Haiti: Just the Recipes

Haiti: Plats de Résistance

Griot with Sauce Ti-Malice Recipe

1. Serves: 4–6
   
2. 
   
3. Prep Time: 15 minutes
   
4. 
   
5. Cook Time: 1 hour
   
6. 
   
7. Marinating Time: 4 hours (or overnight)
   
8. 
   

Total Time: 5 hours 15 minutes (or overnight)

1. Ingredients:
   
2. 
   

Griot:

1. 2 lbs pork shoulder, cut into 1-inch cubes
2. 1/2 cup sour orange juice (or 1/4 cup lime juice + 1/4 cup orange juice)
3. 2 tbsp Revolution Epis (see below)
4. 1/4 tsp Scotch bonnet powder
5. 1 medium onion, chopped
6. 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
7. 1 tsp salt
8. 1/2 tsp black pepper
9. Vegetable oil, for frying (about 2 cups)
10. 1/4 cup fresh parsley, chopped (for garnish)

Sauce Ti-Malice:

1. 1 medium onion, thinly sliced
2. 1/4 tsp Scotch bonnet powder
3. 2 garlic cloves, minced
4. 1/4 cup lime juice
5. 1/4 cup white vinegar
6. 1/2 cup water
7. 1 tbsp olive oil
8. 1 tsp salt
9. 1/2 tsp black pepper
10. 1 tsp fresh thyme leaves (optional)
11. Instructions:
    
12. 
    

Griot:

1. In a large bowl, combine pork, sour orange juice, Revolution Epis, Scotch bonnet powder, onion, thyme, salt, and pepper. Mix well to coat. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
2. Transfer pork and marinade to a large pot. Add 1 cup water, bring to a simmer over medium heat, and cook until pork is tender, about 45–50 minutes, stirring occasionally. Reserve 1/4 cup cooking liquid.
3. In a deep skillet or Dutch oven, heat 2 inches of vegetable oil to 350°F (175°C) over medium-high heat. Remove pork from pot, draining excess liquid, and fry in batches until golden and crispy, about 5–7 minutes per batch, turning occasionally.
4. Drain on paper towels. Keep warm in a low oven (200°F) while frying remaining batches.
5. Garnish with parsley and serve hot with Sauce Ti-Malice and Pikliz.

Sauce Ti-Malice:

1. In a small saucepan, heat olive oil over medium heat. Add onion and garlic; sauté until soft, about 3–4 minutes.
2. Add Scotch bonnet powder, lime juice, vinegar, water, salt, pepper, and thyme (if using). Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat and let cool slightly. Serve warm or at room temperature alongside Griot, or store in a jar in the refrigerator for up to 1 week.
4. Revolution Epis Recipe
   
5. 
   
6. Description: A foundational Haitian seasoning for Griot.
   
7. 
   

Makes: About 1 cup

Ingredients:

1. 1 red bell pepper, roughly chopped
2. 1/2 onion, roughly chopped
3. 3 garlic cloves, peeled
4. 1/2 cup fresh parsley, chopped
5. 2 scallions, chopped
6. 1/4 tsp Scotch bonnet powder
7. 2 sprigs fresh thyme, leaves only
8. 1/3 cup sour orange juice (or 2 tbsp lime juice + 2 tbsp orange juice)
9. 1/4 cup olive oil
10. 1 tbsp white vinegar
11. 1 tsp salt

Instructions:

1. In a blender, combine bell pepper, onion, garlic, parsley, scallions, Scotch bonnet powder, thyme, and salt. Pulse until finely chopped, about 20 seconds.
2. Add sour orange juice, olive oil, and vinegar. Blend into a coarse paste, about 10 seconds.
3. Store in a sealed jar in the refrigerator for up to 2 weeks. Use 2 tbsp for Griot.

Haitian Espageti Recipe

1. Serves: 4
   
2. 
   
3. Prep Time: 15 minutes
   
4. 
   
5. Cook Time: 20 minutes
   
6. 
   

Total Time: 35 minutes

Ingredients:

1. 1 lb spaghetti (or linguine/vermicelli)
2. 12 oz hot dogs, sliced into 1/4-inch rounds (or 1/2 cup smoked herring, soaked and shredded)
3. 1 medium onion, thinly sliced
4. 1 green bell pepper, diced
5. 3 garlic cloves, minced
6. 1/4 tsp Scotch bonnet powder
7. 9 tbsp tomato paste
8. 2 cups reserved pasta water
9. 2 tbsp olive oil
10. 2 tbsp Cacos Fire Epis (see below)
11. 1/4 cup fresh parsley, chopped
12. 3 sprigs fresh thyme, leaves only (or 1 tsp dried thyme)
13. 1 tsp salt, or to taste
14. 1/2 tsp black pepper, or to taste

Instructions:

1. Cook spaghetti in a large pot of salted boiling water until al dente, about 8–10 minutes. Reserve 2 cups pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add hot dogs (or herring); cook until browned, 5–7 minutes. Remove and set aside on a plate.
3. In the same skillet, add bell pepper, half the onion, and garlic. Sauté until soft, 3–4 minutes, stirring constantly.
4. Add tomato paste, Scotch bonnet powder, and Cacos Fire Epis; stir for 1 minute. Add 1/4 cup pasta water to loosen paste, mixing well. Return hot dogs (or herring) to skillet; stir to combine.
5. Reduce heat to low. Add cooked spaghetti, salt, pepper, parsley, thyme, and remaining pasta water (as needed for moisture). Toss well to coat.
6. Cover and cook 2 minutes to meld flavors. Serve hot, garnished with remaining onion slices.

Notes:

1. Sourcing: Use spaghetti or linguine; avoid angel hair. Scotch bonnet powder in Epis and sauce adds bold heat.
2. Storage: Refrigerate for up to 2 days; reheat with a splash of water.
3. Cacos Fire Epis Recipe
   
4. 
   
5. Description: A fiery seasoning for Espageti.
   
6. 
   

Makes: About 1 cup

Ingredients:

1. 1 green bell pepper, roughly chopped
2. 1/2 onion, roughly chopped
3. 4 garlic cloves, peeled
4. 1/4 cup fresh parsley, chopped
5. 2 scallions, chopped
6. 1/4 tsp Scotch bonnet powder
7. 2 sprigs fresh thyme, leaves only
8. 1/4 cup olive oil
9. 1/4 cup white vinegar
10. 1 tsp smoked paprika
11. 1 tsp salt
12. 1/2 tsp black pepper

Instructions:

1. In a blender, combine bell pepper, onion, garlic, parsley, scallions, Scotch bonnet powder, thyme, smoked paprika, salt, and pepper. Pulse until finely chopped, about 20 seconds.
2. Add olive oil and vinegar. Blend into a coarse paste, about 10 seconds.
3. Store in a sealed jar in the refrigerator for up to 2 weeks. Use 2 tbsp for Haitian Espageti.
4. Substitute:
   
5. 
   

If unavailable, mix 1 tbsp minced garlic, 1 tsp hot sauce, 1 tsp dried thyme, 1 tsp smoked paprika, and 1 tbsp vinegar.

Diri Ak Djon Djon Recipe

1. Serves: 4
   
2. 
   
3. Prep Time: 15 minutes
   
4. 
   
5. Cook Time: 30 minutes
   
6. 
   

Total Time: 45 minutes

Ingredients:

1. 1 cup dried Djon Djon mushrooms (or 2 oz, available at Caribbean markets or online)
2. 2 cups long-grain white rice, rinsed
3. 1/2 cup green peas, fresh or frozen
4. 1 medium onion, finely chopped
5. 2 garlic cloves, minced
6. 2 tbsp Mushroom Rebel Epis (see below)
7. 2 tbsp olive oil
8. 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
9. 1 tsp salt, or to taste
10. 1/2 tsp black pepper, or to taste
11. 4 cups hot water (for soaking Djon Djon)

Instructions:

1. Place Djon Djon mushrooms in a bowl with 4 cups hot water. Soak for 30 minutes until water turns inky black. Strain through a fine mesh sieve or cheesecloth, reserving the liquid. Discard mushrooms or finely chop for texture (optional).
2. In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until soft, about 3–4 minutes, stirring occasionally.
3. Stir in Mushroom Rebel Epis, thyme, salt, and pepper; cook for 1 minute until fragrant.
4. Add rinsed rice and green peas; stir to coat, about 2 minutes.
5. Pour in 3 1/2 cups of the reserved Djon Djon liquid (top with water if needed). Bring to a boil, then reduce to low, cover, and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
6. Fluff with a fork and let rest, covered, for 5 minutes before serving.

Notes:

1. Sourcing: Find Djon Djon at Caribbean markets or online. Substitute with 1 tbsp mushroom powder and 1 tsp black food coloring for color. Scotch bonnet powder in Epis adds subtle heat.
2. Storage: Best fresh; refrigerate for 2 days, reheat with a splash of water.
3. Vegetarian: Ensure Epis is meat-free; dish is naturally vegetarian.
4. Mushroom Rebel Epis Recipe
   
5. 
   
6. Description: A seasoning for Diri Ak Djon Djon with earthy depth.
   
7. 
   

Makes: About 1 cup

Ingredients:

1. 1/2 green bell pepper, roughly chopped
2. 1/4 onion, roughly chopped
3. 2 garlic cloves, peeled
4. 1/4 cup fresh parsley, chopped
5. 1 scallion, chopped
6. 1/8 tsp Scotch bonnet powder
7. 1 sprig fresh thyme, leaves only
8. 1 tbsp dried porcini mushroom powder (or finely ground dried shiitake)
9. 1/4 cup lime juice
10. 1/4 cup olive oil
11. 1 tsp white vinegar
12. 1 tsp salt

Instructions:

1. In a blender, combine bell pepper, onion, garlic, parsley, scallion, Scotch bonnet powder, thyme, mushroom powder, and salt. Pulse until finely chopped, about 20 seconds.
2. Add lime juice, olive oil, and vinegar. Blend into a coarse paste, about 10 seconds.
3. Store in a sealed jar in the refrigerator for up to 2 weeks. Use 2 tbsp for Diri Ak Djon Djon.

Pikliz Recipe

1. Serves: 8 (as a condiment)
   
2. 
   
3. Prep Time: 15 minutes
   
4. 
   
5. Rest Time: 24 hours
   
6. 
   

Total Time: 24 hours 15 minutes

Ingredients:

1. 1/2 head green cabbage, shredded
2. 1 large carrot, grated
3. 1/2 medium onion, thinly sliced
4. 1/4 tsp Scotch bonnet powder
5. 1 cup white vinegar
6. 1/2 cup lime juice
7. 1 tbsp Holy Ghost Epis (see below)
8. 1 tsp salt
9. 1/2 tsp black pepper
10. 2 cloves garlic, minced
11. 1 tsp fresh thyme leaves (optional)

Instructions:

1. In a large glass jar or bowl, combine cabbage, carrot, onion, Scotch bonnet powder, garlic, and thyme (if using).
2. Add Holy Ghost Epis and toss to distribute evenly.
3. In a small saucepan, heat vinegar, lime juice, salt, and pepper over medium heat until just simmering, about 2 minutes.
4. Pour hot liquid over vegetables, ensuring they’re submerged. Let cool to room temperature, about 30 minutes.
5. Seal jar or cover bowl and refrigerate for at least 24 hours (best after 2–3 days).
6. Serve with Griot, shaking or stirring before serving.

Notes:

1. Sourcing: Scotch bonnet powder adds concentrated heat; adjust quantity for spice level.
2. Storage: Lasts up to 1 month in the refrigerator.
3. Holy Ghost Epis Recipe
   
4. 
   
5. Description: A liberation-inspired seasoning for Pikliz.
   
6. 
   

Makes: About 1 cup

Ingredients:

1. 1/2 green bell pepper, roughly chopped
2. 1/4 onion, roughly chopped
3. 3 garlic cloves, peeled
4. 1/4 cup fresh parsley, chopped
5. 1 scallion, chopped
6. 1/4 tsp Scotch bonnet powder
7. 1 sprig fresh oregano, leaves only
8. 1/4 cup lime juice
9. 1/4 cup olive oil
10. 1 tsp white vinegar
11. 1 tsp salt

Instructions:

1. In a blender, combine bell pepper, onion, garlic, parsley, scallion, Scotch bonnet powder, oregano, and salt. Pulse until finely chopped, about 20 seconds.
2. Add lime juice, olive oil, and vinegar. Blend into a coarse paste, about 10 seconds.
3. Store in a sealed jar in the refrigerator for up to 2 weeks. Use 1 tbsp for Pikliz.
4. Substitute:
   
5. 
   

If unavailable, mix 1 tsp minced garlic, 1 tsp lime juice, 1/2 tsp hot sauce, and 1 tsp dried oregano.

Salade de Betteraves Recipe

1. Serves: 6
   
2. 
   
3. Prep Time: 30 minutes
   
4. 
   
5. Chilling Time: 1–3 hours
   
6. 
   

Total Time: 1 hour 30 minutes to 3 hours 30 minutes

Ingredients:

1. 2 lbs russet potatoes, peeled and cubed (1-inch pieces)
2. 1 cup carrots, diced (1/4-inch pieces)
3. 1 cup cooked beets, diced (1/4-inch pieces, about 2 medium beets)
4. 1 cup green peas, fresh or frozen
5. 3 large eggs, hard-boiled and chopped
6. 1 cup mayonnaise (or vegan mayo for plant-based)
7. 1 tbsp Dijon mustard
8. 2 tbsp apple cider vinegar
9. 1/4 cup green onions, finely chopped
10. 1 tbsp lime juice
11. 1 tbsp Flag Feast Epis (see below)
12. 1/2 tsp salt, or to taste
13. 1/2 tsp black pepper, or to taste
14. 1/2 cup chayote, diced (optional)
15. 2 tbsp fresh parsley, chopped (for garnish)
16. Hot sauce (optional, to taste)

Instructions:

1. If using raw beets, boil separately in a small pot for 30 minutes until tender; drain, cool, and dice. Alternatively, use pre-cooked beets.
2. In a large pot, bring salted water to a boil. Add potatoes and carrots; boil 12–15 minutes until tender but firm. Add peas in the last 2 minutes. Drain and cool to room temperature, about 15 minutes.
3. In a large bowl, combine cooled potatoes, carrots, beets, peas, eggs, and chayote (if using). Add mayonnaise, mustard, vinegar, green onions, lime juice, Flag Feast Epis, salt, pepper, and hot sauce (if using). Gently toss to coat.
4. Cover and refrigerate for at least 1 hour to meld flavors, preferably 2–3 hours.
5. Before serving, garnish with parsley. Serve chilled.

Notes:

1. Sourcing: Scotch bonnet powder in Epis adds concentrated heat; adjust to taste.
2. Storage: Refrigerate for up to 3 days.
3. Cultural Note: Bright with beets and Flag Feast Epis’s lime-cilantro tang, this salad united 2004’s protesters, a festive fist for Flag Day 2025.
4. Flag Feast Epis Recipe
   
5. 
   
6. Description: A vibrant seasoning for Salade de Betteraves.
   
7. 
   

Makes: About 1 cup

Ingredients:

1. 1/2 red bell pepper, roughly chopped
2. 1/2 green bell pepper, roughly chopped
3. 1/4 onion, roughly chopped
4. 2 garlic cloves, peeled
5. 1/4 cup fresh cilantro, chopped
6. 1 scallion, chopped
7. 1/8 tsp Scotch bonnet powder
8. 1 sprig fresh thyme, leaves only
9. 1/4 cup lime juice
10. 1/4 cup olive oil
11. 1 tsp apple cider vinegar
12. 1 tsp salt

Instructions:

1. In a blender, combine bell peppers, onion, garlic, cilantro, scallion, Scotch bonnet powder, thyme, and salt. Pulse until finely chopped, about 20 seconds.
2. Add lime juice, olive oil, and vinegar. Blend into a coarse paste, about 10 seconds.
3. Store in a sealed jar in the refrigerator for up to 2 weeks. Use 1 tbsp for Salade de Betteraves.
4. Substitute:
   
5. 
   

If unavailable, mix 1 tsp minced garlic, 1 tsp lime juice, 1/2 tsp hot sauce, and 1 tbsp cilantro.

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