Pikliz
 Pikliz | |
| Alternative names | Picklese, Pickled scotch bonnet peppers, Haitian slaw[1] |
|---|---|
| Type | Condiment |
| Place of origin | Haiti |
| Main ingredients | Scotch bonnet peppers, carrots, onions, bell peppers, vinegar |
Pikliz is a condiment in Haitian cuisine of pickled cabbage, carrots, bell peppers and Scotch bonnet peppers.[2][3][4] It is often seasoned with garlic and onion and pickled in white vinegar.[2] The spicy dish is very commonly served on the table along with other dishes to enhance the flavor.[3] It is useful for cutting through the greasiness of fried foods such as griot (fried pork), tassot (fried beef), or banan peze (fried plantains) and enhancing rice and beans.[2][5] The name of the dish itself may be based on the French word piquer which means to sting.[5]
References
- ^ Raichlen, Steven, ed. (2008). "The Barbecue! Bible". p. 461. ISBN 9780761149446. Retrieved 22 May 2017.
- ^ a b c Clark, Melissa (2015-03-06). "Haitian Griot Is a Postcard From the Caribbean". NYTimes.com. Retrieved 2017-04-09.
- ^ a b Mirta Yurnet-Thomas (1 August 2003). A Taste of Haiti. Hippocrene Books. p. 46. ISBN 978-0-7818-0998-6.
- ^ Michael R. Hall (12 January 2012). Historical Dictionary of Haiti. Scarecrow Press. p. 74. ISBN 978-0-8108-7549-4.
- ^ a b Wharton, Rachel (2014-09-22). "Pikliz: In a Jar, a Taste of Haiti". Edible Brooklyn. Retrieved 2017-04-09.