Griot with Taro Mash

Ingredients

In this adaptation, we incorporate the traditional Wallis and Futuna ingredient, taro root, to create a unique twist on the original Haitian Griot. The taro mash adds a creamy and velvety texture to the dish, enhancing the overall flavor profile and providing a taste of Wallis and Futuna cuisine. We alse have the original recipe for Griot, so you can check it out.

• 1.5 lbs (680g) pork shoulder, cut into bite-sized pieces 1.5 lbs (680g) pork shoulder, cut into bite-sized pieces
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• Juice of 2 limes Juice of 2 limes
• Zest of 1 lime Zest of 1 lime
• 2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying
• 2 large taro roots, peeled and cubed 2 large taro roots, peeled and cubed
• 4 tablespoons butter 4 tablespoons butter
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork, minced garlic, thyme leaves, paprika, salt, black pepper, lime juice, and lime zest. Mix well to ensure the pork is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
2. 2.
   In a deep frying pan, heat the vegetable oil over medium-high heat. Fry the marinated pork in batches until golden brown and crispy, about 5-7 minutes per batch. Remove the pork from the pan and place it on a paper towel-lined plate to drain excess oil.
3. 3.
   Meanwhile, in a separate pot, bring water to a boil and add the cubed taro roots. Cook until tender, approximately 15-20 minutes. Drain the taro and return it to the pot.
4. 4.
   Mash the cooked taro with a potato masher or fork until smooth. Add butter and milk, and continue mashing until well combined. Season with salt to taste.
5. 5.
   Serve the crispy Griot alongside the creamy taro mash. Garnish with fresh parsley for an extra touch of freshness.

Treat your ingredients with care...

• Taro root — Make sure to peel the taro root thoroughly before cubing it. It can be slightly slippery, so be cautious while handling it. Boil until tender to ensure a smooth and creamy mash.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the marinade.
• If taro root is not available, you can substitute it with mashed sweet potatoes for a similar creamy texture.
• Serve the Griot with a side of pikliz, a traditional Haitian spicy slaw, to add a refreshing and tangy element to the dish.
• To achieve maximum crispiness, pat dry the marinated pork before frying it.
• Leftover Griot can be reheated in the oven to maintain its crispy texture.

Serving advice

Serve the Griot with Taro Mash as a main course, accompanied by a side of pikliz and a fresh green salad. The creamy taro mash provides a delightful contrast to the crispy pork, creating a satisfying and flavorful meal.

Presentation advice

Arrange the golden-brown Griot pieces on a platter, placing the creamy taro mash in a separate bowl. Garnish the Griot with fresh parsley for a pop of color. Serve with a side of pikliz to add a vibrant touch to the presentation.