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Haitian Feast: Griot, Lalo ak Fwi Demè, Diri Djon Djon, Pwason Fri, Bannann Peze ak Pikliz
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Haitian Feast: Griot, Lalo ak Fwi Demè, Diri Djon Djon, Pwason Fri, Bannann Peze ak Pikliz

3 hServes 8Nutri-Score D€€€
from @crazykoreancooking1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • pork shoulder (cut into large chunks)Meat1.5 kg
  • sour orange juice (freshly squeezed)Beverages120 ml
  • limes (juiced)Produce3 pieces
  • garlic (cloves, crushed)Produce8 pieces
  • scotch bonnet pepper (whole)Produce2 pieces
  • epis (Haitian seasoning base) (blended)Fresh100 g
  • thyme (sprigs)Spices4 pieces
  • parsley (chopped)Produce20 g
  • saltSpices15 g
  • black pepper (ground)Spices5 g
  • vegetable oil (for frying)Pantry1 litre
  • jute leaves (lalo) (cleaned, chopped)Produce500 g
  • blue crabs (cleaned, halved)Fish4 pieces
  • shrimp (peeled and deveined)Fish300 g
  • smoked herring (soaked, deboned, flaked)Fish150 g
  • spinach (chopped)Produce200 g
  • onion (sliced)Produce2 pieces
  • palm oilPantry60 ml
  • djon djon (black mushrooms) (dried, rinsed)Pantry60 g
  • long grain rice (rinsed)Grains600 g
  • green peas (fresh or frozen)Produce150 g
  • coconut milkPantry200 ml
  • red snapper (whole, cleaned and scored)Fish4 pieces
  • all-purpose flourPantry150 g
  • plantains (ripe, peeled, cut into thick slices)Produce4 pieces
  • cabbage (shredded)Produce1 piece
  • carrots (julienned)Produce3 pieces
  • white vinegarPantry250 ml
  • cloves (whole)Spices5 pieces

per serving

Nutrition

948kcal

Carbs
78 g
Proteins
53 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Deep fryer
  • Saucepan
  • Mixing bowl
  • Colander
  • Blender
  • Slotted spoon
  • Tongs

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5

  6. 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.
    Step 6

  7. 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.
    Step 7

  8. 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.
    Step 8

  9. 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.
    Step 9

  10. Serve the feast

    • Plate the griot, fried snapper, lalo, black mushroom rice and fried plantains.
    • Serve the pikliz on the side.
    Step 10
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