Haitian Epis (Haitian Seasoning Base) Recipe - Savory Thoughts (2024)

FAQs

How long does Haitian Epis last in the fridge? ›

Haitian Epis can be stored in the fridge for up to 5 days, when storing it this way its best the Epis is kept in an airtight container. Feel free to store these in glass mason jars or plastic containers.

Both of them are made with a variety of spices, herbs and vegetables. While they share many similarities, there are also some key differences. Epis is typically made with a base of onions, garlic and bell peppers, while sofrito sometimes includes tomatoes depending on region/culture as well.

EPIS is added as a first step ingredient for rice, beans, soups, and stews, and also used as an all-purpose marinade for meats, fish, and vegetables. Our Seasoning simplifies any meal preparation, so you can spend more time with the ones you love and less time on the stove.

Epis (/ˈɛpiːs/, Haitian Creole: epis) is a blend of peppers, garlic, and herbs that is used as a flavor base for many foods in Haitian cuisine. Some refer to it as a pesto sauce. It is also known as epise and zepis. It is essential for Haitian cuisine.

Offerings include fried plantain, griot (fried pork) and even barbequed chicken. Haiti's Caribbean climate allows tropical fruits such as avocados, mangoes, pineapples, coconuts and guava to grow in abundance.

Haitians generally do not eat yogurt, cottage cheese, or runny egg yolks. Drink lots of water and homemade fruit juices, coffee in the morning, and tea only when sick. Food prohibitions are related to particular diseases and life stages.

Haitian food is a Creole cuisine that is a blend of Caribbean, French, Spanish, Arab and African flavors. The flavors are bold, and can be spicy, which is perfect for me, but you can certainly tame down the heat in your own kitchen!

In a food processor, coarsely chop the garlic, bell pepper, chili pepper, leek and herbs. Add the oil, salt and pepper. Blend until the mixture emulsifies. Use the remaining marinade for sticky rice or as a marinade for other meat and fish dishes.

Beef or goat (and sometimes turkey) become tasso, while pork becomes griot (also spelled griyo), which is considered Haiti's national dish.

Scorched rice is known as cucayo, pegao, cocolón (Ecuador), concolón, raspa, raspado, graten (Haiti), bunbun (Jamaica) and concón (Dominican Republic) in the Caribbean.

What is Haitian Maggi? ›

Haitians in general will refer to any kind of bouillon cube as "maggie". Just 1 cube goes a long way and if used correctly, it makes everything so delicious, bursting with flavor. It's basically a concentrated cube of spices that turns liquid into a flavorful broth.

Soup joumou commemorates Haiti's liberation from French colonial rule on January 1, 1804. During slavery, only French colonial masters and plantation owners were allowed to enjoy the delicacy, which was prepared by slaves.

Even if you're not making a Haitian dish, you can always add a little bit of this to anything like sautéed vegetables or even as a marinade in chicken or meats. Keep in mind, this isn't something you eat straight out of the container. It has to be cooked with whatever meal you prepare.

Every New Year's Day, Haitians around the world consume soup joumou as a way to commemorate Haitian Independence Day. On January 1, 1804, Haitians declared independence from French colonial rule following the Haitian Revolution that began in 1791.

Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity" – celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves).

Haitian Fritay or Fritaille, one of Haiti's most popular dishes, is an assortment of fried food. It is often fried plantain (Bannan Peze), fried malanga (Akra), fried pork (Griot), fried beef (Tassot), fried meatballs (Boulette) and so much more.

Gold and copper are found in small quantities in the north of the country. There are bauxite (aluminum ore) deposits on the southern peninsula, but large-scale mining there was discontinued in 1983.