Sòs (Haitian Sauce / Gravy)
Manie Chery
November 21, 2014
I know most of my post I start it off with the phrase “Haitian’s love…” but for this post that phrase has never been truer. Haitian’s love sauce; serving food without sauce is like a crime because you will definitely have someone ask “Kote sòs lan” (where is the sauce). Without sauce our diri (rice) and mayi moulen (polenta) would be dry and not very appealing.
This recipe is similar to Sòs Ti-Malice (a popular condiment in Haitian cuisine) but is not quite the same, same concept but not the same. If you want more information on Sòs Ti-Malice, feel free to click on the link above.
I love spooning this sauce over white rice or any other rice for that matter LOL. I also make this sauce if I make boulèt (Haitian-style meatballs) because the meatballs are fried and don’t produce a stock the way chicken or pork would produce when boiled in water. So what I do is add 2-3 meatballs and let it simmer in the sauce and it gives the sauce added flavor, talk about delicious.
While looking at other recipes for Haitian sauce I found that most people start off by heating the oil or butter and sautéing the onions, pepper, and tomato paste then adding the water and spices; I do it differently as you will see in the video below. Hope you like and try this recipe.
Watch me make Sòs here:
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Ingredients
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| 1 1/2 tablespoons of tomato paste or tomato sauce | |
| 2 1/2 cups of water | |
| 1 tablespoon + 1 teaspoon epis | |
| 1/2 tabelspoon pikliz juice or lemon juice or hot pepper sauce | |
| 3 cloves or 1/8 teaspoon clove powder | |
| 2 sprigs of thyme | |
| 1 teaspoon seasoned salt | |
| 2 tablespoons oil | |
| 1/2 cup sliced bell peppers | |
| 1/2 cup sliced onions | |
| 1 scotch bonnet/hot pepper (optional) |
Directions
1.
In a small sauce pan on low to medium heat add oil followed by onions and peppers. Sauté until visibly softer.
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2.
Next add tomato paste and fry it for about 1 minute. Then the epis and continue sautéing for another 1-2 minutes.
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3.
Add water, seasoned salt and stir well to combine ingredients, and bring to a boil.
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4.
Once the liquid is boiling add cloves, thyme, pikliz juice and stir. Then add scotch bonnet and continue stirring, being sure not to puncture the scotch bonnet.
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5.
Lower heat and let simmer for 5 minutes. Serve over rice or any other starch of your choice.
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