Haitian Epis Recipe

Haitian Epis Recipe

The strong and distinctive flavor of epis, a fragrant green spice base used in practically every traditional Haitian dish, is probably familiar to anyone who has ever eaten Haitian food. The rich combination of fresh herbs, garlic, peppers, and spices in this Haitian Epis recipe gives meats, stews, and rice a rich, complex flavor. The best-kept secret in the Haitian kitchen is now yours!

Haitian Epis Recipe
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Haitian Epis Recipe

Recipe by Chef Sadat KhizarCourse: MarinadeCuisine: HaitianDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

20

kcal

Haitian Epis Recipe

Ingredients

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 1 medium onion, chopped

  • 1 bunch scallions chopped

  • 1 head garlic, peeled

  • 1 bunch fresh parsley

  • 4–5 sprigs fresh thyme

  • 1 Scotch bonnet pepper

  • 2–3 tbsp olive oil

  • 1 tbsp white vinegar

  • 1 tsp bouillon powder

  • Salt, to taste

  • 2–4 tbsp water

Directions

  • Collect all your fresh ingredients—typically bell peppers, garlic, scallions, parsley, thyme, onion, and Scotch bonnet pepper. Add olive oil, vinegar, bouillon, and lemon or lime juice for flavor and preservation.
  • Rinse all fresh herbs and vegetables thoroughly. Roughly chop them into smaller pieces to make blending easier.
  • Add the chopped vegetables and herbs to a blender or food processor. Pour in olive oil and vinegar to help it blend smoothly. Blend until you reach a chunky or smooth consistency, depending on your preference.
  • Taste the epis and adjust seasoning as needed—more salt, oil, or acidity.
  • Transfer the epis to an airtight jar or container. Store in the refrigerator for up to 2–3 weeks, or freeze in ice cube trays for longer storage.

Recipe Video

Serving Suggestions

Haitian epis can be used in a variety of dishes to bring that authentic island flavor. Here are some popular ways to enjoy it:

  • Meat marinade: Before roasting or grilling, rub epis into beef, pig, or poultry.
  • Rice dishes: Use as the foundation for diri kole ak pwa (rice and beans) or stir into white rice.
  • Soups and stews: For a rich, savory taste, add to soups like bouyon or stews like bean.
  • Seafood: Season shrimp or fish with it before baking or sautéing.
  • Vegetarian dishes: For added zing, stir into roasted veggies, lentils, or beans.

block-heading">Storing Suggestions

One of the best parts of making Haitian epis is how well it stores:

  • Epis can be kept in the refrigerator for up to two or three weeks in a sterile, airtight glass jar.
  • Freezer: To ensure ideal quantities, freeze in ice cube trays before transferring to a zip-top bag. The shelf life of frozen epis is three months.
  • Oil layer: To help maintain freshness, lightly coat chilled epis with olive oil.

block-heading">FAQs

To what extent is Haitian epis spicy?
A: You can choose how hot or mild you want it to be. Add Scotch bonnet peppers for extra spiciness. Use only a little amount or omit them for a milder version.

Is a blender necessary to produce epis?
A: For a more rough texture, you can use a pestle and mortar or even a food processor.

Does Haitian epis have a vegan diet?
A: Indeed! Epis is naturally vegan, provided you use or omit plant-based bouillon.

Can

I use epis in dishes that aren’t Haitian?
A: Of course! A great all-purpose flavor, try it in marinades, pasta sauces, or stir-fries.

What happens if I don’t have every ingredient?
A: Epis is incredibly understanding. It will still taste great if you use what you have in place of one or two herbs or peppers.

Chef Sadat Khizar
A Karachi-born culinary artist, Chef Sadat blends Pakistani spices with French finesse. Known for bold flavors and heartfelt cooking, he turns every dish into a story. A chef, mentor, and spice magician.
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