Epis recipes vary based on region and cook but it usually has parsley, peppers, garlic. Epis is used in Haitian cuisine to make rice, beans, stews and meat. It is used to marinate meats and fish and add an extra infusion of flavor to most savory dishes. Epis originates from the original Taino residents of the island and also has African roots. Originally, Haitians made Epis fresh with each meal using a wooden Mortar with pestle. Today, a blender is used and a bottle of Haitian Epis can be found in the fridge of most Haitian households.
Epis is the base for every savory Haitian dish. Epis is a combination of natural herbs and spices that blend together to make Haitian Food Magic. Most Haitians have a bottle of this stored in their refridgerators at all times.
Traditionally, Epis was made daily using a mortar and pestle to mash the various herbs and spices together in preparation for different meals. Modern technology makes it easier to make Epis in a large batch and store it for future use. This Epis recipe originates from Northern Haiti, but the are numerous varieties. This should be stored in the fridge and and usually good for up to 3 months if properly sealed after each use.
Ingredients
- 2 Cups Parsley
- 1 Cup Peeled Garlic
- 1 Onion
- 2 Bell Peppers
- 1-3 Hot Peppers optional
- 1 Cup Green Onion
- 5 Sprigs Thyme
- 1/2 Cup Lemon/Lime Juice
- 1/4 Cup Water
- 1/4 Cup olive oil
- 1 Tsp Cloves
- Powedered Seasoning to taste
Ingredients
- 2 Cups Parsley
- 1 Cup Peeled Garlic
- 1 Onion
- 2 Bell Peppers
- 1-3 Hot Peppers optional
- 1 Cup Green Onion
- 5 Sprigs Thyme
- 1/2 Cup Lemon/Lime Juice
- 1/4 Cup Water
- 1/4 Cup olive oil
- 1 Tsp Cloves
- Powedered Seasoning to taste
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Instructions
Chop all vegetables (this will make it easier to blend)
Add oil, lemon/lime juice, water and veggies to the blender
Continue to blend until you have a smooth consistency
Add the mixture to a sealed container; store in the fridge
