This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how a Delish Haitian Epis Recipe!
My introduction to Haitian food came when I decided to make Haitian food to accompany a Haitian film called Kafou for a film and food night.
Little did I know that the Haitian film and food night would result in a love for Haitian Creole cuisine and a curiosity to know more about it!
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What Is Haitian Epis?
Epis is the perfect place to start when learning about Haitian recipes and food. This is an incredible seasoning base and marinade that is essential in the cuisine of Haiti.
This versatile seasoning and marinade is made of fresh herbs and vegetables, aromatics, oil, vinegar, and citrus juice.
My understanding is that in Haiti, Haitian cooks may use a wooden mortar and pestle to make their epis, and that each cook has their own special recipe.
Here in the United States, epis is usually made with a food processor or blender.
This amazing blend of herbs, vegetables and aromatics adds a huge burst of flavor to savory dishes. You may always want to keep some on hand to add to your dishes once you've tried this epic Haitian seasoning!
So now allow me to show you what you'll need to make this bold and spicy sauce!
🥘 Ingredients
Ingredients needed for this Haitian epis recipe include all the good stuff as far as I am concerned!
You will need the following fresh vegetables, fresh herbs, and ingredients for this ultimate seasoning base:
- Extra virgin olive oil
- Vinegar (can use white vinegar or apple cider vinegar)
- Fresh parsley
- Fresh cilantro
- Green bell pepper
- Red bell pepper
- Celery stalks
- Sprigs of thyme
- Garlic cloves (from a head of garlic)
- Chicken bouillon cubes or tablets - use Maggi chicken cubes or tablets for the most authentic taste and experience!
- Onion
- Green onions
- Lime juice (freshly squeezed from one lime)
- Scotch bonnet peppers or habanero peppers
This blend of herbs, vegetables, and other ingredients will combine to give you a bold Haitian seasoning base which you will absolutely love! You'll be able to use this essential seasoning for not only Haitian cuisine, but also to give added flavor to your soups and stews. It's an amazingly versatile seasoning!
So now let's get ready to make a big batch of Haitian epis seasoning!
🔪 Instructions
Now I'll show you the simple steps involved in making epis.
You will need either a large food processor or blender to make the epis. I used a blender for this recipe.
Prep The Ingredients
First, prep all the ingredients. It's best to dice the bell peppers, onion, and celery and chop the green onions into smaller pieces. This will make it easier to blend or process these ingredients.
You can leave the garlic cloves whole.
Order To Add Ingredients
It's best to add and blend/process a few ingredients at a time. Here's the order that I recommend you add the ingredients.
Add the bouillon cube, garlic and celery to a large food processor or blender. Blend/process for a few seconds until these have been broken up.
Next add the diced green and red bell peppers. Blend or process this for a few seconds until this combination has been broken up and mixed together. Scrape down the sides while blending/processing if needed.
Now it's time to add the diced onion, green onions, habanero (or Scotch bonnets) and thyme leaves. Blend/process this for a few seconds and scrape down the sides if needed. The mixture should be mostly minced by this time.
Add the cilantro and parsley. Blend/process this for a few seconds until these herbs have been incorporated and scrape down the sides if needed. Once you have finished this step, the mixture should be minced and well combined.
The final step is to add the lime juice, vinegar, and olive oil. Blend/process this for a few seconds, and then your epis is ready to use!
Modifications
Feel free to mix things up and make some modifications if you like. You don't actually need the exact ingredients listed above. For example, you can use 2 green bell peppers instead of one green bell pepper and one red bell pepper. If you use only green bell peppers, you'll get a green seasoning as seen below.
You could also use only parsley instead of a combination of parsley and cilantro if you prefer. However it's not recommended to use only cilantro.
There are many variations on Haitian epis, as Haitian cooks tend to prepare their own versions. So have fun playing around with this recipe!
Suggestions For Using This Seasoning and Marinade
Epis is an essential ingredient for amazing Haitian dishes such as Haitian Chicken and Haitian Spaghetti. However, you'll be delighted to know that you can use it in so many other ways!
I've enjoyed it as a dip for French fries and tortilla chips. My husband has also eaten his eggs with it and gave it the thumbs up. 👍
Try stirring it into some Haitian Rice and Beans, and add a spoonful or two to your soups and stews. Also try using it as a marinade for meat or fish. You'll be glad you did!
FAQ
Haitian epis recipes vary from cook to cook. However, it typically consists of fresh herbs such as parsley and cilantro, garlic, green onions, bell pepper, thyme, oil, vinegar, and citrus juice.
Epis is a seasoning base and/or marinade that is essential in Haitian cooking. It can be compared to the Latin American sofrito.
Epis will safely keep in the refrigerator for 2 weeks if it lasts that long!
Yes you can freeze epis! A great way to freeze it is by adding to an ice cube tray so you can use as needed.
Some Other Recipes You May Enjoy!
Here are some other recipes you may enjoy:
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Grace
How To Make Delish Haitian Epis
Equipment
- blender or food processor you will need a large food processor or blender
Ingredients
- ¼ cup olive oil
- 2 tablespoon vinegar
- ½ bunch parsley please select Italian parsley; can use both stems and leaves
- ½ bunch cilantro can use both stems and leaves
- 1 each green bell pepper diced with seeds and pith removed
- 1 each red bell pepper diced with seeds and pith removed
- 2 celery stalks diced
- 5 sprigs thyme use leaves only
- 1 whole garlic head peeled
- 1 each bouillon cube use Maggi chicken bouillon cube
- 1 onion diced
- 4 each green onions chopped
- 1 lime juiced (use the lime juice only for this recipe)
- 2 habanero peppers chopped (deseed for a less spicy epis) - can use Scotch bonnets
Instructions
- Prep all the ingredients. It's best to dice the bell peppers, onion, and celery and chop the green onions into smaller pieces. This will make it easier to blend or process these ingredients. You can leave the garlic cloves whole.
- Add the bouillon cube, garlic and celery to a large food processor or blender. Blend/process for a few seconds until these have been broken up.
- Next add the diced green and red bell peppers. Blend or process this for a few seconds until this combination has been broken up and mixed together. Scrape down the sides while blending/processing if needed.
- Now it's time to add the diced onion, green onions, habanero (or Scotch bonnets) and thyme leaves. Blend/process this for a few seconds and scrape down the sides if needed. The mixture should be mostly minced by this time.
- Add the cilantro and parsley. Blend/process this for a few seconds until these herbs have been incorporated and scrape down the sides if needed. Once you have finished this step, the mixture should be minced and well combined.
- The final step is to add the lime juice, vinegar, and olive oil. Blend/process this for a few seconds, and then your epis is ready to use!
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