Neguess Creole Haitian Epis and Pikliz are prepared regularly in our very own restaurant’s kitchen. We source all natural vegetables and spices from local farms in the Northeast US and from Haiti. Our wet spices are packed with flavor and prepared so that one spoonful carries a bulk of the ingredients you need to prepare flavorful rice, seafood and meat entrees.

Check out our videos below to learn how to use Haitian Epis!

Neguess Creole Haitian Recipes

Neguess Creole Haitian Epis

Haitian Griot (Fried Pork Shoulder) Recipe

Ingredients:

• Pork Shoulder

• Neguess Creole Haitian Epis

• Cilantro, Thyme & Parsley

• Sweet Peppers

• Olive Oil

• Frying Oil

Purchase Epis: www.machehaiti.com

Instructions:

1. Prep the Pork: Cut the pork shoulder into medium-sized pieces (not too small, as they will shrink while cooking).

2. Clean the Meat: Rub the pork with a mix of sour orange, vinegar, salt, lemon, and lime. Pour boiling water over the meat for one minute, then rinse with cold water to stop the cooking process.

3. Season: Coat the pork with Haitian Epis to your taste. (Optional, but highly recommended for authentic flavor.) You can purchase our version here.

4. Cook: In a large pot, heat cooking oil over medium-high heat. Add the seasoned pork, sweet peppers, and herbs (cilantro, thyme, parsley). The pork will release its own juices and cook in the fat. If needed, add a small cup of water to prevent burning. Cover and steam for 30–45 minutes, depending on the amount of meat.

5. Check Doneness: The pork is ready when it easily breaks apart when pressed between your fingers.

6. Fry: Heat frying oil to 350°F (175°C) and fry the pork pieces for 3–5 minutes until golden reddish-brown.

7. Serve & Enjoy: Let the griot cool slightly, then enjoy authentic Haitian flavor at home!

Haitian Legumes Militon Recipe

Ingredients:

Protein:

• Beef Chuck (or your preferred meat)

Vegetables:

• Militon (Chayote)

• Cabbage

• Carrots

• Watercress

• Eggplant

• Tomatoes

• String Beans
  (Optional: cauliflower, broccoli for a more vegetarian version)

Spices & Seasonings:

• Haitian Epis (Neguess Creole Epis available at www.Machehaiti.com)

• Tomato Paste

• Cooking Oil

• Maggi Bouillon (or substitute)

• Black Pepper

• Garlic Powder

• Crushed Cloves

Instructions:

1. Prepare the meat: Clean and marinate the beef with Haitian Epis. Let it sit for at least 30 minutes to absorb the flavors.

2. Chop the vegetables: Cut all vegetables into evenly sized pieces to ensure they cook uniformly.

3. Layer for steaming: In a large pot, place the seasoned beef evenly across the bottom. Arrange the tomatoes, militon, eggplant, and other larger vegetables around the meat in a circular pattern to cover any gaps. Place string beans, watercress, and carrots on top.

4. Steam: Cover and cook over medium-high heat for about 45 minutes, or until the vegetables are soft enough to mash.

5. Mash vegetables: In a separate bowl, mash the militon, eggplant, and cabbage until smooth, without large lumps.

6. Combine ingredients: Reduce heat to medium. In the pot with the remaining meat and vegetables, stir in a large spoon of tomato paste. Once the paste starts melting, slowly incorporate the mashed vegetable mixture, blending thoroughly.

7. Season to taste: When the mixture starts to bubble, add additional seasonings such as sweet peppers, cloves, butter, garlic powder, Maggi bouillon, black pepper, or anything else you’d like. Taste and adjust seasoning as needed.

8. Cook to finish: Continue cooking on medium heat for another 10 minutes, stirring regularly to prevent burning.

Tip: This dish is best served hot and pairs wonderfully with white rice or fried plantains.

Neguess Creole Rice Epis

Haitian Diri Djon Djon / Black Rice

Ingredients:

• 1 cup Djon Djon mushrooms (dried)

• 1 Djon Djon bouillon cubes (optional)

• 2 cups Jasmine or Basmati rice

• 1/2 cup green peas or lima beans

• 2 tablespoons olive oil

• 1/2 small sweet green pepper, chopped

• 1/2 small sweet white onion, chopped

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 1 teaspoon seasoned salt

• 1 tablespoons fresh parsley, chopped

• 1 teaspoon fresh thyme

• 2 bay leaves

• 2 crushed cloves

• 1 tablespoons butter

• 4 cups water (or adjust as needed)

• 3-4 tablespoons Haitian Rice Epis (scallions, thyme, garlic & parsley blended)

Instructions:

1. Prepare Djon Djon stock:

   • Rinse the dried mushrooms.

   • In a medium pot, bring 4 cups of water to a boil.

   • Add the mushrooms and simmer for 15-20 minutes until the water turns dark and aromatic.

   • Strain the liquid to remove the mushrooms, reserving the black mushroom stock.

2. Wash the rice:

   • Rinse the rice thoroughly in cold water until the water runs clear. This removes excess starch and ensures proper cooking.

3. Prepare the seasoning:

   • In a large pot, heat olive oil over medium heat.

   • Add onions, green pepper and Haitian Epis. Sauté until fragrant.

   • Add all spices: thyme, parsley, bay leaves, crushed cloves, black pepper, garlic powder, seasoned salt, bouillon cubes (if using), and butter.

   • Pour in the Djon Djon stock and taste the water. Adjust seasoning as needed before adding the rice.

4. Cook the rice:

   • Add the washed rice and peas/lima beans to the pot.

   • Cook uncovered on medium heat for 7-10 minutes, stirring occasionally, until most of the liquid is absorbed.

   • Lower the heat to low, cover, and cook for 20-25 minutes.

5. Mix and serve:

   • Gently mix the rice with a spoon to combine all ingredients evenly.

   • Serve hot.

Haitian Diri Kole A Pwa / Rice and Beans

Ingredients:

Rice & Beans

• 2 cups long grain rice (Jasmine or Basmati)

• 1/2 cup small red beans (or any beans)

• 1/4 cup diced white onions

• 1/4 cup diced green peppers

Spices & Seasonings

• 2 tablespoons Haitian Rice Epis (Neguess Creole)

• 1/2 Maggi Bouillon Cube (or substitute)

• 1/2 teaspoon seasoned salt

• 1 teaspoon black pepper

• 1/4 teaspoon crushed cloves (or 2 whole cloves)

• 1/2 teaspoon fresh thyme

• 1/2 tablespoons fresh parsley, chopped

• 1 teaspoon garlic powder

• 1 tablespoon butter

Instructions:

1. Cook the beans:

   • Boil beans in water for 30–45 minutes until soft and easily split when pressed between fingers.

   • Drain beans and reserve the cooking water.

2. Prepare the seasoning base:

   • Heat 2 tablespoons oil in a pot over medium heat.

   • Sauté Haitian Rice Epis (or scallions and garlic) until fragrant and lightly browned.

   • Add diced onions and green peppers; continue sautéing for 2–3 minutes.

   • Pour in reserved bean water. For every 1 cup of rice, use 1.5 cups of water

   • Add cooked beans and seasonings: 1/2 Maggi cube, 1/2 teaspoon seasoned salt, 1 teaspoon black pepper, 1/4 teaspoon crushed cloves, 1 teaspoon thyme, 1 tablespoons parsley, 1 teaspoon garlic powder, 1 tablespoon butter. Mix well and bring to a boil.

3. Cook the rice:

   • Wash rice repeatedly until the water runs clear.

   • Add the cooked red beans and washed rice to the boiling bean water mixture. Stir gently to combine evenly.

   • Cook uncovered on medium-high heat for 5–7 minutes until most water is absorbed.

   • Reduce heat to low, cover the pot, and cook for an additional 20–25 minutes.

4. Finish:

   • Gently mix the rice and beans with a spoon.

   • Serve hot and enjoy!

Voila! Bon Appétit!