Left Continue shopping
Your Order

Add £100.00 for FREE SHIPPING.

You have no items in your cart

You might like
Add to cart
Griot Recipe from Haiti

Griot Recipe from Haiti

[[ recipeID=recipe-8lk1bi50v, title=Unveiling the Flavors of Haiti: Recipe for Griot ]]

Unveiling the Flavors of Haiti: Recipe for Griot

Haiti, a vibrant country in the Caribbean, is not only known for its rich cultural heritage but also for its flavorful cuisine. Among the many beloved dishes that have originated from this beautiful island, one recipe stands out as a true emblem of Haitian gastronomy: Griot. This mouthwatering dish is a delightful combination of marinated and fried pork, bringing together African, French, and indigenous influences. Griot has deep roots in Haitian culinary tradition, reflecting the country's complex history and cultural fusion. The dish can be traced back to the period of French colonization in the 17th century when African slaves in Haiti adapted French cooking techniques and combined them with their own culinary traditions. Griot became a symbol of resistance and resilience, representing the amalgamation of different cultural influences that shaped Haiti's unique culinary identity.

Now, let’s get cooking!

Servings: 6

Keywords: Dinner

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins




  • 2 Pounds Pork shoulder or pork loin, cut into bite-sized cubes
  • 4 cloves Garlic, minced
  • 1 Teaspoon Dried thyme
  • 1 Teaspoon Ground cloves
  • 1 Teaspoon Paprika
  • 1 Seeded and minced Scotch bonnet pepper
  • 1 Tablespoon Vinegar
  • 2 Tablespoon of Lime or lemon juice
  • Salt and pepper to taste
  • Vegetable oil for frying


  1. In a large bowl, combine the minced garlic, dried thyme, ground cloves, paprika, scotch bonnet pepper (if using), vinegar, lime or lemon juice, salt, and pepper to create the marinade.
  2. Add the pork cubes to the marinade and mix well, ensuring each piece is coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to infuse.
  3. Once marinated, remove the pork from the refrigerator and let it come to room temperature.
  4. In a deep skillet or Dutch oven, heat vegetable oil over medium-high heat. Working in batches, carefully add the marinated pork cubes to the hot oil and fry until they turn golden brown and crispy on all sides. This typically takes about 8-10 minutes per batch.
  5. As each batch finishes cooking, transfer the fried pork cubes to a plate lined with paper towels to drain excess oil.
  6. Once all the pork is fried, serve the Griot hot and crispy.
`); w.document.close(); w.onafterprint = () => { w.close(); } }