Haitian Seasoning Base (Haitian Epis)
2014-02-06- Cuisine: Traditional
- Course: Dinner, Lunch
-
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- 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
- 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.
Suggested Haitian Epis Products
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Average Member Rating
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Recipe Comments
Comments (27)
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posted by Brittney Saint-Louis on September 24, 2014
Once this is made, how long can it be saved?
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.
posted by Stevie Mack on July 1, 2020
I froze it for almost a year and it held up good
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!
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.
posted by Ernie on December 30, 2015
How do you know?
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….
posted by Chaya on December 30, 2018
Absolutely right. Cilantro and parsley are part of Israeli, Greek cultures, let’s say, Mediterranean, as well.
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….
posted by Rita on November 17, 2016
EXACTLY. Well said.
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…
posted by Marie on May 21, 2018
Yvonne is right: there is no cilantro in Haitian cuisine. It is used in Hispanic cultures from central and South America, including Mexico. You cannot find it in Haiti. People living abroad get used to it from other cuisines, and choose to add it to Haitian food, but it is not typical. Also, for genetic reasons, it tastes great to half of humanity, and horrible to the rest of us. If you want authentic Haitian flavor, don’t chance it.
posted by Mac on February 26, 2020
Any authentic Hatian Epis recipe would call for the use of Italian parsley (persil). I used cilantro in one of my epis recipe recently and did not really taste the difference. Cilantro is not grown on Haitian soil so I doubt it is used in any epis recipe in Haiti. By the way, your Fwa Bef recipe is a must try. I am making it tomorrow. Thanks for sharing & Keep up the good work!
posted by Nay899 on April 14, 2020
My mom uses cilantro in her epis and she’s 100% ayisiene natif natal! That is how it was made in her home. Personally, I don’t like to use it it my epis, because it taste off to me. However, my mom’s food is always delicious and she never used maggi growing up. Haitians need to recognize there are always regional variations of recipes and personal preferences. Just like some folks add leaks and celery to their epis.
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?
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?
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.)
posted by Lisa on September 27, 2017
Thanks for your recipes here. Great job posting these and would love to see more in the future. I recognize similarities to my foods from Jamaica. I have a significant man in my life I would love to learn how to make more of his food for him
posted by Kharina V. on February 14, 2018
I am very proud of you for trying something new for someone you live that is culturally different. I am Haitian and my husband is Jamaican and we have a blast exploring each other’s cultures, especially food!!!
posted by randy charles on January 24, 2018
great recipe.have done something similar but not with all ingredients. from st lucia. but will try your reipe to see how it goes/
posted by Janice on March 18, 2018
Similar to the Trinidad green seasoning, however we don’t add the bullion cube or cloves. Will give it a try when next I make a batch of seasoning. Thanks for sharing
posted by Katherine on June 22, 2018
For heads of garlic do you want the smaller prices or the whole thing? (
posted by Wanda Aponte on December 19, 2018
Im getting confused, I keep seeing the cilantro debate, but I thought it was made Culantro aka Chadon Beni , or as Hispanics call it Recao, and if it is do you still add the parsley
posted by Judy DeBose on January 1, 2020
Add the parsley! For traditonal Epis, it’s parsley. For Recao, it’s cilantro. I am Haitian-American, lived in Miami and Texas, I love Haitian and Latin American/Cuban food, and I love to cook with both parsely and cilantro. But for the Haitian spin, parsely all the way. I use recap or receipt (Goya) when I make Hispanic inspired foods. I’ve also seen epis recipes with basil which I do not get at all. That’s some nouveau or fusion cuisine.
posted by Karoline on December 20, 2018
For the garlic is it: 3 heads of garlic or 3 cloves of garlic? Not the same.
posted by Roxanne Wilcox on January 5, 2020
Omg.went to miami and had my first taste at haitian cuisine. I came across this recipe and recently made it… OMG!!! this will be a mainstay in my household for a lifetime. I will be passing this recipe on and using this as a marinade for everything!. My next stop. Making red beans and rice (Diri Kole)!!
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