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Basics in Haitian Cuisine

Basics in Haitian Cuisine

Pikliz (Spicy Coleslaw)

When it comes to Haitian cuisine there is a special condiment that we Haitians love, some can’t live without it… Yes, it’s that serious LOL. This special condiment is called Pikliz (spicy coleslaw).
If you’re familiar with Pikliz and have been dying to learn how to make your own: you’re in the right place…
Now if you’re not familiar but are intrigued; stay tuned because I’m going to show you how to make it. Yay!!!

Watch me make Pikliz here:

Pikliz (Spicy Coleslaw)

Print Recipe
Cooking Time: 30-45 minutes

Ingredients

  • 4 scotch bonnets (various colors)
  • 1 1/2 cups of shredded cabbage
  • 1 cup sliced onions
  • 1/2 cup shredded carrots
  • 1/4 cup frozen green peas
  • 1/2 cup French cut string beans (optional)
  • 1/2 cup sliced bell peppers (optional)
  • 8 peppercorns (optional)
  • 1 teaspoon seasoned salt or sea salt
  • 1 1/2 cups vinegar

Instructions

1

In a medium bowl add cabbage, onions, carrots, peas, and string beans. Cut off stems of scotch bonnets, slice four ways and add to bowl.

2

Mix well with a fork. Using tongs or a fork put coleslaw in a 26 ounce jar (preferably glass), add vinegar and salt. Close tightly and shake or mix contents to make sure all ingredients are well incorporate.

3

Let sit for 48 hours to allow contents to pickle. When refrigerated, the pickled coleslaw can last for months.

Notes

When handling scotch bonnet peppers be sure to use caution. Avoid contact with eyes and wash hands thoroughly and immediately after handling. You may opt to wear disposable gloves... I didn't cause I'm a G!!! LOL

Basics in Haitian Cuisine

Epis (Haitian Marinade)

The base in most Haitian dishes is a marinade of blended herbs, veggies and spices called Episit gives Haitian food its delicious unique taste!
Just the smell of epis by itself is absolutely wonderful to me; so can you imagine how delicious it could make your food taste??? OMG, you have no idea!!! I truly believe it is an essential ingredient when cooking Haitian cuisine.
Now, there are several different recipes for Epis but I’m sharing with you how my mom taught me how to make it. Hope you enjoy!

Watch me make Epis here:

Epis (Haitian Marinade)

Print Recipe
Cooking Time: 30-45 minutes

Ingredients

  • 3 heads of garlic (peeled)
  • 2 bell peppers (green & red)
  • 3 scallion sprigs
  • 1 scotch bonnet (optional)
  • 1 onion (peeled)
  • 10 fresh parsley sprigs (cut ends off)
  • 2 fresh cilantro sprigs (cut ends off)
  • 5 thyme sprigs
  • 2 celery stalks
  • 6 cloves or 1/2 teaspoon ground cloves
  • 2 teaspoon salt or 3 Bouillon cubes
  • ½ cup lemon, lime, sour orange juice or vinegar

Instructions

1

Place garlic, peppers, scallion, onion, parsley, cilantro, thyme, celery, cloves, salt and lemon juice into a blender or food processor. *Add ingredients a little at a time because all of it will not fit in the blender at once.

2

Puree until the consistency matches that of applesauce. Pour mixture into a 48-ounce container with a lid and keep refrigerated for future use.

Notes

Ingredients do not need to be chopped to perfection prior to blending.

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