Griot with Sauce Ti-Malice

  • ldbrooks Posted: 11/13/10
    Worthy of a Special Occasion

    This recipe is amazing. The pork is crispy on the outside and very tender. I like things on the spicy side so I used the seeds from both sides of the pepper and it was delicious. Perfect with mashed plantains and black beans.

  • danah07 Posted: 01/03/11
    Worthy of a Special Occasion

    Never rated a recipe here even though I use Cooking Light all the time-- LOVE THIS ONE!

  • krcooks Posted: 09/05/11
    Worthy of a Special Occasion

    Absolutely delicious - just takes a little planning ahead for decadent, yummy results! Don't let an unfamiliar name deter you from making this dish. It is easy and flavorful and a great new way to have pork! I serve with rice and black beans.

  • beaufoster Posted: 05/21/12
    Worthy of a Special Occasion

    My boyfriend is of Haitian descent and he loved this Griot! We're making it for his father, who is from Haiti next time he's over. We used a very good habanero which made it just a touch spicier than he prefers. Next time I will probably seed the whole thing instead of just half.

  • jwinkelman Posted: 05/20/14
    Worthy of a Special Occasion

    We got married in the Caribbean and decided to make this for our anniversary dinner. So glad we did. The flavors are amazing. We de-seeded the entire habanero, and found it to not be spicy at all. Think next time we'll keep 1/2 the seeds as the recipe stated for a little more heat. Served with sautéed plantains and Roasted Corn, Black Bean, and Mango Salad.


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