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

FAQs

What is the difference between Haitian Epis and sofrito? ›

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.

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.

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.

French cheeses, desserts, and breads are commonly found at local markets and stores. 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.

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.

No, epis and sofrito are not the same, although they share some similarities. Sofrito has a Spanish influence and is typically made with onions, garlic, peppers, tomatoes, and cilantro.

Scorched rice is known as cucayo, pegao, cocolón (Ecuador), concolón, raspa, raspado, graten (Haiti), bunbun (Jamaica) and concón (Dominican Republic) in the Caribbean. In Colombian cuisine, scorched rice is called cucayo, pega or pego. It is often consumed with vegetable toppings as a cracker, or served in soups.

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.

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 for example would be lacking without the piman (pepper)! We typically use scotch bonnets whole with all the seeds(where all the heat resides in hot peppers) in rice mixed with some kind of bean or in our meats.

What does Haitian food taste like? ›

Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques. Levantine influences have made their way into the mainstream culture, due to an Arab migration over the years.

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.

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.

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.

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.

Resources and power

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.

Soup Joumou, a comforting stew traditionally made with beef, pumpkin, pasta, and a bunch of veggies and spices, has become a New Year's Day dish to commemorate Haiti's independence.