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

FAQs

What does Haitian Epis taste like? ›

Once cooked, Haitian Epis gives grilled and stewed dishes an added sweet but spicy flavor. The Epis is not only great for the grill season but can be incorporated in everyday weeknight cooking too. You can cook it down and use it as a side dip with roasted potatoes or plantains.

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 (/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.

In general, the average Haitian diet is largely based on starch staples such as rice, corn, millet, yams and beans. All types of meat and seafood are eaten as well, but often only the wealthier residents can afford them.

The most celebrated food in Haitian culture is soup joumou (pumpkin soup). Joumou is eaten on New Year's day or Haiti's independence day. It is consumed as a celebration of freedom from slavery. The slaves were not allowed to eat joumou as it was considered superior.

What I like about Haitian Epis or Haitian Seasoning? The seasoning can last up to 3 months in the refrigerator or longer depending on the ingredients that are used. Some people prepare the seasoning then freeze portions of it for later use. The acid in the seasoning help keep the ingredients from spoiling.

Pikliz, like all fermented foods, is a celebration of life. It is not just a condiment, but a living food teeming with beneficial bacteria. While it is low in calories and a good source of vitamins C, K, and calcium, the true magic of pikliz lies in its probiotic content.

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

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.

phrase that literally means "what's up".

What is the Haitian word for white person? ›

A Haitian man is always a nèg, even if he is of European descent where he would be called a nèg blan ("white guy") and his counterpart being nèg nwa ("black guy"); all with no racist overtones. Foreigners are always referred to as simply blan regardless of skin-tone, denoting a double meaning for the word.

Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish and Arab influences.

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.