Most notably one of the most common and everyone favorite Haitian dishes it’s pronounced griot (gree-yoh). It is typically fried but can also be baked or broiled depending on your liking.
This dish has very basic steps so its all about the technique of brining and marinating. It sits in the brine for 2-4 hours to keep the meat tender, then the dish is typically marinated overnight, so plan ahead, this is not a quick meal. The meat is simmered in the marinade until tender then deep fried until it forms a nice golden crust.
An Extra Scoop 