Épis — the Haitian green aromatic paste — is to Haitian cooking what sofrito is to Puerto Rican cooking, what curry paste is to Thai cooking, what mirepoix is to French cooking. But it is more than a technique. It is the flavour fingerprint of a culture that survived the most extreme conditions in Caribbean colonial history. Every Haitian cook who maintains their épis recipe is maintaining a direct line of culinary continuity from the kitchens of Saint-Domingue.
The complete épis technique and its role in Haitian culinary architecture.
AFRICA TO AMERICA — WA4: THE DEEPEST DIVE