Indulge in the rich flavors of Haitian cuisine with our signature dish, Griot with Bannann Peze. Succulent pieces of marinated pork, seasoned to perfection with a blend of aromatic spices, are tenderly fried until crispy. Paired with Bannann Peze, golden and crispy plantain slices that provide the perfect balance of sweetness and texture. This iconic Haitian delicacy, deeply rooted in tradition, offers a tantalizing journey for your taste buds. Experience the essence of Haiti with every savory bite of our Griot with Bannann Peze.

Here's a recipe for Griot with Bannann Peze:

Ingredients:

For Griot (Fried Pork):

• 2 pounds pork shoulder, cut into 2-inch cubes
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground cloves
• 1 teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons lime or bitter orange juice
• Vegetable oil, for frying

For Bannann Peze (Fried Plantains):

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

Instructions:

1- In a large bowl, combine the pork cubes with minced garlic, salt, black pepper, paprika, dried thyme, ground cloves, cayenne pepper, and lime or bitter orange juice. Mix well to coat the pork evenly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.

2- Heat vegetable oil in a deep frying pan or Dutch oven over medium-high heat. Once the oil is hot, carefully add the marinated pork cubes in batches, making sure not to overcrowd the pan. Fry the pork until golden brown and crispy on all sides, about 8-10 minutes per batch. Remove the fried pork from the oil and drain on paper towels to remove excess oil.

3- While the pork is frying, prepare the fried plantains. Heat vegetable oil in a separate frying pan over medium heat. Once the oil is hot, add the sliced plantains in batches and fry until golden brown and caramelized, about 2-3 minutes per side. Remove the fried plantains from the oil and drain on paper towels. Sprinkle with salt to taste while still hot.

4- Serve the crispy fried pork (Griot) hot alongside the fried plantains (Bannann Peze). Garnish with lime wedges and serve with pikliz (Haitian spicy pickled vegetables) or a side of rice and beans for a complete meal.

Enjoy your delicious Haitian Griot with Bannann Peze!

Nutritional Values:

Here's an approximate nutritional breakdown for the main ingredients in Griot with Bannann Peze:

For Griot (Fried Pork) per 100g:

• Calories: 297 kcal
• Protein: 31.7 g
• Fat: 18.6 g
• Saturated Fat: 6.3 g
• Carbohydrates: 1.5 g
• Fiber: 0.3 g
• Sugars: 0.1 g
• Sodium: 519 mg

benefits:

• Pork: Good source of protein, essential for muscle growth and repair.
• Garlic: Contains compounds with potential health benefits, including boosting the immune system and reducing blood pressure.
• Spices (salt, black pepper, paprika, thyme, cloves, cayenne pepper): Provide flavor and may have antioxidant properties.
• Lime or Bitter Orange Juice: Adds acidity and flavor, and provides vitamin C, which is important for immune function and skin health.

For Bannann Peze (Fried Plantains) per 100g:

• Calories: 122 kcal
• Protein: 0.9 g
• Fat: 6.1 g
• Saturated Fat: 0.5 g
• Carbohydrates: 16.5 g
• Fiber: 1.3 g
• Sugars: 7.4 g
• Sodium: 2 mg

benefits:

• Plantains: Rich in carbohydrates and fiber, providing sustained energy and promoting digestive health.
• Vegetable Oil: Source of healthy fats, which are essential for cell function and nutrient absorption.
• Salt: Enhances flavor and helps maintain electrolyte balance in the body when consumed in moderation.

Please note that these values are approximate and can vary based on factors such as specific ingredients used, cooking methods, and serving sizes. Additionally, the values provided are for raw ingredients before cooking, so the actual nutritional content may vary depending on how the ingredients are prepared.