Description
by Marc Kusitor
Pâté Kodé
The Haitian cousin of the empanada is filled with a umami-rich mix of smokey salt-cured herring and sweet cabbage cooked down in butter and aromatics, with a bit of the spicy and fruity kick of scotch bonnet in the background.
Griot
The essential, utterly addictive Haitian meat candy; chunks of pork shoulder are brined in a citrus and spice mix, then slow-braised in an epis (classic Haitian blend of aromatics) -based stock until tender and juicy. The pieces are then deep fried just long enough to give them a crispy, caramelized exterior before being tossed in a reduction of the flavourful braising liquid. Griot is paired with a tangy, spicy pikliz (pickled cabbage salad) which cuts through the richness of the pork and refreshes the palate, and the dish is rounded out with a confit of peppers and onions and diri kole, the distinctively Haitian version of Caribbean rice and peas.
–or–
Legim Ak Sos Pwa
A staple in Haiti, this vegetable stew is made with creamy eggplant, chayote squash, zucchini, cabbage and peppery watercress, with creole flavour notes of citrus zest, clove, and paprika, plus a touch of smoke and heat. Paired with a silky black bean sauce, white rice, and crispy fried plantain, it is a testament to the vibrant tradition of plant-based Afro-Caribbean cuisine.
Pineapple Parfait
A ‘Tropical Tiramisu’ with a distinctly Haitian flavour; a cool summer dessert of caramelized pineapple cooked with warm spices like cinnamon, nutmeg and ginger layered with a Haitian rhum-scented coconut pudding and vanilla wafer cookies, topped with toasted coconut.
