This seasoning mix is the foundation for most Haïtian dishes. If you were to visit a Haïtian home, you’re very likely to find this in their fridge and freezer at all times.
In Haïti a mortar and pestle are used to create a paste with the ingredients, however, you’re more welcome to use blender or food processor.
Growing up, epis was made in large batches and frozen for months to cut down on prep time. My mother would also season the meat with epis prior to freezing them. This process would create very flavorful meat as it had the opportunity to marinate for weeks, if not months, in the epis.
Next time you’re making rice, add a couple of tbsp of oil to the pan with some epis prior to adding the water. Let it cook for 1 minute and add your water for the rice to cook. This will add a new realm of flavor to a simple rice.
Epis: Haïtian Seasoning Mix
- Blender or Food Processor
- 1 small Onion
- ½ Green Bell Pepper
- ½ Red Bell Pepper
- 15 sprigs Thyme (leave stem on)
- 5 Whole Cloves
- 4 cloves Garlic
- 8 Scallions (roughly chopped)
- 1 bunch Parsley (roughly chopped)
- ½ cup Olive Oil/Canola
- ¼ cup White Vinegar
- 2 cubes Maggie (or other bouillion cubes)
- 1 Habanero Pepper
- Add all ingredients to blender. Puree until mixture resembles pesto.
[…] Avoid any conch meat that’s gray in appearance or has a fishy smell. The conch meat should be white, pinkish, or have an orange tinge. As with any other seafood, it shouldn’t smell fishy. Get the recipe for Epis here. […]