Comments on: Haitian Celebration: Griyot ak Diri ak Pwa(Fried, Marinated Pork Chunks with Rice and Beans)

By: We Are Never Full » Kitchen Through the Looking-Glass: Creole-Style Steak and Bewitched Black Beans (Frijoles al Brujo)

Thu, 21 Jul 2011 11:18:25 +0000

[...] cupboards, emerging sweaty and slightly crazed with a can of black beans in one fist and a jar of Haitian piklis in the other, convinced that together it all must feature in one kind of voodoo ritual or [...]

By: Jonny & Amy

Jonny & Amy — Wed, 29 Jun 2011 12:10:43 +0000

@Wheeler: thank you so much for this comment and story. We love it when we people tell us what the food means to them and what memories it evokes. There are few things more powerful in evoking memories than a taste or a smell, and we agree 100% that food is the best language for sharing culture. We had no prior knowledge about haiti or its food, but after that first experience of wandering into that restaurant, we were hooked and it encouraged us to return time and again and learn more about that fascinating country and it’s troubled history. By the way, I can totally see how sos ti malice could be a great soup too!

By: Wheeler

Wheeler — Wed, 29 Jun 2011 03:21:49 +0000

In 1994, I was a medic assigned to the 10th Mountain Division. President Clinton decided the US should restore Haiti’s democratically elected President (at least that’s the official version), so we went in to boot Cedras out and welcome Aristide back. I had some very plain versions of griyot sold by street vendors in Port au Prince, nothing to write home about. Then we got sent out to Jeremie for a week. One evening the commander went out on patrol with 1st platoon, and there were rumors of a woman selling food a few blocks from camp, so a large portion of those not on patrol with the commander jumped the wall to get some real food. While my buddy and I are standing in line waiting our turn, the woman ran out of supplies and had to go get more. About that time a little girl, about 9 years old, tugged on my sleeve and said “Mistah, you want manje?” We said yes, please, and followed her off into the city. She led us a couple of miles through some of the darkest, most run-down neighborhoods and we were starting to get more than a little worried when we came to a wider and wealthier looking street. We saw a small building with a table and awning out front with a few fat men (you didn’t see many fat men in Haiti) sitting out front smoking cigars. The men nodded to us and the little girl ushered us inside. Inside was another fat man, nicely dressed, sitting at a large table drinking icewater; obviously someone important. He gestured for us to sit. We did and were soon brought an ice cold Guiness each, followed soon by griyot, plantains, rice & beans, piklis, and what we thought was a really good spicy red soup. NOW, thanks to you, I know that was NOT soup and understand what the girl was trying to tell us. I thank God for sending us that little girl and pray she grew up safe and has a decent life. She shared her culture with us. I believe food is the best language for sharing culture; it requires no translation, just an open mind and a willing pallet.
I thank you for sharing these recipes. I cooked it all up and it really brought back some strong memories, even though this version is more sophisticated than what we had back then.

By: admin

admin — Mon, 03 Jan 2011 16:45:58 +0000

@Josh – oops, sorry about that. Just a coding error (now fixed). There are no extra steps. Thanks for catching the mistake!

By: Josh Baugher

Josh Baugher — Mon, 03 Jan 2011 14:38:09 +0000

Is there a step #4 for preparing the Sauce (Sos) ti Malice?

By: wizzythestick

wizzythestick — Sat, 30 Oct 2010 03:30:37 +0000

Can’t wait to try the fried pork. It looks very similar to a a fried pork recipe that we make here in Trinidad.

By: zen chest

zen chest — Wed, 27 Oct 2010 02:49:41 +0000

Wow! Everything is so lovely and very delicious looking. I would love to try them all.

By: Peef

Peef — Wed, 20 Oct 2010 20:33:17 +0000

This looks really good. And that piklis is the perfect thing for me to use all of these scotch bonnets we have finishing up in the garden. I have a feeling that will make an amazing condiment to my next burger.

By: admin

admin — Wed, 20 Oct 2010 20:20:56 +0000

@Deana – right on!
@Heaher – piklis is some serious business, and it does a number on (y)our intestines, but it’s frickin’ awesome!
@Joan – isn’t it fascinating how places that we normally associate with poverty and hunger, actually have awesome food – like Ethiopian food, for example?

By: Joan Nova

Joan Nova — Tue, 19 Oct 2010 01:55:06 +0000

Earlier this year when i did the virtual Culinary Tour Around the World one of the ‘stops’ was Haiti and I really enjoyed the food. A lot of Haitians live in So FL and I find them to be lovely people.
Your photos in this post are really beautiful!