Embark on a culinary journey through the vibrant streets of Haiti with our delectable Fritaille menu. Fritaille, the beloved street food of Haiti, embodies the essence of the country's rich culinary heritage.

Indulge in crispy, golden delights that tantalize the taste buds and ignite the senses. From succulent griot (fried pork) to crispy accra (fish fritters), each bite is a symphony of flavors, spices, and culture. Served with a side of pikliz (spicy cabbage slaw) and pikliz mayo for that extra kick, our Fritaille selection promises an authentic taste of Haiti's culinary traditions. Join us and experience the soulful flavors of Haiti through our irresistible Fritaille offerings. Bon Appétit!

Below is a recipe for making Haiti Fritaille, which includes assorted fried snacks such as pork, plantains, and malanga:

Ingredients:

For Griot (Fried Pork):

• 1 lb pork shoulder, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 scotch bonnet pepper, minced (optional)
• Juice of 1 lime
• Vegetable oil, for frying

For Fried Plantains:

• 2 ripe plantains, peeled and sliced diagonally into 1-inch pieces
• Vegetable oil, for frying
• Salt, to taste

For Fried Malanga:

• 2 medium malanga roots, peeled and sliced into thin rounds
• Vegetable oil, for frying
• Salt, to taste

For Pikliz (Spicy Cabbage Slaw):

• 1 small cabbage, thinly shredded
• 1 carrot, grated
• 1 onion, thinly sliced
• 2 scotch bonnet peppers, thinly sliced
• 1 cup white vinegar
• 1 tablespoon salt
• 1 tablespoon sugar

Instructions:

1- Marinate the pork: In a large bowl, combine the pork pieces with minced garlic, salt, black pepper, thyme, scotch bonnet pepper (if using), and lime juice. Mix well to coat the pork evenly. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.

2- Prepare the pikliz: In a large bowl, combine the shredded cabbage, grated carrot, thinly sliced onion, and sliced scotch bonnet peppers. In a separate bowl, mix together the vinegar, salt, and sugar until the salt and sugar are dissolved. Pour the vinegar mixture over the cabbage mixture and toss to combine. Cover and refrigerate for at least 1 hour before serving.

3- Fry the pork: In a large skillet or deep fryer, heat vegetable oil to 350°F (180°C). Fry the marinated pork pieces in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove from the oil and drain on paper towels.

4- Fry the plantains: In the same skillet or fryer, add more oil if needed and heat to 350°F (180°C). Fry the plantain slices in batches until golden brown and crispy, about 3-4 minutes per batch. Remove from the oil and drain on paper towels. Sprinkle with salt while still hot.

5- Fry the malanga: Heat oil in a skillet or fryer to 350°F (180°C). Fry the malanga slices in batches until golden brown and crispy, about 2-3 minutes per batch. Remove from the oil and drain on paper towels. Sprinkle with salt while still hot.

6- Serve the Haiti Fritaille: Arrange the fried pork, plantains, and malanga on a serving platter. Serve alongside the pikliz and pikliz mayo for dipping. Enjoy your delicious assortment of Haiti Fritaille!

This recipe captures the essence of Haiti's street food culture, offering a flavorful and satisfying assortment of fried snacks that are sure to delight your taste buds. Enjoy!

Nutritional Values:

Here are the approximate nutritional values for the ingredients used in the Haiti Fritaille recipe:

For Griot (Fried Pork) per 1 lb (454g):

• Calories: 800
• Protein: 88g
• Fat: 50g
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 0g
• Sodium: 1200mg

benefits:

• Protein: Essential for muscle growth and repair.
• Fat: Provides energy and helps absorb fat-soluble vitamins.
• Iron: Important for oxygen transport in the blood.
• Zinc: Supports immune function and wound healing.
• Vitamin B12: Necessary for red blood cell formation and neurological function.

For Fried Plantains per 2 ripe plantains (about 400g):

• Calories: 360
• Protein: 3g
• Fat: 0g
• Carbohydrates: 92g
• Fiber: 6g
• Sugar: 47g
• Sodium: 6mg

benefits:

• Carbohydrates: Provide energy for the body.
• Fiber: Promotes digestive health and helps maintain bowel regularity.
• Potassium: Regulates fluid balance, muscle contractions, and nerve signals.
• Vitamin C: Acts as an antioxidant and supports immune function.
• Vitamin A: Essential for vision health and immune function.

For Fried Malanga per 2 medium roots (about 500g):

• Calories: 300
• Protein: 6g
• Fat: 0g
• Carbohydrates: 72g
• Fiber: 8g
• Sugar: 0g
• Sodium: 20mg

benefits:

• Carbohydrates: Provide energy for the body.
• Fiber: Promotes digestive health and helps maintain bowel regularity.
• Potassium: Regulates fluid balance, muscle contractions, and nerve signals.
• Vitamin C: Acts as an antioxidant and supports immune function.
• Vitamin B6: Supports brain health and helps produce neurotransmitters.

For Pikliz (Spicy Cabbage Slaw) per serving (about 1/2 cup, 100g):

• Calories: 30
• Protein: 1g
• Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Sugar: 3g
• Sodium: 1600mg

benefits:

• Vitamin C: Acts as an antioxidant and supports immune function.
• Fiber: Promotes digestive health and helps maintain bowel regularity.
• Probiotics: Supports gut health and may improve digestion.
• Antioxidants: Help protect cells from damage caused by free radicals.
• Low in calories: Suitable for weight management and maintaining overall health.

These values are approximate and may vary based on factors such as the size of the ingredients and specific brands used. Additionally, the values provided are for the ingredients themselves and do not include any added oils used for frying or additional seasonings.