Haitian Griot & Pikliz – Try These Popular Haitian Dishes

If countries had a taste of their own, Haiti would taste like a Pikliz. Okay, maybe we went a little overboard there, but Pikliz is as ubiquitous in a Haitian meal as tomato ketchup on French fries. One is a tad bit incomplete without the other. A fresh combination of shredded veggies-chiefly cabbage, carrots, white onion and Scotch bonnet peppers marinating in copious amounts of white vinegar, Pikliz is a trademark Haitian way to spruce up a simple meal.

Haitian Pikliz

Pikliz (pronounced as PEE-kleez) is an all-purpose condiment. Just a little drizzle of the Pikliz liquid on top of your rice and beans will take your bowl several notches up. The texture profiles compliment the flavour profiles so homogeneously, that you would rarely find a better marriage made in heaven. Kudos to vinegar for being the most hardworking element in the condiment. Contrary to other marinades-vinegar doesn’t work only on the surface, it goes a layer down and sits adsorbed therein lending its own mild acid flavour to the vegetables. Try this Haiti Open Pikliz Recipe and let us know.

You would rarely find a Haitian fridge without an old but sturdy coffee jar full of Pikliz. We would raise a doubt on your humanity if you didn’t try the recipe once you have had a taste of it. The sweet but spicy heat grows on you slowly and it would not be long before you reek of the stingy Pikliz aroma.

Haitian Creole, Pikliz is known as piment la kay. “Piment” means pepper or chili, and “la kay” means home, referring to Haiti. ‘Pepper of the Home’ which is indeed how Pikliz functions. Creole or Kreyòl is a blend of 18th-century French from Caribbean colonizers and the languages spoken by African slaves and a little Portuguese, Spanish and Taíno Indian.

The root word for Pikliz is a French word (French is the superstratum of Creole), ‘piquer’ meaning to sting.

Haitian Griot

Haitian Griot (pronounced gree-oh) is another culinary masterpiece that will leave you salivating for more. The piece-de-resistance of this dish are the perfectly tender and juicy pork cubes (usually shoulder portion), simmered slowly until tender in a heavenly marinade of chile peppers, onions, and orange, lime, or lemon juice. Folks can deploy an equally flavourful turkey meat instead of pork. This bomb preparation is then fried in a skillet.

A more detailed recipe should from here should get you covered. Carnitas is a dish much similar to Griot, except that it is usually placed in a taco roll or used as an ingredient in tamales, tortas and burritos while Griot is an individual dish.

A ‘Griot’ in its essence is a person of high social status in many West African Countries, traditionally a local historian, diplomat, warrior, tribal chief, community leader, or a teacher. As pork meat was a delicacy only few could afford in erstwhile Haiti, a Griot was prepared only on special occasions- say, festivals or marriages.

Just like some of the best Haitian recipes we know, a Griot is a hot mix of sweet and spicy-heat from the chiles, the sweet and tangy acidity of citrus juices, the wholesome meat, and the textured and flaky brown exterior. Learn how to make Griot yourself with this popular Haiti Open Griot recipe you can start trying at home.

A Griot with just the right (or more) amount of Pikliz is sure to raise some sentiments at a Haitian table. In fact it would be a grave mistake to serve one without the other. Griot is a satisfying meal-deeply flavored, crisp-edged meat with a melting center and Pikliz compliments by adding freshness, crunch and a respite from the heaviness of Griot. Never confuse the temperature at which it is served- piping hot, nothing less. You wouldn’t leave the table without being utterly grateful for a tongue.