United by a complex history, the Caribbean is made up of four parts – the English-speaking Caribbean, the Dutch Caribbean, the Spanish Caribbean and the French Caribbean. While there are many similarities in the ingredients we use, some techniques and methods of preparation are as varied as the languages spoken. First colonised by the Spanish and then the French, the Haitian cuisine is a uniquely created cuisine that displays various nuances of Spanish, French and African cooking through its ingredients and methods of preparation. I invite you to read this week's column which gives some insight into Caribbean cuisine; learn about Haitian Griot Pork and Haitian Accra. When you make these two dishes I am sure they will delight you, your family and friends. And so without further ado, here again is this week's column. The recipe for the Griot can be found at the bottom of the column and here's the link to the Accra recipe. Enjoy!
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32 comments:
Looking at that, I realized I haven't eaten yet today!
Mmmhhh, that looks so tempting! What a delicious dish!
Cheers,
Rosa
cynthia I cant read this new color scheme....ahhhhhhh it all blended too much
Wow....looks lovely Cynthia!
Oh! I 've been all day thinking I want to eat some pork: This looks so delicious.
(By the way, it's hard to read you with the new colors)
Big hug
Cynthia, I just adore the foods you prepare. You've introduced me not just to new dishes, but new ingredients too:) I always leave your blog hungry...why IS that?;)
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OMG! so awesome . . . . I too got so tempted of poking my fork in! bad boy! :(
Oh my, delicious dish and beautiful pictures.
Both Look yum Cynthia dear...
Utterly delish. Two of my favorite words - fried and pork!
Cynthia, this looks absolutely amazing! Gorgeous pictures as usual!
Yum--that looks good!! I'm interested in trying the Griot--I think Tavo would like it.
(I'm having difficulty viewing your text in Firefox--not sure if you are working on the layout or something along those lines..)
I suspect we're among the very few lucky enough able to say that not only do we have a local Haitian restaurant Kombit Kreyol (http://kombitrestaurant.com/), but that we're regulars too. Your statement that Haiti (amongst other Caribbean nations) has a complex history, is a very true one. Our friend Pascale at Kombit tells us that as a consequence of the country's particular history, including its early independence from France and subsequently little immigration, Haiti has much stronger, more direct and less dilute African cultural and religious traditions than many other countries in the Americas, making Haitian food unique in the western world. We love it and are delighted to see you preparing and sharing it with your audience. Your food looks fantastic, and has encouraged us to attempt to recreate some Haitian dishes ourselves.
Absolutely delicious! I must admit that I am not so familiar with Caribbean cooking. There's one restaurant not far from our place maybe I should give it a try! It's about time! As usual awesome photos!
Cynthia - Lovely recipe and as always, pictures. Also for some reason, the first phrase runs off the screen as if it is not wrapped. Not sure if it is only me (using Firefox) or it is a layout problem?
Cheers!
Gabi.
PS: Make sure you kick the anonymous spammer who just posted the comment. :-)
Yumm this dish looks absolutely wonderful!!
cynthia
dishes looks amazing
Oh my, how homey and delicious does this look. It looks so hearty. The accra, which is new to me, is, I'm sure, going to become a close friend and part of my cooking repertoire!
We don't eat pork, but this takes even my attention. It looks so great!
Wow! That looks delicious. Beautiful pictures
Ah, those delicious golden pork cubes.
Accra reminding me Acaraje, a black eye peas base fritters very popular in Brazil, specially in Northeast, Bahia State, and is a type of African 'religious' food.
vat a delightful dish cynthia!! m sure gonna give a try soon :)
cheers!!
OH! These look delicious....I love Caribbean food...yummie!
I've never had Haitian food, but this looks pretty good.
Great..I am super hungry now!
This meal looks fabulous, great photos!
That looks delicious!
Greetings,
Tiina
Dear Cyn
Accra.
As soon as I saw the word I knew it was somehow familiar -- then I remembered. My favorite aunt, knowing my love of myriad cuisines, once gifted me a little book called "The Complete Book of Caribbean Cooking" -- well, perhaps it's not complete! But 20 yrs ago it was awesome.
In the glossary sure enough, was akkra! "Originally a West African fritter made from black-eyed peas" etc etc etc. Can't wait to try your recipe.
Every time I visit I am amazed and thrilled at the talent I might never have known if not for the wonderful world of the internet. You always manage to relight that spark of interest in me. Thank you for sharing your journey, culinary and otherwise :)
P.S. Do you know where I can get some ackee :):)
Oh man!I am famialiar with Accra as you know, but that Girot sounds out of this world.
looks mighty tasty! A must make!
That accra looks good. I've heard about it but I've never tasted it. I may try it. :-)
~Keva
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