Epis

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Epis
Epis
Alternative namesEpise, zepis
TypeFlavor base
Place of originHaiti
Main ingredientsBell peppers, garlic, citrus juice, parsley, and other herbs and spices
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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 for Haitian cuisine.[3]

Background

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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

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Epis often contains parsley, scallions, garlic, citrus juice, and Scotch bonnet peppers.[4] Many recipes also contain vinegar, cloves, 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

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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

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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

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Storage

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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

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References

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