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	<title>Fried Pork (Griot) Archives &#8211; L&#039;union Suite</title>
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		<title>The New York Times Discover Griot and Piklis</title>
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		<dc:creator><![CDATA[Mrswanda]]></dc:creator>
		<pubDate>Mon, 09 Mar 2015 16:30:18 +0000</pubDate>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Haitian American]]></category>
		<category><![CDATA[featured]]></category>
		<category><![CDATA[Fried Pork (Griot)]]></category>
		<category><![CDATA[Griot]]></category>
		<category><![CDATA[Haitian Food]]></category>
		<category><![CDATA[New York Times]]></category>
		<category><![CDATA[Pikliz]]></category>
		<category><![CDATA[Recipes]]></category>
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					<description><![CDATA[<p>It look like the New York Times have discovered Haiti&#8217;s most popular and loved Haitian dish. According to [New York Times]“Have you ever had griot?” My friend Roger asked me that at a dinner party he hosted this winter. Not only had I never had griot, I had never even heard the word spoken aloud. (It’s pronounced gree-oh.) [&#8230;]</p>
<p>The post <a href="https://www.lunionsuite.com/the-new-york-times-discover-griot-and-piklis/">The New York Times Discover Griot and Piklis</a> appeared first on <a href="https://www.lunionsuite.com">L&#039;union Suite</a>.</p>
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