Epise: epise is the holy grail of Haitian cooking, it’s the marinade that we use to marinate all types of meats. Epise can be used to marinate meat, fish, used as a base for sauces, add extra flavor to rice (or any grains) etc. Below is my recipe for Epise, I’ve also include a couple other terms that I use frequently in the blog.
- Garlic (3 whole bulbs)
- Parsley (1 bunch)
- Cilantro (1/2 bunch)
- Ground ginger or fresh (2 tsp)
- Green onion (10 to 15)
- Sweep pepper (bell peppers) (3)
- Maggi (4) – if you want to skip the maggi, you can use a mixture of ground black and white pepper, 1 tsp of tumeric, 1/2 tsp of cumin
- Fresh Sour orange juice (1 cup)
- Fresh Lime Juice (2 TBS)
- White vinegar (2 TBS)
- Sea or Kosher salt (to taste)
- Habanero Pepper (2)
- Smoked Paprika (1 TBS)
- Extra virgin Olive Oil (1/2 cup)
Puree all the ingredients together in a blender until it’s well blended: Store in a jar with a tight fitting lid. Epise can be stored in the fridge for months.
*You should be able to taste all the ingredients in your epise. If your epise is prepared correctly, all of your ingredients should stand out yet blend together harmoniously. The Sour orange/acidity should be a dominant flavor yet the Epise should not be bitter or sour.
Picture of Epise on fish.
Chaude: To pour boiling water over meat. This process is done to open up the pores of the meat so that it can absorb the epise better. It’s done after you’ve cleaned the meat with sour orange and lime. Chaude all meats EXCEPT beef, and fish.
Sour/bitter Orange: used to clean meat. They vary in size and have a rough/bumpy exterior: The Juice is bitter/sour. It’s very good for masking the smells of meat.
Tranpe: The process of cleaning, Chaude and marinating with epise.