Haitian Griot Recipe

Prep time: 10 minutes Cooking time: 35 minutes INGREDIENTS 3 pounds pork (thigh or shoulder) 2 shallots, quartered 2 shallots, cut into 3 2 cloves garlic 1 teaspoon chicken bouillon powder (or 1 maggi) 1 scotch bonnet hot pepper 1 bouquet garni (a few sprigs of parsley and thyme) 1 teaspoon salt (or to taste) 1 medium onion, cut into large rings 2 sour oranges (or two limes) 1 teaspoon wine vinegar. 3-4 cloves (stick the cloves in the hot pepper) 1 tablespoon cooking oil. INSTRUCTIONS CLEAN THE MEAT: Cut the meat into cubes of about 1½ to 2 inches, taking care to remove the rind. Place the pieces in a large bowl. Fill the bowl of meat with warm water and rub the meat together to thoroughly clean it. Drain the water and repeat the process 2-3 times. When the meat is well rinsed, remove the excess water and set aside. Cut your citrus fruits in half and squeeze them to remove ¾ of the juice and set aside the liquid in a separate bowl. Clean your meat using the citrus halves. (P.S. You do not need to clean each piece individually) After cleaning your meat, rinse one last time, taking care to remove the excess water. SEASONING: To the meat, add the citrus juice, wine vinegar, shallots, chicken bouillon powder, garlic, salt, French shallot pieces, onion pieces and mix well. Add the bouquet garni and hot pepper. Let it rest for approximately at least 1 hour in the refrigerator. COOKING: In a pot, add the oil. Take each piece of meat individually and place them in the pot (make sure to put the pepper and bouquet garni on top) cover and cook on medium-low until the water in the meat has completely evaporated. When the water has completely evaporated, remove from the heat and let it rest. FRYING: Now that the meat is cooked, all that remains is to brown it in the oil. Cook until it is a nice golden color. PS. In order to avoid a blackish color, it is not recommended to put marinade in the meat.

Djon djon rice recipe

Preparation: 10 minutesCooking: 45 minutesTotal time: 55 minutes Serves: 4-6 INGREDIENTS 1 cup of rice 2 tablespoons of oil 1 cup of lima peas, (or frozen peas or green pigeon peas) 2 cups of water 1 cup of black mushrooms 3 cloves 1/2 onion 1 clove of garlic 1 green pepper, (hot or vegetarian - optional)) 1 pinch of pepper 1 teaspoon of salt 1 sprig of thyme 1 sprig of parsley small leeks or chives, (optional) 1/2 of coconut cream 200 ml coconut milk 1 gold cube of maggi Preparation Preparation of the black mushroom 1) Carefully clean the black mushrooms by hand to remove any residual impurities (pieces of wood, stones or any other) that could end up in your rice. Over medium-low heat, boil the mushrooms in 2 cups of water for 10 minutes. Then, let the djon djon rest for 5 minutes to avoid having any soil residue. Pass the black mushroom through a sieve, wringing it out by hand to collect the water (reserve the water for cooking the rice). NB: The goal is to collect the black color of the water as well as its unique aroma that gives this tasty taste to the rice. Cooking djon djon rice 1) Brown in a saucepan with a little oil, the frozen lima peas or peas, the finely chopped spices (garlic, salt and pepper), the onion, for about 3-4 minutes. 2) Add the cooking water from the djon djon, the coconut cream, 1 gold cube of maggi, the salt, pepper, thyme, parsley and bring to a boil. 3) Meanwhile, wash the rice twice in cold water to remove any dirt. Remove excess water. 4) When the water boils, add the previously washed rice in a drizzle. Stir lightly and evenly to avoid lumps and let the water evaporate. Do not stir the rice too much to avoid having a pasty consistency. 5) Lower the heat to a minimum, add 1 tablespoon of olive oil and the chili pepper on top. Then, cook the rice in a saucepan for 20 - 25 minutes. 6) It’s ready, enjoy your meal!