian cuisine. It consists of pork shoulder marinated in citrus, braised, and then fried until golden-brown and crispy. It is commonly served at parties and, along with diri ak pwa wouj (red beans and rice), is considered by some to be Haiti's "national dish."
Etymology
The term may also be spelled griyo or grillots. The name is believed to have origins linked to West Africa, where griots (or grillots) are traditional storytellers, musicians, and oral historians of high social rank. The dish was historically associated with special occasions and was considered a food for the elite due to the cost of pork.
Preparation
Griot is typically made from pork shoulder. The meat is first washed and then soaked in a mixture of citrus juices (such as sour orange, lime, or lemon) to add flavor and tenderize. After soaking, the meat is marinated in epis (also spelled épis or zepis), a Haitian seasoning base made from blended herbs, vegetables, and spices including scallions, garlic, thyme, bell peppers, parsley, and Scotch bonnet peppers. The marinated pork is then braised or roasted until tender. Finally, the meat is deep-fried until golden-brown and crispy. The cooking liquid produced during braising is sometimes used to prepare an accompanying sauce called sòs ti-malis.
Serving
Griot is almost always served with pikliz (a spicy pickled slaw of cabbage, carrots, and Scotch bonnet peppers in vinegar) and either rice or bannann peze (twice-fried flattened green plantains). It is a staple of fritay (fried food) in Haitian street food culture and is central to celebrations such as weddings, holidays, and family gatherings.
Similar Dishes
Griot is comparable to other Latin American and Caribbean pork preparations such as carnitas (Mexico) and pernil (Puerto Rico/Cuba), though it is distinguished by its citrus-based marinade, use of epis, and the specific double-cooking method of braising followed by frying.
