Epis
 Epis | |
| Alternative names | Epise, zepis |
|---|---|
| Type | Flavor base |
| Place of origin | Haiti |
| Main ingredients | Bell peppers, garlic, citrus juice, parsley, and other herbs and spices |
Epis (/ˈɛpiːs/; Haitian Creole: epis) is a blend of peppers, garlic, and herbs that is used as a flavor base for many foods in Haitian cuisine.[1] Some refer to it as a pesto sauce.[1] It is also known as epise and zepis.[2] It is essential to Haitian cuisine.[3]
Background
[edit]Epis has Taino and African origins.[1] It also has similarities to sofrito which is used in Hispanic cuisine.[1][2] This use of a flavor base is common in Caribbean cuisine.[1]
Ingredients
[edit]Epis often contains parsley, scallions, garlic, citrus juice, and Scotch bonnet peppers.[4] Many recipes also contain vinegar, cloves, thyme, allspice, bouillon cubes, and onion.[5] Numerous recipes for epis exist, as traditionally, Haitian women would cook and have their personal epis recipe.[4] Also, various regions have different recipes.[1]
Preparation
[edit]Traditionally, epis is made with a large wooden mortar and pestle (called munsh pilon).[1][2][4] Today, it is often made with a blender.[1][4] The ingredients are blended until the consistency is as smooth as desired.[6][7]
Use
[edit]It can be used as a marinade for meat.[4][8][9] It can also marinate fish.[1] It also is added to flavor a number of Haitian dishes.[9] This includes rice and beans, soups, and stews.[1] It is a convenient way to utilize flavors from fresh herbs and spices in everyday cooking.[8] Many Haitians have epis available on hand to be used for various dishes.[7]
Dishes
[edit]Storage
[edit]Epis can last up to three months in the refrigerator, but this time will vary depending on the ingredients that are used.[6] The acidity helps keep the ingredients from spoiling.[6] Epis will last indefinitely in the freezer and will not transfer its odor to other freezer items.[8] The epis can be distributed in an ice cube tray and frozen, so that the frozen cubes can be used in future cooking.[10]
See also
[edit]References
[edit]- 1 2 3 4 5 6 7 8 9 10 "Haitian Epis". Haitian Cooking -. 2020-08-26. Archived from the original on 2021-04-11. Retrieved 2021-04-11.
- 1 2 3 "Haitian epis". That Girl Cooks Healthy. 26 July 2019. Retrieved 2021-04-11.
- ↑ Louis-Jean, James; Sanon, Debbie; Louis-Jean, Kevin; Sanon, Nicole; Stvil Louis-Jean, Ruthonce; Thomas, Michelle Luvy (2021-04-09). "Valorization of pikliz: a spicy meal garnishment in Haitian cuisine". Journal of Ethnic Foods. 8 (1). Springer Science and Business Media LLC. doi:10.1186/s42779-021-00077-5. ISSN 2352-6181.
- 1 2 3 4 5 Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield Publishers. p. 257. ISBN 978-1-4422-2731-6. Retrieved 2021-04-11.
- ↑ "Haitian Epis – Seasoning Base Recipe - Global Kitchen Travels". 2021-01-06. Retrieved 2025-12-11.
- 1 2 3 "Haitian Epis (Haitian Seasoning Base) Recipe". Savory Thoughts. 2019-01-07. Retrieved 2021-04-11.
- 1 2 "Epis (Haitian Seasoning Base)". Epicurious. 2016-12-19. Retrieved 2021-04-11.
- 1 2 3 Ménager, M.C. (2005). Fine Haitian Cuisine (in French). Educa Vision. p. 53. ISBN 978-1-58432-256-6. Retrieved 2021-04-11.
- 1 2 Charles, T.; Alcántara, J. (2021). Freedom Soup. Candlewick Press. p. 31. ISBN 978-1-5362-2165-7. Retrieved 2021-04-11.
- ↑ "Simple Haitian Epis". sidechef.com. 2021-01-18. Archived from the original on October 20, 2020. Retrieved 2021-04-11.
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