Epis
From Wikipedia, the free encyclopedia
 Epis | |
| 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]
Ingredients
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
Use
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]
