Haitian Epis Seasoning Base Recipes
HAITIAN EPIS - SEASONING BASE & MARINADE
Haitian Epis- a flavorful combination of herbs & aromatics used as a marinade/ seasoning base with all Haitian savory food from soup to meat.
Provided by Chef Mireille
Categories Marinade
Time 15m
Number Of Ingredients 13
Steps:
- Cut the vegetables into smaller pieces.
- Using a food processor, first grind the cloves, bouillon cubes, garlic, thymey and celery. If you overcrowd the machine with everything at one time, the smaller things will not grind properly.
- Now add the parsley, onions, scallions, shallots and bell pepper.
- Process until very fine.
- Add vinegar, oil and lime juice, if using.
- Process until smooth.
- Store in a glass jar in the refrigerator.
Nutrition Facts : Calories 48 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 128 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EPIS (HAITIAN SEASONING BASE)
This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.
Provided by Nadege Fleurimond
Categories Spice Haiti Onion Bell Pepper Green Onion/Scallion Garlic Parsley Basil
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Purée onion, bell peppers, scallions, garlic, parsley, oil, and basil in a food processor or blender until smooth.
- Do Ahead
- Epis can be made 5 days ahead; cover and chill, or freeze up to 1 month.
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