Marinate the pork for the griot

• Toss the pork chunks with sour orange juice, lime juice, crushed garlic, epis, thyme, parsley, salt and black pepper.
• Cover and let marinate in the refrigerator.

Boil the pork

• Transfer the pork with its marinade to a stockpot and add water to cover.
• Simmer until the meat is tender and the liquid has mostly evaporated.

Fry the griot

• Heat the vegetable oil in a deep fryer or heavy pot.
• Fry the boiled pork until deeply browned and crisp on all sides.
• Drain on a rack and keep warm.

Prepare the djon djon broth

• Soak the dried djon djon mushrooms in hot water.
• Strain the dark soaking liquid and reserve it, discarding the grit.

Cook the diri djon djon

• Sauté the onion and garlic in oil, then add the green peas.
• Add the rinsed rice and stir to coat.
• Pour in the djon djon broth and coconut milk, season and cover.
• Cook over low heat until the rice is tender and the liquid absorbed.

Start the lalo ak fwi demè

• Sauté the onion, garlic and epis in palm oil in a saucepan.
• Add the crab and shrimp and cook until they turn pink.
• Add the flaked smoked herring and the chopped jute leaves.
• Add water and simmer until the leaves are soft and the stew is thick.

Season and fry the snapper

• Rub the scored snapper with lime juice, garlic, epis, salt and black pepper.
• Dredge the fish in flour, shaking off the excess.
• Fry in hot oil until golden and cooked through, turning once.
• Drain on a rack.

Fry the plantains

• Fry the plantain slices in hot oil until golden.
• Remove, flatten each slice, then fry again until crisp and caramelized.
• Drain on a rack and sprinkle with salt.

Make the pikliz

• Combine the shredded cabbage, julienned carrots, sliced onion, scotch bonnet and cloves in a bowl.
• Add the vinegar, lime juice and salt and toss well.
• Pack into jars and let the flavors develop.

Serve the feast

• Plate the griot, fried snapper, lalo, black mushroom rice and fried plantains.
• Serve the pikliz on the side.