Gravy for Griot (S�s Ti Malis)
1 onion, diced
2 green hot peppers (minced)
salt, crushed garlic, and minced parsley (to taste)
� cup pork fat (left from the griot)
2 tablespoons lemon juice
� cup water
**Wear rubber gloves when handling hot peppers to protect skin, and never touch eyes without removing gloves**
Saut� 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.
