Haiti’s Iconic Fried-Food Feast

Majan Pierre

“With just one bite, Haitian Fritay takes you straight to the streets of Port-au-Prince,” says Majan Pierre, owner of Favorites Bistro Bar, a Caribbean concept with an island-inspired menu that reflects the region’s French, African and Spanish influences. Fritay, a fried-food feast, is “a chance for guests to experience something authentic, something that gives them a little peek into our culture,” says Pierre. “It’s more than a meal. It’s a story on a plate.”

The characters in the Fritay story include griot, pork that is initially braised until tender, soaking up a rich blend of seasonings, and then fried. The griot is paired with fried green plantains and Akra, a flavorful root vegetable fritter seasoned with fresh herbs, spices and a touch of Scotch bonnet pepper for a subtle heat. The final player is pikliz, the Haitian relish of pickled vegetables. The dish is a particular favorite among those who like variety and a crunch, says Pierre, who admits that making it work in a fast-paced restaurant kitchen with a diverse menu has been a test of timing and execution. “It’s not like the street vendor who can focus solely on fritay all day.” But night after night, the team makes it work, serving up its elevated take on “the real flavors of Haiti.”

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