V
For this meal for cookware you will need, 1 or 2 large pots, a deep fryer (or just that 2nd large pot and a much closer eye), a big bowl, a bowl of salt water, four plates, and oil for frying (I love peanut oil, but its expensive usually, and you need a bunch to cook, so I believe Corn oil works) and a final pot for rice
The dishes to the meal are
-Pikliz (/P/ /ick/ /lees/)
-Banaan(/b/ /ah/ /nah/ /n/)
-Griot(/Gr/ /ee/ /yo/)
-rice with red sauce
Ingredients for
Pikliz:1 shaved head of cabbage
-1 bag shredded carrots (or equivalent of your own shredded carrots)
-1-2 habaneros sliced into rings with seeds removed. (this is optional and can add a different flavor type to the mix if you desire)
-4 shallots (a much more mellow onion than the ones we use, adds an interesting flavor.)
-6-8 freshly squeezed lime's juice! (mmmmm mmmm!) =)
-A specific type of chicken bouillon called maggi<-- This tastes different than other bouillon, so it is important.
I don't think I need to step through this one step by step to make it, it is a slaw of sorts, related to our Cole Slaw. However, the base sauce mingles with onion, chicken bouillon and lime juice. So, instead of being sweet, it is citrusy, salty, crunchy and fresh, a little onion-y, and depending upon how you make it, spicy (as an outstanding flavor, an in the back flavor, or not at all). The best I could let you know, is that you can put the lime juice, chicken bouillon and habaneros into a seperate bowl while preparing the carrots, shallots, and cabbage so that they soak flavor into each other before you pour it into the pikliz bowl.
Banaan and Griot!
These two go hand in hand, because when you make the Banaan you want to have already made the Griot IF you are going to make Griot. Griot is deep fried meat. So; pork, beef, chicken, whatever your meat of choice is, we normally use pork, cut the meat into large chunks to deep fry. And, everyone loves a Marinade =D So, before you go hacking away or even if you do, remember to put your meat in a bag with these ingredients for at least half an hour:
Marinade
-minced garlic
-salt and black pepper
-pack of green onions chopped
-water to make sure the meat is covered in the bag
-piece of habanero
-2 squeezed lime's juice
After letting the meat mix with this marinade, you can then deep fry the meat. Make sure the meet is fully cooked (this is usually telltale by the crispy outside, but cutting a couple pieces to check is easy as it cooks. (Note the oil should probably be at about 400 degrees for this. =d mmmm mouth watering already thinking about it.
Side note: This marinade can be used in the "red sauce" later, so hold onto the baggy full of this delicious marinade!
OR
Skipping the Grlot step we come to Banaan
Banaan is an extremely simple dish, it is, more or less, double deep fried plantain. If you have never worked with plantain before, understand it looks like a banana but handles like a potato. First warnings about plantain: do not eat the peel, and do not eat it raw. It will make you feel like poo poo.
So the first step is to peel it 3 Ways to Peel a Plantain - wikiHow this could help you if you need to understand it a little better. Then, you slice pieces at a slant, it will be confused because this means the pieces do not stand up straight, but it will make sense as they are cooked. After you have sliced these, it is important to have 3 "stations" for this next part: Pressing, bath, and resting. These will be important for the window between deep fryings, so instead of scrambling about, having them ready can save you a hassle. So at this point with your sliced pieces, you just, put it into that 400 degree frying oil. Depending upon if you made Griot, the oil will add an extra layer of flavor to the plantains as it adds some of the marinade and meat flavor. The first stage is to fry them until they turn a slight goldy brown. you can test if they are golden brown enough with the stations. The Pressing stage is two plates, but you will be using the bottom sides of them. Make sure both are oiled up before pressing to prevent sticking. If you can with the tiniest bit of force press (the crispy outside is the resistance for the most part, now at the consistency of a banana or maybe a little firmer) will flatten into a "pancake" Take this cake and set it in the salt water bath for roughly 20-30 seconds, and then to the third stage to rest for roughly a minute.. Then, it is time to set them back in the deep fryer. This time, you want to let them fry until they are crispy.
Congratulations! you have turned plantain into banaan.
This is 3/4 of the meal completed. Sometimes we stop at all quarters of this meal to just have those, but normally pikliz and banaan are made hand in hand, because you take the slaw and set it on top of the banaan to eat.
The Final parts! rice with red sauce =)
You will need to make a pot full of rice for the sauce that is about to be described
Red Sauce:
- 1 Chopped Yellow Onion
- 3-4 Chopped/ sliced (thick) potatoes
- 1 can tomato paste
- Remember that marinade you had before? Dump that into the pot too! =D
-add a little Maggi in as well here.
-Fill the pot up the rest of the way with water, and let it boil and condense down a little bit.
Make a plate.
Pikliz goes on top of banaan, griot on the side, red sauce goes on the rice. It. Is. So. Good. And, God inspired someone to make it, because all good and perfect things come from Him. So, in this dishes goodness, we can see, God is good =D.
I hope you enjoy, I will post a picture to show what it looks like (sorry, it was my second plate so the griot is buried and wont be seen (sometimes we also just fry chicken quarters or bake chicken quarters instead of griot) =) Enjoy, tell me what you think.
The dishes to the meal are
-Pikliz (/P/ /ick/ /lees/)
-Banaan(/b/ /ah/ /nah/ /n/)
-Griot(/Gr/ /ee/ /yo/)
-rice with red sauce
Ingredients for
Pikliz:1 shaved head of cabbage
-1 bag shredded carrots (or equivalent of your own shredded carrots)
-1-2 habaneros sliced into rings with seeds removed. (this is optional and can add a different flavor type to the mix if you desire)
-4 shallots (a much more mellow onion than the ones we use, adds an interesting flavor.)
-6-8 freshly squeezed lime's juice! (mmmmm mmmm!) =)
-A specific type of chicken bouillon called maggi<-- This tastes different than other bouillon, so it is important.
I don't think I need to step through this one step by step to make it, it is a slaw of sorts, related to our Cole Slaw. However, the base sauce mingles with onion, chicken bouillon and lime juice. So, instead of being sweet, it is citrusy, salty, crunchy and fresh, a little onion-y, and depending upon how you make it, spicy (as an outstanding flavor, an in the back flavor, or not at all). The best I could let you know, is that you can put the lime juice, chicken bouillon and habaneros into a seperate bowl while preparing the carrots, shallots, and cabbage so that they soak flavor into each other before you pour it into the pikliz bowl.
Banaan and Griot!
These two go hand in hand, because when you make the Banaan you want to have already made the Griot IF you are going to make Griot. Griot is deep fried meat. So; pork, beef, chicken, whatever your meat of choice is, we normally use pork, cut the meat into large chunks to deep fry. And, everyone loves a Marinade =D So, before you go hacking away or even if you do, remember to put your meat in a bag with these ingredients for at least half an hour:
Marinade
-minced garlic
-salt and black pepper
-pack of green onions chopped
-water to make sure the meat is covered in the bag
-piece of habanero
-2 squeezed lime's juice
After letting the meat mix with this marinade, you can then deep fry the meat. Make sure the meet is fully cooked (this is usually telltale by the crispy outside, but cutting a couple pieces to check is easy as it cooks. (Note the oil should probably be at about 400 degrees for this. =d mmmm mouth watering already thinking about it.
Side note: This marinade can be used in the "red sauce" later, so hold onto the baggy full of this delicious marinade!
OR
Skipping the Grlot step we come to Banaan
Banaan is an extremely simple dish, it is, more or less, double deep fried plantain. If you have never worked with plantain before, understand it looks like a banana but handles like a potato. First warnings about plantain: do not eat the peel, and do not eat it raw. It will make you feel like poo poo.
So the first step is to peel it 3 Ways to Peel a Plantain - wikiHow this could help you if you need to understand it a little better. Then, you slice pieces at a slant, it will be confused because this means the pieces do not stand up straight, but it will make sense as they are cooked. After you have sliced these, it is important to have 3 "stations" for this next part: Pressing, bath, and resting. These will be important for the window between deep fryings, so instead of scrambling about, having them ready can save you a hassle. So at this point with your sliced pieces, you just, put it into that 400 degree frying oil. Depending upon if you made Griot, the oil will add an extra layer of flavor to the plantains as it adds some of the marinade and meat flavor. The first stage is to fry them until they turn a slight goldy brown. you can test if they are golden brown enough with the stations. The Pressing stage is two plates, but you will be using the bottom sides of them. Make sure both are oiled up before pressing to prevent sticking. If you can with the tiniest bit of force press (the crispy outside is the resistance for the most part, now at the consistency of a banana or maybe a little firmer) will flatten into a "pancake" Take this cake and set it in the salt water bath for roughly 20-30 seconds, and then to the third stage to rest for roughly a minute.. Then, it is time to set them back in the deep fryer. This time, you want to let them fry until they are crispy.
Congratulations! you have turned plantain into banaan.
This is 3/4 of the meal completed. Sometimes we stop at all quarters of this meal to just have those, but normally pikliz and banaan are made hand in hand, because you take the slaw and set it on top of the banaan to eat.
The Final parts! rice with red sauce =)
You will need to make a pot full of rice for the sauce that is about to be described
Red Sauce:
- 1 Chopped Yellow Onion
- 3-4 Chopped/ sliced (thick) potatoes
- 1 can tomato paste
- Remember that marinade you had before? Dump that into the pot too! =D
-add a little Maggi in as well here.
-Fill the pot up the rest of the way with water, and let it boil and condense down a little bit.
Make a plate.
Pikliz goes on top of banaan, griot on the side, red sauce goes on the rice. It. Is. So. Good. And, God inspired someone to make it, because all good and perfect things come from Him. So, in this dishes goodness, we can see, God is good =D.
I hope you enjoy, I will post a picture to show what it looks like (sorry, it was my second plate so the griot is buried and wont be seen (sometimes we also just fry chicken quarters or bake chicken quarters instead of griot) =) Enjoy, tell me what you think.
