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The History Of Griyo, A Signature Pork Dish In Haiti
Haiti is proud of its African roots, and this is reflected in its cuisine. It’s written as griyo in Haitian Creole, but you may also see it written as griot.
As explained by Taste Atlas, “Griot is a typical Haitian dish consisting of pork meat cubes slowly simmered in a sweet, spicy, and tangy marinade of chili peppers, onions, and orange, lime, or lemon juice until tender, then fried in a skillet.”
Pork shoulder is typically used, and it’s paired with rice, pikliz (a spicy, Haitian cabbage), and fried plantains. You’ll find this dish at Haitian restaurants around the world.
Here’s a brief overview of this popular Haitian staple.
The History of Griyo
Whether you’re chowing down casually, or attending a formal event, you won’t have to look hard to find this tasty dish. Its origins are linked to West Africa.
In African tradition, griots are revered storytellers. According to Whetstone Magazine, “A theory about why this dish was named after these African storytellers is because Haitian griyo was reserved for the highest-class Haitian citizens. This reflects how African Griots were of very high class in society.”
Over time, griyo became more popular with the general public.
Here’s a Griyo Recipe
Here’s how to make griyo, according to Haitian Recipes. The cooking time is around an hour, depending.
After cutting the pork shoulder into cubes, wash them thoroughly. Sour orange juice and lime are recommended for this.
Next, it’s time to season the meat. You can use thyme, parsley, pepper, garlic powder, rosemary, seasoning salt, and epis ( a Haitian seasoning base). You can also incorporate a scotch bonnet, which is also used in Jamaican cooking.
Boil water on medium-high heat in a saucepan. Put the meat in and cover the pan. Stir and let it cook until all of the water evaporates.
Take the pork cubes out and brown them in a skillet. You can eat them alone or pair them with your favorite side. Enjoy!