{"id":1565,"date":"2022-09-28T22:20:51","date_gmt":"2022-09-28T22:20:51","guid":{"rendered":"https:\/\/laculpaesdelcoulant.com\/?p=1565"},"modified":"2022-09-28T22:20:51","modified_gmt":"2022-09-28T22:20:51","slug":"griot","status":"publish","type":"post","link":"https:\/\/laculpaesdelcoulant.com\/site\/2022\/09\/28\/griot\/","title":{"rendered":"Griot"},"content":{"rendered":"\n<p class=\"has-black-color has-text-color has-medium-font-size wp-block-paragraph\">El Griot es uno de los platos m\u00e1s populares de la cocina <strong><a href=\"https:\/\/laculpaesdelcoulant.com\/site\/1531-2\/\">haitiana<\/a><\/strong>. El ingrediente principal es la paleta de cerdo y se suele acompa\u00f1ar con pikliz, un condimento hecho a base de col blanca, cebolla y zanahoria fermentadas en vinagre y <strong><a href=\"https:\/\/laculpaesdelcoulant.com\/site\/tostones-con-guacamole\/\">banana p\u00e9s\u00e9e<\/a><\/strong>, otra forma de llamar a los tostones.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<!--WPRM Recipe 1568-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Griot<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2022\/09\/DSC01797-01-scaled.jpg?resize=200%2C300&amp;ssl=1\"\/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t<ul><li>Trituradora<\/li><li>Freidora<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li><u><em><strong>EPIS (Condimento)<\/strong><\/em><\/u><\/li><li>1 Pimiento rojo<\/li><li>2 Cebolla<\/li><li>4 Dientes de ajo<\/li><li>1 Manojo Cebollino<\/li><li>1 Manojo Perejil<\/li><li>1 Manojo Cilantro<\/li><li>100 ml Aceite <\/li><li>100 ml Vinagre<\/li><li><u><em><strong>CARNE<\/strong><\/em><\/u><\/li><li>1 kg Paleta de cerdo en trozos<\/li><li>2 cdas Tomillo<\/li><li>Sal<\/li><li>Pimienta negra<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li><p>Para el epis, pelar, cortar las verduras y triturar todos los ingredientes.<\/p><\/li><li><p>Lavamos y condimentados la carne con tres cucharadas de epis, sal, pimienta negra y tomillo.<\/p><\/li><li><p>Dejamos que marine m\u00ednimo 2h. Es mejor de un d\u00eda para otro.<\/p><\/li><li><p>Cocemos la carne a fuego medio durante 45min.<\/p><\/li><li><p>Escurrimos y fre\u00edmos en abundante aceite hasta que dore.<\/p><\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Salado<\/div><div class=\"wprm-fallback-recipe-meta-cuisine\">Afrocaribe\u00f1a<\/div><div class=\"wprm-fallback-recipe-meta-keyword\">Afrocaribe\u00f1a, griot, haiti, tostones<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.instagram.com\/laculpaesdelcoulant\/\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"205\" src=\"https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2022\/01\/Marron-Verde-Vintage-Moderno-Insignia-Hoteles-y-Viajes-Logotipo-1080-x-1080-px-9-1-1024x205.png\" alt=\"Instagram\" class=\"wp-image-537\" srcset=\"https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2022\/01\/Marron-Verde-Vintage-Moderno-Insignia-Hoteles-y-Viajes-Logotipo-1080-x-1080-px-9-1-980x196.png 980w, https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2022\/01\/Marron-Verde-Vintage-Moderno-Insignia-Hoteles-y-Viajes-Logotipo-1080-x-1080-px-9-1-480x96.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>El Griot es uno de los platos m\u00e1s populares de la cocina haitiana. El ingrediente principal es la paleta de cerdo y se suele acompa\u00f1ar con pikliz, un condimento hecho a base de col blanca, cebolla y zanahoria fermentadas en vinagre y banana p\u00e9s\u00e9e, otra forma de llamar a los tostones.<\/p>\n","protected":false},"author":2,"featured_media":1550,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12,13],"tags":[],"class_list":["post-1565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-afrocaribenas","category-recetas"],"_links":{"self":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/posts\/1565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/comments?post=1565"}],"version-history":[{"count":0,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/posts\/1565\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/media\/1550"}],"wp:attachment":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/media?parent=1565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/categories?post=1565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/tags?post=1565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}