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Epis, a wet green seasoning that is the base of Haitian cooking. From soups to stews to fried meats, this marinade is where the flavor in Haitian food begins. 

Epis is usually made with bell peppers, onions, garlic, thyme, and scotch bonnet. Although, you’ll find each region or household prepares the seasoning to their own taste and spice preference. Similarly, throughout the Caribbean, there are many kinds of green seasonings or sofrito, all with the common goal of adding delicious flavor to any dish. 

The seasoning lasts in the refrigerator for up to 4 weeks if you keep it airtight or stash some in large ice cube trays in the freezer. 

Pro tip: Add a little to your scrambled eggs with a slice of toast. It’s a simply delicious breakfast.

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Haitian Epis

  • Author: Jasmyn Crawford


A wet green seasoning and marinade. 


1 yellow onion

1 green bell pepper

1 yellow bell pepper

3 scallion stalks

1 stalk celery

1 shallot

6 garlic cloves

½ scotch bonnet pepper or habanero

5 sprigs of thyme

1 small bunch of parsley

1/4 cup of neutral oil

salt to taste


  1. Roughly chop all vegetables. 
  2. Blend all ingredients until wet paste forms. Add salt to taste.
  3. Store in an airtight container in the fridge for up to 4 weeks.


Store in the freezer in large ice cube trays, covered, to portion out epis bricks for future use.

Jasmyn Crawford is the Junior Editor at Jikoni. She began cooking for herself at age 11 and attended CCAP (Careers through Culinary Arts Program) shortly after. When she’s not cooking, she enjoys curating events and writing about food, culture, and travel. You’ll likely catch her wandering in a farmer’s market or booking her next trip.

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