The first time I heard of griot, it was two days before

shooting a clip with Montreal based rapper/beat

maker “Mike Shabb”. I was surprised my Haitian

friends never mentioned anything to me about this

authentic and loved dish from their country of origin.

I had no clue how to make griot, so I searched online,

found a few recipes that made sense and gave it a try

for the first time while filming. I was a bit nervous

because I didn't know what to expect for the final

result, but according to my guest Mike, it was a

real success!


3 lb Pork shoulder

Freshly crack pepper

1 Onion

2 Shallots

5 Scallions

6 Cloves garlic

1 Cube chicken bouillon

2 Oranges

2 Limes

1 Tablespoon white wine vinegar

10 Sprigs fresh thyme

½ Bunch fresh parsley

60 mg Cannabis olive oil

1 Scotch bonnet pepper

2 Cups water (480 mL)

4 Cups oil, for frying (1 L)

Salt & Pepper to taste


2 Cups cabbage

1 Cup carrot

1 Bell pepper

4 Cloves garlic

1 Onion

3 Scallions

1 Shallot

40 mg Cannabis olive oil

1 Scotch bonnet pepper

2 Cups white wine vinegar

Salt & Pepper to taste



In a large mixing bowl, add the cubed

pork shoulder, salt, pepper, chopped onion,

chopped shallots, chopped scallions, sliced

bell pepper, sliced garlic, chicken bouillon

cube, cloves, orange juice, lime juice, white

wine vinegar, thyme sprigs, parsley, and the

sliced Scotch bonnet peppers. Mix thoroughly

and leave in the fridge covered to marinate

for minimum 1 hour and for up to 24 hours.

Pull out of the fridge and transfer the pork

and the marinade into a large skillet or a

dutch oven. Add the water, bring to a boil

and leave to simmer for 1h30 - 2h or until

the pork is cooked and tender.

Transfer the cooked pork onto a baking tray

covered with clean cloths or paper towels,

dry off any moisture prior to frying.

Heat a pot of oil to 350°F (180°C).

Add the pork, working in batches and fry

until deep golden brown color, about

5-7 minutes.


In a large mixing bowl, add the shredded

cabbage, grated carrot, sliced bell peppers,

sliced shallot, sliced scallions, Scotch bonnets,

the white wine vinegar and season to taste.

Put on gloves, and thoroughly mix using your hands.

Pack the pikliz down into sterilized mason jars.

Cover with the white wine vinegar. Put on the lid

and store in the refrigerator for at least 12 hours

to marinate.

Serve with rice & beans, fried plantains,

and the pikliz.



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