Английская Википедия:Epis

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Шаблон:Infobox prepared food

Epis (Шаблон:IPAc-en, Шаблон:Lang-ht) is a blend of peppers, garlic, and herbs that is used as a flavor base for many foods in Haitian cuisine.[1] Some refer to it as a pesto sauce.[1] It is also known as epise and zepis.[2] It is essential for Haitian cuisine.[3]

Background

Epis has Taino and African origins.[1] It also has similarities to sofrito which is used in Hispanic cuisine.[1][2] This use of a flavor base is common in Caribbean cuisine.[1]

Ingredients

Epis often contains parsley, scallions, garlic, citrus juice, and Scotch bonnet peppers.[4] Numerous recipes for epis exist, as traditionally, Haitian women would cook and have their personal epis recipe.[4] Also, various regions have different recipes.[1]

Preparation

Traditionally, epis is made with a large wooden mortar and pestle (called munsh pilon).[1][2][4] Today, it is often made with a blender.[1][4] The ingredients are blended until the consistency is as smooth as desired.[5][6]

Use

It can be used as a marinade for meat.[4][7][8] It can also marinate fish.[1] It also is added to flavor a number of Haitian dishes.[8] This includes rice and beans, soups, and stews.[1] It is a convenient way to utilize flavors from fresh herbs and spices to everyday cooking.[7] Many Haitians have epis available on hand to be used for various dishes.[6]

Storage

Epis can last up to three months in the refrigerator, but this time will vary depending on the ingredients that are used.[5] The acidity helps keep the ingredients from spoiling.[5] Epis will last indefinitely in the freezer and will not transfer its odor to other freezer items.[7] The epis can be distributed in an ice cube tray and frozen, so that the frozen cubes can be used in future cooking.[9]

See also

References

Шаблон:Reflist

Шаблон:Cooking Techniques Шаблон:Meat