| Plan ahead | Vegetarian |
Reference : Intégration Nutrition
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Ingredients
- 60 ml (¼ cup) tomato paste
- 625 ml (2 ½ cups) of water
- 85 ml (⅓ cup) Haitian Epis
- 30 ml (2 Tbsp) vegetable oil (canola, olive or other)
- 2.5 ml (½ tsp) ground thyme
- 2 yellow onions
- 2 green peppers
- 4 ml (¾ tsp) salt
- 2.5 ml (½ tsp) black pepper
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large saucepan
- Knife
- Cutting board
- Hot plate or stove top
Directions
- Dilute the tomato paste in water.
- In a saucepan, add 85 ml (⅓ cup) of Haitian epis, the diluted tomato paste, oil and thyme. Bring to a boil, reduce heat to low and simmer for 15 minutes.
- Trim and thinly slice the onions and peppers.
- Add the vegetables to the sauce, season with salt and pepper, mix well and cook over medium heat for 15 minutes.
- Serve on the Creole meatballs with sticky rice.
Tips
Meal planning
- Easy to make in advance for a weekday meal.
Conservation
- Keeps well in the freezer for later use.
Did you know…
- Haitians sure do meals that include sauce. In Haiti, the word sos (sauces) refers to simmered dishes served as a dish or side dish. As a dish, they consist of meats, seafood, vegetables, legumes or a mix of them. Two popular side dishes are the sos pwa (a sauce made from crushed beans) and a sauce to pour over meat and poultry is made with tomato pasta, epis, onions, and meat juice is sometimes added.
Cooking with children
- In addition to being appreciated by young people, this tomato sauce allows them to learn how to cut food, measure and dilute ingredients and monitor cooking on a hotplate or stove top.