Zoranj su: sour oranges also known as bitter oranges in English, key ingredient in Haiti’s cuisine.
The high acidity of sour oranges makes them a great partner in prepping, marinating and cooking meats and seafood.
Below is a list of a few ways they find themselves in our cooking. Please, feel free to comment should you like to add more to this list.
In Haiti, we use sour oranges to:
“Cleanse” and tenderize our meat and fish.
We rub them with the fruit before adding any seasoning.
Remove the strong smell from chicken.
The process is the same as the cleansing but it is definitely worthy of a separate mention. In Haiti, we feel strongly about the smell of our chicken, and are convinced they deserve a special treatment.
Cook our griot (fried pork).
This renowned dish is cooked in sour orange juice, salt, thyme and piment bouc before being fried. (I promise to share a proper recipe soon)
Prepare our marinades.
Sour oranges are a great substitute for vinegar and lime. Make sure to use them sparingly, however. Their acidity level is high.
Prepare a hot sauce
You will find an amazing sour orange infused hot sauce recipe right on this blog.
And my latest discoveries:
Add them to your turkey brine
In just a few minutes, sour oranges can enhance your shallots’ color.
Or make a sour orange jam.
I promise to write more about that soon.