Eat the Match: Haiti बनाम Scotland

Griot with pikliz and Cullen skink — one plate built around fire, one built around smoke.

Group C · Boston Stadium · Boston · June 13, 2026 · Gusto

Haiti is making its first World Cup appearance. Scotland is back after a long absence. Both nations are bringing more than football. They are bringing kitchens that deserve to be known.

Haiti: Griot with Pikliz

Griot (pronounced gree-oh) is Haiti's national dish — fried pork, marinated in citrus and Scotch bonnet, then braised until tender and finished in hot oil until the exterior is deeply crisp. It is almost always served with pikliz: a fiery pickled slaw of cabbage, carrots, and Scotch bonnet peppers in vinegar that cuts the richness of the pork with precision. The two together are the Haitian table in miniature — the bold and the bright, the rich and the sharp, designed to work together.

The marinade does most of the work. Sour orange (bitter orange) is the traditional acid — it is the defining citrus of Haitian cooking, with a flavour somewhere between orange and lime that has no direct substitute. Outside of Haiti, the closest approximation is a mix of fresh orange juice and lime juice in equal parts. Some recipes add a splash of white vinegar. It is not the same as sour orange, but it is a reasonable working version.

The pikliz is non-negotiable. Do not serve griot without it. The fat needs the acid.

सामग्री

• For the griot:
• 1.2kg boneless pork shoulder, cut into 5cm cubes
• 120ml sour orange juice (or 60ml fresh orange juice + 60ml fresh lime juice)
• 1 tbsp white vinegar
• 1 small white onion, thinly sliced
• 4 cloves garlic, crushed
• 1 Scotch bonnet pepper, whole (pierced once) — or half, seeded, for less heat
• 1 tsp fresh thyme leaves
• 2 scallions, roughly chopped
• 1 tsp salt
• ½ tsp black pepper
• neutral oil, for frying
• For the pikliz (make ahead — ideally 24 hours):
• ½ small head of white cabbage, very finely shredded (about 300g)
• 2 medium carrots, julienned or coarsely grated
• ½ small white onion, thinly sliced
• 2–3 Scotch bonnet peppers, thinly sliced (seeds in for traditional heat; seeded for moderate)
• 1 tsp salt
• 240ml white vinegar
• juice of 1 lime

विधि

Pikliz (start here, ideally the night before)

1. Combine the cabbage, carrots, onion, and Scotch bonnet in a large bowl. Toss with salt and let stand 15 minutes — the salt begins to draw moisture from the vegetables, which helps the vinegar penetrate faster.
2. Pack into a clean jar or container. Combine the vinegar and lime juice and pour over the vegetables — they should be fully submerged. Seal and refrigerate. The pikliz is edible after 2 hours and better after 24. It keeps refrigerated for up to 2 weeks and improves for the first several days.

Griot

1. In a large bowl, combine the pork with the sour orange juice, vinegar, onion, garlic, Scotch bonnet, thyme, and scallions. Season with salt and pepper. Toss to coat. Cover and refrigerate for at least 4 hours — overnight is better.
2. Transfer the pork and all its marinade to a large, heavy pot. Add just enough water to come halfway up the pork. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 45 to 55 minutes, until the pork is fully tender and most of the liquid has cooked away. The aromatics will be soft and the remaining liquid will be thick and dark. Watch the last 10 minutes carefully — once the liquid reduces fully, the pork will begin to fry in its own fat. This is correct. Let it happen until the pork pieces are lightly browned all over, about 5 minutes.
3. Remove the pork pieces from the pot. In a separate wide skillet or Dutch oven, heat 2cm of neutral oil over high heat until shimmering — approximately 180°C (350°F). Working in batches, fry the pork pieces for 3 to 4 minutes per side, until the exterior is deeply caramelised and crisp. The braising has already cooked the pork through; the frying is purely for crust. Do not crowd the pan. Drain on a rack or paper towels.
4. Serve immediately, with a large spoonful of pikliz alongside. The brine from the pikliz can be spooned over the griot as a sauce. White rice is the traditional accompaniment.

Scotland: Cullen Skink

Cullen skink is a smoked haddock chowder from the town of Cullen, on the northeast coast of Scotland. It is thick, creamy, and built around three things: good smoked haddock, leeks or onions, and floury potatoes. The smokiness of the fish carries the entire bowl. It is the kind of soup that requires very little technique and repays every bit of attention you give it.

The key decision is the haddock. Cullen skink requires smoked haddock — not any smoked fish, specifically haddock — and the quality of the smoke matters. Naturally wood-smoked haddock (often labelled "traditional" or "undyed") produces a cleaner, more complex flavour than artificially coloured or chemically smoked alternatives. The bright yellow fillets common in some markets are dyed; they taste acceptable but are not the same fish. Seek out the pale, ivory-coloured naturally smoked fillet. Your fishmonger will know what you mean.

Traditional Cullen skink uses milk rather than cream as the base liquid. This produces a soup that is rich but not heavy — the milk takes on the smoky flavour of the haddock during poaching and becomes the broth. Cream is an acceptable addition at the finish for richness, but it is not traditional.

सामग्री

• 500g naturally smoked haddock fillet, skin on, pin-boned
• 750ml whole milk
• 1 bay leaf
• 30g unsalted butter
• 1 large leek, white and pale green parts, finely sliced, thoroughly washed
• 1 medium white onion, finely diced
• 2 medium floury potatoes (approximately 400g), peeled and cut into 1.5cm dice
• 100ml double cream (optional, for finishing)
• salt and white pepper
• fresh chives or flat-leaf parsley, finely chopped, to finish
• crusty bread or oatcakes, to serve

विधि

1. Place the haddock skin-side up in a wide saucepan. Pour the milk over it. Add the bay leaf. Bring to a gentle simmer over medium heat and poach the haddock for 8 to 10 minutes, until it flakes easily when pressed. Remove the fish with a slotted spoon and set aside to cool slightly. Reserve the poaching milk — this is your broth.
2. When the haddock is cool enough to handle, remove and discard the skin. Flake the flesh into large pieces, checking for any remaining bones. Set aside.
3. In a separate heavy pot, melt the butter over medium heat. Add the leek and onion. Cook gently, stirring occasionally, for 8 to 10 minutes until completely soft and sweet but not coloured. Season lightly with salt.
4. Add the diced potato to the pot. Pour the reserved poaching milk through a fine sieve into the pot, discarding the bay leaf. Bring to a gentle simmer and cook for 12 to 15 minutes until the potato is fully tender.
5. Remove approximately one-third of the potato pieces with a slotted spoon and set aside. Using the back of the spoon or a fork, lightly mash some of the remaining potato directly in the pot — not all of it, just enough to thicken the broth. The soup should have body but not be smooth; chunks of potato should remain visible.
6. Return the reserved potato pieces and the flaked haddock to the pot. If using, stir in the cream. Heat gently — do not boil after adding the fish. Season carefully with white pepper and salt, keeping in mind the haddock is already seasoned with smoke and brine.
7. Ladle into warm bowls. Scatter chives or parsley over the top. Serve with crusty bread or oatcakes alongside.

Serving notes

Griot is a main course; serve it with white rice and a generous portion of pikliz. Cullen skink is a substantial starter or a light main — serve it in wide, deep bowls with bread thick enough to soak up the broth. Tonight they serve as two courses of the same meal: the soup first, the griot after. Haiti in the second half. Scotland in the first. Adjust based on the score.