It feels like home growing up all over again when I make Haitian Seasoning Base aka “Epis”. I didn’t really use dry spices growing up, though I am happy to use it now because it is very convenient.

Whenever I am cooking, especially marinading meats, I can see and taste the difference between having Epis which is liquid form compared to dry spices.  In addition, Haitian Epis is made out of fresh onions, scallions, garlic, parsley, thyme, bell peppers, scotch bonnet pepper, salt or Maggi cube ect…

Epis is the foundation for most Haitian dishes, and can be found in most Haitians refrigerator. You can prepare your EPIS in advance, let chill in the fridge or make it just before cooking.

Even in recipes that do not call for it, it can often be added. To make  EPIS, a mortar and pestle is usually used to mash the ingredients together;  however, you can get a faster result with a blinder or a food processor.

Again, EPIS can be used to season meats, soups, rice, omelette and so much more.

(Above I’am marinading turkey legs & drumsticks with extra bell, scotch bonnet pepper, lime and parsley before I actually put it on the stove for extra flavor)

WHAT WOULD YOU NEED?

  • 1 small onion, coarsely chopped
  • 1/2 red bell pepper, coarsely chopped
  • 1/2 yellow bell pepper, coarsely chopped
  • 1/2 green bell pepper, chopped as well
  • 4 chopped scallions
  • 6 chopped garlic cloves
  • 10 Sprigs of parsley (chopped )
  • 1/2 cup olive or canola oil
  • 6 basil leaves
  • 4 sprigs of thyme
  • 2 tbs of Lime juice or 1 lime
  • 2 Maggi cubes or 1 tsp of salt
  • 1 chopped scotch bonnet pepper or none if you don’t like spicy

PREPARATION

Step 1

Remove stems and seed from ingredients and wash them throughout.

Step 2

In a blender or food processor add the herbs, onions, peppers, garlic bouillon cubes.

Step 3

Puree ingredients and then slowly add the olive oil untill ingredients have an even consistency or add the oil prior blending.

Step 4

Pour the epis into a jar and refrigerate until needed.

How long can this  ‘Epis’ last?

Epis can last 5 days or freeze up to 1 month. Personally, I’d rather make fresh one every week.

(Fried turkey, rice and red beans and sauce)

*I know you are at home in quarantine, so let us know if you try it and it turns out. *