Recipes

What’s in that Dish?!!

Try these recipes inspired by Sendy Jean-Louis.

When life gets hectic, there’s nothing quite like bringing a little island flavor to your table. These recipes are my go-to for those moments when I’m craving something vibrant, fresh, and full of bold spices.

As a mom and entrepreneur with a passion for clean eating, I’m always on the hunt for dishes that balance health and flavor. 

Whether you’re hosting a dinner party or simply spicing up a weeknight meal, these dishes are sure to impress. Let’s dive into this flavorful journey and bring Épis of Haiti to your kitchen!


Featured Recipes

Haitian Black Rice (Diri Djon Djon)Haitian Rice & BeansPan-seared SnapperGrilled/Baked Wild Sockeye SalmonPikliz (Haitian Spicy Pickled Slaw)Twice-Fried Plantains (Bunnan Peze)Meatballs (Boulèt)

 

Rich & Earthy: Haitian Black Rice (Diri Djon Djon)

Ingredients

  • 1–2 tablespoons Épis of Haiti: All-Purpose Marinade
  • 1 cup dried djon-djon mushrooms (steeped in 2 cups of water)
  • 1 cup parboiled basmati rice
  • 1 cup jasmine rice
  • 1 cup baby lima beans, green peas, or pigeon peas
  • 2–3 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cloves
  • 1 sprig thyme (optional)
  • 1 sprig parsley (optional)

Instructions

1. Prepare Djon-Djon Mushroom Stock:
    • Soak the djon-djon mushrooms in 2 cups of warm water for about 20–30 minutes.
    • Strain the liquid through a fine sieve, reserving the dark, flavorful mushroom water. Discard the mushrooms.
2. Cook the Beans:
    • In a medium pot, heat 2 tablespoons of olive oil over medium heat.
    • Add the Épis of Haiti: All-Purpose Marinade and sauté for 1–2 minutes.
    • Stir in the lima beans, green peas, or pigeon peas and cook for 2–3 minutes.
3. Combine Ingredients:
    • Add the reserved mushroom stock to the pot with the beans or peas.
    • Stir in the ground cloves, thyme, and parsley (if using).
4. Add the Rice:
    • Mix the parboiled basmati rice and jasmine rice together.
    • Add the rice mixture to the pot and stir to combine.
5. Cook the Rice:
    • Bring the mixture to a boil, then reduce the heat to low.
    • Cover and let simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
6. Serve:
    • Fluff the rice with a fork and remove the thyme and parsley sprigs (if used).
    • Serve warm as a flavorful side dish or the centerpiece of a meal.

Enjoy the rich, earthy flavors of this classic Haitian dish! 

 

The Perfect Complement: Haitian Rice and Beans

Ingredients

  • 1½ – 2 tablespoons Épis of Haiti: All-Purpose Marinade
  • 1 cup pinto beans (or beans of your choice cooked and drained, reserving bean broth)
  • 1 cup parboiled basmati rice
  • 1 cup jasmine rice
  • 1 cup bean broth (from cooking the beans)
  • 1 can coconut milk
  • 1 teaspoon Épis of Haiti: All-Purpose Seasoning
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 2–3 heaping tablespoons of virgin coconut oil (or extra virgin olive oil if you prefer)
  • 1 scotch bonnet pepper
  • Salt, to taste

Instructions

1. Cook the Beans:
    • If using dried beans, rinse and soak them overnight, then cook until tender. Reserve 1 cup of the cooking liquid (bean broth) and drain the beans.
    • Dry beans are best but if using canned beans, rinse and drain them. Substitute water or stock (vegetable, beef or chicken) for the bean broth.
2. Prepare the Base:
    • In a large pot, heat 2–3 tablespoons of olive oil or coconut oil over medium heat.
    • Add drained beans
    • Add the Épis of Haiti: All-Purpose Marinade and sauté for 1–2 minutes until fragrant.
3. Add Liquid:
    • Add coconut milk.
    • Pour in the reserved bean broth and (if needed) enough water to cover the rice by about 1 inch. Add salt to taste.
4. Combine Ingredients:
    • Stir in ground cloves, and allspice. Cook for 2–3 minutes, allowing the flavors to meld.
    • Add the rinsed parboiled basmati rice and jasmine rice, mixing well.
    • Add Épis of Haiti: All-Purpose Seasoning and gently stir.
    • Add scotch bonnet pepper.
5. Cook the Rice:
    • Bring the mixture to a boil, then reduce the heat to low.
    • Cover the pot and let the rice simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Tip: before covering the rice drizzle oil and fresh ground pepper.
6. Serve:
    • Fluff the rice and beans with a fork before serving.

Enjoy!


A Taste of the Tropics: Pan Seared Red Snapper

Red snapper is a lean, protein-packed fish that’s perfect for soaking up the rich, zesty seasonings of Épis of Haiti. This Caribbean-style red snapper recipe is my go-to dish, perfectly seasoned and crisped to perfection. Pair it with a green salad, a medley of lightly grilled bell peppers and onions, twice fried sweet plantains, and you’ve got a meal that feels like a mini vacation with every bite.

Serves: 1-2
Prep Time: 15 minutes
Cook Time: 15-20 minutes

Ingredients

  • 1 whole red snapper (cleaned and gutted)
  • 2 tablespoons Épis of Haiti: All-Purpose Marinade
  • 1/2 lime
  • Olive oil (for marinating and cooking)
  • 1/2 green bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 onion, sliced
  • Salt

Instructions

1. Prepare the Snapper:
    • Squeeze lime juice over the fish, inside and out
    • Very lightly sprinkle with salt. Tip: the salt will allow the fish to better absorb the seasoning, making the end product more flavorful.  It will also give the fish a firmer consistency.
    • Let fish rest for 5 to 10 minutes 
    • Rub olive oil on the exterior and interior of the snapper
    • Coat the fish with Épis of Haiti: All-Purpose Marinade and let it marinate for at least 1 hour. Feel free to add more marinade, if desired. Personally, I like to sprinkle some Épis of Haiti: All-Purpose Seasoning right before grilling to deepen the flavor and crisp the skin.
2. Prepare the Garnish:
    • Slice the green bell pepper, red bell pepper, and onion into thin vertical strips.
3. Cook the Snapper:
    • Heat a generous amount of olive oil in a large skillet over medium heat.
    • Place the snapper in the skillet and pan-sear one side until golden and slightly charred.
    • Carefully flip the fish to cook the other side
4. Cook the Garnish:
    • Remove the snapper from the skillet once cooked through and set it aside.
    • In the same skillet, sauté the sliced onions and bell peppers until softened and slightly caramelized.
5. Serve:
    • Transfer the snapper to a serving plate.
    • Spoon the sautéed vegetables over the top as a garnish.

Enjoy this vibrant and flavorful dish with a squeeze of fresh lime!

See more via the following video.


Simple Elegance: Grilled or Baked Wild Sockeye Salmon with Épis of Haiti Butter Caper Sauce

This wild sockeye salmon with butter caper sauce is a perfect example of how a few high-quality ingredients can come together to create something truly special. This recipe can be used with any fish of your choice. 

Wild sockeye salmon is rich in omega-3s and packed with flavor, making it a fantastic choice for a healthy and satisfying dinner. The velvety Épis of Haiti: All-Purpose Marinade infused butter caper sauce adds a tangy, indulgent touch that complements the salmon beautifully, transforming a simple dish into an elevated experience.

Ingredients

For the Salmon:
  • 1 wild sockey salmon fillet
  • 3/4 teaspoon Épis of Haiti: All-Purpose Seasoning (or to taste)
  • Olive oil
  • 1/4 teaspoon coarse black pepper
  • 1 lemon (sliced into circular pieces)
For the Butter Sauce:
  • 1 teaspoon Épis of Haiti: All-Purpose Marinade
  • 4 tablespoons butter
  • 1 tablespoon capers

Instructions

1. Prepare the Salmon:
    • Preheat your grill or oven to 375°F (190°C).
    • Rub olive oil over both sides of the salmon fillet.
    • Sprinkle the Épis of Haiti: All-Purpose Seasoning generously over the flesh side of the salmon and lightly on the skin side.
    • Arrange lemon slices across the top of the fillet.
    • Sprinkle black pepper on top.
2. Cook the Salmon:
    • To grill: Place the salmon on the grill, skin side down, and cook for about 8–10 minutes, depending on the thickness.
    • To bake: Place the salmon on a baking sheet lined with parchment paper and bake for 12–15 minutes or until cooked through.
3. Prepare the Butter Sauce:
    • In a small saucepan over very low heat, melt the butter.
    • Stir in the Épis of Haiti: All-Purpose Marinade and cook for 30 seconds.
    • Add the capers and stir gently.
4. Serve:
    • Once the salmon is cooked, drizzle the warm butter sauce over the top.
    • Garnish with additional lemon slices, if desired.

Enjoy your flavorful salmon with a Haitian twist!

See more via the following video.

 

Spice it Up: Pikliz (Haitian Spicy Pickled Slaw)

Sometimes, the simplest ingredients come together to create the most vibrant flavors, and this pickled spicy slaw is proof of that! This slaw is a celebration of bold, fresh ingredients brought to life with a tangy vinegar/citrus blend.

I love how this slaw adds a burst of color, spice, and crunch to any meal. It’s the perfect sidekick for grilled fish, roasted meats, fried plantains or even a simple sandwich. Plus, the pickling process not only deepens the flavors but also makes it a versatile dish you can prepare ahead of time for busy weeks.

If you’re looking to elevate your meals with a little heat and a lot of zest, this pickled spicy slaw is a must-try. Let’s get started and add loads of flavor to your table!

Ingredients

Vegetables:

  • 2 cups cabbage, thinly sliced
  • 1 cup carrots, julienned
  • ½ cup green bell peppers, thinly sliced
  • ½ cup red bell peppers, thinly sliced
  • ½ cup white onion, thinly sliced

Spices & Herbs:

  • 3 Scotch bonnet peppers (red, green, yellow), thinly sliced (seeds included for extra heat or removed for milder flavor)
  • 3 sprigs of fresh thyme (leaves stripped from stems)
  • 2 teaspoons salt (adjust to taste)
  • ¼ teaspoon black pepper

Liquids:

  • 3 tablespoons freshly squeezed lime juice (add more if desired)
  • 5 tablespoons white vinegar (add more if desired)

Instructions

1. Prepare the Scotch Bonnet Peppers:
    • Wear gloves to avoid irritation from the peppers. Thinly slice the Scotch bonnet peppers. Leave the seeds in for a spicier pikliz or remove them for a milder version.
2. Mix the Vegetables:
    • In a large mixing bowl, combine the sliced cabbage, carrots, green and red bell peppers, and white onion.
3. Add the Herbs and Peppers:
    • Toss in the thyme leaves and the sliced Scotch bonnet peppers. Mix well to distribute evenly.
4. Prepare the Dressing:
    • In a separate bowl, combine lime juice and vinegar. Add salt and black pepper, adjusting to taste.
5. Combine:
    • Pour the dressing over the vegetable mixture. Toss everything together to ensure all the vegetables are well-coated.
6. Taste and Adjust:
    • If desired, add equal parts lime juice and vinegar for more liquid or adjust the salt to your preference.
7. Storage:
    • Transfer the pikliz to a clean glass jar or airtight container. Press down to ensure the vegetables are submerged in the liquid.
8. Marinate:
    • Allow the pikliz to marinate in the refrigerator for at least 24 hours before serving to develop its flavors fully.

Serving Suggestions

  • Pikliz pairs wonderfully with fried pork (griot), fried plantains (bannan peze), or as a tangy topping for salads and rice dishes.

Enjoy your homemade Haitian pikliz, a vibrant, spicy, and tangy condiment that adds a burst of flavor to any meal!

See more via the following video.

 

Simple Comfort: Twice-Fried Plantains (Bunnan Peze)

Let’s turn a simple ingredient into a show-stopping dish, and twice-fried plantains, or banan peze, will do just that! With their golden, crispy edges and tender centers, these savory bites are a staple in many kitchens for good reason.

I love recipes that bring big flavor with minimal effort. Plantains are naturally versatile, and when fried to perfection, they transform into the ultimate comfort food. Whether served as a snack, a side dish, or a base for dipping sauces, these twice-fried plantains are guaranteed to disappear as quickly as you make them!

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

  • 3-4 green plantains
  • ½ lime, juiced
  • ¼ cup white vinegar
  • 1 teaspoon sea salt (preferably Celtic sea salt)
  • Lukewarm water (enough to soak the plantains)
  • Vegetable oil for frying

Instructions:

1. Prepare the Plantains:
    • Cut off the ends of the plantains.
    • Slice lengthwise through the skin, ensuring not to pierce the flesh. Peel off the skin carefully.
    • Cut the plantains into 1 to 1.5-inch thick pieces. Set aside.
2. Marinate:
    • In a bowl, mix lukewarm water, lime juice, vinegar, and sea salt.
    • Add the plantain pieces to the mixture and let them soak for 5-10 minutes.
3. First Fry:
    • Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
    • Remove the plantains from the liquid and pat them dry to avoid oil splatter.
    • Fry the plantain pieces in batches until they are light golden brown (about 3-5 minutes).
    • Remove and place them on a plate lined with paper towels to drain excess oil.
4. Smash the Plantains:
    • Using a tostonera (plantain press) or two small flat plates, press each fried plantain piece until flattened. Be gentle to avoid breaking the plantains.
5. Second Fry:
    • Dip the flattened plantains back into the soaking liquid for a quick coat, then drain off excess liquid.
    • Increase the oil temperature to 375°F (190°C).
    • Fry the plantains again until they are golden brown and crispy (about 2-3 minutes).
    • Remove and place on paper towels to drain.
6. Serve:
    • Sprinkle with a little extra salt if desired.
    • Serve hot as a side dish with Pikliz, sauces, salads, or your favorite main course.

Tips:

  • Ensure oil temperature is consistent for even frying.
  • For added flavor, try sprinkling garlic powder or seasoning of choice after frying.

Enjoy!

 

Meatballs (Boulèt)

Ingredients:

  • 2 pounds ground beef
  • 1 tablespoon Épis of Haiti: All Purpose Seasoning
  • 2 teaspoons Épis of Haiti: Steak Seasoning-Original
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 egg
  • 1/2 cup bread crumbs (adjust for texture)
  • 4 tablespoon milk
  • 2 tablespoon olive oil (for frying)

Instructions:

1. Make the breadcrumb and milk mixture: 
    • In a small bowl, combine the bread crumbs and milk. Stir well and let it sit for a few minutes to allow the breadcrumbs to soak up the milk. This will help keep the meatballs moist.
2. Combine ground beef and seasonings:
    • In a large mixing bowl, add the ground beef, Épis of Haiti: All Purpose Seasoning, Épis of Haiti: Steak Seasoning, salt, cayenne, and black pepper. Use your hands or a spoon to mix everything together until evenly combined.
3. Add the breadcrumb mixture:
    • Once the breadcrumbs have soaked up the milk, add the mixture to the ground beef mixture along with the egg. Mix everything together until well incorporated. The texture should be firm but slightly sticky. If it's too wet, add a little more bread crumbs.
4. Form the meatballs:
    • Take small portions of the mixture and roll them into balls, about 1-1.5 inches in diameter. You should get around 12-16 meatballs, depending on size.
5. Cook the meatballs:
    • Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 6-7 minutes on each side, turning them gently to brown them evenly. Make sure they're cooked through.
6. Drain and serve:
    • Remove the meatballs from the skillet and drain on paper towels. Serve hot with your favorite sauce, rice, pasta, or vegetables.

These meatballs will be flavorful, juicy, and packed with that delicious Épis of Haiti seasonings! Enjoy!