From Haiti
Needed: 1,5 kg of pork haunch
1 big onion
1 crushed pepper
125 gr of chives
25 bitter orange juice
1 spoonful of salt
1/2 spoonful of thyme
125 ml oil
pepper
a meat dish again, pork, to idle the time in the kitchen waiting for new drawings.
This recipe was a smash at the first Parley. It was a great night and a great party! But it was only a few people that got to taste this beauty; also because Ortica was nearest to the serving plate, and the one who ate most. Whatever: he’s young, and little. Has to eat to grow.
The griots has a long and difficult preparation, but it won’t leave you unsatisfied.
How to prepare!
Dice the meat, and put into a salad bowl. Add the onion, chives and crushed pepper, thyme and orange juice. Add much salt and much pepper, and let rest for a night.
Then pour all into a big pan, cover everything in water and boil over a slow fire for a hour and a half. Dry the meat and fry in oil until browned.
Take it out before it gets too dry and accompany with rice, bananas, and Ti’malice sauce. But that’s another sauce for another story. Let your tastebuds sing!