Haitian Seasoning Base (Haitian Epis)

2014-02-06
Haitian Epis
  • 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.

Ingredients

  • 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
  • Blender
  • 32 oz Jar

Method

Step 1

Remove stems and seed from ingredients according to your preference.

Step 2

In a blender add the herbs, onions, peppers, garlic bouillon cubes and vinegar.

Step 3

Puree ingredients and then slowly add the olive oil untill ingredients have an even consistency.

Step 4

Pour the epis into the 32 ounce container and refrigerate until needed.

Step 5

Suggested Haitian Epis Products

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Comments (12)

  1. posted by Brittney Saint-Louis on September 24, 2014

    Once this is made, how long can it be saved?

      Reply
    • posted by HaitianCooking on September 27, 2014

      7-10 days in the fridge 3-4 months in the freezer. Turning brown is the first sign your Epis is going bad.

        Reply
  2. posted by Yvonne Trimble on July 3, 2015

    Yikes! There is NO cilantro in Haitian epice; cilantro is Hispanic and is not grown or sold here! In Cap Haitian this epice is not only made it homes but it is made in the Marche w a moule and sold fresh there. It consists of persil, garlic OR shallot, citron, piment and gros sel. Yes, they use Maggi but the whole country is moving away from this as MSG contributes to high blood pressure. Bon Appetite!

      Reply
    • posted by HaitianCooking on July 10, 2015

      Hey Yvonne – Thanks for the insight. Most of the recipes do have a little American twist to them, the epis recipe listed here is the one my mother uses here in the US.
      PS – I love La Bonne Nouvelle.

        Reply
    • posted by Ernie on December 30, 2015

      How do you know?

        Reply
    • posted by None of urs on April 9, 2016

      Who told you there’s no cilantro EPIS???? You may not use it in yours, lots of HAITIANS use it in theirs. As for cilantro being a”HISPANIC” herb, ETHNICITIES all over the world use it in their recipes. Cilantro doesn’t make EPIS less than a HAITIAN dish. Do your research and step out of the box for a change….

        Reply
    • posted by None of urs on April 9, 2016

      Who told you there’s no cilantro EPIS???? You may not use it in yours, lots of HAITIANS use it in theirs. As for cilantro being a”HISPANIC” herb, ETHNICITIES all over the world use it in their recipes. Cilantro doesn’t make EPIS less than a HAITIAN dish. Do your research and step out of the box for a change….

        Reply
      • posted by Rita on November 17, 2016

        EXACTLY. Well said.

          Reply
    • posted by Rita on November 17, 2016

      Cilantro is MOST DEFINITELY used in Haitian spice. YOU may choose NOT to use it, but it is used in Haitian EPIS. You can pull up any video on YouTube for the recipe and you will see that the majority of Haitians use cilantro to make this…

        Reply
  3. posted by Gougou on July 12, 2016

    ohh k ill be making this very soon, my friends. im so craving some haitian food NOW, i live in nyc but not in a community w many Haitians.yo pa konn mete tomat ladan l tou?

      Reply
  4. posted by Keith on September 21, 2016

    I have a few questions or so, if you don’t mind. First off, should the cilantro be packed or loose? Second, how big should the onion be? Large, small? Would it be about a cup? Finally, where do I add the lime juice or the lime?

      Reply
    • posted by Tonya M on January 5, 2017

      Keith, this recipe is on a video on YouTube, and I used the visual to help me with the proportions. for instance, the scallions we MUCH bigger than the ones I have access to, so I used more. Meanwhile, I have giant garlic, so I used less. If you search on youtube, you will find the video with the keywords Love For Haitian Food Epis. (And you will find some other amazing videos as well! I am not affiliated with the blogger at all, I just love her recipes. they always have turned out perfect for my Haitian children.)

        Reply

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