Haitian Epis Recipe
If you want to get to the root of all Haitian cuisine, look no further. Haitian epis is a blend of herbs and vegetables that forms the base for most of the dishes eaten in the country!
Servings 2 cups
- 4 Stalks Scallions
- 8 stalks Fresh Thyme
- 1 cup Parsley
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 8 cloves Garlic
- 2-3 tbsp Olive Oil
- 1 Chicken Bouillon Cube crumbled
- 1 tsp cloves
- ¼ cup Water only if necessary
Recipe copyright The Foreign Fork. For educational or personal use only.
- Parsley: You can use Italian parsley or standard parsley, either will work.
- Bell Peppers: I use red and green
- Bouillon: I use a chicken bouillon cube. Make sure to crumble it up into the blender so that it disperses evenly
- Cloves: I use whole cloves for the sharpest taste, but you can also use ground cloves
- You can add water, 1 tablespoon at a time if the Epis is too thick. Don’t add too much at one time because you don’t want it to be too runny. Try to match the consistency of the photos in this article :)
- Smell your herbs before buying them to make sure you are getting the freshest options
Serving: 1Recipe | Calories: 402kcal | Carbohydrates: 31g | Protein: 8g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 1mg | Sodium: 1016mg | Potassium: 1092mg | Fiber: 10g | Sugar: 10g | Vitamin A: 10083IU | Vitamin C: 357mg | Calcium: 229mg | Iron: 7mg