How to Make Haitian Epis

Epis is a Haitian marinade with origins from Taino and Africa; that is slap your momma good. After you wash any meat, you apply the epis on to it. Epis is not something I measure. Over time, you know how much your dish willl need. Epis in fried chicken is a HIT! 🔥 all you need is 2 poons if you're frying only a pack of any chicken style. The same goes for any other dish ( beef, stew, oxtail, etc).

Ingredients

• 2 Heads of garlic

• Spoon of minced garlic

• 2 Onions

• 10 Sprigs of parsley

• 2 cups cilantro

• 2 celery stalks

• 2 Green Bell Pepper

• 1 Red Bell Pepper

• 1 Yellow Bell Pepper

• 3 scallion stalks

• 2 chicken bouillon cubes

• 5 Sprigs of Thyme

• 2 tbs of Lime juice or 1 lime

• 1/4 cup of Extra Virgin Olive Oil

• 1 tbs of Vinegar

• 1 spoon of salt

• Tea spoon of Franks powdered hot sauce (optional)

• 2 Scotch Bonnet Peppers (optional)

Thee best blender for blending your epis is in the nutribullet. Once blended, add the marinade in to glass Jar. That's it!

Enjoy!