Griots avec riz et pois/Pork with rice and beans


Griots (pork) with beans and rice.

Griots are a very tasty Haitian treat made by boiling and then frying cubes of pork. Served as a main entre and complimented with riz et pois( rice and peas) or riz djon-djon and bananes pesees. Most Haitian eat their griots with burning hot Ti-Malice sauce.

Griots with Rice & Beans Haiti

3 lbs shoulder of pork, cut 1" to 2"cubes
1 Large onion, finely chopped
1/2 cup shallots, chopped
1 cup bitter orange juice
1 hot green pepper, chopped
1/2 cup vegetable oil
1 tsp salt
1 tsp black pepper
Dash of thyme

For Riz et pois
4 cups of water
2 cups long grain rice
1 cup red kindney beans
1 onion, finely chopped
1 green pepper, chopped
1 tbsp butter
2 tbsps vegetable oil

Optional side dish. Riz Djon-djon
(this can be substituted for riz et pois colles)
4 cups of water
2 cups long grain rice
1 cup Haitian black mushrooms(dried)
2 cloves of garlic, finely chjopped
4 tbsps butter
Dash of Black pepper, salt & thyme

For Bananes Pesees
4 green plantains, sliced into 3/4 discs
1/2 cup vegetable oil
Dash of salt

Griots Preparation: Put all ingredients, except oil in a large pot and marinate overnight in the refrigerator. Place the marinated pork on the stove, add water to cover all ingredients. Simmer for 90 minutes. Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside, but tender on the inside.

Riz et pois (Rice & Peas) Preparation: Pour the 4 cups of water into a pot, pour the beans into the water and cook for approximately 2 hours or until tender. Drain the beans, but keep the water( in a clean separate pot) to be used to cook the rice. Next, fry the salt pork until crisp, then add the chopped onion, shallots and green pepper. When the onion is tender, add the beans and season to taste. Next, add the water used to cook the beans, bring to a boil, add the rice and cook for 20 minutes.

Riz Djon-djon Preparation (Optional, can be substituted for riz et pois): Remove the stems from the mushrooms and soak them in a cup of hot water for 30 minutes. Soak the heads in a separate cup of hot water. Saute the rice and garlic in butter then add all other ingredients including the water used to soak the mushrooms (discard the mushroom stems which are inedible). Cook for 20 minutes.

Bananes Pesees Preparation: Soak the banana discs in salted water for one hour. Drain and dry usign a cloth (important for frying). Saute the plaitains slices in vegetable oil until tender. Flatten the bananas by pounding or pressing on them until they are half as thick. Refry until golden brown and crusty.

Riz et pois Colles is a staple of Haitian cuisine and is a side dish that typically accompanies griots.

Riz Djon-djon originates from the Northern part of Haiti. The Djon-djons used in this recipe are tiny black mushrooms with an inedible stem. These mushrooms give this dish an exquisite color, taste and aroma.

Recipe provided courtesy of The Haitian Consulate.


Tablet Cocoye/ Sweet Coconut Candy

2 coconuts
1/2 cup freshly grated ginger root
3/4 gallon of water
4 cinnamon sticks
1 tbsp ground cinnamon
3 cups of white sugar
1 lemon zest
1/4 tsp of salt
6 small bay leaves
1/4 tsp vanilla extract


Kremas/Festive Holiday Rum Beverage

1 14oz. can of sweetened condensed milk
1 tsp of lemon zest
1 tsp of nutmeg
a pinch of salt
2 tsp of vanilla extract
1 cup of Rhum Barbancourt®
1 can of unsweetened coconut milk