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 for Haitian cuisine. [3]
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]
Epis often contains parsley, scallions, garlic, citrus juice, and Scotch bonnet peppers. [4] 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]
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. [5] [6]
It can be used as a marinade for meat. [4] [7] [8] It can also marinate fish. [1] It also is added to flavor a number of Haitian dishes. [8] This includes rice and beans, soups, and stews. [1] It is a convenient way to utilize flavors from fresh herbs and spices to everyday cooking. [7] Many Haitians have epis available on hand to be used for various dishes. [6]
Epis can last up to three months in the refrigerator, but this time will vary depending on the ingredients that are used. [5] The acidity helps keep the ingredients from spoiling. [5] Epis will last indefinitely in the freezer and will not transfer its odor to other freezer items. [7] The epis can be distributed in an ice cube tray and frozen, so that the frozen cubes can be used in future cooking. [9]