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Haitian Epis (marinade)

Let me tell you something about my #CCQ Epis Recipe, Se koupe Dwèt!! ... Have you ever wondered why your mom's food or if you're a different culture why Haitian food ... ESPECIALLY THE MEATS taste so delicious and well season to the point where you eat the meat and Kraze the bone.... you ever wondered to yourself "Gosh, why does the meat smell so good already... All she did was put it to boil"...... well here it is, the answer is "Epis"....Enjoy my Epis marinade recipe. Enhance the flavors of your Meats, Poultry, Seafood, Stews, Rice&Beans with this mixture of ground spices, fresh herbs, olive oil, garlic, sweet peppers and Scotch bonnet peppers. This mixture is the main marinade used in Haitian Cuisine to enhance the flavor of food. Recipe varies from region to region & person to person. (This is me and my Moms Recipe) .. Recipe should yield roughly 1 & 1/2 cups of Epis

Epis Recipe-

1-2 Scotch bonnet pepper

*(add only 1 at first..especially if you're using a real Scotch bonnet pepper. add 2nd one if you like your food extra super spicy)

1 entire head of garlic, peeled( this should yield 10 to 14 garlic cloves)

3 Scallions, washed & roughly chopped (dispose of root)

3 Sprigs of Thyme

1/3 cup of oil *( Olive Oil/Vegetable Oil)

7-8 Sprigs Of Parsley

*( Leafs only, not stem)

1/3 cup Red Bell Pepper diced

1/3 cup Green Bell Pepper diced

1/4 Cup Onion roughly diced

1 tbsp salt

The juice of 1 lime

3 tbsp vinegar

4 cloves

Pour half of the oil in the blender, then add all of the ingredients in no particular order, then pour the rest of the oil on top.... blend for 2 to 3 minutes( stopping every thirty seconds to rotate ingredients in blender in case some get stuck at the top) . Marinade should be a slightly chunky texture. Store in airtight container and put in freezer for up to 6 months, or store in refrigerator for up to 3 months. marinate meat, poultry or fish overnight in seasoning for flavorful and delicious Meats.

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