The first time of sharing (inflicting one could say) my cooking challenge with anyone other than my generally thankful husband!! … Mum and Dad joined us this evening.
Haiti makes up one third of the island of Hispaniola in the Caribbean, with the Dominican Republic making up the other two-thirds.
Native Haitians were pre-Columbian Amerindians called Taíno, “the good people.” The Taíno named their land “Ayiti,” meaning “Land of Mountains”—a term that evolved into “Haiti”
In the jungles of Haiti, one can find certain species that do not live naturally on any other part of the globe; some bat species native to Haiti include the Greater Bulldog bat, the Sooty Mustached bat and Waterhouse’s leaf-nosed bat.
There are some quite harsh facts associated with this Caribbean country:
– It has been ranked as one of the five most corrupt countries
– Because of both violence and AIDS, it has the highest percentage of orphans of any country in the Western Hemisphere. Before the 2010 earthquake, the United Nations estimated there were 430,000 orphans
– From 1804-1915, more than 70 dictators ruled Haiti
– It is estimated between 200,000 – 300,000 Haitians died and 1.5 million were left homeless in the devastating earthquake in January 2010.
– c.1% of Haiti’s population owns more than 50% of the nation’s wealth.
These were some of the recipes I found in my research; Diri kole ak pwa (rice and beans), Kribich nan sòs (Haitian Shrimp), Legim (thick vegetable stew), but as I knew I was entertaining, I chose the more popular Griyo or Griot (fried pork). I found several recipes, all varied quite significantly in both method & ingredients. This is how I made it:
Ingredients for 4 people
6 pork shoulder steaks, cut into 1” square chunks
1 large onion, sliced thinly
4 spring onions, sliced thinly
1 jalapeno chilli pepper, seeds removed and sliced thinly
1.5 tsp of thyme leaves
Juice of 2 limes
Juice of 1 orange
3 garlic cloves
2 tbsp olive oil
Put the pork with all of the ingredients except the water and oil in a bowl, mix well, cover and refreigerate overnight
Take the pork out of the fridge an hour before you want to start cooking
Drain any liquid and reserve it. Place the pork, onions & water in an oven proof covered dish
Preheat the oven to 190
Cook the pork for 1.5 hours.
Using a large colander, drain the liquid into a medium saucepan, reserving the pork & onion in the colander.
Put the oil in the same oven dish and place into the oven for 5 mins
Place the pork into the hot oil and cook for 25 mins
Meanwhile heat the remaining liquid in the saucepan with ½ cup of orange juice and reduce by half to make the sauce
When the pork is cooked, remove from the oven and pour the reduced sauce over the pork and serve with cooked boiled rice.