FRITAY (How to make plantain cups) Griot and Akra
Recipes in this Video
Ingredients
- ●plantains
- ●pork
- ●chicken
- ●spices
- ●garlic
- ●onion
- ●bell pepper
- ●lime juice
- ●salt
- ●black pepper
- ●thyme
- ●scallions
- ●hot sauce
- ●oil
Instructions
- 1Peel and slice plantains into thick rounds.
- 2Season pork and chicken with spices, garlic, and lime juice.
- 3Marinate meat for at least 30 minutes.
- 4Heat oil in a deep skillet over medium-high heat until shimmering.
- 5Fry the marinated pork until golden brown, about 6-8 minutes.
- 6Remove pork and drain on paper towels.
- 7Fry the marinated chicken until cooked through, about 5-7 minutes.
- 8Remove chicken and drain on paper towels.
- 9In the same oil, fry plantain slices until golden and crispy, about 3-4 minutes.
- 10Remove plantains and drain on paper towels.
- 11Serve the fritay with hot sauce and a side of lime.
Ingredient Alternatives
pork
Healthier: chicken breast
Cheaper: turkey
Chicken breast offers a leaner option while turkey is often more affordable.
plantains
Healthier: sweet potatoes
Cheaper: regular potatoes
Sweet potatoes provide a similar texture and flavor, while regular potatoes are widely available.
Also Known As
Originating from Haiti, Griot is a beloved dish made from marinated and fried pork, often served during festive occasions and family gatherings. It reflects the rich flavors of Haitian cuisine, combining citrusy and spicy elements that are integral to the culture. Today, Griot is enjoyed not just in Haiti but also in Haitian communities worldwide, often accompanied by sides like rice and beans or fried plantains, showcasing its versatility and deep-rooted significance in celebrations.
Ingredients
- ●pork shoulder
- ●lime juice
- ●garlic
- ●scotch bonnet pepper
- ●thyme
- ●onion
- ●bell pepper
- ●black pepper
- ●salt
- ●oil
- ●vinegar
- ●bay leaves
- ●orange juice
- ●clove
- ●allspice
- ●water
Instructions
- 1Marinate pork shoulder in lime juice, garlic, and scotch bonnet pepper for at least 4 hours or overnight.
- 2Drain the marinade and pat the pork dry with paper towels.
- 3Heat oil in a large skillet over medium heat until shimmering.
- 4Add the marinated pork and brown on all sides, about 8-10 minutes.
- 5Remove the pork and set aside; drain excess oil from the skillet.
- 6In the same skillet, sauté onion, bell pepper, and thyme until softened, about 5 minutes.
- 7Return the pork to the skillet and add vinegar, orange juice, and spices.
- 8Cover and simmer on low heat for 1-1.5 hours, or until the pork is tender.
- 9Remove the lid and increase heat to medium-high to crisp the pork, about 10 minutes.
- 10Serve hot with pickled vegetables or fried plantains.
Ingredient Alternatives
pork shoulder
Healthier: chicken thighs
Cheaper: pork belly
Chicken thighs offer a leaner option, while pork belly is often less expensive.
scotch bonnet pepper
Healthier: jalapeño
Cheaper: serrano pepper
Jalapeños provide heat with fewer calories, while serrano peppers are widely available.
lime juice
Healthier: lemon juice
Cheaper: vinegar
Lemon juice can be a healthier alternative, while vinegar is a budget-friendly substitute.
black pepper
Healthier: white pepper
Cheaper: ground pepper
White pepper can add a different flavor profile, while ground pepper is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●4 ripe plantains
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 cup vegetable oil (for frying)
- ●1/2 cup cooked ground meat (optional)
- ●1/4 cup diced bell peppers (optional)
- ●1/4 cup diced onions (optional)
- ●1/4 cup shredded cheese (optional)
Instructions
- 1Peel the ripe plantains and cut them into 1-inch thick slices.
- 2In a bowl, mix the salt, black pepper, and garlic powder.
- 3Coat the plantain slices with the spice mixture evenly.
- 4Heat the vegetable oil in a deep frying pan over medium heat.
- 5Fry the plantain slices until they are golden brown on both sides, about 3-4 minutes per side.
- 6Remove the fried plantains and place them on paper towels to drain excess oil.
- 7Using the bottom of a glass or a flat object, gently flatten each fried plantain slice to form a cup shape.
- 8Return the flattened plantain cups to the hot oil and fry for an additional 1-2 minutes until crispy.
- 9Remove from oil and drain on paper towels again.
- 10Fill each plantain cup with cooked ground meat, diced bell peppers, onions, and cheese if desired.
- 11Serve warm as an appetizer or snack.
Equipment
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