Griots

Fried pork
Ingredients:

• 3 pounds shoulder of pork, cut into 1- to 2-inch cubes
• 1 large onion, finely chopped
• 1/2 cup shallots, chopped
• 1 cup bitter orange juice (or orange juice mixed with lemon juice)
• 1 hot green pepper, chopped
• 1/2 cup vegetable oil
• Salt
• Pepper
• Thyme

Directions:

1. Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator.
2. Place the marinated pork on the stove. Add water to cover all ingredients and simmer for 90 minutes.
3. Drain the mixture, add oil, and fry the pork in the pot until brown and crusty on the outside but tender on the inside.

Joumou

Squash soup
Ingredients:

• 3 pounds beef, cut into pieces
• 1/2 tablespoon salt
• 3 cloves
• Thyme, to taste
• Juice of lime
• 2 cloves garlic, minced
• 1 tablespoon parsley, finely chopped
• 3 pounds yellow squash, peeled with strings and seeds removed, cut into a few pieces
• 2 carrots
• 1 large onion
• 1 medium turnip
• 1 stalk celery
• 1 or 2 small to medium taro roots
• 2 medium potatoes
• 4 leaves sorrel
• 1 tablespoon salt
• 1/2 cup macaroni, spaghetti, or vermicelli

Directions:

1. Cut the meat in pieces and put in pot. Add salt, cloves, thyme, lime juice, garlic, and parsley. Cover mixture in 2 cups water and cook over medium heat.
2. Clean, wash, peel, and cube squash, carrots, onion, turnip, celery, taro, potatoes, and sorrel. Add to meat when it is tender. Add salt. Cover the stew and continue to cook.
3. Remove the squash when cooked and smash it until it becomes a puree. Add 2 cups of hot water to the mashed squash and pour it back into the soup.
4. Add macaroni, spaghetti, or vermicelli. Reduce heat from medium to low and let cook uncovered, stirring from time to time with a wooden spoon an additional 10 minutes before serving.

Bananes Pesées

Fried Plantains
Ingredients:

• 4 green plantains, sliced into 3/4-inch discs
• Vegetable oil
• Salt

Directions:

1. Soak the banana discs in salted water for 1 hour. Drain and dry using a cloth.
2. Sauté the plantain slices in vegetable oil until tender.
3. Flatten the plantains by pounding or pressing on them until they are half as thick.
4. Refry until golden brown and crusty.

Riz Djon-Djon

Rice with Haitian Black Mushrooms
Ingredients:

• 1 cup Haitian black mushrooms (dried)
• 2 cups long-grain rice
• 2 cloves garlic, minced
• 4 tablespoons butter
• Salt
• Pepper
• Thyme

Directions:

1. 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.
2. Sauté the rice and garlic in butter. Add seasonings to taste, mushroom heads, and the water used to soak the mushrooms (discard the mushroom stems, which are inedible).
3. Cook for 20 minutes.

Riz et Pois Collés

Red Beans and Rice
Ingredients:

• 2 cups long-grain rice
• 1 cup red kidney beans
• 1 onion, finely chopped
• 1/4 cup shallots, chopped
• 1 hot green pepper, chopped
• 1 ounce salt pork, cubed
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• Salt

Directions:

1. Cook the beans in 4 cups of water for 2 hours, or until tender. Drain the beans but keep the water to cook the rice.
2. Fry the salt pork until crisp. Add the onion, shallots, and green pepper. When the onion is tender, add the beans, and season to taste.
3. Add the water used to cook the beans. Bring to a boil. Add the rice and cook for 20 minutes.

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