History and Background
We covered some good history for Haiti on the Manman poul ak nwa: Haitian Cashew Chicken posting, so head over there to get the lowdown on the culinary history of Haiti.
Today, we’re making pikliz, a simple cold uncooked pickled cabbage, carrot, onion, pea, and pepper based slaw. We adapted a recipe from A Taste of Haiti by Mirta Yurnet-Thomas. It’s as easy as cutting up or grating the vegetables and combining in a jar with some salt, cloves, peppercorns, and vinegar. The hardest part is waiting the 24-48 hours for the flavors to meld! So make pikliz early and make it often!…