| Epis | |
| Alternate Name: | Epise, zepis |
| Country: | Haiti |
| Type: | Flavor base |
| Main Ingredient: | Bell peppers, garlic, citrus juice, parsley, and other herbs and spices |
Epis (ht|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 in 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]