{"id":2442,"date":"2019-03-29T06:00:43","date_gmt":"2019-03-29T11:00:43","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=2442"},"modified":"2022-10-13T16:22:59","modified_gmt":"2022-10-13T20:22:59","slug":"giraumon-millet-pumpkin-risotto-style","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/","title":{"rendered":"Pitimi pumpkin risotto style"},"content":{"rendered":"

I feel like I should start this article with an apology. Last week, I promised you a risotto-style djondjon pitimi. Yet, today, here I am serving you a risotto-style giraumon millet instead.<\/p>\n

In my defense, we had just handpicked a giraumon in our orchard. It was sitting there, staring at me. It even looked a bit lonely and bored. \u00a0It was almost as if it was begging me to use it. But if I was to cut into it, it had to be creatively and, in a dish other than a soup. Okay, I admit, this excuse sounds far-fetched. A giraumon cannot speak to you. Unless you stare at it long enough, that is. But, that\u2019s a whole other debate I shall leave for another day.<\/p>\n

Let\u2019s get back to my excuse for serving you a different dish from the one I promised. \u00a0We did have a freshly handpicked giraumon. \u00a0It did come from our backyard, our lakou lakay<\/a>. But I am the one who didn\u2019t want to eat it in a soup. I absolutely had to come up with a solution and quickly, before my mom got her hands on it. Speaking of my mother, she always told me the following:<\/p>\n

\u00a0\u201cpitit, manyen manje bagay ki soti nan lakou lakay ou\u201d \u2013 child, you need to eat the fruits of your own backyard.<\/p><\/blockquote>\n

You now understand that there is no way I could go out and buy some djondjon<\/a> when I already had the perfect complement to my risotto in my own backyard. I had to oblige.<\/p>\n

\"\"<\/p>\n

But a risotto-style giraumon millet in the Spring?<\/h5>\n

Now I know, technically, elsewhere, it is not pumpkin season. And I would have to wait another six months or so for a pumpkin recipe to get popular again. But, I live in the Caribbean. We don\u2019t have that issue. \u00a0Our pumpkin variety grows all year-long. We thus do not have to wait till the Fall to indulge in its wonderful flavors. That\u2019s one of the perks of our small corner of the world.<\/p>\n

With that said, I chose to go the risotto route to test out the millet. I wanted to find out whether or not I would like it creamy since I often complained about its mushiness growing up. Turns out, pitimi is perfectly suitable for a risotto. It becomes velvety without turning into a mush. And the giraumon, wine, sage and parmesan complement it perfectly.<\/p>\n

With both this risotto-style giraumon millet and my tabbouleh-style millet salad<\/a>, I am finally acquiring a taste for this grain so many children in Haiti grow up hating. If only, Haitian parents revisited the way they serve it to their kids\u2026 Perhaps, then and only then, would we stop hearing so many pitimi horror stories similar to the one I shared with you, and to the ones some of my followers shared with me on Instagram.<\/p>\n

\"\"
\n

<\/div>
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\"This<\/div>\n<\/div>\n

Giraumon Millet Risotto-Style<\/h2>\n
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This is a base recipe, feel free to adjust the seasoning to your taste to make it your own.<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Cuisine <\/span>Haitian<\/span><\/div><\/div>\n <\/div>\n
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Ingredients
<\/div>  <\/h3>

For the giraumon puree<\/h4>
  • half a giraumon<\/span><\/li>
  • water<\/span><\/li><\/ul><\/div>

    For the bouillon<\/h4>
    • 3<\/span> cups<\/span> of water<\/span><\/li>
    • thyme<\/span><\/li>
    • bay leaves<\/span><\/li>
    • 1<\/span> tsp<\/span> of salt<\/span><\/li>
    • 1<\/span> tsp<\/span> of pepper<\/span><\/li>
    • 1<\/span> garlic clove<\/span><\/li><\/ul><\/div>

      For the risotto<\/h4>
      • 1<\/span> cup<\/span> of millet<\/span><\/li>
      • 1<\/span> cup<\/span> of giraumon puree<\/span><\/li>
      • \u00bd<\/span> cup<\/span> of white wine<\/span><\/li>
      • \u00bd<\/span> onion chopped<\/span><\/li>
      • 2<\/span> garlic cloves chopped<\/span><\/li>
      • 1<\/span> tbsp<\/span> of oil<\/span><\/li>
      • sage leaves<\/span><\/li>
      • parmesan<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
        <\/div> <\/h3>

        For the giraumon puree<\/h4>
        • Cook the giraumon in a pot filled with water until fork tender<\/div><\/li>
        • Once the giraumon is fully cooked, take out the pulp and puree it<\/div><\/li>
        • If needed, run it through a strainer using the cooking water. This step makes for a smoother puree<\/div><\/li>
        • Measure one (1) cup of puree and set aside<\/div><\/li><\/ul><\/div>

          For the bouillon<\/h4>
          • In a pot, combine the water and seasonings<\/div><\/li>
          • Bring to a boil<\/div><\/li>
          • Let simmer for about 20 minutes<\/div><\/li><\/ul><\/div>

            For the risotto<\/h4>
            • In a saucepan, heat the oil<\/div><\/li>
            • Add the chopped onions and cook until translucent<\/div><\/li>
            • Incorporate the chopped garlic<\/div><\/li>
            • Cook until fragrant<\/div><\/li>
            • Add the millet to the oil mixture<\/div><\/li>
            • Cook while stirring until the grains acquire a pearl like color<\/div><\/li>
            • Deglaze the pan with the wine<\/div><\/li>
            • Once the wine is absorbed, laddle the bouillon a few spoonful at a time making sure each spoonful is absorbed before adding more<\/div><\/li>
            • Keep stirring to keep the millet from sticking to the pot<\/div><\/li>
            • Repeat this process until the grains are cooked<\/div><\/li>
            • Incorporate the giraumon puree and stir<\/div><\/li>
            • Add the parmesan<\/div><\/li>
            • Sprinkle with some chopped sage<\/div><\/li>
            • At this point you can season it with salt and pepper to your taste before serving<\/div><\/li>
            • Enjoy<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
              <\/div>\n
              <\/div><\/path><\/g><\/g><\/svg><\/span>
              <\/div><\/div>\n
              Keyword <\/span>millet, recipe, risotto<\/span><\/div><\/div>\n
              <\/div>\n<\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"

              I feel like I should start this article with an apology. Last week, I promised you a risotto-style djondjon pitimi. Yet, today, here I am serving you a risotto-style giraumon millet instead. In my defense, we had just handpicked a giraumon in our orchard. It was sitting there, staring at me. It even looked a bit lonely and bored. \u00a0It was almost as if it was begging me to use it. But if I was to cut into it, it had to be creatively and, in a dish other than a soup. Okay, I admit, this excuse sounds far-fetched. A giraumon cannot speak to you. Unless you stare at it long enough, that is. But, that\u2019s a whole other debate I shall leave for another day. Let\u2019s get back to my excuse for serving you a different dish from the one I promised. \u00a0We did have a freshly handpicked giraumon. \u00a0It did come from our backyard, our lakou lakay. But I am the one who didn\u2019t want to eat it in a soup. I absolutely had to come up with a solution and quickly, before my mom got her hands on it. Speaking of my mother, she always told me the following: \u00a0\u201cpitit, manyen manje bagay ki soti nan lakou lakay ou\u201d \u2013 child, you need to eat the fruits of your own backyard. You now understand that there is no way I could go out and buy some djondjon when I already had the perfect complement to my risotto in my own backyard. I had to oblige. But a risotto-style giraumon millet in the Spring? Now I know, technically, elsewhere, it is not pumpkin season. And I would have to wait another six months or so for a pumpkin recipe to get popular again. But, I live in the Caribbean. We don\u2019t have that issue. \u00a0Our pumpkin variety grows all year-long. We thus do not have to wait till the Fall to indulge in its wonderful flavors. That\u2019s one of the perks of our small corner of the world. With that said, I chose to go the risotto route to test out the millet. I wanted to find out whether or not I would like it creamy since I often complained about its mushiness growing up. Turns out, pitimi is perfectly suitable for a risotto. It becomes velvety without turning into a mush. And the giraumon, wine, sage and parmesan complement it perfectly. With both this risotto-style giraumon millet and my tabbouleh-style millet salad, I am finally acquiring a taste for this grain so many children in Haiti grow up hating. If only, Haitian parents revisited the way they serve it to their kids\u2026 Perhaps, then and only then, would we stop hearing so many pitimi horror stories similar to the one I shared with you, and to the ones some of my followers shared with me on Instagram. This is a base recipe, feel free to adjust the seasoning to your taste to make it your own.<\/p>\n","protected":false},"author":1,"featured_media":2446,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":"Risotto style Haitian giraumon millet. A recipe that revisits Haiti's pitimi."},"categories":[9,12,56,4],"tags":[],"class_list":["post-2442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cereales","category-grains","category-idea-casserole","category-recipes"],"yoast_head":"\nRisotto style, Haitian pumpkin giraumon millet recipe | Tchakayiti<\/title>\n<meta name=\"description\" content=\"I prepared a giraumon millet risotto style in an effort to get my taste buds to like this grain. That's the best decision I could have made. 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Give it a try.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - Haitian Food Blog & Food Photography\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/tchakayiti\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-29T11:00:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-13T20:22:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/03\/risotto-pumpkin-millet-haiti-millet-giraumon-risotto.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"annick\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:site\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"annick\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/\"},\"author\":{\"name\":\"annick\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995\"},\"headline\":\"Pitimi pumpkin risotto style\",\"datePublished\":\"2019-03-29T11:00:43+00:00\",\"dateModified\":\"2022-10-13T20:22:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/\"},\"wordCount\":762,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#organization\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/03\/risotto-pumpkin-millet-haiti-millet-giraumon-risotto.jpg?fit=1200%2C800&ssl=1\",\"articleSection\":[\"cereales\",\"grains\",\"Idea Casserole\",\"recipes\"],\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/\",\"url\":\"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/\",\"name\":\"Risotto style, Haitian pumpkin giraumon millet recipe | Tchakayiti\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/giraumon-millet-pumpkin-risotto-style\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/03\/risotto-pumpkin-millet-haiti-millet-giraumon-risotto.jpg?fit=1200%2C800&ssl=1\",\"datePublished\":\"2019-03-29T11:00:43+00:00\",\"dateModified\":\"2022-10-13T20:22:59+00:00\",\"description\":\"I prepared a giraumon millet risotto style in an effort to get my taste buds to like this grain. 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