See how to make this easy Haitian epis in minutes! This delicious, all natural Caribbean green seasoning marinade will take all your everyday recipes to the next level!
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If you've ever wondered how Caribbean dishes get their incredible depth of flavor, let me introduce you to one of Haiti's best kept cooking secrets, epis (pronounced "ay-peace"). This vibrant green seasoning marinade base is the foundation of Haitian cooking.
However, once you make it, you'll find yourself reaching for it again and again, no matter what cuisine you're cooking!
What is Haitian Epis?
Epis is a Caribbean green seasoning made from fresh herbs and vegetables blended into a flavorful paste. Think of it as Haiti's version of sofrito or just green seasoning as it's known in the english speaking Carribean (Jamaica, Trinidad, etc...).
It's packed with aromatics like garlic, peppers, fresh herbs, and citrus that come together to create an explosion of flavor. Becuase this recipe is very easy to tweak, every Haitian household has their own version, that's personal to them.
This magical mixture serves as the flavor base for countless Haitian dishes, including rice and beans, stews, soups, and marinades for meat and seafood. It's the secret ingredient that transforms ordinary ingredients into something truly special.
Easy Haitian Epis Recipe
Ingredients:
- Bell peppers (mix of colors)
- Green onions
- Shallots or onions
- Garlic cloves
- Fresh thyme
- Fresh cilantro
- Fresh parsley
- 1 lime (juiced)
- 1-2 habanero or scotch bonnet pepper (optional)
- 1-2 tsp ground cloves (optional)
- 1- 2 tablespoon cooking oil
- 1 Maggi cube (leave it out to make it salt-free)
- Black pepper to taste
Directions:
- Prep your ingredients: Thoroughly wash all vegetables and herbs. This is important since everything goes in fresh. I like to soak my ingredients for about 10 minutes in a water, vinegar, and baking soda solution.
- Chop roughly: Cut everything into rough chunks. This doesn't need to be pretty, you're just making it easier on your blender.
- Blend: Add all ingredients to your blender. You may need to work in batches depending on your blender size. Blend until you reach your desired consistency. Some people like it chunky, others prefer it smooth, there's no wrong answer!
- Store: Transfer your epis to a glass or plastic container with a tight fitting lid. Store it in the back of your refrigerator where it's coldest.
Haitian Epis Recipe Video
How to Use Epis
Epis is incredibly versatile!
- Add a tablespoon or two to rice as it cooks.
- Use it as a marinade for meat or fish.
- Stir it into beans, stews, or soups.
- Add it when sauteing vegetables.
Start with a small amount and adjust to your taste. A little goes a long way!
Haitian Epis Tips
Storage Tips
- In the refrigerator, epis will keep for 2-4 weeks.
- Be sure to keep it in the back where it's coldest.
- Use a clean spoon every time you use it to prevent cross-contamination and extend the shelf life.
Made a big batch? No problem! Epis freezes beautifully. I recommend freezing it in ice cube trays, then transferring the frozen cubes to a freezer bag. This way, you can pop out just what you need for individual recipes. Frozen epis will keep for up to 6 months.
Ingredient Substitutions
- Can't find habanero or scotch bonnet peppers? You can use jalapeños for less heat, though you'll miss some of that distinctive Caribbean flavor.
- No Maggi cube? Substitute with a chicken bouillon powder or salt to taste.
- The ground cloves are optional, but it adds a warm, aromatic note that's traditional in Haitian cooking.
Ingredient Add-Ons
Other popular additions you can try until you find the best combo for you!
- Culantro (I love this!)
- Rosemary
- Celery
- Leek
- A knob of ginger
- A dash of apple cider vinegar
Making your own Haitian epis at home is easy with most of the ingredients available at your local grocery store. It's one of those recipes that I will be referecing over and over, which is why I shared it first as part of my upcoming food-related content.
Plus, once you have a jar in your fridge and you taste the difference it makes, you'll never want to be without it.
Give it a try, and let me know what you think friends!
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To make quick work of this recipe, I use my Chefman's blender (under $100). A far cry from when I was growing up, and it was my job to make the epis by hand using a mortar and pestle lol.
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