Griot

Pork shoulder is marinated in sour orange and Scotch bonnet, braised until tender, then fried until the edges crisp and caramelise. Served with pikliz slaw and fried plantain, it is the pride of Haitian cooking.

Griot, Haiti's beloved fried pork dish, traces its roots to the culinary traditions of the African diaspora, particularly West African methods of marinating and frying meat. Its preparation reflects a fusion of indigenous Taíno techniques (like using sour orange) with French and African influences brought through colonialism. The dish is deeply tied to Haitian national identity, often served during celebrations, family gatherings, and holidays, symbolizing resilience and communal pride.

Regional variations across Haiti exist, with some cooks adding citrus like lime or using different cuts, but the core method—marinating in sour orange and Scotch bonnet, braising, then frying—remains consistent. In the diaspora, especially in the U.S. and Canada, griot has become an iconic comfort food, paired with pikliz (spicy pickled slaw) and fried plantains. While its exact origins are debated, its status as a cultural touchstone is undisputed, bridging rural and urban Haitian life.