Pikliz

Pikliz
Pikliz
Alternative namesPicklese, Pickled scotch bonnet peppers, Haitian kimchi, Haitian slaw[1][2]
TypeCondiment
Place of originHaiti
Main ingredientsScotch bonnet peppers, carrots, onions, bell peppers, vinegar

Pikliz is a condiment in Haitian cuisine of pickled cabbage, carrots, bell peppers and Scotch bonnet peppers.[3][4][5] It is often seasoned with garlic and onion and pickled in white vinegar.[3] The spicy dish is very commonly served on the table along with other dishes to enhance the flavor.[4] It is useful for cutting through the greasiness of fried foods such as griot (fried pork), tassot (fried beef), or bannann peze (fried plantains) and enhancing rice and beans.[3][6] The name of the dish itself may be based on the French word piquer which means 'to sting'.[6] It has traditionally been produced at the household level but it is increasingly produced industrially as the number of Haitians living abroad also increases.[7]

See also

References

Wikimedia Commons has media related to Pikliz.
  1. ^ Raichlen, Steven, ed. (2008). The Barbecue! Bible. p. 461. ISBN 9780761149446. Retrieved 22 May 2017.
  2. ^ Green, Nadege (January 23, 2020). "Pikliz: A Spicy Haitian Condiment Gets A Lot of Love In South Florida's Food Scene". WLRN. Miami, Fl.
  3. ^ a b c Clark, Melissa (2015-03-06). "Haitian Griot Is a Postcard From the Caribbean". NYTimes.com. Retrieved 2017-04-09.
  4. ^ a b Mirta Yurnet-Thomas (1 August 2003). A Taste of Haiti. Hippocrene Books. p. 46. ISBN 978-0-7818-0998-6.
  5. ^ Michael R. Hall (12 January 2012). Historical Dictionary of Haiti. Scarecrow Press. p. 74. ISBN 978-0-8108-7549-4.
  6. ^ a b Wharton, Rachel (2014-09-22). "Pikliz: In a Jar, a Taste of Haiti". Edible Brooklyn. Retrieved 2017-04-09.
  7. ^ Louis-Jean, James; Sanon, Debbie; Louis-Jean, Kevin; Sanon, Nicole; Stvil Louis-Jean, Ruthonce; Thomas, Michelle Luvy (2021-04-09). "Valorization of pikliz: a spicy meal garnishment in Haitian cuisine". Journal of Ethnic Foods. 8 (1). Springer Science and Business Media LLC. doi:10.1186/s42779-021-00077-5. ISSN 2352-6181.


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