Haïti: Never Forgotten

 

Photograph by FREDERICK DUPOUX

Today marks one year since the devastating earthquake hit Haiti, the land on which I was born.  The vibrant colorful island, full of life & love, that still runs through my veins to this day.

This post is in remembrance of those who needless lost their lives, for those who lost their families, their friends, their homes.  This post is for my family, who was in Port-au-Prince at the time and made it out visibly shaken, but grateful to be alive.

There’s a proverb that goes “with many hands, the burden isn’t heavy”.  I truly believe that with people putting their heart and energy (unselfishly) into the reconstruction, Haiti will not only prevail but prosper.

Sincere acknowledgement & appreciation goes to Pastor Amos Myrtil with the Duvivier Project, a sustainable farm initiative in Plaisance, Haiti and also to Randy Mont-Renaud of If Pigs Could Fly for the work being done in Mon Bouton.

I’ll leave you guys with a recipe for a dish renowned in Haïti (griot) and the relish that’s usually eaten with it (picklese).

GRIOT
Serves 6

3lbs pork shoulder, cut into 2-in cubes
1 scotch bonnet pepper
1 cup bitter orange juice
1 onion, finely chopped
1/2 shallots, chopped
dash salt & pepper
dash thyme
1/2 cup vegetable oil

In a large pot, add all the ingredients except for the oil.  Place in refrigerator and marinate overnight.  Add water to cover pork.  Cook marinated pork on medium head for about 1.5 hours.  Drain mixture.

Pour oil in the pot and fry the pork until brown and crusty on the outside but tender on the inside.

Serve with fried plantains and picklese.

PICKLESE*
6 Scotch bonnet peppers
2 cups shredded cabbage
1/2 cup shredded carrots
1/4 cup shredded onions
3 cups distilled white vinegar
4 whole cloves
1 tsp salt
8-10 peppercorns (optional)

Remove the stems of the peppers and slice them into 4-6 pieces (also remove the seeds if you’d like the relish a little less hot).  Place all the ingredients into a large jar and seal tightly.  Let sit for at least 24 hours…. longer is better.

*have fun with this recipe and make it your own.  The mouth knows what it wants.

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