Haitian griot with pikliz
by Keshia Sakarah

Ingredients

Fresh Meat

  • 450g of pork fillet, or shoulder, cut into cubes

Fruit & Vegetables

  • 1/2 lemon, juiced
  • 1 onion, finely chopped
  • 2 spring onions, sliced
  • 3 garlic cloves, crushed
  • 1 orange, juiced
  • 1 lime, juiced
  • 1 stick of celery, finely chopped
  • 1/2 Scotch bonnet chilli, finely chopped
  • 1 cabbage, finely sliced
  • 1 carrot, julienned into matchsticks
  • 1 lime
  • 4 garlic cloves, crushed
  • 1 red onion, finely sliced into rings
  • 1 Scotch bonnet chilli, sliced (or 2 if you like heat)

Store Cupboard

  • 1 pepper, finely chopped
  • 1 1/2 tsp salt
  • 1l chicken stock
  • 2 tsp salt
  • 2 tbsp of sugar

Spices & Dried Herbs

  • 4 cloves
  • 1 tsp freshly ground black pepper
  • 5 cloves

Oils & Vinegars

  • 10ml of white vinegar
  • vegetable oil, for deep-frying
  • 220ml of white vinegar

Salad & Fresh Herbs

  • 4 sprigs of fresh thyme
  • 10g of parsley, finely chopped
  • 3 sprigs of fresh thyme

Beverages

  • 220ml of water