Browsing Category
North America

Ingredients

  • 1 Onion
  • 4 Spring Onions
  • 1 Scotch Bonnet Chili Habanero as a substitute
  • 1 Green Capsicum
  • 1 Red Capsicum
  • 3 cloves Garlic
  • 4 sprigs Thyme
  • 10 sprigs Parley remove stems
  • 4 sprigs Coriander optional
  • 2 Limes juiced
  • 4 Cloves

Haiti

North America
Capital: Port-au-Prince
Population: 11.2 million
Official Language: Haitian Creole, French

Epis is the amazing Haitian marinade.  If you ever see a recipe that calls for Haitian marinade Epis is what they mean.  It is similar to Sofrito used in Hispanic Caribbean cooking.  It is used to flavor all types of meats, poultry, seafood, stews, rice and beans.  It taste’s really fresh and just makes any food it is used in pop.  I made it to marinade my Groits for the my food tour.

After alot of reading I discovered that Epis varies alot across regions.  Some add oil, some add vinegar, some use leeks, some don’t use chilli and others use alot more chilli.  This is my variation but it is worth experimenting a little to get the flavour balance that suits your palete.

Honduras

North America
Capital: Tegucigalpa
Population: 9.6 million
Official Language: Spanish

I really wanted some pickled red onions for my Baleadas from Honduras but did not have a lot of time.  The answer was this quick pickle.  Super easy to make, tangy and crispy with a hint of chilli bite.  These onions are perfect to use in any tacos, nachos, salads, burgers, the list goes on.  Ready in 30 minutes and completely delicious.

Tips:

Slice the Onions Thin
To get the maximum pickling in a short time you need to slice the onions as thin as possible.  I used the spicing blade on my food processer at a 2 mm setting to cut the onions paper thin.

Enchiladas Salvadorenas

Enchiladas from El Salvador are different to what you are used to. Served on a crispy flat tortilla, spicy achiote beef covered with lashings of curtido (a pickled cabbage salad) , mayonnaise, avocado, eggs and a spicy salsa. What’s not to like 🙂

Next Up: Equatorial Guinea

Pollo Guisado

I found the Dominican Republic a bit of a challenge. Every recipe out there does it differently. I ended up making my sauce from a soffritto rather than thicker cut ingredients which I think was a good decision. But I have seen recipes where Dominicans say soffritto is wrong and others where they say soffrito is right.

End result 3 out 5.

Next Up: Ecuador

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