Epis (Haitian Marinade)


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.

Epis is traditionally made with a mortar and pestle but pop the ingredients into a blender if you want your yours ready super quick.  It will store in the fridge for a few weeks or if you freeze it will last for year.


Haitian Recipe Base
0 from 0 votes
Prep Time 5 mins
Cook Time 5 mins
Course Side Dish
Cuisine Haitian
Servings 2 cups


  • Blender


  • 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


  • Combine all the the ingredients in a blender.
  • Blitz until well combined


Can be made up to 5 days before use.  The flavor develops if you let it rest before use.
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