Tassot is a traditional dish made with goat meat or beef as the main ingredient. Cubed meat is usually marinated in a combination of onions, orange juice, and lemon juice. It is then fried until it develops a crispy, brownish exterior. The dish is typically served with fried plantains, rice and beans or mushroom rice, and a spicy sauce known as ti malice on the side.
Griot is a typical Haitian dish consisting of pork meat cubes slowly simmered in a sweet, spicy, and tangy marinade of chile peppers, onions, and orange, lime, or lemon juice until tender, then fried in a skillet. Instead of developing the flavor from the pan drippings, the sauce acts as a cooking liquid, typically reduced to a shiny glaze.
The dish is an homage to the griot, a person of high social status in many West African countries, traditionally a local historian, diplomat, warrior, tribal chief, community leader, or a teacher. As pork meat was scarce and expensive in Haiti, the dish was made only for special occasions and festive events, and the link between the two griots is obvious - they are both very important to their respective cultures.
MOST ICONIC Griot
Poulet aux noix is a Haitian dish featuring chicken and cashews as the main ingredients. The chicken should always be well-spiced, while the cashews used in the dish should be raw. Chicken pieces, such as legs and thighs, are typically marinated in epis, steamed, then pan-fried along with diced tomatoes, onions, and tomato paste, which imparts a golden-brown color to the meat.
The cashews are cooked in water for a few minutes, then drained and added to the chicken. The dish is traditionally prepared for Sunday lunch, and it is often accompanied by rice with djon-djon or rice with green peas.
MOST ICONIC Poulet aux noix
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