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Gravy for Griot (Sôs Ti Malis)
1 onion, diced
2 green hot peppers (minced)
salt, crushed garlic, and minced parsley (to taste)
½ cup pork fat (left from the griot)
2 tablespoons lemon juice
¾ cup water
**Wear rubber gloves when handling hot peppers to protect skin, and never touch eyes without removing gloves**
Sauté the onion and seasonings in the pork fat until limp but not brown. Add the water, lemon juice and piman bouk (hot pepper)
Boil for 2 minutes. Serve over the griot or as a dip for it.
