A pork dish called Tatouni. I love saying the word Tatouni! Until today, I have not been able to learn the origin of the word Tatouni or its definition. This recipe is very common in Haitian cuisine. The name of the recipe or dish just means, in my opinion, the way you cook the meat.
Pork is usually the preferred meat for Tatouni, but you can substitute it with beef. To make this recipe, you need only a few ingredients. These ingredients are easily found in any supermarket.
Leek, carrot, onion, sour orange juice, fresh herbs, and spices are all that you will need. You will also need a good pot. Preferably a heavy bottom pan, so the meat cooks evenly on low heat.
Many people prefer to stay away from pork for many reasons. And if you read a few articles, you will notice that even though pork is considered a not so healthy meal, it is advised to cook it thoroughly. No problem with this recipe!
In the Caribbean, it is customary to eat a meat dish with provision (vegetables such as plantains, yam potatoes, breadfruit, etc..). A rice dish is also part of the meal as an additional side dish.
Creating the masterpiece:
It is truly a masterpiece and one of the simplest recipes I might add. You start by cleaning the meat with a vinegar bath lemon or lime. You then add all the ingredients including the pork in a pot, cover and cook until tender and thoroughly cooked. This recipe is the simplest and authentic way for Tatouni.
Many cooks have opted to add their mixture of herbs and spices and even tomato paste. It is not a bad idea, but again the recipe is not authentic. For the dish to be authentic you need to cook it in its simplest form; no store bought mixed spices.
Isn’t it better to cook with fresh herbs and fresh spices? Try this authentic recipe and don’t forget to add lots of fresh herbs and spices for a tasty dish. Enjoy it with rice, millet, polenta or boiled plantains, yam or breadfruit.
Tatouni, pork with leek and carrot
- 3 pounds pork shoulder meat cut in medium size pieces
- 1/2 cup sour orange juice
- 1 bouquet garni (parsley and thyme)
- 1/2 of a hot pepper (Scotch Bonnet or Habanero, seeds removed)
- 1 to 1-1/4 tablespoon salt
- 2 medium carrot peeled and sliced
- 2 leeks cleaned and thinly sliced
- 2 bay leaves
- 1 cup onion sliced julienne
- If the pork shoulder is not already cut into piece, cut the meat into cubes. Clean the meat in either a water and vinegar base bath or rub lemon onto each piece. Rinse with water and pat dry.
- Place meat with all the remaining ingredients in a pot with a heavy bottom. Cover and cook over medium to low heat until cooked - checking the meat occasionally for doneness.
- Adjust seasoning if preferred and serve hot with rice or boiled plantains, yam or breadfruit.
No need to add water to the meat; it will cook in its own juice and the sour orange juice. Cook the meat on low to medium heat.
Tatouni is traditionally served in Haiti with cassava bread, or boiled plantains, yam, plantains, or breadfruit.