My journey into the vibrant world of Haitian cuisine began unexpectedly, almost 11 years ago, when I met my husband. Already a passionate foodie, always eager to explore new culinary horizons, I was quickly introduced to a cuisine I had never experienced before: Haitian Food. Thanks to my husband’s family and community, I’ve been immersed in the rich flavors and traditions of Haitian cooking ever since. Haiti, a country often overshadowed by news of political turmoil, is a land of stunning natural beauty, captivating music, and, most importantly for us here, incredibly delicious food that deserves global recognition.
While cities like Miami and New York boast significant Haitian communities and a wealth of Haitian restaurants, discovering Haitian food is possible almost anywhere if you know where to look. Even in my hometown of Montclair, New Jersey, you can find authentic flavors at Saveur Creole. For those in Chicago, Kizin Creole on the North Side offers a fantastic introduction to Haitian culinary delights. Exploring local Haitian restaurants is a great way to begin your culinary adventure.
My mother-in-law, recognizing my growing interest, gifted me Haitian’s Favorite Family Recipes by Simone Laplanche. This cookbook has become one of my most treasured possessions, offering invaluable insights into Haitian flavors and cooking techniques. While I strive to emulate her culinary mastery, Haitian food is truly a unique Creole cuisine, a fascinating tapestry woven from Caribbean, French, Spanish, Arab, and African influences. The flavor profiles are bold and often feature a delightful spiciness – perfect for those who love a kick, but easily adjustable for milder palates in your own kitchen. This blend of influences makes Haitian food incredibly diverse and exciting to explore.
May holds special significance as Haitian Heritage Month, culminating in Haitian Flag Day on May 18th. It’s the perfect time to delve into this often-underestimated and underappreciated cuisine. Soup Joumou, Haiti’s national dish, traditionally enjoyed on Haitian Independence Day (January 1st), perfectly embodies the nation’s spirit. This hearty soup, made with squash, beef, pasta, and root vegetables, symbolizes the freedom gained in 1804. While I haven’t yet attempted to make Soup Joumou myself, I eagerly anticipate enjoying my annual bowl each year. This dish is a must-try for anyone wanting to experience authentic Haitian food.
Among my personal favorite Haitian food delicacies are dishes like fried or stewed goat, flavorful and tender. Pate, a savory puff pastry filled with meat, vegetables, or fish, offers a delightful snack or appetizer. Plantains, prepared in various sweet and savory ways, are a staple. Mais Moulu or Mais Souffle, a creamy, bechamel-based corn pudding, is a comforting side dish. Diri ak Djon Djon, Haitian black rice infused with the unique flavor of dried black mushrooms, is a truly special and aromatic rice dish. And no Haitian meal is complete without Pikliz, a spicy and crunchy condiment made from cabbage, onions, and peppers, adding a vibrant kick to every bite. These dishes represent just a small sampling of the incredible variety within Haitian food.
To truly understand Haitian cooking, you need to know about epis. Epis is the flavorful heart of Haitian kitchens, a foundational seasoning and marinade used in countless dishes. This aromatic blend of peppers, garlic, and fresh green herbs forms the flavor base for stews, meats, rice, and more. Every Haitian cook has their own cherished epis recipe, allowing for personal touches and variations to suit individual tastes. Learning to make epis is essential for anyone interested in cooking Haitian food at home.
Epis shares similarities with sofrito, a flavor base used in Caribbean, Puerto Rican, Latin American, and Spanish cooking, showcasing the culinary connections across these regions. Traditionally, epis is prepared using a mortar and pestle, known as a “munsh pilon” in Haitian kitchens. However, modern cooks often opt for the convenience of a blender or food processor to achieve the desired smooth consistency quickly and efficiently.
One of the great advantages of epis is that it can be made in large batches and stored in the refrigerator for weeks or even months, ensuring you always have this flavor booster readily available. Epis also freezes beautifully, making it even more convenient. I like to freeze epis in ice cube trays, creating perfectly portioned cubes that are ready to use whenever I need to add a burst of authentic Haitian flavor to my cooking. Epis is truly the secret weapon for unlocking the deliciousness of Haitian food and is an excellent marinade, especially for grilling during the summer months.
Epis Recipe: The Flavor Base of Haitian Cuisine
Scroll down for printable version of this recipe
Prep time: 10 min
Active time: 2 min
Total time: 12 min
Makes about 3 cups
Ingredients:
- 12 cloves of garlic, peeled
- 2 green bell peppers, roughly chopped
- 1 jalapeno pepper (or scotch bonnet for extra heat), roughly chopped
- 2 celery stalks, roughly chopped
- 1 medium onion, roughly chopped
- 2 bunches scallions, chopped
- 1/2 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 4 sprigs fresh thyme, leaves only
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 1/4 cup olive oil
- 2 teaspoons salt
Note: Feel free to experiment with variations! Some cooks add chicken base or bouillon cubes, rosemary, basil, or different colored bell peppers to customize their epis.
Instructions:
- Combine all ingredients in a food processor.
- Blend until completely smooth, scraping down the sides as needed.
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Store epis in a jar or airtight container in the refrigerator for up to several weeks or freeze for longer storage.
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Use epis as a flavor base and marinade for meats, stews, rice, beans, and vegetables.
Now that you’ve discovered the magic of Epis, the foundation of Haitian flavor, why not further enhance your culinary skills? Consider exploring classes that delve deeper into flavor dynamics and cooking techniques. Whether you’re interested in grilling, mastering marinades, or taking your overall cooking to the next level, there are resources available to help you on your culinary journey. Embrace the bold and vibrant world of Haitian food and bring these exciting flavors into your own kitchen.
Yield: 3 cups
Author: Kate Augustin
Epis Recipe
Prep time: 12 Min
Total time: 12 Min
Ingredients
- 12 cloves of garlic, peeled
- 2 green bell peppers, large pieces
- 1 jalapeno (you can use scotch bonnet if you like it hot!), large pieces
- 2 celery stalk, large pieces
- 1 onions, large pieces
- 2 bunches scallion, chopped
- 1/2 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 4 sprigs fresh thyme, leaves only
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 1/4 cup olive oil
- 2 tsp salt
Instructions
- Add ingredients to your food processor and blend until smooth.
- Store in a jar or airtight container for several weeks/months, or in the freezer
- Use as a flavor base/marinade for meats, stews, rice etc.
https://www.thechoppingblock.com/blog/haitian-heritage-month-a-growing-appreciation-of-haitian-food
