Fritay

Fritay
Griot – National Dish in Haitian Cuisine.[1]
Alternative namesFriture Haïtienne
TypeStreet Food
Place of originHaiti
Region or stateCaribbean
Associated cuisineHaitian cuisine, Caribbean cuisine,
Serving temperatureHot
Main ingredientsFried meats with various Vegetables, served with Creole sauce and pikliz
VariationsNumerous variations across Haiti
  • Cookbook: Cuisine of Haiti
  •   Media: Fritay

Fritay, (/friˈtaɪ/; Haitian Creole: Fritay; French: Friture Haïtienne) collectively known as Fritaille,[2] are street foods and culinary styles associated with Haitian culture. Mostly fried foods, this cuisine has evolved through centuries of social and political change from influences of African, Arawak/ Taino, European and Haitian influences. It is served at markets, celebrations, and festivals.

History

Haitian barbecue (Haitian Creole: boukannen /bukã.nen/), has a rich history in Hispaniola (modern-day Haiti). It traces back to the Indigenous Taíno people's barabicu and separately to West and Central Africa. It is an essential element of Haitian cooking. The prevalence of street and festival venues made these Haitian foods convenient. It uses oils and conventional cooking methods to make a cohesive and distinct culture.[3] All over Haiti, it is sought out in the evening out on the streets[4][5]

Griyo or Griot

Griot is chunks of pork shoulder marinated in citrus juice, epis and spices; then fried, baked, or both until crispy. It is traditionally served with Haitian Creole: Diri Kolè (Rice and Red beans), pikliz and bananes pesées.[6] It is especially popular during Fèt Gede; a significant Haitian festival, often called Haiti's "Day of the Dead" or "Festival of the Ancestors".[7]

List of dishes

  • Poul Fri – Dish of seasoned chicken pieces that are coated and fried[8]
  • Griot – Dish in Haitian cuisine (Fried Pork)
  • Tassot Koden or Tassot Dinde (Fried Turkey)[2]
  • Tassot Vyan Bèf (Fried Beef)[2]
  • Tassot Cabrit (Fried Goat)
  • Fried or smoked Saucisse (Fried Sausage)[2]
  • Pwason fri - (Fried Snapper)
  • Krab fri (Fried Crab) and Lobster
  • Boulette – Dish of ground meat rolled into a ball and fried
    • Salmon Boulette
    • Turkey Boulette
  • Lambi (conch salad)
  • Akra or Accra - fritters made from malanga or Taro root
  • Plantain soup
  • Fried Chicken
  • Fried Lobster

List of Snacks

See also

Wikibooks Cookbook has a recipe/module on
Wikimedia Commons has media related to Cuisine of Haiti.

References

  1. ^ Louis, Jr., Bertin M. ""Haitian Americans" (2010). Anthropology Publications and Other Works". Encyclopedia of Multicultural America (2010): 22.
  2. ^ a b c d "Haitian Fritay". Savory Thoughts. 2 March 2022.
  3. ^ Lissade, Anne-Gaëlle (16 February 2024). "Haiti's Gastropolitical Standing in Latin America". Inkstick.
  4. ^ Dirksen, Rebecca (31 December 2019). After the Dance, the Drums Are Heavy: Carnival, Politics, and Musical Engagement in Haiti. Oxford University Press. p. 13. ISBN 978-0-19-092807-0.
  5. ^ Deibert, Michael (4 January 2011). Notes From the Last Testament: The Struggle for Haiti. Seven Stories Press. pp. 7, 225. ISBN 978-1-60980-105-2.
  6. ^ Parker, Jaden (12 December 2024). "Kokomo Food: Finding the Taste of a Tropical Contact High". ALLMYNE.
  7. ^ Lau, Anton (6 October 2022). "Photos from Fête Gede: A Celebration of Life on the Day of the Dead · Visit Haiti". Visit Haiti.
  8. ^ Staff, Eater (17 August 2016). "Six Haitian Staples and Specialities to Try | MOFAD City". Eater.com.
  9. ^ "The Haitian Street Food You Have to Try · Visit Haiti". Visit Haiti. 6 November 2018.
  10. ^ "Kokiyòl (Haitian Donuts)". Love For Haitian Food.
  11. ^ Alain, Appolon Guy. "Haiti : The Delights of Haitian Cuisine: 20 Essential Dishes". Haiti.
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