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Creole garlic marinade

Known in Haiti as “epis” in Creole, word for “épices” in French, or spices in English, this marinade finds itself in most of our recipes, if not all. The recipe varies from region to region and cook to cook, but it typically contains garlic, onions, peppers and various herbs. Haitian cooks use it to make rice and beans, to season meats and seafood, add it in soups and stews. In basically everything.

I myself, always have a jar in the fridge, as it is an easy way to start any recipe, and an easy go-to ingredient when in need for flavor.

This paste like seasoning base is perfect in many dishes and as easy to make, as it is to use. All you will need are fresh simple ingredients, a blender or mixer, and a jar for storage.

I personally don’t add salt or salty seasonings because I prefer to flavor each dish differently every time depending on the recipe. This allows for each dish to have its own flavors, rather than all tasting of the same spices.

A tablespoon here and there, and you will quickly realize that you cannot live without it in your fridge.

Haiti Bites Creole Garlic Marinade

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
— Marcus Samuelsson

  1. 1 cup Parsley, fresh
  2. 1 cup Cilantro, fresh
  3. 1 tbsp Thyme, fresh
  4. 1/2 cup Garlic cloves
  5. 1 Onion
  6. 1 Green pepper
  7. 1/2 cup Leaks or scallions
  8. 2 tbsp Apple cider vinegar
  9. 1/4 cup extra virgin Olive oil
  10. 1 tsp sugar

In your food processor or blender, add all the ingredients.

Bring to a mix until it reaches a smooth paste like texture.

Store in a jar in the fridge for up to 6 months (I promise you will finish it way quicker than that).


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