Haitian Griot, Bannann Peze & Sós
Hello from Haiti! Today, our culinary journey led us to one of the most beautiful islands of the Caribbean. Haiti, located on the island of Hispaniola in the Caribbean, is part of North America and shares the island with the Dominican Republic. Known for its vibrant culture and rich history, Haiti stands as the first Black republic in the world after gaining independence from France in 1804. The country’s history is deeply intertwined with the African diaspora, European influences, and indigenous traditions, which have all shaped its unique cultural and culinary landscape. Haitian cuisine reflects this melting pot of influences, combining African, French, Spanish, and Taino elements. It is a flavorful and hearty cuisine, with a focus on marinated meats, rice, plantains, and a variety of spices, while desserts are not really common. Meals are typically communal and festive, often accompanied by lively conversation and music.
Griot, one of Haiti’s most iconic dishes, is traditionally made from marinated and fried pork. However, in vegan versions, TVP (textured vegetable protein) chunks make an excellent alternative, capturing the robust flavors of the traditional recipe. Marinated in citrus, white wine vinegar and thyme, the TVP griot carries the essence of the dish, offering a plant-based twist. It’s commonly paired with bannann peze — fried green plantains that are twice-fried and flattened, making for a crispy and satisfying side. Bannann Peze means literally pressed (peze = press) plantain (bannann), referring to the typical method of preparation, where after frying the plantain slices once, they are crushed between two small wooden boards, before being refried. Together, these dishes represent the bold, savory flavors that define Haitian cuisine, bringing warmth and spice to the table.
Plantains, sometimes referred to as “cooking bananas,” are a staple in many tropical cuisines, including Haiti’s. Unlike sweet bananas, plantains are starchier and typically used in savory dishes. They are incredibly versatile, enjoyed at various stages of ripeness — green for a firmer texture and more neutral flavor, or yellow-black for a sweeter, softer profile.
Haitian Griot, Bannann Peze & Sòs
Ingredients
For the vegan pork (Griot)
- 1 cup soy chunks (or 1 block tofu, cut in cubes, if you cannot digest tvp products well)
- 1 1/2 tsp vegetable broth powder
- juice of 1 orange
- juice of 1/2 lime or lemon
- 1/2 tbsp white wine vinegar
- 1 3/4 tsp dried thyme (or dried herb mix)
- 1 pinch clove powder (or 3 whole cloves)
- 5 pepper seeds, crushed or pepper from the mill
- 1/2 tsp salt
For the plantains
- 2 green plantains
- oil for frying
For the sòs
- 1/2 red pepper, cut in little pieces
- 1/2 tsp cornstarch
Instructions
Marinate the griot
- If using tofu, skip this step!Boil the chunks in water until soft (approx. 15 minutes). Drain them well, let them cool down a little, then squeeze out all excess water.
- In a bowl. mix the broth powder, citrus juices, vinegar, thyme, spices and salt. Season to taste.
- Toss the chunks with the marinade, let sit in the fridge for 1 hour or longer.
Broil/Grill or fry the griot
- Take the chunks out of the marinade, preserve the latter and place it in a saucepan.
- You can choose between the following methods:a) Grill the chunks in the oven/grill function until crispy. b) Fry the chunks in oil until crispy – I recommend to do this at last.
Prepare the sòs
- Place the marinade in the saucepan over medium heat. Add the pepper pieces and 1 1/2 cups of water.
- In a bowl, mix well the cornstarch with 2 tbsp water. Stir into the sauce.
- Let the sauce simmer until it has reduced to approx. half (that may take approx. 20 minutes).
Prepare the plantain
- Cut off both ends of the plantains. Make slits into the sides, remove the peel.Cut the plantains into 1 1/2 cm chunks.
- Fry the plantains in oil until slightly brown on boths sides. Place them onto paper towel.Prepare a bowl with water and some salt.
- With a wide knife and board, or, if you have, two small wooden boards, crush the fried plantain slices. Place them into the bowl with the salted water, just for 30 seconds!Then refry them in the oil. Let them drip off on paper towel.
Serve
- Serve the broiled or fried chunks together with the plantains and the dipping sauce.