Plants are saving pigs.
The human appetite for pigs . . . especially bacon is not sustainable. Perhaps one would argue, not even natural. It’s extremely marketable though.
We smell bacon. We see juicy pieces of pork. We salivate.
Besides bacon and BBQ ribs . . . griot (pronounced gree-yo) was my favorite dish. This Haitian gift of edible joy is what the “let out” is made of. If you’ve ever been to the “let out” it’s the party after the party, especially a Kompas party. There’s somebody’s auntie selling “Fritay” . . . a platter of fried yummies that include green plantain, accra and griot or tasso.
I thought I was going to have to give it up when I went plant-based. But jackfruit came and saved the day.
Vegan version of Haitian style griot
- 2–20oz cans of green jackfruit, fully rinsed and sectioned
- 1/3 cup Trader Joe’s Organic Smokey BBQ Coconut Aminos
- 4 TB of Haitian style epis or green seasoning(click link for recipe)
- 1/2 lime, juiced
- 1/2 tsp, scotch bonnet pepper, finely minced
- onion powder, 2 tsp
- garlic powder, 2 tsp
- salt, to taste
- Preheat oven to 400 degrees
- Combine all ingredients except salt.
- Taste it first and then add the amount of salt needed to maximize the flavor to your liking.
- Ideally, let this marinate overnight, however if you can’t let it sit for at least 10 minutes.
- Spread evenly on a non-stick roasting pan leaving space in between the pieces so they can crisp.
- Spray with avocado oil and put in oven.
- Cook for 40-45 minutes, and turn pieces over every 10 minutes for even browning and crisping. You may need to continue to spray with avocado oil if you find it looks dry.
- Remove from oven and serve immediately with green plantains, avocado and pikliz.
This recipe was inspired by Nadege Fleurimond, author of Haiti Uncovered, A Regional Adventure into the Art of Haitian Cuisine.