Amuse Bouche

So Johel stressed over the menu: huge platters of fried plantains,

Scotch Bonnett Chili by Temaciejewski

mountains of griot marinated in lemons and Scotch bonnet chilis; beef tassot made the way his grandmother liked it, soaked in orange juice for a night, then boiled and fried; and tray after tray of deep-fried akra. Everything was drenched in piklis, so spicy the waiters carrying the platters out from the kitchen kept rubbing their eyes with the back of their tuxedoed sleeves. Not to mention the drinks: vats of Prestige in big steel buckets, and on every table a bottle of five-star Barbancourt and pitchers of cocktails made from Haitian grapefruit, available at a Haitian greengrocer in Flatbush.

from Peacekeeping by Mischa Berlinski (2016). Very Highly Recommended.