It’s interesting to see the similarities in the ingredients used for preparing Caribbean dishes. Family from Trinidad my childrens dad Haitian his father an amazing cook. I love having my trini green seasoning, pineapple pepper sauce next to my eppis and Pikliz 😁😉 🇹🇹🇭🇹
My best friend is Haitian and she taught me how to make them both and it is DELICIOUS 😋. I LOVE Haitian culture and foods. Now that I know how to make the two I feel Haitian. I also love her Pumpkin soup and the Boulette ( I know I spelled it wrong…sorry). Great video.
I have just discovered Hsitian food through @Thatboylens and @ African Tigress, and I can tell you, I would learn your cooking recipes and techniques. Thank you do much ❤❤
Merci Boko madam moiselle, AYITI us Arab Haitians love this video, love you for this PLEASE do video with the original Persian Haitian lime Konsa piklis
I just made I just made them and they taste really good thank you for sharing this was the kind of apples we call it coleslaw but epic I like that I like it a lot and I'm going to make this all the time now it's delicious thank you so much for sharing❤
Easy to follow instructions. I will be attempting to make some of each. Cindy could use a little oomph in her presentation to appear less like she's indifferent whether people are listening or not.
lots of times our culture doesn't look into the nutritional facts thanks for taking your time to explain msg in maggie which is one of our staples in cooking Haitian food. i see you kept it all the way haition cooking in you mumu dress.
True Haïtian cuisine does not use habanero peppers. It uses Scotch Bonnet peppers. They look somewhat similar and are both hot, but the flavor is definitely not the same. Also, cloves are used in dishes like du riz ak pwa kolé (rice with beans), but not in épis.
Hi i just love them both I'm American can you please send me the recipe for both I'm 62 so i need to see what to pick up from the store please an thank you
@@stevepier8004 Actually Haiti is an older nation of people and are NOT Latin Americans. So they’re definitely not one in the same. So it’s the other way around.
@@nicole618 Hi Nick, regarding the lime, the acidity helps to be a natural preservative to keep from spoiling, and it adds flavor that I like. You honestly don't taste much of the acidity when it's used to cook rice. The garlic, also is based on preference. Epis and Pikliz have very common ingredients, but you can add additional spices and herbs according to your preference. Thanks for watching : )
Hi dear, Thank you so much for posting this video sister. Quick question dear, please reply to tell me "which State in USA is your location (I ask this question because I notice in this video you have access to bitter oranges (sour oranges) which I have trouble finding in NYC)?"
My mom is from Ecuador we call it Refrito other Caribbean islands call it Sofrito Epis with out chemical bad ingredients like Maggi in is awesome! MSG is not good!
I still use my motar and pestle aka pilon daily, and they always mention Epis, Pikliz but they forget Anduis (aged bacon fat marinated with fresh herbs) which we use when making rice and beans to give it a heavenly taste out of this world when crisply fried prior to adding beans plus. Maggi cubes is Not authentic or used in traditional Haitiane cuisine. Those folks who adds it don't know what kinds of sickness it brings on, and not keeping up with our authentic traditions and have Americanized to sloppy... no offense! But they have lost their roots. Garlic/bell peppers/Adobo seasoning is not something uses in pikliz
Everyone's palate is different : ). I make Epis and Pikliz catered to my desired flavor profile. Our Haitian culture is beautiful and I am grateful to have it as an influence to how I cook and appreciate food. Thank you for your comment! Happy New Year.
I kinda lost my ability to focus at the 3:04 mark. I'm going through a break up with my Haitian wife. I can live without her but I will be damned if I do without Epis!
