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    You are in: Home / Recipes / Haitian Griots Recipe
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    Haitian Griots

    Average Rating:

    2 Total Reviews

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    • on August 13, 2013

      What a wonderful flavor! I thought this was a little tedious to produce with all the different steps, but it was well worth it. I don't have a blender, so I just minced everything. As a result, I didn't really have a paste to carmelize on the last step. However, the flavor was still really excellent. I just spooned a tablespoon of the greatly-reduced sauce over the fried pork at the end. YUM!

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    • on August 12, 2013

      First off, I was happy to see a recipe where I can use our Scotch Bonnets. Now I just need to find recipes for our Ghost Peppers and Trinidad Scorpions.<br/><br/>At first glance, this recipe looks complicated, but it really wasn't. Started it the day before, and got the meat marinating. Next day, I actually cooked the meat a couple of hours longer because I wanted it to be fork tender. Next time I make this (and there will be a next time with this!), I'm going to add a couple of extra Scotch Bonnets because it was just too tame for us. It was just so flavorful and delicious. Could've even used it as a chili verde and ate it with refried beans and tortillas.

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    Nutritional Facts for Haitian Griots

    Serving Size: 1 (501 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1407.1
    Calories from Fat 954
    Total Fat 106.0 g
    Saturated Fat 33.6 g
    Cholesterol 322.3 mg
    Sodium 332.1 mg
    Total Carbohydrate 32.8 g
    Dietary Fiber 4.8 g
    Sugars 16.5 g
    Protein 79.9 g

    The following items or measurements are not included:

    coffee beans


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