Haitian Seasoning Base (Haitian Epis)2014-02-06
- Prep Time : 30m
- Ready In : 30m
Haitian Epis is a flavor based used in nearly all Haitian food. The recipe varies from region to region and cook to cook, but it typically contains peppers, garlic, and various herbs. The base is typically used to make rice and bean, stews, and soups. It is also used to marinate various meats and fish. The base originates from Taino and African roots and is similar to the base used in Hispanic cuisine called Sofrito. In many rural parts of Haiti, epis is created using wooden Mortar with pestle. Now a days a blender is used. Haitian Epis can also be referred to as a pesto sauce. The use of cooking bases is widely used in many Caribbean cultures. Check out our recipe for Haitian epis.
- 10 Sprigs of parsley
- 1 Onion
- 2 celery stalks
- 2 cups cilantro
- 2 Green Bell Peppers
- 3 scallion stalks
- 2 chicken bouillon cubes
- 1 tsp of clove powder or (3 whole cloves)
- 5 Sprigs of Thyme
- 3 Heads of garlic
- 2 tbs of Lime juice or 1 lime
- 1/4 cup of Extra Virgin Olive Oil
- 1 tbs of Vinegar
- 32 oz Jar
Remove stems and seed from ingredients according to your preference.
In a blender add the herbs, onions, peppers, garlic bouillon cubes and vinegar.
Puree ingredients and then slowly add the olive oil untill ingredients have an even consistency.
Pour the epis into the 32 ounce container and refrigerate until needed.
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