67% of players answered correctly.

THE CORRECT ANSWER: Bitter orange (sweet-sour)

Griot is undoubtedly the national dish par excellence in Haiti. To obtain this texture that is tender on the inside and crisp on the outside, the secret lies in the use of bitter orange, locally called "sour orange". This fruit provides a specific acidity which breaks down the fibers of the pork while giving it a unique citrus flavor, much more complex than that of lemon. Traditionally, after a long marinade in spice (a mixture of herbs and spices), the meat is boiled in its own juices before being fried until a dark golden color. This process guarantees an explosion of flavors. Accompanied by weighed bananas and the essential pikliz, the Griot embodies Haitian conviviality. It is a festive, Sunday or sharing dish, where the acidity of the orange perfectly balances the fat of the meat, delighting the most demanding palates with its perfect harmony.